Creamed Chipped Beef
The Joy of Cooking recommends serving this with toast points. I would hollow out a loaf of sourdough bread and use the crust as the serving bowl and then use the bread from the inside, in pieces, as the vehicle to serve the dish. (along with any sort of cracker).

Do not salt to this dish

Pull apart:
8 oz chipped beef

Melt:
3 tablespoons butter
Saute until the onions are golden:
3 tablespoons onion
3 tablespoons minced green pepper

Sprinkle with:
3 tablespoons flour
Add slowly, stirring constantly:
2 cups milk

Add the beef. Simmer these ingredients until they thicken. Remove from heat and season with:

1 tablespoon chopped parsley or chives
1/4 teaspoon paprika
2 tablespoons dry sherry (do not omit)
(2 tablespoons capers or chopped pickles, optional)

Pepperoni Crescent Rolls

1 package of refrigerated crescent rolls
cheddar cheese
pepperoni

Separate the crescent rolls.
Place a little of the cheese and a couple of pepperoni on each roll.
Roll up as usual.
Bake as directed.

Sometimes, as a variation, I use Allouette cheese and Ham instead.

Enjoy your mulled wine.

J-M