SLOPPY JOES -- Fast and Easy

1 lb Ground Beef
1 Onion, chopped
1 Green Bell Pepper, diced
1 c Ketchup
1 T Prepared Mustard
1 t Sugar
1/2 c Water
1 t Salt
1/2 t Worcestershire Sauce
1/4 t Chili Powder
1 clove Garlic [or 1/2 t Garlic Powder]
Black Pepper to taste

Brown hamburger with onions and green pepper. Drain grease and add remaining ingredients and stir well. Simmer on low heat for 15 minutes or until desired consistency.

French Dip Sandwhiches

(recipe and pictures courtesy of www.the-daily-bite.blogspot.com.)

• 1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
• 2 Tbsp. olive oil
• salt and pepper
• 2 1-ounce packages dry onion soup mix
• 2 c. water
• 2 cans beef broth
• 6-8 large buns (or more...6 would be VERY generous servings!)
• Swiss, provolone, or mozzarella cheese, shredded or sliced.

1. Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

2. When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good--just like Grandma's house on a Sunday afternoon.

3. Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

4. Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart.

5. When meat is ready, shred with a fork and place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don't even think about walking away--things can go from lightly-toasted to on fire within a matter of seconds when you're using your broiler. Ladle juices into small cups for dipping and enjoy!

Focaccia Bread

• 1 1/2 cups bread flour
• 1 1/2 cups unbleached all-purpose flour
• 2 teaspoons salt
• 1 tablespoon white sugar
• 1 (.25 ounce) package instant yeast
• 1 1/3 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons chopped fresh rosemary or Italian seasoning (optional)
  
• 2 tablespoons grated Parmesan cheese

1. In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.

2. Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.

3. Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.

4. Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.