Basic Drip Beef

This beef sandwich had great flavor and was very easy!

You cook it in a heavy pot instead of a crock pot. I don't know why you couldn't put it in a crock pot if you don't like the idea of putting it on your stove all day.

My house smelled like dinner all day, but at least dinner was pretty much done in the morning!

Basic Drip Beef

(Pioneer Woman)

• 2.5-4 lb chuck roast
• 1/4 cup butter
• 1 large onion, sliced thick
• 3 cloves garlic, peeled
• 1/2 cup soy sauce
• 1 cup sherry (substitute 2 tbsp vinegar + chicken stock to equal 1 cup)
• 1/2 tsp salt
• 4 cups water
• Toasted, buttered rolls
• Cheese, optional

Heat butter in a heavy pot over med-high heat. Saute the onions for a couple minutes, or until starting to brown.

Set roast on top of the onions. Add all remaining ingredients and cover pot. Simmer on very low heat on the stove for 6 hours, or until beef is fork tender or you can shred easily.

Shred meat with 2 forks until all large chunks are gone. Serve immediately or you can continue to simmer for 30 min. to 1 hour.

Serve with your rolls or you can also toast under the broiler and melt cheese!

French Dip

Can I just say that I love the crock pot?! I am a big French dip fan and this one is my favorite recipe for it. I made it the other night and have been enjoying the leftovers all week. My family will all eat it, it's just not their fav.
1 roast (not really particular on the type, they have always come out great whatever I have used)
2 cups of water
1 package dry onion soup mix
1/4 cup soy sauce

Make sure to trim any fat off the roast. Put all in crock pot. Cover and cook on low 6-8 hours. Take out and shred meat or cut (if you have a slicer this works well). I always do this ahead of time then put back in crock pot until ready to serve. Serve on buns with dipping sauce. I just get all the meat out when ready to serve and ladle out the juice left in the crock pot to dip. Yum!!

Delicious Egg Salad for Sandwiches

I found this recipe on www.allrecipe.com and it was rated with 4 1/2 stars! It turned out great, so if you don't have a favorite egg salad try this one!!

Egg Salad Sandwiches
from allrecipes.com

8 eggs, hard boiled
1/2 cup mayonaise
1 tsp prepared yellow mustard (we added a little bit more!)
1/4 cup chopped green onion
salt and pepper to taste
1/4 tsp paprika

Chop your hard boiled eggs and place in a bowl. Stir in mayonaise and green onion. Season with salt, pepper, and paprika. Stir and serve on your favorite bread or crackers!

Ham Filled French Toast

This is Christian's Grandpa's recipe. It's really good, just give it a try. Just a warning it may be french toast, but it's a lot to eat in the morning. I usually fix this for a breakfast supper!

1 pkg. cream cheese - softened
4 ounces of mushrooms, sliced
a couple handfuls of chopped ham

In a medium bowl, beat cream cheese until fluffy. Add mushrooms, ham 1/2 tsp. thyme and 1/4 tsp. garlic powder

Spread above mixture on 4 bread slices and top with remaining bread.

In a shallow dish beat 2 eggs, 1/2 cup milk together. Dip sandwiches in and cook on a greased griddle until golden brown and the filling is hot.

Meanwhile, combine sliced olives, 1 can of Italian-style stewed tomatoes and 2 tsp. cornstarch and heat until slightly thickened and warm. Spoon this sauce over the sandwiches and serve.

Baked Reuben Sandwich

We had these sandwiches for our Enrichment and they were so good!!

We also had them with ham and cheese, and you could do pizza in the middle or even desserts! from Rhodes cookbook

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1 loaf Rhodes bread dough, thawed & risen

1/3 cup light Italian cheese salad dressing

1/2 lb thinly sliced turkey pastrami

8 slices swiss cheese

2 cups sauerkraut, drained

1 egg white, beaten

2 tbsp caraway seeds

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Spray board or counter with non-stick cooking spray. Roll dough into a 12 x 18 inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough into 2-inch strips horizontally. (questions on this go to http://www.rhodesbread.com/) Pour dressing down the center of the dough. Spread layer of pastrami, then slices of swiss cheese. Top with sauerkraut.

Make cuts on sides from filling to dough edges. Begin braid by folding top row toward filling. Then fold strips left over right, right over left. Fold bottom end towards filling and finish by stretching last strip and tucking under.

Support braid with both hands and place on baking sheet sprayed with non-stick cooking spray. Brush braid with egg white and sprinkle with caraway seeds. Bake at 350 for 30-35 minutes or until browned. Cool slightly and slice and serve.