Harvest Salad
*2-3 Gala Apples, cut bite size
*10 small Portobello Mushrooms, wiped clean, diced
*small Red Onion minced
*1 container Crumbled Feta Cheese
*1/4 cup Pecans
*1/4 cup Dried Cranberries (Craisins)
* 1 can sliced Water Chestnuts, diced
Balsamic Dressing
4 tablespoons Olive Oil
4 tablespoons Balsamic Vinegar
2-3 tablespoons Honey
Combine Dressing Ingredients and add to Harvest Salad.
Serve, you can all so serve in a Pita Pocket.
Balsamic Dressing
Enjoy!
Lindy
French Dip Sandwiches
Meat:
*Eye of the Round Roast, seared, optional for more flavor
Sear Roast in pre-heated Cast Iron frying pan with 2 tablespoons of Light Olive Oil, on medium heat for about 4 minutes for each side and use a splatter guard.
Using a Crockpot cook on medium-high for about 6-8 hours or longer depending on your crockpot directions (or cook in a Dutch Oven in Oven about 6 hours at 350* F. or until it sheds easily.
Add the following to seared roast in your choice of cooking pot.
* 1-2 bottles 12 ounce IBC Root Beer, but if you like another brand that would work also.
* 1 package of Au Ju Sauce, add dry
*1/4 cup Dried Onions
1/4 teaspoon Red Pepper Flakes, optional
Salt and Pepper to taste
Add the above in order as listed.
Cook the above ingredients together and when roast is done it should pull apart easily, shred with 2 forks or use a mixer see here
Au Ju Sauce
Make another packet of Au Ju Sauce according to the directions on the package for dipping sandwiches.
Serves 6
*1 package of 6 buns of your choice for Sandwiches, (I used sub sandwich buns from Old Grist Mill.) butter and toast/broil buns in oven until slightly brown and top with Cheese of your choice. My family likes Swiss Cheese, Pepper Jack and Provolone. Then top with hot meat.
You can find my homemade Rolls for French Dip Here.
Enjoy!
Lindy