Featured Cookbook

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1. Roast Beef Sandwiches with Arugula and Wasabi Spread

2. Vietnamese Roast Beef Salad

3. Madras Turkey Quesadillas with Curry Mayonnaise

4. Provencal Spinach and Goat Cheese Wraps

5. Shaman Southwestern Roast Beef Salad on Top of Corn Salsa

6. Ham and Mango Chutney Sandwiches

7. Smoked Turkey, Cream Cheese, and Cranberry Sauce Sandwiches

8. Smoked Turkey, Mango Chutney, and Blue Cheese Sandwiches

Book Description

Chinese Tomato Shrimp Soup. Enchiladas Vera Cruz. Spicy Gingered Asian Slaw with Salmon. No one needs to know these dishes began with a can of soup, a store-bought roast chicken, and deli cole slaw. With this book, cooks can discover the quick trick of pairing freshly prepared purchased items and pantry staples to produced such specialties. It is chock-full of more than 200 great spur-of-the-moment recipes for hors d'oeuvres, entrees, biscuits and breads, and desserts fashioned from

... (more)

Half-Scratch Magic: 200 Ways to Pull Dinner Out of a Hat Using a Can of Soup or Other Tasty Shortcuts

Authors: Linda West Eckhardt, Katherine West Defoyd

Date: February 2003

ISBN: 0609808516

Publisher: Clarkson Potter

Paperback

ORDER/INFO

The earthy flavor of roast beef works well with the smoky flavor of chipotle and the sweet flavor of corn. And of course, it is all great on top of plain old cold, juicy iceberg lettuce on a hot day.

Servings: 4

• 1/4 cup fresh lime juice

• 1/2 cup chopped cilantro

• 2 teaspoons chopped canned chipotle in adobo or jalapeño pepper

• 1 garlic clove, finely chopped

• 1/2 cup olive oil

• 3/4 pound thinly sliced roast beef, cut into thin strips

• 2 cups frozen corn kernels

• 1 large or 2 medium tomatoes, halved, seeded, and cubed

• 2 stalks celery, chopped

• 1/2 medium red onion, finely chopped

• 1/2 to 3/4 head of iceberg or Boston lettuce, cut into thin strips

• 2 mangos, peeled, pitted and thinly sliced

1. Make the dressing: In a medium bowl, stir together the lime juice, 1/4 cup of the cilantro, the pepper, garlic, and olive oil.

2. Marinate the beef: Toss the roast beef strips with half of the dressing to thoroughly coat each strip. Marinate the beef for at least 5 minutes.

3. Make the salsa: In another medium bowl, toss together the corn, tomato, celery, red onion, and the remaining cilantro. Drizzle the salsa with the remaining dressing.

4. Arrange the salads: Divide the lettuce among 4 plates, placing it in the center of each plate. Spoon some salsa onto the lettuce, and top with the marinated beef. Surround the mounds of salad with the mango slices. Serve at once.

More From This Book:

1. Roast Beef Sandwiches with Arugula and Wasabi Spread

2. Vietnamese Roast Beef Salad

3. Madras Turkey Quesadillas with Curry Mayonnaise

4. Provencal Spinach and Goat Cheese Wraps

5. Shaman Southwestern Roast Beef Salad on Top of Corn Salsa

6. Ham and Mango Chutney Sandwiches

7. Smoked Turkey, Cream Cheese, and Cranberry Sauce Sandwiches

8. Smoked Turkey, Mango Chutney, and Blue Cheese Sandwiches

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