French Dip Sandwich

1 loaf French bread
2 T olive oil
1/2 cup Parmesan cheese
1 small onion, chopped
2 large garlic cloves (1 halved, 1 crushed)
1 T tomato paste
2 cups beef stock
1 sprig rosemary, chopped
salt and pepper
Worcestershire sauce (a little)
1 lb sliced roast beef
6-8 slices provolone cheese

Cut bread into two halves and toast. Cut garlic in half and rub on toasted bread. Add parmesan cheese. In saute pan, fry onion in oil. Add 1 crushed garlic, tomato paste, beef stock, rosemary, salt and pepper. Add a little worcestershire sauce. Brint to slight boil. Add roast beef slices to sauce and saute. Fork out roast beef. Place on bread. Add provolone cheese. Melt together in oven approximately 8 minutes. Use sauce in pan for dipping.

***I'm not really a big french dip person so to say that I like this recipe is really saying something. My husband on the other hand LOVES this recipe. Every time I make it (which has been twice!) he tells me never to lose the recipe. Hence it made it into my blog.

Classic Potato Salad

6 medium potatoes, peeled
1 cup mayo
1 T vinegar
1 T yellow mustard
1 tsp salt
1/4 tsp pepper
2 medium celery stalks, chopped
1 medium onion, chopped
4-6 hard cooked eggs
paprika

Place potatoes in saucepan, add water to just cover potatoes. Cover and heat to boiling, reduce heat to low. Cook for 30-35 minutes or until potatoes are tender; drain. Cool. Cut potatoes into cubes. In a large bowl, mix mayo, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Chill in fridge to blend flavors.

We just love this potato salad recipe. It's chunky and not to creamy which is what we like. We always add a little creole seasoning which gives it a little extra special flavor. Delicious for a BBQ!

Stuffed Shells

1 pkg jumbo shells
15 oz ricotta cheese
1 egg slightly beaten
1 tsp salt
1/4 tsp pepper
2 T garlic powder
1 T onion powder
2 T italian seasoning
1 cup parmesan cheese
24 oz tomato sauce
2 cup mozzarella cheese

Spread thin layer of sauce on bottom of 9x13 pan. Prepare shells as directed on package, drain and cool. In medium bowl, lightly beat egg; add all ingredients but only 1/2 cup of mozzarella. Mix well. Stuff each shell with about 2 T filling. Place open side up in pan, drizzle sauce over top and sprinkle with cheese. Bake at 400 for about 25 minutes.

***Just a note: I did not use 2 T of garlic because that just seemed like tons so I might have done just a little more than half. I also didn't have onion powder so I just chopped up a couple green onions and threw them in. For the sauce I just used whatever spaghetti sauce was in the pantry. Pretty easy meal- although it does take a little extra time to stuff each shell. It really did taste pretty good. My husband said it made even better leftovers :)