From Paulette Vickery's Recipe Collection

Beef Crunch Lunch

main dish, meats, vegetables

3 tablespoon mayonnaise
2 tablespoon chili sauce
1 teaspoon prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 each head cabbage, chopped
1 cup cooked beef, chopped

In small bowl blend together, mayonnaise, chili sauce, mustard, salt, and pepper, till smooth and creamy. Shread 1/4 of small head of cabbage. Stir cabbage and meat into dressing till well coated. Place in refrigerator for flavors to blend if desired. Spread mixture on favorite buttered bread or rolls for sandwiches. When buttering bread for sandwiches, a good tip to keep them from becoming soggy is to lightly butter the bread, and spread the butter all the way to the edge of the crust of the sandwiche bread. This will prevent filling from soaking through. Makes 1 1/2 cups filling.

Yield: 4 servings




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