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Reuben Sandwiches

3/19/2016

2 Comments

 
Picture
What to do with leftover corned beef? Try Reuben sandwiches.
Picture
Corned beef and cabbage
​Every year on St. Patrick’s Day, I prepare corned beef and cabbage. I look forward to it because I only make it once a year. Spicy beef, boiled potatoes, tender carrots, and fresh cabbage make a great combination of flavors and textures. I also look forward to the leftovers for Reuben sandwiches, another favorite. This glorified grilled cheese sandwich includes slices of corned beef, Swiss cheese, and a layer of sauerkraut. I like to spread on Thousand Island Dressing, too.
 
Reuben Sandwiches
 
8 slices rye or whole grain bread
Approximately 3 tablespoons soft butter or margarine
4-8 slices corned beef, depending on size
4 slices Swiss cheese
Approximately ½ cup sauerkraut
 
Heat a large skillet or griddle on medium. Meanwhile, assemble sandwiches. Spread butter or margarine on one side of each slice of bread. Place buttered side of bread down on plate. Place corned beef, 1 slice of cheese, and a thin layer of sauerkraut on a slice of bread. Top with a slice of bread, buttered side out, to complete the sandwich. Repeat to make 4 sandwiches.
 
Place sandwiches on the preheated skillet, no oil needed because the butter or margarine will keep the bread from sticking to the skillet. Fry just a few minutes, until lightly browned; then carefully turn over, keeping the sandwich filling intact. Fry second side until lightly browned. Serve warm. Yield: 4 sandwiches
2 Comments

My Favorite Cornbread

3/19/2016

0 Comments

 
PictureNotice how someone (me) ate a half a piece.
This cornbread is sweet and moist with the perfect texture. Adapted from a cookbook titled, A Hundred Years of Good Food!, this book of nearly 500 pages was complied by the United Methodist Women of the First United Methodist Church, Maryville, Missouri. I first decided to try this recipe because of the title, "Almost Tippin's Cornbread." Tippin's was a very popular restaurant that served delicious pies and breads. I'm not sure they are still in business.

I must admit that this cornbread uses two mixes. I'm not a purist, so I don't mind using mixes occasionally. So, it's quick and easy. I can't help but cringe a little because one of the mixes is a cake mix. That makes the cornbread higher in sugar and fat, but also gives it a wonderful texture and flavor. The other mix is a corn muffin mix. Combined with eggs, milk, and oil, this hybrid cake/bread becomes a delicate concoction. Slather on the butter and serve with soup or chili. Let me know what you think. I hope this recipe will become your go-to favorite cornbread like it has mine. 

MY FAVORITE CORNBREAD

1 box (8.5-oz) corn muffin mix
1 box (8.5-oz) cake mix OR half of a box (16.5-oz) cake mix (about 1 1/2 cups)
1/2 cup milk
1/4 cup oil
2 eggs
2 tablespoons water

Preheat oven to 350 degrees F. Grease a 9x9x2-inch square pan.

Mix all ingredients and stir with a wire whisk until mixed. Do not over mix. Batter will be slightly lumpy. Pour into prepared pan and bake for about 35 minutes or until golden brown and a toothpick comes out clean. Cut into ninths. Serve warm. 
Yield: 1 9x9 pan

Picture
Good toasted or reheated.
0 Comments

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