French Dip Sandwiches

Recipe from Better Homes and Garden

1 large onion, sliced and separated into rings
1 clove garlic, minced
1 TBSP butter
1 14oz can beef broth
1/2 tsp dried thyme, marjoram or oregano
1/4 tsp black pepper
12 oz thinly sliced cooked beef
4 French Style rolls

In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme and pepper. Bring to a boil, reduc heat. Simmer uncovered for 10 minutes. Add beef. Return to a boil then reduce heat. Simmer uncovered for 5 more minutes or until beef is heated through.

If desired, toast rolls (it's so much better with toasted buns!). Remove beef and onion from liquid. Arrange on rolls. Serve with dishes of broth mixture for dipping.

Sloppy Joes

Recipe from Better Homes and Garden

1 lb ground beef
1/2 c chopped onions (about 1 med onion)
1/2 c chopped green pepper (about 1 small)
1 8oz can tomato sauce
2 TBSP water
1-1 1/2 tsp chili powder
1 tsp Worcestershire sauce
1/2 tsp garlic salt
6 rolls or buns

In a large skillet cook meat, onion, and pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomato sauce, water, chili powder, worcestershire sauce, garlic salt. Bring to boil, reduce heat to simmer for 5 minutes. Serve on toasted rolls.

French Dip Sandwiches

1 roast
1 pkg onion soup mix
4 hogie sandwich loaves
4 slices of cheese, I like munster or provolone
1/2 onion
1 TBSP butter
1 cloves garlic
1/4 tsp thyme
1 can beef broth

Cook roast in crock pot with onion soup mix poured onto meat while cooking. Refrigerate until cold. *it's easier to slice meat when cold. Slice meat. Cut sandwich hogies in half. Place cheese on one side, top with meat. Align sandwiches on cookie sheet with insides of sandwiches facing up. Set aside until dipping sauce is ready. Once ready broil in oven open-faced. Keep a close eye on them because they cook pretty quick, and it depends on each oven. Remove from oven and put top half on bottom half with meat. Cut in half for easier eating.

Dipping Sauce: In a large sauce pan melt butter. Add garlic and sliced onions. I leave the onions in big pieces so they are easily removed from dip. Cook until tender, remove, cut into smaller slices, and place ontop of meat of sandwiches. Add thyme and beef broth to butter sauce. Stir occasionally until sauce is heated through. Pour sauce into individual dipping bowls. Enjoy!

BBQ Pot Roast Sandwiches

Pot Roast

1/4-1/2 tsp Cardamom

1/4 tsp eachSalt and Pepper

handful mushrooms, sliched

sprinkle with garlic, I used dried sliced

3 fresh basil leaves

BBQ sauce

Shredded Parmesan cheese to garnish

.

Put roast in crock pot, season with cardamom, salt and pepper. Place mushrooms on top of roast, sprinkle garlic in and place basil leaves on top as garnish (but it will also soak in some flavor into the roast). Crock pot for several hours. I put mine in at 9am and by 1pm it was done**but mine was frozen. Remove meat from crock pot and drain juices and extra stuff in sink. I don't like eating mushrooms so I drained mine, along with garlic and basil leaves. If you want to eat the mushrooms in the BBQ then by all means keep them. So now you will cut your roast into slices and then cut each slice into slices, about 1/2 inch pieces. Put cut meat back into crock pot. Add BBQ sauce to meat, as much as desired. I used half of a 16 oz bottle. Reheat meat, or I should say heat up the BBQ sauce. Serve warm over hamburger bun. Top with shredded parmesan cheese. Enjoy!