I think I love every iteration of a reuben – well, it is fairly obvious from this site, yep. Reuben casserole, reuben sandwich, reuben soup, reuben dip (in several forms). Who really can resist corned beef and sauerkraut with Swiss and a messy sauce? Oh, and my favorite, seedless, marbled Rye – just love it so. And it is pretty too.
1 cup corned beef, chopped
1 cup sauerkraut, drained very well
1 cup Swiss cheese, grated with extra for top
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbs Dijon mustard
1 Tbs chili sauce
2 Tbs sweet relish
Combine all ingredients except extra Swiss for top and spread into a greased oven safe dish. Sprinkle extra cheese on top. Bake at 350 degrees for 25-30 minutes until mixture is hot and bubbly. Serve hot with toasted rye bread.
Mix together – 21 January 2018
Baked – 25 January 2018; toasted rye bread – can’t wait to try this. One word: Amazing.
Trial run for St. Patrick’s Day.
I was really trying to thing of some kind of fun thing for the Ides of March, but I guess the murder of Julius Caesar is not something people made food for at any time. Um. ever. It might be kind of cool if someone did – something Roman, perhaps?? Maybe.
So we are just going to call this St. Patrick’s Day early prep for a good holiday that I love.
This was the first date for me and the MotH. Lots of Guinness. Yep. Exceptional.