French Dip

French Dip
1 (4 pound) beef roast
1/2 c Worcestershire sauce
1 (1.25-ounce) envelope French dip au jus mix

Place roast in roasting pan on a piece of extra heavy foil large enough to wrap entire roast.  Douse roast generously with Worcestershire sauce on all sides.  Seal meat in foil.  Be sure foil is completely sealed all around.  Bake at 300 for 4 hours on middle rack.  Remove from oven.  Allow to cool enough to handle.  Slice or shred beef.  Drain and measure beef broth.  Add enough water to equal amount required on au jus packet.  Pour broth and water into a small saucepan.  Add seasoning packet.  Prepare according to packet directions.  Pour au jus over sliced or shredded beef.  Place in freezer bag or container.  For individual servings, spray a muffin tin with non-stick cooking spray.  Fill muffin cups with meat and au jus.  Cover and place pan in freezer just until frozen.  Pop out and place in gallon freezer bag.  Label and freeze.  12 servings.

To serve:  Thaw roast and drain au jus.  Heat roast and serve on warm sandwich rolls with bowls of au jus for dipping.

Hawaiian Haystacks

Chicken Sauce for Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)

3 tablespoons butter

½ onion (about ½ cup), finely chopped

3 cloves garlic; finely minced

1 teaspoon salt

½ teaspoon pepper

¼ cup flour

2 cups milk

1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute - this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Katie