Beef Sandwiches

1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 (4 to 4 1/2 pound) boneless chuck roast, halved
8 to 10 sandwich rolls, split

Combine seasonings; rub over roast. Place in a crockpot. Cover and cook on LOW for 6 to 8 hours or until meat is tender. Shred with a fork.

Serve on rolls.

NOTE: No liquid is added to the crockpot because the moisture comes from the roast.

Barbecued Slaw Burgers

2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw

Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and brown sugar. Bring to boil; simmer for 2 hours.

Serve on buns with cole slaw.

Yields 10 to 12 servings.

Barbecued Pork and Beef Sandwiches

In a crockpot, combine the following:

1 1/2 pounds lean stew beef
1 1/2 pounds lean pork cubes
1 cup finely chopped onion
2 cups finely chopped green bell pepper

Combine the following ingredients:

1 (6 ounce) can tomato paste
1/2 cup brown sugar
1/4 cup cider vinegar
1 tablespoon chili powder
1 teaspoon salt
2 teaspoon Worcestershire sauce
1 teaspoon dry mustard

Blend all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat before serving on buttered rolls or pita bread.

NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very heavy Dutch oven with a tight-fitting lid.

This may also be served over rice rather than using rolls, if desired. Leftovers freeze great.

ABC Sandwich

This was a specialty of the now-closed Pittman House Restaurant in Dallas, Texas.

1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
    to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
    cooked crisp and drained
2 avocados, sliced

In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.

Serve the sandwiches immediately.

Bubbly Reuben Sandwich Bake

6 slices rye bread, cubed
1 16 ounce) can sauerkraut, well drained
1 pound deli sliced corned beef, cut into strips
3/4 cup Thousand Island salad dressing
2 cups shredded Swiss cheese

Preheat oven to 400 degrees F.

Spread bread cubes in the bottom of a 9 x 13-inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

Yields 6 servings.

Brown Derby Dressing

1/2 cup red wine vinegar
1 tablespoon lemon juice
1 1/2 teaspoons pepper
1 teaspoon salt
1/2 teaspoon granulated sugar
1/2 teaspoon dry mustard
1 1/2 teaspoons Worcestershire sauce
1 clove garlic, minced
1 1/2 cups vegetable oil

Combine ingredients and mix well.

Vegan Tahini Goddess Dressing

Shared with recipegoldmine.com by "ap."

This dressing is similar to Annie’s Natural Dressing.

2/3 cup canola oil
1/3 cup water
2 tablespoons tahini
3 tablespoon Heinz Cider Vinegar
2 tablespoons ReaLemon Lemon Juice
1 tablespoon Kikkoman Soy Sauce
1/4 teaspoon salt
2 cloves garlic
1 tablespoon sesame seeds, toasted
1 tablespoon parsley
1 tablespoon chives
1/8 teaspoon xanthan gum

Combine in blender all ingredients except sesame seeds, parsley and chives. Blend on high about one minute until mixture turns creamy. Add remaining ingredients and blend on low for a few seconds.

Adjust flavor with vinegar, soy sauce, and salt as needed…these will vary slightly depending on what brand is used.