French Dip Sandwich

2 c of water

2 bullion cubes

garlic powder

italian seasoning

refrigerated french bread

roast beef cut deli style

provolone cheese

salt and pepper

Cook bread as directed. Place water, bullion, garlic powder, and italian seasoning on the stove top and cook on med-low. When bread is done, cut in half and butter. Layer roast beef, cheese, and salt and pepper. Heat under the broiler until cheese is melted and golden. Cut up and serve with dipping sauce.

Saucy Chops

1 large onion
1 TB butter
6 pork chops, seasoned with salt and pepper
1 can cream of chicken soup
1 cup water + 1 chicken bullion cube
1/2 cup ketchup
2-3 Tea Worcestershire sauce

Slice the onion into slices. On the stove top, melt the butter and cook the onion slices for a few minutes on each side until tender. Remove from pan and brown both sides of the pork chops, adding a little extra butter if necessary.
While the chops are browning, heat the soup, water, bullion, ketchup and Worcestershire sauce in a sauce pan, until mostly smooth.
After you turn the chops over, put an onion slice on top of each chop, and pour the sauce over everything.
Cover and cook for 45-60 minutes, depending on how thick your chops are. If you have a meat thermometer, it should register at 170 degrees.

Sundried Tomato Artichoke Chicken

1 1/2 lbs boneless/skinless chicken breast
1/4 c flour
2 Tbs veg. oil
1/2 c sprite
fresh thyme (stems removed)
juice of 1 lemon (1/4 c)
14 oz artichoke hearts, quartered
1/3 c sun-dried tomatoes
2 Tbs butter
2 Tbs grated parm cheese
salt and pepper to taste

Cut chicken in bite size pieces and coat with flour
Cook chicken in preheated oil (med-high) until it starts to brown (3 mins)
Stir in sprite, reduce heat (med-low) cook 3 mins more
Stir in lemon artichokes, tomatoes, butter, and s&p.
Cover and cook 4 mins more.
Stir in cheese and thyme.
Serve.


This recipe is from my sister, Joanna. It is really fast to make and so good!