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French Dip Plus Bonus Meals Recipe

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This recipe for French Dip Plus Bonus Meals, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Broadbent
Added: Thursday, July 23, 2009


1/2 c soy sauce
2-3 c Coke/Pepsi or other soda
4 bay leaves
2 minced garlic cloves
1 tsp oregano
2 lg onions, thinly sliced
4-6 lb lean beef roast
Sliced Swiss cheese

For bonus meals:

2 pie crusts
2-3 cups mashed potatoes
6-8 cups cooked frozen mixed vegetables (divided)

In a large crock pot, mix soy sauce, soda, bay leaves, garlic, oregano, and half the onions. Place roast in mixture and top with rest of onions. Cook on low all day or overnight, until meat falls apart. Shred meat with forks, removing any bones and visible fat. Serve hot meat and onions and sliced Swiss cheese on hard rolls. Strain a little juice for dipping.

Discard bay leaves. Set aside enough leftover meat, onions, and juice for sandwiches again or to add to soup. Put rest of onions in blender with a little leftover juice and 1/4 cup corn starch; Blend well and add back into rest of juice. Mix well. For SHEPHERD PIE - place half of remaining leftover meat in bottom of a low casserole dish. Add about 3-4 cups of cooked frozen veggies. Cover with onion/juice mixture. Top with mashed potatoes. For BEEF POT PIE - Line pie dish with pie crust, add meat and vegetables and sauce as described for Shepherd Pie. Top with second pie crust. Bake either pie at 300 for 40 minutes or cover tightly and freeze. Bake frozen pie 400 for about an hour. For SOUP - Any remaining meat and/or onion mixture freezes wonderfully and can be the start of a yummy soup.

Number Of Servings:
Number Of Servings:
about 4 for EACH meal




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