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(15) Cold Roast Beef with Two Sauces (Wed.)Recipe : (15) Cold Roast Beef with Two Sauces (Wed.)
Procedure :
1 tablespoon lemon zest, fresh or dried -- finely grated 1 clove -- minced salt and pepper to taste 8 slices meat reserved from Sun. Rib Roast 1 cup tomatoes reserved from --Sun Tomatoes Sauteed w/ Chipolte 1 tablespoon olive oil 1 teaspoon red wine vinegar 1 teaspoon tomato paste 6 tablespoons dressing reserved from -- Sunday Eggless Caesar 1 tablespoon -- grated 2 tablespoons mayonnaise Combine the lemon zest, garlic, salt and pepper in a small bowl. Slice the reserved meat and arrange on a platter. Scatter the lemon-garlic mixture over the meat. Set aside while you make the sauces. Finely chop the reserved tomatoes, and mix with the oil, vinegar, and tomato paste,=. Season with salt and pepper. Set aside. In a separate bowl, whisk the reserved Caesar salad dressing with the cheese and mayonnaise. Season with salt and pepper. Serve the roast beef with the sauces on the side. REG #4 Shared by SuzyWert, Indiana <SuzyWert@aol.com> |
