Thursday, April 22, 2010

French Dip Sandwiches and Cucumber and Tomato Salad

French Dip Sandwiches
3-4 lb. roast
2 Tbsp. yellow mustard
1 beef bouillon cube, crushed
8 tsp. dried minced onion
1 tsp. onion powder
Pepper to taste
1 tsp garlic powder
½ C water
French rolls

Place meat in a crockpot, cover with mustard and sprinkle with seasonings, add water. Cover and cook on low for 8-12 hours or until fully cooked. When fully cooked, carve into thick slices or shred. Strain broth and skim fat if desired. Serve meat on French rolls with juice in small bowls or saucers for dipping.

Cucumber and Tomato Salad
3 cloves garlic, minced
2 ripe tomatoes, minced
2 cucumbers, minced
1 lg. red pepper, minced
pepper to taste
juice from 1 lemon
oil, as needed

Combine everything and stir in oil to taste. Serve chilled.

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