Italian Crockpot Beef

Italian Crockpot Beef

3-5 lb. rump roast

1 packet Good Seasons Italian dressing mix

1 packet Au Jus gravy mix

2 tsp. Italian Seasoning

1 cup water

1/3 cup sliced pepperoncini peppers

Place the beef in a crockpot. Combine the remaining ingredients and pour over the meat. Cook on low for 6 to 8 hours or until very tender. Shred and serve on rolls or hamburger buns.

Loved the beef!  Served on Soft Onion Sandwich Rolls with hredded lettuce, slice tomatoes, thinly sliced red onion, crisp bacon slices, Swiss cheese slices and Horseradish Ranch Sauce.  The sauce was good, but these would have been just fine with plain old bottled BBQ Sauce!

Best Beef Dip Ever (French Dip Sandwiches)

Best Beef Dip Ever (French Dip Sandwiches)

This makes the best beef for a French Dip Sandwich I ever tasted! Even John loved the beef!

4 pounds beef chuck roast

1 tablespoon minced garlic

1 tablespoon dried rosemary

3 bay leaves

1 cup soy sauce (I use Low Sodium Soy Sauce)

6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.  Serve the beef on lightly toasted sub rolls and dip in the au jus!  From allrecipes.com 

Ham & Egg Spread

Ham & Egg Spread

5-oz can Hormel Premium Smoked Ham

2 hard-boiled eggs, peeled and chopped fine

2 tsp yellow mustard

2 tsp honey

2-3 Tbsp mayonnaise

2 Tbsp minced celery

Combine all ingredients in a small bowl and stir until well mixed.  Use to make sandwiches or as a spread for Ritz Crackers.  Yum!

Reuben Sandwiches

4 slices Seedless Rye Bread, from the Publix Bakery of course
Russian Dressing
4 slices Swiss cheese
8 thin slices Boar's Head lean corned beef
Small can Silver Floss Sauerkraut, drained
Butter

Spread Russian Dressing on the 4 slices of bread and lay a slice of Swiss on each one.  Divide the corned beef and sauerkraut between 2 of the slices and then top with the remaining bread and cheese to make 2 sandwiches.

Heat a griddle (or panini press) and brush with a little butter.  Grill the sandwiches until toasted on both sides.  If the meat and cheese isn't hot and melty by the time the bread is golden brown, stick the sandwiches in the microwave for 20-30 seconds.

Cut in halves or thirds and serve with dill pickle spears.

Yum!  I prefer mine with less sauerkraut. John likes more sauerkraut, no Swiss and brown mustard instead of Russian Dressing.

Panera Copy Cat Tuna Sandwiches

2 cans chunk white Albacore tuna in oil, drained

2 teaspoons sweet relish

1-1/2 teaspoons Dijon mustard

1 tablespoon mayonnaise

Red Onion, very thinly sliced

Tomato, thinly sliced

Lettuce

Salt and Pepper to taste

Pepperidge Farm's Hearty White Bread

Combine the tuna, relish, mustard and mayonnaise in a bowl and mix well with a spoon.  Cover and refrigerate at least 1 hour.

Spread the tuna on bread, top with red onion, tomato, lettuce and (if desired) salt and pepper.  Top each sandwich with another slice of bread.  Makes 2 large sandwiches. 

Very Good!  Found on Pinterest.

Hot Roast Beef Sandwich

2 Publix Bakery Egg Knot Rolls

1/2 lb Publix Deli top Round Roast Beef, cut into 1/2-inch strips

1 tablespoon butter

1 tablespoon Lite Soy Sauce

3 splashes Worcestershire sauce

2 slices Sargento's Aged Swiss

2 slices American cheese

Mayonnaise

French's Spicy Brown Mustard

Good  Season's Italian Dressing Mix, prepared according to package directions (with white vinegar, water and        vegetable oil)

Shredded Romaine lettuce

Thinly sliced Beefsteak tomato

Cut the Egg Knot Rolls in half horizontally.  Melt half the butter on a large skillet over medium high heat.  Place the rolls, cut side down, in the skillet until lightly toasted.  Remove to serving plates and top the bottom half of the rolls with 1 slice Swiss cheese and 1 slice American cheese each. 

In the same skillet, melt the remaining butter.  Add the beef strips, soy sauce and Worcestershire.  Toss the meat around in the skillet until it's hot through and then divide the hot beef on the cheese-topped roll bottoms.  Spread a little mayonnaise and drizzle of mustard onto the roll tops.  Top the beef with lettuce and sliced tomatoes and drizzle with a little Italian Dressing then place the roll top over the sandwich. 

Serve with a Salad and a slice of Publix's Mini Apple Pie for dessert.  Excellent meal!!

Deluxe Egg Salad

6 hard-boiled eggs
2 tablespoons softened butter
3-ounces softened cream cheese
1 tablespoon mayonnaise (more if needed)
2 tablespoons minced celery
1 teaspoon minced dehydrated onion (or grated fresh onion)
1/4 - 1/2 teaspoon sugar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 - 2 tablespoons dill pickle juice, if desired
Paprika, if desired

Peel the eggs and chop finely.  Add the butter, cream cheese, mayonnaise, celery, onion, sugar, lemon juice, salt and pepper and stir until well combined.  If the mixture is too thick add more mayonnaise and/or the pickle juice.  (I prefer the pickle juice).  Sprinkle with paprika, if desired.  Cover and refrigerate at least 2 hours before serving.

Makes great sandwiches and is also good on crackers.

Adapted from a recipe found on Pinterest.

Seattle Cream Cheese Dogs

Seattle Cream Cheese Dog on the left.

1/4 cup butter
1 large Walla Walla or other sweet onion, thinly sliced
4-oz cream cheese, softened
4 hot dogs, or your favorite sausages
4 hot dog buns
Brown  Mustard

Melt the butter in a skillet over medium heat.  Add the onions and cook slowly until they soften and turn deep brown, about 15 minutes.

Meanwhile, grill or pan-fry the hot dogs and toast the buns.

Spread the softened cream cheese on the buns, top with the grilled hot dogs, onions and brown mustard and serve!  Go Seahawks!  It's Super Bowl Sunday after all!

These were delicious!  This may become my go-to hot dog, cause I really liked them!

Tuna Sandwiches

Tuna Sandwiches

1 can Bumble Bee Prime Fillet Solid Light Tuna (Tonno) in Olive Oil, drained
8 Hamburger Dill Pickle chips, finely chopped
3 Mild Banana Pepper Rings, finely chopped
1/2 tsp dehydrated minced onion flakes
1 tsp mustard
1 tablespoon mayonnaise (more or less) plus extra for bread
4 slices honey wheat bread
1 ripe tomato, thinly sliced
2 lettuce leaves or some shredded lettuce

Place the drained tuna in a small bowl.  Add the chopped pickles, pepper rings, onion flakes, mustard and 1 tablespoon (more or less) of tuna and stir until well combined.  You want just enough mayonnaise to hold the mixture together.  Cover bowl and refrigerate for at least 1 hour.

Spread mayonnaise on the bread slices.  Top 2 slices with the tuna mixture, then the sliced tomatoes and lettuce.  Top with the remaining bread to make 2 sandwiches.