Want to impress your dinner guests without all the stress? A simple trip to the deli service counter of your local supermarket or delicatessen will help you produce marvelous meals in minutes.

While roasts can require hours of kitchen time under the watchful eye of a skilled cook, sliced deli meats are a quick and tasty dinner solution.

Buy meats sliced to your liking and smother with gravy, or cube thick slices to toss into piping hot noodles.

Thinly sliced beef, ham, turkey or chicken will pile high to make a satisfying hot sandwich.

Choose seasoned roast beef, enhanced with the flavors of wine, herbs, spices and honey, and your guests will remember your meal long after it's finished.

Named for the Renaissance artist Vittore Carpaccio, best known for his use of red in his paintings, the dish carpaccio was invented in 1961 at Harry's Bar in Venice, Italy.Thinly sliced raw beef was served on a bed of greens with a cold vinaigrette made of olive oil, lemon juice and Parmesan cheese.20 slices seasoned roast beef, sliced thin2 cups arugula½ cup shaved Parmesan cheese6 tablespoons good quality olive oil4 tablespoons lemon juice2 teaspoons capersSalt and pepper to tasteArrange arugula on 4 plates. Layer each with slices of roast beef.Sprinkle with equal amounts of Parmesan. Add capers. Drizzle with olive oil and lemon juice.Makes 4 servings.

1½ cans (14½ ounces each) beef broth6 mini carrots½ cup boiling onions, peeled1 tablespoon flour1 tablespoon butter1 shallot, minced or 3 tablespoons minced shallot1 tablespoon Dijon mustard½ teaspoon freshly ground pepper, to taste¼ cup good red wine or brandy (optional)½ pound ¼-inch sliced seasoned roast beef, julienned2 tablespoons regular or low-fat sour cream8 ounces egg noodles, cooked to tasteCook carrots and onions over low heat in beef broth until tender, about 15 minutes. Drain, reserving broth.In an 8- to 10-inch sauté pan, melt butter over low heat, then whisk in flour and shallots. Cook for 4 minutes or until shallots soften.Add Dijon mustard and pepper, and whisk until blended. Add beef broth, stirring over low heat until slightly thickened, about 3 minutes.Add wine or brandy and simmer over low heat to reduce mixture, about 3 minutes. Remove from heat and stir in sour cream.Add beef, carrots and onions and toss. Serve over egg noodles.Makes 4 servings.

For a hearty, home-cooked tasting meal, have filet of seasoned roast beef sliced thick at the supermarket deli counter and serve with 10-minute mashed potatoes and easy gravy. Add a green vegetable and dinner's done.

8 medium red potatoes½ cup (1 stick) butter2 tablespoons low-fat sour cream1 tablespoon horseradish sauceSalt and pepper to tasteQuarter and simmer potatoes until tender, about 10 minutes. Drain and return to cooking pot.Mash with potato masher or large fork. Add butter, sour cream and horseradish sauce a bit at a time, and continue to mash until desired consistency reached. Add salt and pepper to taste.Makes 4 servings.

1 tablespoon butter1 tablespoon flour1 minced shallot or 3 tablespoons minced shallot1 (14½-ounce) can beef broth1 tablespoon ketchup1 tablespoon lemon juice (optional)½ teaspoon pepperMelt butter, add flour and whisk 1 minute over medium heat. Add shallots and continue to whisk 1 minute longer.Whisk in broth until smooth, then add ketchup, lemon juice and pepper.Simmer, stirring occasionally, until gravy coats back of a spoon, about 5 minutes.

The French dip sandwich received its name in 1918 when Philippe Mathieu, a Frenchman working in a Los Angeles deli, accidentally dropped a sliced French roll into the drippings of a roasting pan.The customer enjoyed the sandwich so much that he returned the next day with friends to order the sandwich "dipped" in pan meat juices.4 crusty French rolls cut in half1 tablespoon garlic butter, melted1 pound thinly sliced seasoned roast beef1 (14½-ounce) can low-sodium beef brothSlice rolls in half, brush with garlic butter and toast under broiler. Layer roast beef on half of each roll.Cover with remaining halves. Heat beef broth in small saucepan, then pour into 4 dipping bowls.Serve broth alongside sandwiches and dunk before each bite.Enjoy with cole slaw bought at the deli counter or made fresh at home.Makes 4 servings.