Left-over foods and how to use them

by Elizabeth O. Hiller

Left-Over Roast Beef—Mexican Style

• 1 onion finely chopped.
• 2 tablespoons butter.
• 1 red pepper shredded.
• 1 green pepper shredded.
• 1 clove garlic finely chopped.
• 1 cup tomato pulp.
• 1 tablespoon Worcestershire Sauce.
• ¼ teaspoon celery salt.
• Few drops Tobasco Sauce.
• Thinly sliced cold roast beef.

Process: Cook onion in butter five minutes; cut peppers in thin shreds with the shears. Add to onion. Add garlic and tomato pulp. Simmer fifteen minutes. Add Worcestershire Sauce, celery salt and Tobasco. Salt to taste. Cut cold roast beef in thin slices and re-heat in sauce. Serve with baked potatoes on the half-shell.