Title: Onion 'n Pepper Beef Steak Sandwich

It looked pretty okay until

8 oz Beef round tip steak cut 1/8
To 1/4" thick

where the ideal thickness is "as thin as possible."

I would think that 1/8 inch would be about as thin as I can manage. You might well be able to do better.

Your knives are pretty good. I'd suggest
freezing the beef until it's firm but not hard
frozen and then slicing. For a recipe of this
nature one could use "shaved steak," a product
which I don't have much use for, but here it
looks appropriate.

There are multiple things with this recipe that I would not like, and
maybe only one thing that you would like. But the only changes I made
before publishing it for you were in an attempt to repair some of the
damage done by someone publishing it in two column format at one point.
Title: OPEN-FACE TOASTED VEGETABLE SANDWICHES
Categories: None, Sandwich

I like "none" as a category.

1 Eggplant -- about 1 lb.
2 Red bell peppers
1/4 c Olive oil
4 Mini-loaves
French bread preferably
Whole wheat
3 oz Sun-dried tomatoes -- sliced
Into strips
1 Avocado -- peeled and
Sliced

Sundried ttomatoes and avocadoes are fine. red bell
peppers, sometimes they go well in things.

1/2 c Chopped basil
3 Firm, fresh plum tomatoes --
Sliced
1 c Lowfat Mozzarella cheese --
Grated
1 c Lowfat cheddar cheese --
Grated

But reduced-fat cheese is suspect.

8 oz Alfalfa sprouts

Alfalfa sprouts, too.

4 Pickles

Not sure - neither sour dills nor bread-and-butters
seem to go here. Maybe half-sours? Giving the recipe
the benefit of the doubt.

Recipe By :

Nobody hung around to take the blame for this one, eh.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Stuffed Mushrooms #3
Categories: Appetizers, Syd's book
Servings: 6

24 Extra Large Fancy Mushrooms
2 tb Minced Onion
2 tb Minced Green Pepper
1/4 c Bread Crumbs
1/2 c Sour Cream

MMMMM-----------------------------GARNISH----------------------------------
Sliced Ripe Olives

Preheat oven to 325F. Remove the stems from the mushrooms and reserve
them for another recipe. If you want you can mince some of the stems and
include them with the stuffing mix. Combine the bread crumbs with the
sour
cream and mix until well blended. Add onion and green peppers. Mix
well.
Fill each mushroom cap with the stuffing mix and place on a cookie sheet.
Bake for 20 - 30 minutes or until hot. Remove from oven. Garnish with
sliced olives and serve as a great appetizer. CAUTION: Since mushrooms
contain a large amount of water it is necessary for these little beauties
to cool a little before eating. The very hot water in them can cause
burns
to the mouth and then your guests can't enjoy the entree. From: Syd's
Cookbook.

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On 08-11-19 10:28, Michael Loo <=-
spoke to Dale Shipp about 785 Beef cutting <=-

I would think that 1/8 inch would be about as thin as I can manage. You might well be able to do better.

Your knives are pretty good. I'd suggest
freezing the beef until it's firm but not hard
frozen and then slicing.

We actually have several grades of knives. There is the normal sort of
chef's knife which I try to keep sharp as best I can. Then for
something that requires a finer shave, I use a ceramic knife that our
daughter gave us a few years ago. With fresh beef I can do 1/8 inch or
maybe a little bit thinner. I have heard of slicing semi-frozen meats,
and do that occasionally -- but I'm usually not taken the effort.

For a recipe of this
nature one could use "shaved steak," a product
which I don't have much use for, but here it
looks appropriate.

We do have some of that in the freezer -- it is carried by BJs and Giant
on occasion. It does work well for Philly cheese steak sandwiches.


We would not put any of the Additional toppings onto our PCS. Only
additional topping might be fried or sweated onions (not raw). Also the
only cheese for us is Cheese Whiz. That is pretty much the only thing
we use whiz for.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: The Philly Cheese Steak Sandwich
Categories: Sandwich
Yield: 1 servings

5 oz Steak (read below)
Water to moisten
2 1/2 oz Desired cheese (read below)
9 1/2-inch hoagie roll
Fried onions
Additional Toppings:
Mushrooms, raw onions,
Sweet red & green peppers,
Pizza sauce, lettuce,
Tomato

At Olivieri Prince of Steaks in Philadelphia, chef/owner Rick Olivieri
(third generation) tells us about the original. "It all started in
1932 with my grandfather Pat. He owned a small hot-dog stand but got
tired of eating hot dogs every day, so he sent his brother around the
corner for sliced steak. He prepared it, slapped it into a hot-dog
bun and was just about to eat it when a cabbie pulled up and said,
'Hey, that looks good.' The rest, as they say, is history, part of
which included the addition of cheese in the late 1940's, when they
were looking to try something new."

To make one cheese-steak sandwich, take the steak (Olivieri's
recommended cut: the eye of the chuck) and slice it very thin. Panfry
in large skillet with no grease or oil, just enough water to moisten.
Right before it's done, top with desired cheese (American, provolone,
mozzarella or Cheez Whiz) until melted. Put meat and cheese on the
hoagie roll, then top with fried onions. Add additional toppings if
desired. *Article from Woman's Day magazine*
From: Michelle Bruce Date: 01-31-95

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