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Leftover hunk of cooked roast beef
2 or 3 cans beef broth
4 chopped garlic cloves
1 tsp. paprika
1 tsp. celery salt
5 or 6 peppercorns
1 tsp. thyme
Dashes Tabasco sauce
1 tsp. onion salt
1/2 tsp. oregano

Slice beef super thin. Place in cooking pot with other ingredients. Steep beef in this mixture. Do not boil, just let it soak, warm for about 1 hour. Get a loaf or two of good french bread and cut into sandwich size lengths. Split and place beef and lots of juices on bread. Top with roasted peppers (see below). Experiment with spices listed, you may want to vary amounts to get taste you desire. Just sample juices every so often and adjust seasonings.


Green bell peppers
Olive oil
Salt and pepper to taste

Wash and dry peppers. Place them on a broiling pan 4 to 6 inches beneath the broiler. Watch them closely. When the part nearest the flame blackens, turn the peppers. Continue turning, until as much skin as possible has been blackened.

Remove from the broiler and wrap in wet paper towels. when peppers are cool enough to handle peel off charred skin. Remove stem and seeds. Put peppers in a bowl with a sprinkle of olive oil and a dash of oregano, salt and pepper.

Peppers may be refrigerated, but should be served at room temperature. Peppers are also wonderful on pizzas or sausage sandwiches or in a garlic vinaigrette.

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