Roast Beef Pita with Fried Zucchini

Ingredients: Roast Beef salad
Roast Beef
Avocado
Green onion
Tomato
Parsley
Garlic Salt
Tear up roast beef (deli sliced) in pieces, into a bowl. Slice avocado and tomato. Chop green onion (I like to use both green side and white side). Sprinkle parsley and garlic salt to taste, then store in a container in fridge..while you make the pita bread!
Ingredients: Whole Wheat Pita

2 (1/4 oz) pkg active dry yeast
2 c warm H20
1/2 tsp honey
1/4 c olive oil
1 tbsp salt
5 c wheat flour
cornmeal
In a bowl, dissolve yeast in 1/2 c warm H20. Add 1/2 of the honey, let stand for 5 min. Add olive oil, remaining H20 and honey; mix. Stir in wheat flour and salt; knead onto floured surface (I use wheat flour again). Let it rise in a greased bowl for 30 min covered. Flatten a ball about the size of your fist, dip one side with cornmeal, bake on a slightly greased pan @ 475 degrees for 8-10 min. Cut in half and split with a knife to make a pita pocket!

Ingredients: fried zucchini

Zucchini
Bread Crumbs
Eggs
Oil
Slice Zucchini to desired thickness. Coat in eggs, previously whisked; then coat in bread crumbs, and repeat again. Prepare hot oil in a pan or a deep fryer (I like using a deep fryer). Fry until golden brown (only fry a few at a time). serve with ranch dip!

Ingredients: Ranch Dip

mayonnaise
sour cream
onions
parsley
onion powder
salt
paprika
garlic
pepper
Mix 1 3/4c Mayo and 2c sour cream with herbs (other ingredients) about 1/1.

Ingredients: Ranch dressing


15 saltine crackers
2c dry minced parsley flakes
1/2 c dry minced onion
2 tbsp dry dill weed
1/4 c onion salt
1/4 c garlic salt
1/4 c onion powder
1/4 c garlic powder
Mix

1 tbsp mix
1c mayonnaise
1c buttermilk
Put crackers in blender on high speed until powder. Add parsley, onions, dill weed and blend. Stir in onion, salt, garlic salt, onion powder, and garlic powder. Put in a container and store in fridge to stand (best if you prepare in advance)

I love ranch dressing/dip, both are great..sorry I don't have exact specifications

Sprinkle grated cheese on roast beef salad and stuff into pita pocket. Serve with fried zucchini and ranch dip or dressing.

Enjoy!