| 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 | T | Each fresh lemon juice |
| olive oil wine vinegar | ||
| and | ||
| snipped dill | ||
| 1 | Clove garlic, crushed | |
| 1/4 | t | Freshly ground black pepper |
| dash salt | ||
| 12 | 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
A Message from our Provider:
“Misunderstood? No one understands like Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1545
Calories From Fat: 243
Total Fat: 28.4g
Cholesterol: 0mg
Sodium: 3068.9mg
Potassium: 1367.1mg
Carbohydrates: 272.9g
Fiber: 20.3g
Sugar: 32g
Protein: 57.3g