Brown beef in oil in heavy 4 to 5 qt. pan or dutch oven. Add water, salt, pepper and allspice. Bring
to a boil; reduce heat to medium low. Cover and cook for approximately 1 ½ hours or until tender
(If desired a pressure pan may be used; reduce water to 1 cup and cook according to manufacturer’s
directions.) Remove beef from cooking liquid; cool. Grind beef. Combine beef, mayonnaise,
celery, relish and steak sauce; mix well. Divide into 12 portions; shape each portion into
a “log” approximately 5 in. long. Press mixture fi rmly to hold shape. Refrigerate while preparing
cream cheese. Combine cream cheese, whipped cream cheese, cheddar cheese, green pepper and
pimento; mix well. Spread cheese mixture over each log, covering well. Sprinkle with paprika and
roll in nuts. Chill until fi rm enough to slice. (In freezer, allow approximately 15 min. or 45 to 60
min. in refrigerator.) Slice logs as needed, cutting each into approximately 12 slices. Garnish with
cherry tomatoes, green onions and parsley. Serve with assorted crackers and horseradish mustard, if
desired. Yield: approximately 144 appetizers. Note: logs freeze well so can be made well in advance.

Background: Alice Eider was the North Dakota Beef Cook-Off Winner in 1982.