i'm in the north east of the UK you can contackt me on skype carlf16 and joine my list for unabridged audiobooks send a blank email to [email protected] ----- Original Message ----- From: CheyenneStar To: [email protected] Sent: Sunday, June 27, 2010 11:42 PM Subject: [PostcardPals] Daily Recipe- Chicago-Style Italian Beef Sandwiches
Chicago-Style Italian Beef Sandwiches 1 (5 to 7 lb.) rump roast 2 C. boiling water 2 beef flavor bouillon cubes 1 tsp. dried marjoram 1 tsp. thyme 1 tsp. oregano 1 tsp. hot pepper sauce, more or less, depending upon taste Salt and pepper to taste 2 Tbsp. Worcestershire sauce 6 garlic cloves, peeled and mashed 1/2 C. chopped green bell pepper 2 or more loaves Italian or Vienna bread, French or any hard, crusty bread, sliced down the center, lengthwise, but not all the way through to the other side, then cut into servings size pieces Place roast on a rack, in an open 13 x 9-in. roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 min. per lb.. Roast will be rare. Cool, and slice very thin. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube for each C. of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green bell pepper. Simmer for 15 min. Add the thinly sliced beef and cover. Marinate in gravy in refrigerator overnight. The next day, heat thoroughly, and serve warm on the French bread, along with a crisp, green salad. Makes approximately 8 to 10 sandwiches. __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a new topic Messages in this topic (1) Recent Activity: a.. New Members 4 a.. New Polls 3 a.. New Links 71 Visit Your Group Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
