 
French Dip Sandwiches/with Dip
Pasta Salad
Fresh Vegetables/with Dip
Carmel Apples
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1 lb Roast Beef, sliced thin
6 oz Mozzarella Cheese, sliced
4 French or Steak rolls
Beef broth, canned or from the roast
Heat the Roast beef in the beef broth. Slice the rolls and place 1/4 of the beef and cheese on each one. You can add sauteed onions if you want, but this is a romantic picnic after all!! Wrap each sandwich in foil and place in a warm oven, about 225, until ready to serve. Serve with the broth as a dip for the sandwiches.
If you wish to take this on a picnic, and you won't be eating for several hours, you can place the hot beef and broth in a large, wide mouthed thermos, and make the sandwiches there.
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3 cups of cooked pasta - I prefer the colored Spiral Pasta
1/4 cup finely chopped onions
1/4 cup chopped celery
1/4 cup grated carrots
2 hard boiled eggs - chopped
Ranch dressing
mayonaise
Combine all ingredients except dressing and mayonaise. Mix the two dressings together to your taste and then blend into the remaining salad. Just use enough dressing to moisten and so it will hang together. Season to your taste with salt and pepper.
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