Hot Reuben Dip

Hot Rueben Dip

(8-12 servings)

Ingredients:

8 oz. Cream Cheese, room temperature

1 cup Sour Cream

3 cups Swiss Cheese, finely shredded

1 can (14-15 oz.) Sauerkraut, drained

½ lb. Deli Corned Beef, thinly sliced and chopped

Items to dip with (see note)

Directions:

In a medium bowl, combine cream cheese and sour cream.  Stir in Swiss cheese, sauerkraut and corned beef.  Transfer to a 11x7 baking dish that has been sprayed with pan spray.  Place in a pre-heated 350-degree oven for 25 to 30 minutes or until bubbly and lightly golden.  Serve immediately.

Notes:              You can use one item or a mixture of items to dip with.  Some suggestions include sliced rye or marble rye bread toasted and cut into reasonable sized portions, bagel chips or rye cocktail bread toasted.  Or any other item you would like to try.

Ideas for Future Efforts

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Reuben Bowls

Reuben Bowls

(4 servings)

Ingredients:

Dressing:

¼ cup Mayonnaise

2 tbsp. Sweet Pickle Relish

4 tsp. Ketchup

1½ tsp. Prepared Horseradish

1 tsp. Fresh Lemon Juice

½ tsp. Worcestershire Sauce

to taste Salt and Pepper

Bowl:

2 tsp. Caraway Seeds

1 tbsp. Extra Virgin Olive Oil

½ medium Yellow Onion, chopped

5 cups Green Cabbage, thinly sliced

1 cup Carrot, shredded

1½ cups Sauerkraut, drained

1 cup Swiss Cheese, shredded

¾ lb. Cooked Corned Beef, sliced

¼ cup Cornichon, thinly sliced

1 Green Onion, thinly sliced

Directions:

Dressing:

In a small bowl, combine whisking together all ingredients except salt and pepper.  Add them to taste at the end.

Bowl:

In a large skillet over medium-high heat, toast caraway seeds, stirring until fragrant (about 30 seconds).  Transfer to a plate.  Return skillet to heat and add oil.  Now add onion and cook stirring until lightly golden (about 3 minutes).  Add the cabbage, carrot and season with salt and pepper.  Cook, stirring occasionally, until cabbage is crisp tender (about 5 minutes).  Stir in corned beef and sauerkraut, tossing until warmed through.  Top cabbage mixture with cheese, cover and cook until cheese is melty and bubbly (about 3 minutes).  Remove from heat and divide between 4 bowls.  Scatter caraway seeds and cornichon on top.  Then drizzle with dressing and garnish with the sliced green onion.  Serve.

Notes:              If you don’t want to make the dressing, you can always use Thousand Island dressing from the store.

Ideas for Future Efforts

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Corned Beef a Different Way

I don’t know about you but I love corned beef.  However, I’ve found a new way that, to me, makes it taste even better.  Now everyone’s tastebuds are different, but if you get a chance to try “Smoked“ corned beef, give it a try.

I tasted it this way about 8-9 years ago at a BBQ fund raiser in Missouri.  Since I have my own smoker, I do it myself now.  My son-in-law didn’t care for corned beef until he tried it this way.  Now I have to smoke extra for him when I do it for me.

If you can’t get ahold of smoked corned beef, you can still make these recipes using any kind of cooked corned beef.

For something different from the traditional Reuben sandwiches or the corned beef dinner with cabbage, potatoes and carrots, give these a try.

Wednesday’s recipe is “Reuben Bowls” which cuts out some carbs without using bread.  Then on Thursday we have an idea for serving at parties in a “Hot Reuben Dip” which is mighty tasty.

Give them a try and “Happy Cooking” until the next time.  Don’t forget to pass on the link for this food blog to family and friends.  Thanks.

Cheddar Creamed Corn

Cheddar Creamed Corn

(8 servings)

Ingredients:

4½ cups Fresh Corn cut of cob

8 oz. Creamed Cheese, cubed

¾ cup Cheddar Cheese, shredded

¼ cup Unsalted Butter, melted

¼ cup Heavy Cream

½ tsp. Salt

½ tsp. Black Pepper

Directions:

In a 4-qt. slow cooker, combine all ingredients.  Cover and cook on low for 3 to 3½ hours or until cheese is melted and corn is tender.  Stir just before serving.

Notes:              If fresh corn is not available, use 1-16 oz. and 1-12 oz. package of frozen whole kernel corn.

Ideas for Future Efforts

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Angel Corn

Angel Corn

(6-8 servings)

Ingredients:

5 cups Fresh Corn cut of cobs

2 large Fresh Eggs

2 cups Heavy Cream

2 tbsp. Brown Sugar

2 tbsp. Fresh Chives, snipped

¼ tsp. Nutmeg, freshly grated if possible

8 tbsp. Unsalted Butter (1 stick), melted

1 1/3 cup Ritz Crackers, crumbled, divided

to taste Salt and Pepper

Directions:

In a large bowl, beat eggs, cream and brown sugar until just blended.  Stir in chives and nutmeg.  Season with salt and pepper.  Stir in corn kernels.  In a smaller bowl, combine 1 cup of the Ritz crackers with 6 tbsp. of melted butter.  Add to mixture and stir until combined.  Pour into a 9x13 baking dish that has been lightly buttered.  Now combine the remaining Ritz crackers and butter in the same bowl you used earlier.  Sprinkle the buttered crumbs evenly over the corn mixture in casserole.  Place in a pre-heated 350-degree oven for 45 minutes uncovered or until golden brown and slightly firm to the touch.  Garnish with more chives and serve.

Notes:              If fresh corn is not available, use 2 pounds of frozen whole kernel corn.  Cook and drain the corn before starting with the rest of the recipe.

Ideas for Future Efforts

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Summer Corn Dishes

We’re into August and crops are coming in.  The season of fresh corn and tomatoes is in full swing.  So let’s take advantage of it.

Besides eating corn on the cob, fresh summer corn is great for many other dishes.

This week I have two casserole dishes using fresh corn.  The Wednesday addition is “Angel Corn” followed on Thursday by “Cheddar Creamed Corn” for your tasting pleasure.

Now both recipes can use frozen corn during the winter.  But nothing beats fresh summer corn.

There are many other recipes or ways to use fresh corn.  There are several recipes in this food blog already.  So check them out too.

Enjoy trying these dishes and “Happy Cooking” until next time.  Remember to spread the link here to family and friends as well.  Thanks.