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

... "Trust yourself. You know more than you think you do." -- Benjamin Spock
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