On Mon, 14 Aug 2006 12:22:29 -0500, Lou Decruss >
wrote:

>On Sat, 12 Aug 2006 18:26:47 -0500, Damsel in dis Dress
> wrote:
>
>>On Sat, 12 Aug 2006 23:09:16 GMT, "lorin merriam"
> wrote:
>>
>>>Carol................Please repost! Thanks!
>>
>>I changed the title after a lengthy discussion in an earlier thread.
>
>Hi Carol,
>
>I see you changed more than the title. Did the broth make a
>difference? The last Italian beef thread got me motivated to make a
>batch. Now, this new thread caused a 4 1/2 pound Angus beef boneless
>English shoulder roast to fall out of the freezer to defrost. It was
>on sale for only $1.68 a pound. It worked wonderfully!! A great meal
>for under a dollar per person!

I've changed it yet again. Now it's "Italian (Chicago) Beef
Sandwiches," and it's going to stay that way. <G>

Yes, it's definitely a cheap meal, if you can find the meat on sale. I
haven't been able to buy the meat for some time, so I'm just
*assuming* that the beef broth made a positive difference.

>The reason I'm writing is I've found a product that's new to me called
>"Better Than Bouillon" It's a paste beef base. The 8 oz. jar is
>about $3.50 which seemed pretty expensive until I realized I could get
>several batches from it. I used 2 heaping tablespoons. (forget the
>directions on the label <lol>) It seems to be a way to get a better
>product and save some money also. One of the links I posted before
>spoke of garlic paste being a trick that beef joints used. This time
>I've got a head of garlic roasting and I'll use the whole head.
>Hopefully roasting will be an improvement. This time our little
>garden has basil, oregano and thyme to use! Fresh is a good thing.
>
>Here's a link to the beef base place. Hopefully it's available
>locally for you.
>
>http://www.superiortouch.com/

I've heard of this product, just haven't tried it yet. It'll be
sometime next year before finances loosen up enough for us to start
ordering new things, but I'll keep it in mind. I've used similar
products in the past, and have been please with them.

Roasted garlic! Please let me know how that works in this recipe. I'm
thinking the flavor may become a bit too subtle, but what do I know?
LOL!

Carol