Cream Chipped Beef
2 Tbs. minced shallots
3/4 cup water
1/4 cup butter or margarine
1/4 cup flour
1 cup hot chicken broth
2 Tbs. sherry
3/4 cup whipping cream
Butter
1/2 tsp. Dijon mustard
1/4 tsp. ground ginger
Dash of red pepper sauce
Parsley
2 - 2 1/2-ounce jars sliced dried beef
4 COLORADO potatoes, baked
Boil beef; let stand 5 minutes, then drain and chop. Saute' shallots in 1/4 cup butter for about 5 minutes. Stir in flour; add broth gradually; stir until thickened; reduce heat. Add beef, cream, mustard, ginger and pepper sauce. Cook until smooth, then add sherry. Halve baked potatoes crosswise and fluff centers with fork. Dot with butter and fill with beef mixture. Sprinkle with parsley and serve. Makes 4 servings