CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b5d24   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: French Dip Sandwich   
    Categories: Beef, Breads, Vegetables, Wine   
         Yield: 4 Sandwiches   
       
         1    Recipe for Hard-Crusted   
              - Baguette or Submarine   
              - Sandwich Roll   
         1 lb Thin sliced roast beef   
      
   MMMMM---------------------------AU JUS--------------------------------   
         1 qt Gluten-free beef broth   
              - purchased or homemade   
       1/2    Yellow onion; peeled, root   
              - kept intact, sliced part   
              - way through onion so it   
              - will spread out while   
              - cooking   
         1 tb Better than Bouillon (or   
              - other gluten-free beef   
              - concentrate)   
       1/2 c  Red wine   
       
     FOR THE ROLLS: Make either the Hard-Crusted Baguette or   
     Submarine Sandwich Rolls ahead of time. They can be   
     re-heated when assembling the French Dip Sandwich.   
        
     FOR THE AU JUS: Put all above ingredients in a 3 qt. pot   
     and simmer for 30 minutes uncovered to reduce the liquid.   
     DO NOT BOIL, just a gentle simmer for onion to cook and   
     flavors to meld. Onion will become translucent when done.   
        
     Warm up the rolls in an oven or toaster oven.   
        
     Place meat in hot Au Jus. Use tongs to lift meat out of   
     jus and put on warm rolls. Portion the Au Jus into 4   
     individual cups, about 1/2 cup each. Put a little onion   
     in each if you like. Serve on the side of the sandwich.   
        
     RECIPE FROM: http://www.pamelasproducts.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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