More kitchen tricks from Jean Paré
– make leftovers disappear like magic!
If you’re a city dweller, the last months of winter might seem to be slower paced than the weeks before the holiday season – but that’s not so if you’re ranching or farming. Calving usually starts in January and runs through to March, then it’s time to get ready for spring seeding and fix pasture fences for summer turn-out. This is the time of year to make short work in the kitchen and take advantage of leftovers in the fridge. Meals can be just as appealing and delicious and in Jean Pare’s new cookbook, Recipes for Leftovers, you’ll find plenty of ideas for a little bit of this and a little more of that. Enjoy!
Roast Beef And Pepper Sandwich
A crisp, golden crust surrounds the warm filling.
Mayonnaise (or salad dressing) 1/3 cup 75 mL
Dijon mustard 2 tbsp. 30 mL
Round sourdough bread loaf, cut into 8 slices 1 lb. 454 g
Thin slices of leftover cooked beef (about 8 oz., 225 g) 8 8
Roasted red peppers, blotted dry and cut into strips 2 2
Swiss cheese slices 8 8
Hard margarine (or butter), softened 2 tbsp. 30 mLCombine mayonnaise and mustard in small bowl. Divide and spread on 1 side of each bread slice. Divide and layer beef, red pepper and cheese over mayonnaise mixture. Cover with remaining bread slices.
Preheat two-sided grill for 5 minutes. Spread outer sides of bread with margarine. Place on grill. Close lid. Cook for about 5 minutes until golden.
Makes 4 sandwiches.
40 g Total Fat
66 g Carbohydrate
4 g Fibre
38 g Protein
1577 mg Sodium
Reprinted from Recipes for Leftovers
© Company’s Coming Publishing Limited