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Super stuffed roast beef subs
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Sandwiches make such super summer food too because they are
so portable and you can really mix them up to keep it
interesting. Sounds easy but people can actually be
intimidated by these and it is really no big undertaking.
These SUPER STUFFED ROAST BEEF SUBS are a great example of
a no-bake take that is great for both picnics and parties and
can survive a trek in the cooler. Plus it has a little
surprise flavor punch that sets it apart from your typical
RECIPE: SUPER STUFFED ROAST BEEF SUBS
1 (1-ounce) envelope onion soup mix
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup water
1 cup chunky salsa
2 (16-ounce) Italian bread loaves
4 cups shredded lettuce
1 pound deli roast beef slices
2 tomatoes, seeded and diced
2 cups (8 ounces) shredded Colby-Monterey Jack cheese blend
Combine first 4 ingredients in a microwave-safe bowl.
Stir in 1 cup water; cover with plastic wrap, folding
back a corner to allow steam to escape. Microwave at
HIGH 4 to 5 minutes or until thickened, stirring once.
Stir in salsa. SLICE off top one-third of each bread loaf
lengthwise; hollow out bottoms of loaves, leaving 1-inch-
thick shells. Place 1 cup lettuce in bottom of each shell.
Layer each with half of roast beef, half of salsa mixture,
and remaining roast beef. Sprinkle with tomato and cheese;
spread with remaining salsa mixture, and sprinkle with
remaining lettuce. COVER with bread tops, and press down
lightly. If desired, wrap in plastic wrap and chill.
YIELD: 8-10 Servings
CATEGORIES: Sandwiches, Lunches, Quick Fixes
*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*
KEEPING FOODS SAFE ON THE GO:
(FSIS) For bag lunches, picnics, or celebrations
away from home, food can be kept safe if it is first
handled and cooked safely. Then, keeping food cold
while transporting and serving, as well as practicing
safe grilling techniques, can prevent food borne illness.
Beginning with Safe Food Perishable food must be kept
cold or frozen at the store and at home. In between,
the food should be at room temperature or in the car
as little time as possible.
Then it must be kept cold or cooked and chilled.
Food should not be out of the refrigerator or oven
longer than 2 hours.
Why? Bacteria grow and multiply rapidly in the danger
zone between 40 degrees F and 140 degrees F (out of
the refrigerator or before food begins to cook). So,
food transported without an ice source or left out in
the sun at a picnic won't stay safe long.
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