MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: French Dip Sliders
Categories: Beef, Cheese, Breads
Yield: 24 servings

2 pk (12 ounces each) Hawaiian
- sweet rolls
1 1/2 lb Thin sliced deli roast beef
12 sl Provolone cheese
1/2 c Butter; melted
3 tb Worcestershire sauce
1 tb Horseradish
1 tb Dijon mustard
1 tb Minced fresh rosemary

MMMMM---------------------------SAUCE--------------------------------
2 tb Oil
2 Shallots; chopped
2 cl Garlic; chopped
3 c Beef broth
2 tb Dry red wine

Without separating rolls, cut each package in half
horizontally; arrange bottom halves in a greased
13x9-in. baking pan. Layer with roast beef and cheese;
replace top halves of rolls.

In a small saucepan, melt butter; add Worcestershire
sauce, horseradish, Dijon and rosemary. Drizzle over
rolls. Cover and refrigerate at least 2 hours.

Meanwhile, in a small saucepan, heat oil over
medium-high heat. Add shallots; cook and stir until
lightly browned and tender, 3-4 minutes. Add garlic,
cook one minute longer.

Add beef broth and wine; simmer until reduced by about
half and slightly thickened, 8-12 minutes. Strain sauce
through a fine sieve. Set aside.

Set oven @ 350ºF/175ºC.

Remove rolls from refrigerator 30 minutes before baking.
Bake, uncovered, 10 minutes. Cover with foil; bake until
cheese is melted, about 10 minutes longer. Serve with
warm sauce.

Lindsay D. Mattison, Cheesehead, Wisconsin

Makes: 2 dozen

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Ricotta Pancakes
Categories: Breads, Cheese, Fruits, Dairy, Citrus
Yield: 4 servings

2 c Chopped rhubarb
1/2 c Water
1/3 c (packed) brown sugar
1 c A-P flour
1 tb Sugar
1 ts Baking powder
1/2 ts Salt
1 c Ricotta cheese
1 c Whole milk
2 tb Lemon juice
2 ts Grated lemon zest

FOR RHUBARB SAUCE, combine the rhubarb, water and brown
sugar in a small saucepan. Bring to a boil. Reduce heat;
cover and simmer for 10 minutes or until rhubarb is
tender.

Meanwhile, in a large bowl, combine the flour, sugar,
baking powder and salt. In another bowl, combine the
ricotta cheese, milk, lemon juice and zest. Stir into
dry ingredients just until combined.

Drop batter by 2 tablespoonfuls onto a greased hot
griddle. Cook over medium heat for 1-2 minutes on each
side or until lightly browned. Serve with rhubarb sauce.

Marilyn Rodriguez, Sparks, Nevada

Makes: 4 servings (1 1/3 cups sauce)

RECIPE FROM: https://www.tasteofhome.com

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