For the green olive aficionados:

3 oz. pkg. dried beef, finely snipped (I use a processor)
8 oz. cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup pimento-stuffed olives, finely chopped
2 teaspoons prepared horseradish

Reserve a few tablespoons of the chipped beef and set
aside. Mix the rest of the ingredients together and form
into a ball, patting the rest of the chipped beef around
the outside. Wrap wax paper around ball and refrigerate
until ready to use. Serve with crackers.

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