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Cheese Steaks with Sauce

  In a skillet, melt the butter and sauté the onions until lightly browned. Remove them from the pan and add the beef, sliced very thin. Cook until the red disappears, stirring often. Turn off the heat, cover, and let stand until the sauce is ready. In a saucepan, combine the catsup, honey, mustard, vinegar, Tabasco, cinnamon, nutmeg, and pepper and simmer for 5 to 10 minutes. Lightly toast the split rolls if desired. Sprinkle some cheese on the roll, top with meat, then more cheese. Serve the sauce on the side or on top of the meat before the cheese topping. 2 T. butter or vegetable oil
medium onion, chopped
1˝ lbs. beef steak or ground chuck
salt and pepper to taste
1/2 c. catsup
1 T. honey
1 T. mustard
1 T. tarragon vinegar
dash of Tabasco
dash of cinnamon
dash of nutmeg
dash of coarsely ground pepper
6 steak rolls
1˝ c. cheddar or longhorn cheese, shredded

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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