| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Appetizer |
1 |
Servings |
INGREDIENTS
| 4 |
oz |
Sliced rare roast beef; cut into 12 uniform pieces |
| 1/4 |
c |
Finely chopped walnuts; toasted |
| 1 |
tb |
Each fresh lemon juice; olive oil, wine vinegar and snipped dill |
| 1 |
sm |
Clove garlic; crushed |
| 1/4 |
ts |
Freshly ground black pepper dash salt |
| 12 |
sl |
French bread; 1/4 inch thick |
| 2 |
|
Kiwi; peeled, cut into 12 slices |
|
|
Pimiento |
INSTRUCTIONS
Place roast beef slices in glass dish; sprinkle with walnuts. Combine lemon
juice, oil, vinegar, dill, garlic, pepper and salt. Pour over beef and
walnuts, lifting meat to coat. Cover and marinate 30 minutes. Drain
marinade. To assemble, arrange one piece beef with walnuts onto bread
round. lop with kiwi slice; garnish with pimiento.
Preparation/Marinating time: 40 minutes Assembling time: 10 minutes
Favorite recipe from National Live Stock and Meat Board
Recipe by: Treasury of Christmas Recipes (1991)
Posted to MC-Recipe Digest V1 #935 by "Eugene Johnston"
<ejohnston@mailexcite.com> on Nov 30, 1997
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