Recipes Included On This Page Mile High Shredded Beef Muffuletta Sandwich Mussels in Garlic-Onion Butter and Pasta Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mile High Shredded Beef Recipe By :Taste of Home Country Cooking Recipe Collection Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chuck roast -- or round steak vegetable oil 1 cup chopped onion 1/2 cup chopped celery 2 cups beef broth -- or bouillon Sauce: 1 1/2 cups beef broth -- reserved from roast 1 garlic clove -- minced 1 teaspoon salt 3/4 teaspoon salt 4 tablespoons brown sugar 2 tablespoons vinegar 1 teaspoon dry mustard 1/2 teaspoon chili powder 3 drops Tabasco sauce 1 bay leaf 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1 teaspoon Worcestershire sauce Potato rolls or buns Brown beef in hot oil on both sides, adding onion and celery at the last minute. Combine beef, vegetables and broth in a Dutch oven or crockpot. Simmer, covered, for 3-4 hours or until tender. Cool; shred beef, separating into strands. Drain vegetables. Combine with beef. Reserve broth; skim off any fat. To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown sugar, vinegar, mustard, chili powder, Tabasco, bay leaf, paprika, garlic powder, and Worcestershire sauce. Simmer until heated thoroughly. Remove bay leaf. Note: This mixture keeps well in a slow cooker on low heat. Contributed to the FareShare Gazette by Mllagers; 9 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 410 Calories; 27g Fat (59.7% calories from fat); 32g Protein; 9g Carbohydrate; 1g Dietary Fiber; 98mg Cholesterol; 1128mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Muffuletta Sandwich Recipe By :Bon Appetit Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pimiento stuffed green olives -- chopped 1 cup Kalamata olives -- pitted and chopped 1/4 cup roasted red peppers, drained -- (from a jar) 1/2 cup olive oil 1/4 cup chopped fresh parsley 2 tablespoons white wine vinegar 4 garlic cloves -- minced 1 round loaf sourdough bread -- 8-inch 4 ounces coppacola -- thinly sliced 4 ounces salami -- thinly sliced 6 ounces provolone cheese -- thinly sliced Mix the first seven ingredients in a large bowl. Set olive mixture aside. Using a serrated knife, cut bread horizontally in half. Scoop out bread from each half, leaving 3/4 to 1-inch thick shells. Spoon 3/4 cup olive mixture over cut sides of each bread half (reserving remaining mixture for another use). Layer meats and cheese over olive mixture in bottom half of bread. Place other half of bread, olive side down, atop sandwich. Wrap in foil. Place on large plate. Top with another large plate and weight with heavy skillet. Chill at least one hour and up to six hours. Cut into wedges and serve. Contributed to the FareShare Gazette by Jennie; 12 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mussels in Garlic-Onion Butter and Pasta Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh cleaned mussels 4 garlic cloves -- minced 1 cup chopped fresh parsley 1 cup finely diced sweet onion 1 stick butter -- at room temperature 1/4 cup olive oil Salt and pepper -- to taste Crusty Italian Bread -- Grilled 1 pound pasta -- of your choice cooked and drained Combine the butter, garlic, parsley, onion and seasonings in a bowl. Mix together well. Preheat your oven to 450 degrees F. Place the mussels in a large baking dish, and spoon the butter/garlic mixture on top. Cover the dish tightly with foil, and bake for about 15 minutes, or until the mussels open. Discard any that do not open. Combine the cooked pasta, mussels and sauce; mix to get the pasta covered in the sauce. Offer crusty bread to sop up the delicious juices. Notes : This is a very easy way to cook mussels, creating a tasty sauce of butter, garlic and juice from the mussels. Make sure you have lots of crusty bread on hand to sop up the juices! Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 6 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 754 Calories; 38g Fat (45.8% calories from fat); 15g Protein; 87g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 251mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Vegetable; 7 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.