Recipes for 7-30-2010

FRENCH DIP SANDWICHES by CK

3 tbsp. butter
1/2 tsp. minced garlic
4 sandwich rolls, split horizontally
2 c. beef broth
12 oz. thinly sliced cooked sirloin tip steak

Melt butter in skillet, medium heat. Stir in garlic. Remove from heat, brush on cut side of rolls. Arrange buttered side up on baking sheet. Broil until lightly brown.

In same skillet simmer onions in the broth 10 minutes. Add meat and stir just until broth returns to a simmer. Strain broth into serving bowl. Put meat and onions on roll bottoms. Cover with top. Sprinkle parsley over broth and serve on the side as dipping sauce.

Broccoli Cauliflower Salad by BDM

Chop and mix: 4 – 6 green onions (or ½ c onion

1 bunch broccoli

1 head cauliflower

Add 1 bag frozen peas. Stir well.

Mix and pour over vegetables:

1 c Miracle Whip

¾ c sour cream

1 t salt

½ t garlic powder

2 t sugar

Toss lightly. If desired, top with a sprinkle of sunflower seeds.