French Dip Sandwich with au Jus

Servings: 8

Ingredients:

1 - 3 pound beef chuck roast, trimmed

2 cups of water

1/2 cup soy sauce

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon garlic powder

1 bay leaf

3 or 4 peppercorns

8 split French rolls

Directions:

Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on HIGH for 5-6 hours or until beef is tender.

Remove meat from broth and shred it with forks. Keep the meat warm.

Strain broth and skim off fat. Pour broth into small cups for dipping.

Serve beef on toasted rolls. Dip sandwich in broth, eat and enjoy!

Eggplant Parmigiana

Ingredients:

2 Small Eggplants; unpeeled cut into 1/4−inch thick slices

2 Eggs; lightly beaten

1−1/2 Cup Bread crumbs

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

1 Garlic clove peeled and halved

3/4 Cup Olive oil

20 Ounce Tomatoes, canned

1/3 Cup Tomato paste

2 Tablespoons of minced basil

1 Teaspoon Salt

1/8 Teaspoon Pepper

1 Cup Grated Parmesan cheese

1/2 Pound Mozzarella cheese; thinly sliced

Directions:

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and

pepper.

Refrigerate for 20 minutes.

In a large saucepan, saute garlic in 2 tablespoons of oil for 1−2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer for 30 minutes.

Preheat oven to 350F.

Brown eggplant in 1/4−inch of oil in a large skillet. Drain on paper

towels.

Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately – ending with mozzarella on top.

Bake uncovered for 30 minutes.

Quick Skillet Beef Kabob Sandwich

Ingredients:

1 lb. well-trimmed boneless beef top sirloin steak, 1 inch thick, cut into 1 1/2 inch cubes

1 tsp. each garlic powder, lemon-pepper and char-grill seasonings

2 tbsp. butter (divided in ½)

1 med. Onion, thinly sliced

1 each, large green and red peppers (cut into rings)

2 (6 inch) pita bread rounds (cut into halves)

Tomato wedges

Parsley sprigs

Directions:

Place steak cubes in a small bowl. Sprinkle with garlic powder and lemon-pepper seasoning. Set aside.

Over medium-high heat, sprinkle char-grill seasoning into a large iron skillet. Add one tablespoon butter, melt and add beef cubes. Cook 5 to 7 minutes, turning once.

Remove beef cubes to heated platter to keep warm.

Add remaining tablespoon of butter to same skillet and melt. Add onion and pepper rings. Stir fry 3 minutes. To serve, arrange pepper rings on platter, alternating colors. Spoon beef cubes inside and outside of rings. Place tomato wedges and parsley sprigs around edge of plate.

Stuff beef, pepper rings and tomato wedges inside the pita pockets and eat.

Bean and Bacon Soup

Ingredients:

2 cups of beans

2 tablespoons finely cut onion

2 tablespoons finely cut bacon

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons chopped parsley

1 teaspoon thyme

3 tablespoons flour

Directions:

Soak beans in water over night. Drain and put into a saucepan with 6 cups of boiling water.

Boil slowly for 2 hours or until soft; add onion and bacon which have been fried light brown.

Boil 5 minutes. Then add salt, pepper, parsley and thyme. Mash beans with the back of a spoon. Add

flour mixed with a little cold water to make a paste.

Boil five minutes. Then simmer and serve.