Feta Dip (Ostmaestaren)
Yield: 4 servings
200 g
feta
6 tb milk
2 tb parsley
1 ts lemon juice
1/2 ts oregano
1
black pepper - ground
1
garlic clove -pressed
Mash the feta and the milk. Add parsley, lemon juice, garlic, oregano and black pepper and mix it. Place in the refrigerator for 30
minutes. Serve with cherry tomatoes, olives and sticks of different vegetables.
French Dip
Yield: 8 servings
3 lb chuck roast -- trimmed
2 c
water
1/2 c
soy sauce
1 ts dried rosemary
1 ts dried thyme
1 ts garlic powder
1
bay leaf
3
to 4 peppercorns
8
french rolls -- split
Place roast in a slow cooker.
Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.
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