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|EVERY FEW MINUTES|
WHAT TO DO WITH LEFTOVER BEEF — From the COOKS.COM Culinary Archive.
Practice the art of good carving. A well-carved joint looks better, tastes better, and goes further.
Let the first use of left-over roast beef be the serving of it sliced and cold — it is a mistake to miss this use. Cut thin slices of the rare beef, arrange nicely on a cold platter, and garnish with something green and crisp. Vary by serving different cold sauces with the meat. Serve a vegetable salad at the same meal.
For four good-sized sandwiches make one cup of brown sauce, adding to it, when cooked, one tablespoon of finely minced sour pickle. Cut very thin as many slices of cold rare roast beef as needed. Cream two tablespoons of butter and add to it one-quarter teaspoon of made mustard. Spread the bread with this. Dip the slices of beef in the hot sauce and place them on the bread. Sprinkle with a very little chopped or crushed cold bacon before putting on the top slice of bread. Serve on a hot platter and pour the boiling sauce over all.
Boil together for ten minutes:
2 cups tomatoes. 2 cloves. 3 peppercorns. Bit of bay leaf. Sprig of parsley. 1/2 teaspoon salt.
Strain. Melt two tablespoons butter; when bubbling, add two tablespoons flour and stir until blended. Gradually add the tomato, beating to avoid thickening unevenly. Let sauce boil up for one minute. Arrange the beef on a hot platter and pour the boiling sauce over it. One teaspoon of chopped parsley may be added to the sauce just before taking up.
This is an acceptable way of using any of the small pieces of "well-done" roast beef, making an excellent luncheon or supper dish, especially in hot weather.
Soak one tablespoon of gelatin in one-half cup of cold water ten minutes. Heat three-quarters of a cup of well-seasoned stewed tomatoes to boiling, and pour over the gelatin, stirring well until gelatin is dissolved. Have ready two cups of chopped and seasoned meat, mixed with one tablespoon of lemon-juice and one small sour pickle minced fine. Stir the tomato into the meat mixture, and mold in an earthen dish. This amount will fill a quart dish half full.
Cut cold roast beef into inch-square pieces, using two cups. Put into a quart baking-dish and season with one-half teaspoon of salt, a little pepper, one tablespoon of tomato catsup or one-third cup of cooked and seasoned tomatoes. Pour over the meat one cup of liquid, using equal quantities of made gravy and hot water. Cover with a crust made of baking-powder-biscuit dough. For this amount of meat use for the dough:
1/2 cup flour. 1 tablespoon butter. 1 teaspoon baking-powder. 1/4 teaspoon salt. About 1/4 cup of milk.
A good Monday dinner when a Sunday roast and macaroni have preceded it. Melt two tablespoons of butter, add one small sliced onion, and cook together until very slightly browned. To this add one and one-half cups of stewed tomatoes and let boil slowly for about fifteen minutes, or until the tomato is somewhat thickened. Then add one and one-half cups of cooked macaroni and let all cook together until well thickened. Just before the dinner hour, put into the sauce pan one and one-half to two cups of remnants of the tender roast beef, cut small, and let heat. A very few minutes will suffice. Do not let the stew boil after the meat is added.