Bar-b-qued Beef

Ingredients

Instructions

  • 2 - 2 lb boneless arm roasts
  • 1 8 oz bottle Western dressing
  • 10 oz. beer
  • 1 c. ketchup
  • 8 dashes liquid smoke
  • 1 c. brown sugar
  • pepper
Season arm roasts as desired. Cook arm roasts, covered, in a little beef broth in a 275 oven for about 2 hours or until tender. Cool in juices then shred. Add all and simmer for 1 hour.

French Dips

Ingredients

Instructions

  • 4 lb. boneless beef roast
  • 2 cans consomme or beef broth
  • 2 large onions, quartered
  • yellow mustard
Spread mustard on beef. Place in pan with heavy lid. Add onions and consomme. Cook at 325 for 2 to 3 hours. Remove roast from juices. Refrigerate both overnight. Cut the meat very thin. Add beef to juices in covered pan and heat. Serve with hard rolls for dunking in au jus.

French Dips Ii

Ingredients

Instructions

  • 4 lb. beef rump roast
  • 1 pkg dry au jus mix
  • 1 can beef broth
  • 1 beef bullion cube
  • 1 pkg italian dressing seasoning mix
  • 6 - 8 hoagie buns
  • swiss cheese(optional)
Mix au jus, beef broth, bullion cube, and italian seasoning. Place beef in a roasting pan or a crock pot. Pour mixture over. Roast at 325 for 3 - 4 hours in oven or 6 - 8 hours in a crock pot.

When roast is tender remove from juices. Let stand 10 minutes. Thinly slice meat. Slice hoagie rolls, butter and broil until toasted brown. Ladle beef juices into cups for dipping. Serve the beef on slice rolls.

Can melt sliced swiss cheese on hoagies in broiler.

Italian Grilled Cheese And Tomato

Ingredients

Instructions

  • 1/2 cup olive oil
  • 1 large clove garlic, cracked away from the skin
  • 8 slices crusty italian bread
  • 1 lb. fresh mozzarella cheese, sliced
  • 2 ripe tomatoes, thinly slice
  • 8 basil leaves, torn
Heat a grill pan over medium low to medium heat. Heat oil and garlic in a small pot over low heat. Brush 4 slices of the bread with garlic oil on one side. Place garlic oil side down on the grill. Top with sliced cheese, tomato and basil. Place another slice of bread on top of each sandwich. Brush sandiwches with garlic oil. Press sandwiches with heavy skillet or a brick covered withtin foil. Toast sandwiches on both sides to melt cheese.

Maid Rites

Ingredients

Instructions

  • 1 tbls. vegetable oil
  • 1 1/4 lb ground sirloin
  • 1 cup chicken stock
  • 1 tsp. paprika
  • 1 tsp Worcestershire
  • 1/2 cup chopped onion
  • salt and pepper
Heat oil in a skillet over medium heat. Add onion and meat to the pan and cook the meat, breaking it up into small pieces. Drain grease. Add chicken stock. Season the meat with paprika, Worcestershire, salt and pepper. When the liquid comes to a bubble, reduce heat to a simmer and cook for 15 minutes, stirring occasionally. Serve meat with a slotted spoon.

Muffulettas

Ingredients

Instructions

Vinaigrette

  • 1/4 cup red wine vinegar
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon dried oregano
  • 1/3 cup olive oil
  • 10 large pitted green olives, chopped
  • 1/3 cup pitted, chopped kalamata olives
  • 1/4 cup chopped roasted red peppers
  • Salt and freshly ground black pepper

Meats and Cheeses

  • 4 ounces thinly sliced ham
  • 4 ounces thinly sliced salami
  • 4 ounces sliced provolone
  • 4 ounces sliced turkey
  • 1/2 red onion, thinly sliced
  • 1 1/2 ounces spinach

Bread

  • Round or loaf of french/italian bread, 7" round or small loaf and 3 inches high.
Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.

Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the spinach. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top.

Can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.

Cut the sandwich into wedges or slices and serve.

Tavern Sandwiches

Ingredients

Instructions

  • 1 1/2 lbs. ground beef
  • 1 can chicken broth
  • 1 1/2 medium onions,chopped
  • 1 1/2 tsp. dill weed
  • salt and pepper
  • 2 stalks celery, chopped
Brown and drain meat. Combine remaining ingredients and slow cook for a couple of hours in a covered pan. Serve on hamburger buns.