Subj : 11/12 Nat'l French Dips 3
To   : All
From : Dave Drum
Date : Mon Nov 11 2024 19:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's French Dips
 Categories: Beef, Breads, Cheese, Sauces
      Yield: 4 Servings
 
  1 1/2 lb Deli shaved beef; medium
           - rare
      8 sl Emmenthal or pepper-jack
           - cheese; wrap removed
      1 lg Yellow onion; peeled, sliced
           Woerber's Horseradish Sauce
      4    (8") hoagie/deli rolls;
           - split, toasted
      2 tb GFS au jus base
           +=IN=+
      1 qt Tap water
           +=OR=+
 10 1/2 oz Can Campbell's Beef Consomme
           +=AND=+
    1/2    Can water
 
  Prepare the "dip" first. Either on the stove or in the
  nuker combine the base and water and heat, stirring as
  necessary until all solids are dissolved and ready to
  use. Keep warm.
  
  Split and toast the rolls. Assemble the shaved beef,
  unwrapped cheese slices, and onion onto the rolls. Add
  horseradish sauce as desired. Place tops on finished
  sandwich. Serve with a small bowl of the dipping au jus
  and potato chips or, if being elabourate French fried
  potatoes/sweet potatoes.
  
  Serves four normal people
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... I think it is good that books still exist, but they do make me sleepy.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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