Easy French Dip Sandwiches

Easy French Dip Sandwiches

Recipe Source: Gooseberry Patch Church Suppers Recipes Cookbook

Easy French Dip Sandwiches
Serves: 18-20
This slow-cooker French dip sandwich recipe will feed a small army, but it can easily be cut in half for smaller groups.
  • 4 lbs. stew beef, cubed
  • 2 onions
  • 4 cloves garlic
  • 2 10-1/2 oz. cans beef broth
  • 4 c. water
  • 4 t. beef bouillon granules
  • 18 to 20 sandwich buns, split
  1. Combine all ingredients except buns in a slow cooker. Cover and cook on low setting for 8 to 10 hours.
  2. Discard onions and garlic. Shred beef and spoon onto buns.
  3. Serve with beef juices from slow cooker for dipping.

Recipe Source: Gooseberry Patch Church Suppers Recipes Cookbook

Easy Dinner Rolls

Easy Dinner Rolls

Easy Dinner Rolls
Even the beginner cook can make these, and they're true homemade dinner rolls.
  • 1 cup water (110 degrees F)
  • 2 packages yeast (Do not use the quick rising in this recipe)
  • ½ cup butter, melted
  • ½ cup sugar
  • 3 eggs
  • 1 teaspoon salt
  • 4¼ cups flour
  1. Combine water and yeast in large bowl; let stand for 5 minutes.
  2. With wooden spoon, stir in butter, sugar, eggs and salt.
  3. Add flour, 1 cup at a time and beat in as much as you can. (You will probably be able to use all the flour.)
  4. Cover and refrigerate for at least 2 hours, or up to 3 days.
  5. Grease a 13x9 baking pan.
  6. Turn dough out onto floured surface. Divide into 24 equal pieces.
  7. Roll each piece into a smooth round ball. Place in rows in prepared pan.
  8. Cover and let rise for 1 hour; until doubled.
  9. Heat oven to 375.
  10. Bake until golden brown, about 17 minutes.


Recipe Source:  Food.com

Photo Credit: kimberlykv / CC

Easy Crab Cakes

Easy Crab Cakes

Easy Crab Cakes
Canned crabmeat makes these delicate patties simple enough for busy weeknight dinners.
  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
  • 1 cup seasoned bread crumbs, divided
  • 1 egg, lightly beaten
  • ¼ cup finely chopped green onions
  • ¼ cup finely chopped sweet red pepper
  • ¼ cup reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon butter
  1. In a large bowl, combine the crab, ⅓ cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
  2. Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to ½-in. thickness.
  3. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown.


Recipe Source:  TasteOfHome.com

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