3/4 lb Deli roast beef (thinly sliced)
4 large Slices dark rye bread
1/2 medium Cucumber very thinly sliced
1/2 small Red onion very thinly sliced
1 tbsp Snipped chives
SAUCE
1/3 cup Mild horeseradish sauce
1 tbsp Chopped Major Grey chutney
2 tsp Low-fat milk
A Recipe for
Open-Face Roast Beef & Crunchy Vegetables
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This Recipe for Open-Face Roast Beef & Crunchy Vegetables is one of thousands in the Recipes-to-go Beef Cookbook.
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This is a recipe for Open-Face Roast Beef & Crunchy Vegetables from the recipe cookbook of Recipes-to-go (Beef)
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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Chemically speaking, chocolate really is the world's perfect food. |
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preparation 15 minutes
1. In small bowl, combine sauce ingredients.
2. Spread one side of each bread slice with 2 teaspoons sauce. Top
with equal amounts of cucumber, onion and beef. Spoon remaining sauce
evenly over beef; sprinkle with chives.
Nutritional information per serving:
* 246 calories * 27 g protein * 6 g fat (2 saturated fatty acids) * 57
calories from total fat (53 calories from fat in beef) * 69 mg
cholesterol * 3.4 mg iron * 253 mg sodium
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Serves: 4
Open-Face Roast Beef & Crunchy Vegetables Recipe brought to you by Recipes To-Go