• 3/3 Nat Cold Cuts Day - 1

    From Dave Drum@1:18/200 to All on Tue Mar 1 14:08:28 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Stromboli (Stuffed Bread)
    Categories: Breads, Beef, Pork, Cheese
    Yield: 4 Servings

    1 tb Olive oil
    1 lb Frozen bread dough; thawed
    8 sl Hard salami; thin
    8 sl Provolone cheese; thin
    8 sl Capicola; thin
    1 1/2 ts Dijon mustard
    1/4 c Parmesan cheese; grated
    1/2 ts Garlic salt
    1/2 ts Dried oregano; crumbled
    1/2 ts Seasoned salt
    3/4 c Mozzarella cheese; shredded

    Set oven @ 375ºF. Brush a 11x17 baking sheet with
    oil. Roll dough out on prepared sheet to edges.

    Arrange salami slices in lengthwise ends. Top with
    provolone, then capicola. Spread with mustard.

    Sprinkle with Parmesan, garlic salt, oregano and
    seasoned salt. Cover with mozzarella. Bring long sides
    of dough together atop filling and brush with water.

    Pinch and fold over to close. Brush short ends with
    water and pinch closed.

    Bake until golden brown, about 25 minutes.

    Serve warm.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:2320/105 to All on Wed Mar 1 12:50:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Open-Face Roast Beef & Crunchy Vegetables
    Categories: Beef, Vegetables, Breads
    Yield: 4 Servings

    3/4 lb Deli roast beef; thin sliced
    4 lg Slices dark rye bread
    1/2 md Cucumber; very thin sliced
    1/2 sm Red onion; very thin sliced
    1 tb Snipped chives

    MMMMM---------------------------SAUCE--------------------------------
    1/3 c Mild horseradish sauce
    1 tb Chopped Major Grey chutney
    2 ts Milk

    In small bowl, combine sauce ingredients.

    Spread one side of each bread slice with 2 teaspoons
    sauce. Top with equal amounts of cucumber, onion and
    beef. Spoon remaining sauce evenly over beef; sprinkle
    with chives.

    Texas Beef Council; http://www.txbeef.org

    Uncle Dirty Dave's Archives

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