Becky’s Lasagna in a Bun

8 subs, or hogie buns, or 1 french bread loaf
1 lb. ground beef
1 jar spaghetti sauce
1 clove garlic, or 1 tsp garlic powder
¼ c onion finely chopped
1 tsp Italian seasoning
1 c. ricotta or cottage cheese (optional)
1 c. cheddar grated
1 c mozzarella grated
Parmesan


Hollow out buns. Combine sauce, meat, and seasoning. Simmer.

Combine shredded cheeses. Combine ricotta with meat if using it.

Spoon meat mixture into buns.

Top with shredded cheese, bake @350 for 10-15 minutes until bubbly, or broil if in a hurry!

from Sarah E. Bybee

Shredded French Dip

1 boneless beef chuck roast, about 3 pounds
1 can French onion soup, undiluted
1 can condensed beef consommé, undiluted
1 can beef broth
1 tsp beef bullion granules
8 to 10 French or Italian rolls, split

Halve roast and place in slow cooker. Combine the soup, consommé, broth, and bullion; pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender. Shred meat. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.

Serve thin slices of mozzarella cheese in the bun as well.

from Sarah E. Bybee

Shredded Barbeque Pork Sandwhiches

Pork picnic roast
Favorite barbeque sauce (Bull’s Eye)
Rolls

Place roast in crock pot and cook all day on low or shorter time on high. Remove fat. Shred with a fork. Add barbeque sauce and heat through. Serve on buns. Can also be frozen.

from Roxy Ogden