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Associate.com - Share Your Recipe!

Recipe Name: Open Faced Rump Roast Sandwiches Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Thinly sliced leftover rump
roast
Monterey Jack cheese, sliced
Hamburger relish
Toasted rye bread
Coleslaw vinaigrette
Directions:
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST
MASTERRECIPE.For each sandwich:Toast a slice of rye bread; spread
thinly with butter or margarine, oryour favorite lowfat spread. Top
with thinly sliced leftover rump roast,a slice of Monteray Jack cheese
and a dab or hamburger relish. Top witha tablespoon of
vinaigrette.Recipe by: SF Chronicle; Jan. 31, 1996 - WEEKEND COOKPosted
to MC-Recipe Digest V1 #984 by Judi Moseley<judi@moseleygroup.com> on
Jan 4, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 677
Calories From Fat: 114
Total Fat: 12.7g
Cholesterol: 292.4mg
Sodium: 377.6mg
Potassium: 976.3mg
Carbohydrates: 24.7g
Fiber: 5g
Sugar: <1g
Protein: 109.1g


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