Barbecued Beef Boats
|Ground beef||1 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Catsup||3⁄4 Cup (12 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
|French style rolls||8 (4 Inches Long)|
|American cheese slices||2 Ounce, diagonally quartered (2 Slices)|
For filling, in a 10-inch skillet cook ground beef, onion, green pepper, and celery till beef is brown and vegetables are tender. Drain off fat. Stir in catsup, water, brown sugar, lemon juice, Worcestershire sauce, and dry mustard. Bring mixture to boiling, then reduce heat. Simmer, uncovered, about 5 minutes or till slightly thickened. Cover and chill till serving time.
Cut a lengthwise slice from the top third of each roll. Hollow out the bottom of each roll, leaving a 1/2-inch-thick shell. Place shells in a clear plastic bag till serving time. Reserve the bread from the inside of the shells and the top slices for another use. For sails, spear each cheese triangle with a wooden toothpick. Cover and chill till serving time.
To serve, heat filling till warm. Fill bread shells with about 1/4 cup of filling. Place one cheese sail upright in filling. Serve immediately.