Italian Beef Dips, Cabbage Salad, No-Bake Cookies

Hot and juicy Italian Beef Dip sandwiches, Cabbage Salad so good even the kids will like it, and an old, sometimes forgotten, favorite No-Bake Rocky Road Cookies are all family pleasing foods.

They’re time-saving for Mom or Dad to throw together between soccer and football games, and they’re appealing and interesting to kids of all ages. Enjoy!

Italian Beef Dips

2 pounds deli roast beef or pastrami, shaved
3 cups water
3 beef bouillon cubes
1 teaspoon each dried marjoram, thyme and oregano
2 tablespoons Worcestershire sauce
1 clove garlic, minced
¼ teaspoon hot pepper sauce
½ cup chopped green pepper (optional)
8 slices Provolone or Swiss cheese
8 French rolls, split lengthwise and toasted under broiler

Place sliced beef in Dutch oven; add water, bouillon cubes, marjoram, thyme, oregano, Worcestershire sauce, garlic, pepper sauce and green pepper; stir to combine ingredients. Bring to a boil over medium-high heat; lower heat; cover and simmer for 15 minutes. Cool; marinate in refrigerator for 4-5 hours or overnight (this step is optional).

When ready to serve, bring meat and Au jus to a boil over medium-high heat. Remove meat to a large bowl using tongs and set aside. Place Au jus back on stove to keep hot.

Toast rolls; then place one slice Provolone on one side of roll; add generous amounts of beef; top sandwich with second side of roll; cut each sandwich diagonally. Ladle Au jus into individual dipping bowls; serve each sandwich with one bowl au jus. Serve immediately with fresh fruit, chips, green salad or Cabbage Salad (recipe below). Yield: 8 sandwiches

Cabbage Salad (So good even the kids will like it!)
2 1-pound packages shredded angel hair cabbage
3/4 bottle Brianna’s Home Style Rich Poppy Seed dressing

Place cabbage in large plastic bowl; pour dressing over cabbage (do not toss until it’s served), seal tightly and refrigerate. Toss just before serving. Yield: 8 servings

No-Bake Rocky Road Cookies
3 cups quick-cooking oatmeal, dry
1/2 cup nuts, coarsely chopped
1/2 cup cocoa powder
1 cube butter or margarine
1/2 cup undiluted canned milk
2 cups sugar
1/4 teaspoon vanilla
2 cups bite-size marshmallows

Mix oatmeal and nuts in large bowl; set aside. Combine cocoa, butter, milk and sugar in large saucepan. Cook over medium heat stirring constantly until mixture reaches a rolling boil. Boil for 1 minute, while continuing to stir. Remove from heat and add 1 cup marshmallows and vanilla. Stir until marshmallows melt.

Pour cooked mixture over oatmeal. Stir with a heavy-duty spoon until oatmeal and nuts are well coated. Drop by tablespoonfuls onto waxed paper; top each cookie with remaining marshmallows while still warm. Allow to cool on waxed paper to set-up. Yield: 2 1/2 dozen cookies

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