BEEF for your summer entertaining

COLORED PASTA SALAD

INGREDIENTS:
1 12 oz. bag spiral pasta, variety of colors
1 cup sliced carrots
1/2 cup chopped celery
1/2 cup sliced black olives
1 cup Italian dressing
1/4 cup Parmesan cheese
1 cup grated cheese
1 row pepperoni
1/4 cup green and red pepper
1/4 cup chopped onion
2 (6 oz.) cartons vanilla yogurt

DIRECTIONS:
Cook pasta, drain and cool. Add carrots, celery, black olives, peppers, onion and pepperoni. Mix together and then add grated cheese of your choice. Combine yogurt and Italian dressing; pour over salad. Top with Parmesan cheese before serving.

ARLENE’S BEEF SALAD

INGREDIENTS:
3 cups roast beef cooked & cubed
1/2 cup seedless raisins
1 cup pineapple tidbits
1/2 cup celery chopped
1/4 cup stuffed olives cut in two
1/2 small green pepper chopped
1/4 cup slivered almonds
1 tablespoon chopped pimentos
1 teaspoon salt
1/2 cup sour cream
1 teaspoon Worcestershire sauce

DIRECTIONS:
Add 1/3 cup warm water to the raisins. Let soak for 15 mins. Drain. Combine all ingredients except sour cream and Worcestershire sauce; toss lightly. Mix the sour cream and Worcestershire sauce. Mix well and chill for 2 hours.

SANDY’S BEEF SANDWICH

INGREDIENTS:
4 lbs. rump roast, trimmed
1 cup water
1 can Swanson’s clear beef broth
1 package aujus mix
4 cubes beef bouilion
1 package Italian dressing mix (Good Seasons)

DIRECTIONS:
Place roast in crock pot and cook all day or put on before going to bed. Mix remaining ingredients and pour over beef roast. Cook. Serve on buns.

PESTO BEEF SANDWICH-IN-THE-ROUND

INGREDIENTS:
1 1/4 lbs. deli roast beef thinly sliced
1 loaf French or Italian bread
1/3 cup light mayonnaise
3 tablespoons prepared basil pesto sauce
1 teaspoon fresh lemon juice
1 7 oz. red peppers well drained
3 ounces lettuce
1/2 cup cheddar cheese
pepper (optional)

DIRECTIONS:
Cut bread horizontally in half; removing soft center from bottom half of bread, leaving 1 inch thick shell. Mix mayonnaise, pesto and lemon juice; spread mixture on inside of bread shell. Layer beef, red peppers, lettuce and cheese in bread shell. Season with pepper, if desired. Replace top of bread. Cut into wedges to serve.

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