Roast Beef Casserole

1 can roast beef
Ritz crackers
1 can green peas
1 can cream of mushroom soup
butter

Put 1 can of roast beef in casserole or pan, broken into small pieces. Then put a layer of Ritz crackers. Then add a can of green peas. pour in juice not letting it touch crackers as much as possible.

Then add another layer of Ritz crackers and pour a can of cream of mushroom soup over this and dot with butter. Start cooking on top of stove until juice begins to boil. Put in oven about 350 degrees and bake until brown.

 Happy Cooking!

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Roast Beef Salad

For the salad:
3 cups lean pot roast, roast beef or grilled steak,
cut into pieces
1 cup finely chopped green onions with some
of the green
2 cups boiled, diced new potatoes
1 diced cucumber
2 cups chopped celery
1 cup cherry tomatoes
1/4 cup bottled capers, drained
2 cups blanched, fresh green beans
(crisp-tender, not soft)
1/2 cup chopped green bell pepper

For the mustard vinaigrette:

1 clove garlic, rubbed or mashed into
1 tablespoon Dijon mustard
1 cup olive oil
1/3 cup wine vinegar
6 hard-boiled egg yolks
1 1/2 teaspoons sea salt
1/4 teaspoon hot pepper sauce
1 teaspoon black pepper

In a large bowl, mix all the salad ingredients together
Place all the vinaigrette ingredients in
a food processor and process until well blended.
Pour the dressing over the salad
and toss, right before serving.

Happy Cooking

From: Roast Beef Recipes

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