Please forgive me. Last week’s recipe was somewhat incomplete. Monica sent me the recipe as one of her husband’s favorites, and I copied it as it was sent. She said that her family preferred it with just the ham, cheese and pepperoni. Since this was the way my family enjoys it as well, I didn’t read it as closely as I should have. I am sorry. Here is the complete recipe. Remember, you can add or leave out anything to make it your own favorite. Here it is as well as a couple of other “Meat friendly” recipes. Enjoy your week, stay warm and enjoy the big game!
4 (1 pound) loaves frozen bread dough, thawed
1/2 pound thinly sliced salami
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced pepperoni
1/2 pound thinly sliced provolone cheese
2 cups shredded mozzarella cheese
1/2 cup grated Romano or Parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon pepper
1 egg yolk, beaten
Directions: Let dough rise until doubled, according to package directions. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
Bake at 375 degrees F for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers.
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter
Directions: Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
When we tried this, we sliced the beef and returned to the broth to simmer until we were ready to build our sandwiches. Really yummy!
2 (3 pound) corned beef briskets with spice packets
1/4 cup peppercorns
2 (12 fluid ounce) bottles beer
2 bay leaves
1 bulb garlic cloves, separated and peeled
Directions: Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.
You can serve this on your favorite roll, with swiss cheese and coleslaw-yummy!
Have a great week and keep writing. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730
See you next week! Susie Q
