Recipe(tried): Lunch menu - Zesty Tomato Soup, Grilled Roast Beef Sandwiches, Summer Squash Slaw

ZESTY TOMATO SOUP
Yield; 4-5 servings

2 cans (10-3/4 oz each) condensed tomato soup, undiluted
2 2/3 cups water
2 tsp chilli powder
Oyster crackers or shredded Monterey Jack cheese, optional

In a saucepan, combine the first three ingredients; heat through.

Garnish with crackers or cheese if desired.

---

GRILLED ROAST BEEF SANDWICHES
Yield: 5 servings

1 can (4 oz) chopped green chillies, drained
2 tbsp mayonnaise
1 tbsp Dijon mustard
10 slices rye bread
5 slices Swiss cheese
10 thin slices cooked roast beef
2 tbsp butter or margarine, softened
Salsa or picante sauce optional

Combine chillies, mayonnaise and mustard; spread about 1 tbsp on one side of each slice of bread. Top half of the bread with one slice of cheese and two slices of beef. Cover with remaining bread. Butter the outsides of bread.

Grill sandwiches on a griddle or in a large skillet over medium heat until both sides are golden brown and the cheese is melted.

Serve with salsa or picante sauce if desired

---

SUMMER SQUASH SLAW
Yield; 10 servings

2 small yellow summer squash, julienned
2 small zucchini, julienned
1 small sweet red pepper, julienned
1/3 cup sliced onion
3 tbsp vegetable oil
2 tbsp cider or white wine vinegar
1 tbsp mayonnaise
1 tsp sugar
1/2 tsp dill weed
1/2 tsp garlic salt
1/4 tsp celery salt
1/4 tsp pepper

In a large bowl, combine squash, zucchini, red pepper and onion.

In a small bowl, combine remaining ingredients, mix well. Pour over squash mixture and toss to coat.

Cover and refrigerate. Serve with a slotted spoon.