Country Chef Reader

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 pre-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

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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