*Easy French Dip Sandwiches

• 1½ lb Roast beef
• 1½ lb Baby Swiss cheese 
• 32 oz. beef stock
• 2 packets McCormick's Au Jus seasoning mix 
• 4 med yellow onions 
• 4 Tbsp unsalted butter
• 6 hoagie size sandwich buns, 6-7 inches

Slice the onions into thin slices.  Melt butter in a saucepan and add onions.  Saute until translucent, about 5 minutes.  Sprinkle the Au Jus seasoning mix onto the simmering onions and stir to coat.  Slowly add the beef stock and bring to a boil.  Reduce heat to medium and simmer for about 10 minutes uncovered.  Turn off heat.  

Using a slotted spoon, dip the onions out of the sauce and place in a bowl. These will be put on the sandwiches.

Lightly toast the buns under the broiler in the oven.

Place the roast beef, some onions, and Swiss cheese on the buns.  Put back under the broiler to warm and melt the cheese.  Serve immediately with the dipping sauce.  Enjoy!

*Pasta Salad

* This is my personal pasta salad recipe.  It's honestly the best I've ever eaten.  Everyone who has ever tried it agrees that it's the best they've ever had. 

12 oz. box of Rainbow Rotini noodles (spirals)

1⅛ cup Kraft mayonnaise

½ cup Wishbone Italian Dressing

1½  tsp Lea and Perrins Worcestershire sauce

1½ tsp prepared mustard

6 oz. jar of diced pimentos (drained)

6 tbsp diced red (or yellow) onion

¾ cup diced celery

⅜ cup grated carrot

salt and pepper to taste (I recommend very little salt)

Directions:  Mix all ingredients except the pasta in a large bowl.  Cook the pasta according to direction on the box.  Drain the pasta and rinse in cold water while in the colander.  Then carefully stir the pasta into the sauce mixture.  Refrigerate an hour or more before serving for best taste. 

*this recipe may be easily doubled or tripled to feed a large crowd.

Makes 8 servings.

*The Perfect Chili

* This is my personal chili recipe.  It uses a combination of fresh ingredients and dry seasonings for optimal flavor.  Note that I not only use fresh garlic and onion but also garlic and onion powders.  I find that this produces a better flavor. 

servings: 4

cook time: 30 min

total time: 1 hr

2 lbs lean Ground Beef

1 med Onion, chopped

4 large cloves, or equivalent of minced from jar

2 c. Water

2 tbsp Flour

1 can (14.5 oz) Diced Tomatoes

2 (8 oz.) cans Tomato Sauce

Seasonings: 

6 tbsp Mexene Chili Powder

1 tbsp Paprika

1 tsp Ground Cumin

1 tsp Garlic Powder

1 tsp Onion Powder

1½ tsp Salt (regular, not sea salt)

2 tsp Sugar

Cook ground beef with onions and garlic in a large skillet. Drain the excess grease off of the meat and place the meat back in the skillet. Add all of the other ingredients and simmer for at least 30 minutes.

*Tip:  If you are sensitive to spicy foods, try cutting back the chili powder to 4 tbsp. This will give it a milder flavor. 

Makes about 6 cups.