LEFTOVER ROAST BEEF SALAD

1 c. finely chopped roast beef
1/2 c. diced celery
1 green onion, minced
1/4 to 1/2 c. diced Cheddar, Swiss or Monterey Jack cheese
1/4 c. mayonnaise
2 tsp. sweet pickle relish or 1 sm. dill pickle, finely chopped
1/2 tsp. prepared horseradish (optional)
2 tbsp. catsup
1/4 tsp. salt
Few grains pepper

Mix all ingredients together. Serve on lettuce leaf or between bread slices.

LEFTOVER BEEF CASSEROLE

2 c. diced leftover roast beef
1 c. gravy, use leftover or can make fresh
1 med. onion, diced
2-4 carrots, thin sliced
1 pkg. peas, cooked
1/3 c. grated cheddar cheese

Combine meat, gravy, onions, peas and carrots. Put in casserole dish and sprinkle with cheese. Bake at 350 degrees for about 35 minutes.

LEFTOVER ROAST BEEF SPREAD

Grind in food chopper any leftover beef (rump, chuck, etc.). After fat is removed, add chopped celery and relish (sweet or dill) and mix with Miracle Whip, enough to be spreadable.

LEFTOVER ROAST BEEF/LONDON BROIL

5 to 10 slices leftover beef (not too well done)
6 to 8 baking apples
1 tbsp. cinnamon
1/2 c. brown sugar
2 tbsp. butter
1 tbsp. allspice
1 tsp. lemon juice
1/4 tsp. vanilla
1 c. raisins, optional

Line the bottom of a casserole dish with the slices of beef. Place pads of the butter over the beef. Peel and cut up the apples. Place the apples over the butter. Add remaining ingredients and stir. Bake covered in oven (non microwave) until apples are soft at (about 350 degrees). Serve with salad and baked potato.