Sandwich can make a light but tasty dinner

Some evenings we're not up to having a big supper, so we will have something light, like soup and sandwiches.

One of my favorite sandwiches is an open face veggie English muffin topped with broiled veggies and cheese. Another flavor we enjoy for something different is beef and cheese wraps.

I will make them up as soon as I get home from work and chill them for 30 minutes or so before supper. Served with a pickle, a few chips or fresh fruit and a glass of cold milk makes for a great light meal.

Beefy Cheese Wraps

4 10-inch flour tortillas

8 ounces onion and chive cream cheese spread

1 cup carrots, shredded

4 ounces monterey jack cheese, shredded

1 pound thinly sliced roast beef

Leaf lettuce

Spread one side of each tortilla with cream cheese. Top with the shredded carrots and Monterey cheese. Layer with beef and lettuce. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 30 minutes. Cut in half or into 1-inch slices.

Veggie Sandwiches

Serving size: 2

4 teaspoons dijon mustard

2 English muffins, split and toasted

1/2 cup small broccoli florets

1/4 cup chopped red, yellow or green bell peppers

1/4 cup carrots, shredded

1/2 cup monterey jack cheese, shredded

Preheat broiler. Spread mustard over the cut side of each English muffin half. Arrange broccoli, bell pepper and carrot over mustard. Sprinkle with cheese. Place English muffin halves on the unheated rack of a broiler pan. Broil about 4 minutes from the heat for 2-3 minutes, or until cheese is melted.

Beef Stroganoff

Serving size: 6

1 1/2 pounds beef tenderloin, cut in thin strips

2 tablespoons all-purpose flour

2 tablespoons butter

2 tablespoons olive oil

1 1/2 cups beef bouillon

1/4 cup sour cream

2 tablespoons tomato paste

1/2 teaspoon paprika

Salt to taste

Dredge beef in flour. In a heavy skillet, melt butter with oil and brown the beef (about 5 minutes). Slowly add bouillon to beef, stirring well. Bring to a boil. Combine sour cream, tomato paste, paprika and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil. Serve with rice or boiled egg noodles.

GARY'S TIP: To clean brass, wipe with Worcestershire sauce and let stand for a while. Then rinse.

FOOD FOR THOUGHT: Confidence is that feeling by which the mind embarks in great and honorable courses with a sure hope and trust in itself. -- Cicero