French Dip Sandwiches By Robin Miller Quick Fix Meals Cookbook

1 c. reduced-sodium beef broth or regular I used
1 tsp Worcestershire sauce
1/2 tsp. garlic powder
2 sprigs fresh rosemary
2 to 3 cups leftover sliced roast beef, or deli roast beef I used
4 keiser rolls

     In a medium saucepan, combine the broth, Worcestershire, garlicpowder, and rosemary sprigs, set the pan over medium heat, and bring to a simmer.   Add the beef and simmer 5 minutes to heat through.

     Using a large fork or tongs, place the beef on the rolls.  Serve the remaining broth mixture on the side in the small individual bowls for dunking.

Baked Chicken in onion mushroom gravy. My Favorite, A recipe From Family cookbook.

1/2 c. flour
1 tsp. salt
1/2 tsp. paprika or cajun spice could be used.
1/4 tsp. pepper
21/2 to3 lb. frying chicken,cut up or 4 to 8 chicken breasts will work.
salad oil or vegetable oil is what I use for frying
1 pkg. dry onion soup mix
1 1/2 c. hot water
1 can condensed cream of mushroom or chicken soup

    Mix flour, salt, paprika or cajun spice and pepper. (I also cook whole chicken breasts for adults and for my kids I make chicken nuggets and strips of chicken breast and trim off fat for my picky eater). Coat chicken with flour mixture.  Cook chicken in oil over medium heat about 6 or 7 for crispier chicken for 15 to 20 minutes, I find at 7, 15 minutes in enough.  If you want crispier leave in a lil longer.  I omit the rest of the recipe the sauce and just eat as fried chicken.   Meanwhile , mix onion soup mix with hot water and add mushroom soup.  Blend well.  Place drained chicken pieces in 2 quart casserole and pour mixture over top.  Cover and bake 30 to 40 min at 350.  Gravy may be served over rice,potatoes or bread stuffing.  If you have some who want the sauce and picky eaters who don't like it leave fried chicken out for the picky eaters then make the rest of the recipe for the rest of the family.   I have picky eaters who don't like the sauce some who do, this is how I make the recipe I do fried chicken and once in a while with the sauce for those who like it.  Serves 4 to 6

Calzones

A recipe I received through the mail:

1 1/4 c. warm water (105F-110F)
1 package active dry yeast
2 tsp olive oil,plus extra for brushing
1/2 tsp. salt
3 1/2 c.flour
3/4 pound fresh bulk sausage
1 can (8 ounces) tomato sauce I use pizza sauce instead
2 cups mozzerlla cheese
1cup shredded Romano or Parmesan cheese, You can use any cheeses you like as you would on pizza.
Any toppings can be added as you would like as would be for pizza.

     Combine water and yeast: stir and dissolve yeast.  Add 2 tsp olive oil and salt, gradually add 3 cups of flourto form soft dough.  Beat until  dough is smooth and elastic.  Cover and let rise until puffy, 30-45 minutes.

      Crumble sausage into large skillete and cook over medium heat until browned set aside to cool.

      Preheat oven to 500 depending on your oven set at 495 so it doesn't burn.  Lightly grease a baking sheet.  Sprinkle work surface with remaining flour.  Turn dough out onto surface and coat with flour.  Divide dough into 4 equal sectioins.  Roll out each section to make a 10 inch round; brush lightly with oil, I use water. 

      Top half of each round with 4 tablespoons tomato sauce or pizza sauce, sausage, or any toppings you choose, mozzorella nad Romano or any cheeses.  Moisten edges and fold dough over to enclose filling.

       Seal calzones with fork tines; pierce each with fork and brush with oil.  Place on prepared baking sheet.  Bake until golden brown, 8-9 minutes.  I set my new oven at 495 at 8 minutes just right, older ovens may need longer cooking time makes a difference I have found.