 Chicago
Style Italian Beef Sandwiches
Ingredients
- 1 (3 1/2 to 4 lbs.) rump or bottom round beef pot
roast
- 1 can (10.5 oz.) condensed beef broth, undiluted
- 2 tsps. Italian herb seasoning
- 12 soft hero rolls or sandwich buns, split
- provolone or mozzarella cheese, (optional)
- 1 jar (12 oz.) TRAPPEY'S
Dulcito Peppers, undrained
- 1/2 cup REGINA White Cooking
Wine
- 2 tbls. POLANER Chopped
Garlic
Directions
Place pot roast in 3 1/2-quart slow cooker. Pour peppers
with liquid, broth (straight from can), wine, garlic,
and herb seasoning over beef. Cover; cook on HIGH 6
hours (or, on LOW 10 to 12 hours) or until beef is
very tender. With slotted spoon, remove beef to plate.
(Keep liquid remaining in slow cooker on LOW to keep
warm.) Using 2 forks, shred beef into small pieces.
Remove stems from peppers. Spoon shredded beef and
peppers on rolls; drizzle with some of the cooking
liquid. Top sandwiches with cheese, if desired. Spoon
remaining cooking liquid into small bowls to use for
dipping.
Makes 12 sandwiches.
*Be sure to buy condensed beef broth (which is normally mixed with equal parts
water for soup) and not ready-to-serve beef broth, which comes in a 14 1/2-oz
can.
 Chili Stuffed Potatoes
Ingredients
- 6
large baking potatoes
- 2
cans 12 oz each chili with beans
- 1 1/2 cups cheddar
cheese, shredded
- 1
1/2 cups sour cream
- 4
green onions, chopped
- 2
tsps. TRAPPEY'S Jalapeno
Peppers, drained and chopped
Directions
Bake or microwave potatoes.
Pour chili in saucepan and add peppers; heat over medium
heat. Slice open potatoes and fluff insides with
fork. Top with cheese, chili, sour cream and
green onions.Makes 6 servings.
 Food Services
- Zesty Orange Grilled Chicken
Ingredients
- 1 tablespoon dry
mustard
- 1 1/2 tsps. ground ginger
- 12 boneless skinless chicken breast halves
orange slices, (optional)
- 1 1/2 cups POLANER Sweet Orange Marmalade
- 1 1/2 tsps. ACCENT Flavor Enhancer
- 3/4
teaspoon TRAPPEY'S
Red Devil Cayenne Pepper Sauce
Directions
In large bowl, combine all ingredients except
chicken; blend well.Brush chicken with orange mixture.Grill
or broil chicken, 4 to 6 inches from source of heat,
for 15 to 20 minutes until chicken is fork-tender and
juices run clear, turning occasionally and brushing
frequently with orange mixture.To serve, per order;
place 1 chicken breast on serving plate. Serve immediately
garnished with sliced scallions, orange wedges and
avocado slices if desired.
Yield: 12 Servings
|
