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Bishop's Kitchen
Tuesday, June 23, 2009
French Dip Sandwiches
2-3 lbs rump roast
1 1/2 cups cider
2 cubes beef boullion in
-2 cups water
1 can beef broth
1 clove garlic
1 tsp oregano
2 tsp sugar
1 pkg dry onion soup mix
fresh mushrooms
mix togther in dish
bake 300 for 3 hours
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