April Newsletter & French Dip Recipe

From Adriel:

Hey there! I'm writing this post during the day (instead of at 11pm), so it shouldn't be too strange. LOL! =)

Just letting you all know that April's newsletter is now available by clicking HERE or you can use the link on the side bar (it's the bright pink box that you can't miss). Anyway, in this month's edition of "From the Craft Table", my mom shared the instructions for the cute little apple that she put on the front of this tea bag book.

Last month we offered a special sale on the crimper which will come in handy for this month's project! =)

In addition, I wanted to share my mom's French Dip Sandwich recipe. Everyone really enjoyed eating them last night and this recipe is too good to keep all to ourselves! Try it and let us know what you think!

Heidi's Crockpot French Dip Sandwiches

(8-10 servings)

2 pounds beef chuck roast, cut into 2"x2" chunks

2 envelopes Lipton Beefy-Onion dry soup mix

1 tsp. salt

1/8 cup soy sauce

1 tsp. beef bouillon

1/4 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. onion powder

2 bay leaves

1/8 tsp. dried thyme

1 tsp. Worcestershire sauce

1-1/2 cups water

8 oz. mushrooms, sliced

1 onion, chopped

Hoagie rolls or other kind of bread roll, split or cut in half

Sliced provolone cheese

Mayonnaise

1/4 C. butter, melted

1. Combine meat and the next 11 ingredients (seasonings, spices and water) in a crockpot and cook on High for 2 hours. Turn down to Low and cook for another 4-5 hours.

2. When it is getting close to eating, sautee mushrooms and onions in a skillet with 1 TBS. olive oil or butter for about 5 minutes, or until mushrooms and onions are tender. While cooking, sprinkle in some salt, pepper and garlic powder to your liking. Remove from heat after done and set aside.

3. Remove meat from juice. Shred meat and keep warm. Reserve the juice for serving and dipping sandwiches in.

4. Preheat broiler. Butter inside of rolls and broil until lightly browned.

5. Spread mayonnaise on the inside of one side of the rolls.

6. Arrange meat, sauteed mushrooms and onions in hoagie rolls and top each sandwich with provolone cheese.

7. Broil until cheese is slightly melted, 1-2 minutes. Serve each sandwich with a side of juice for dipping.

Obviously, this is NOT a low calorie, low fat or low sodium meal. It's one of those indulgences that you make every so often and enjoy thoroughly!! =) Hope someone out there enjoys this recipe! We love it! =)