Hot Roast Beef Sandwiches in Big Batches to Serve Now or Freeze, Great "Game Day" Fare to Make Ahead
The first one I featured is made with deli ham and is a family favorite too. Here is the link if you would like to check them out. thehiddenpantry.blogspot.com/2010/09/canadian-cheese-soup-game-day.html
Ingredients for Hot Roast Beef Sandwiches:
1/4 C. mayonnaise
1/4 C. coarse deli style mustard
3 T. poppy seeds
1 small red onion grated, about 1/4 C.
2 t. horseradish
good shake of Worcestershire sauce
12 stadium style buns separated and opened (I used large soft buns.)
2 pounds thinly sliced or shaved roast beef
8 ounces Colby Jack cheese sliced
8 ounces fresh mozzarella cheese sliced
Mix together the first 6 ingredients in a small bowl until well blended and adjust ingredients to taste.
Set up an assembly line of open buns and spread the sauce over all of the tops and bottoms of the buns.
Next slice and break the Colby Jack cheese fitting to the bottom bun stopping inside of the edge.
Distribute the roast beef generously atop the the cheese topped bottom buns.
Top with a slice of the fresh Mozzarella cheese. You do not need a large piece as it is soft and will really melt and spread.
Store in plastic bags in the refrigerator and bake later or double wrap and freeze for later.
I did both! I baked a couple and served them for supper with a side of fresh made Cole slaw and bagged the rest for later.
|Little Bites of Delicious.|
Since all of the oatmeal cookies disappeared yesterday I made up a batch of these. Doubting they could have been improved upon but experimenting just the same I substituted 1 teaspoon of vanilla bean paste* for 1 teaspoon of vanilla and was very pleased! The rich deep intensity of the vanilla just packs a little more WOW into these heavenly bites. This is a small batch of cookies only yielding 28 cookies and I doubt they last the weekend!
Ingredients for Russian Tea Cakes/Mexican Wedding Cookies:
2 sticks room temperature butter
1/2 C. sifted powdered sugar + more for rolling the warm cookies after baking
1 t. vanilla bean paste* (or use 1 T. regular vanilla)
2 1/4 C. flour
1/4 t. kosher salt
3/4 C. finely chopped pecans or walnuts
Beat the butter, sugar, and vanilla with an electric mixer until light and fluffy. Add the flour and salt beating just to blend. Add the pecans just until incorporated. Gather the dough into a firm ball and cover snugly with plastic wrap and chill 1-2 hours until firm.
Remove the chilled cookie dough from the refrigerator for 10-15 minutes to soften slightly. Meanwhile, preheat the oven to 375 degrees F. Line baking sheets with parchment or use sil-pat baking mats then set aside.
Pinch off lumps of cookie dough and roll them into balls the size of an English walnut and place 2" apart on the prepare baking sheets. Bake about 10-11 minutes until set, only the undersides should lightly brown. Leave them in the pans to cool slightly for 4-5 minutes then while warm remove to a pie plate of confectioners sugar and roll to coat well. I use two tablespoons to roll and remove them to a rack or paper towels to cool. Yield about 2 1/2 dozen cookies.
*Vanilla bean paste is a product I order from King Arthur Flour Co. It is a suspension of vanilla bean caviar, about the consistency of honey. One teaspoon of vanilla bean paste = the caviar of one vanilla bean or three teaspoons of plain vanilla extract. It adds delightful depth and flavor to whatever you are making.
|It had long been held to save the rinds from hard cheeses to flavor soup.|
|I had enough Parmesan rind for two nice chunks.|
1 C. dry northern beans
1 C. dry navy beans
1 large onion diced
6 large cloves of garlic peeled and minced
1-2 stalks celery in bite size chunks
1-2 carrots diced in bite size chunks
1/4 t. dry thyme
1/4 t. crushed rosemary
2-3 T. olive oil
1 T. kosher salt
1/2 t. ground black pepper
1 t. sugar
1 quart home canned tomatoes or a 28 ounce can of whole tomatoes + 1/4 C. water
3 1/2 C. good chicken stock
1-2 chunks of Parmesan cheese rinds about 2" x 1" x 1/2"
|Soup, beautiful soup!|