Hi Charlene - I wanted to give you an additional idea for the creamed chipped beef recipes. Since I can never seem to do anything "just plain," my favorite way to jazz up the basic recipe (use any of the ones reposted yesterday), I add a dash of both worchestershire and tobasco, lots of pepper, and dry sherry. I usually mince up a couple of tablespooons of shallot or onion and saute it in the butter before adding the flour, too.