Beef Medallion Platter
|Frozen succotash||20 Ounce (2 Packages)|
|Celery||1⁄2 Cup (8 tbs), thinly sliced|
|Green onions||3 , trimmed and sliced|
|Pimientos||1⁄4 Cup (4 tbs), chopped|
|Bottled oil and vinegar salad dressing||1⁄2 Cup (8 tbs)|
|Marjoram||1⁄4 , crumbled|
|Ripe tomato||1 Large|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Prepared horseradish mustard||2 Tablespoon|
|Lemon juice||1 Teaspoon|
|Cooked beef slices||12 , rolled up|
1. Cook succotash, drain. Combine with celery, onions and pimientos in a shallow dish. Drizzle salad dressing over; sprinkle on salt and marjoram; toss lightly to mix. Chill 1 hour to season.
2. Cut a thick slice from stem end of tomato; scoop out inside. Turn tomato upside down on paper toweling to drain.
3. Blend mayonnaise or salad dressing, mustard and lemon juice in a small bowl; spoon into tomato; sprinkle with paprika.
4. Line a large, round platter with lettuce; spoon vegetable mixture in a layer over lettuce. Arrange beef rolls, pinwheel-fashion, on top; place tomato in center.