Round 2:

HEAT AND EAT Use the leftover beef ( see recipe, Page 2) for roast beef sandwiches on baguettes. Spread horseradish sauce over split baguettes. Mix 3 tablespoons prepared horseradish, 1/ 4 cup low- fat sour cream, 1 teaspoon Dijon mustard, 1/ 4 cup mayonnaise and 1 tablespoon chopped chives or chopped green onion. Top the sliced beef with thin slices of brie cheese. Heat the leftover vegetables and add a lettuce wedge salad. For dessert, fresh pineapple is good.