Reuban Turnover Appetizer

If you're a fan of the reuban sandwich, you will really like this unique recipe...sure to be a crowd pleaser.

Ingredients:

2 ounces corned beef, cut into pieces
1/4 cup shredded swiss cheese
2 tbl well drained sauerkraut (squeeze dry with paper towels)
2 tbl stone ground mustard
1 can (8 ounces) refrigerated crescent rolls
1 egg beaten
Thousand Island Dressing

Directions:

1. Preheat oven to 375 degrees.
2. Finely chop cornbeef, cheese, sauerkraut, and mustard in food processor.
3. Unroll crescent dough, and separate into 4 triangles. Press each into 7 1/2 x 5 inch rectangle. Then cut each rectangle into 6 (2 & 1/2 ") squares.
4. Place 1 tsp of the corned beef mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal. Place on an ungreased cookie sheet. With a fork, prick top of each turnover to allow steam to escape.
5. Brush tops with egg. Bake 9-14 minutes or until golden brown.
6, Serve warm with Thousand Island dressing.


***makes 24

Reuban Dip

This is a real different appetizer...with the sauerkraut adding a change in texture. Very good, especially if you're a fan of the reuban sandwhich.

Ingredients:

1/2 pound diced corned beef
1 pkg (8 ounces) cream cheese, softened
1 cup shredded Swiss cheese
1 cup sauerkraut, drain well
1/2 cup sour cream
1 tbl ketchup
2 tsp spicy brown mustard

Directions:

1. Heat oven to 350 degrees and grease a 1 quart casserole dish.
2. In medium bowl, mix corned beef, cream cheese, sauerkraut, sour cream, ketchup, and mustard and spoon into the prepared dish.
3. Bake at 350 degrees for 30 minutes, until hot bubbly.

**server warm with rye crackers, bagel chips.

Stuffed Reuban

This a real interesting twist on a reuban sandwich, using pizza dough.

Ingredients:

1 tsp oil
1 large onion
1 & 1/2 tsp caraway seeds, divided
1 can (14 ounce) sauerkraut, drained and squeezed dry
1 pound packaged prepared pizza dough (thaw if frozen) at room temperature
1/3 pound deli sliced corned beef
1/4 pound deli sliced Swiss cheese
1/2 cup prepared Thousand Island dressing
1 egg

Directions:

1. Preheat oven to 400 degrees. Line a large baking sheet with foil.
2. In non stick skillet, heat oil over medium heat. Add onion and 1 tsp caraway seeds.
3. Cook until onion softens (about 8 minutes)...remove from heat and stir in sauerkraut.
4. On lightly floured surface, roll dough into 9 x 15 rectangle, then transfer to foil lined pan.
5. Spoon sauerkraut down center length of dough in a 4 inch strip with 1 & 1/2 inch border on each short side.
6. Top sauerkraut with corned beef and cheese, and spoon dressing over.
7. Fold short sides over filling.
8. Cut eight 1 inch wide slits crosswise in dough on each side of filling, crisscross stips over.
9. Combine egg with 1 tbl. water, brush over dough and sprinkle with remaining seeds.
10. Bake until golden, 30 t0 35 minutes. Cool on pan 10 minutes, then slice.

Reuban Quesadillas

All the finger loving fun of a quesadilla, with the great taste of the classic reuban sandwich.

Ingredients:

4 (10 inch) flour tortillas
1/2 cup thousand island dressing
1 pound thinly sliced corned beef
2 cups shredded sauerkraut...drained very well
8 swiss cheese slices
non stick vegetable spray

Directions:

1. Spread 2 tbl dressing on one side of each tortilla.
2. Layer 1/4 corned beef, 1/2 cup sauerkraut, and 2 cheese slices evenly onto half of each tortilla.
3. Fold in half, over the filling, pressing gently to seal.
4. Heat large, non stick skillet coated with cooking spray over medium heat.
5. Add quesadillas in batches and cook 2 to 3 minutes on each side or until golden brown and cheese is melted.
6. Cut into wedges and serve immediately...serves 4

Reuban Casserole

This is quite tasty and very easy to prepare.

Ingredients:

1 & 1/2 pounds sliced lean corned beef
1 (20 ounce) bag frozen hash brown potatoes
1/4 cup Russian dressing
1 can (16 ounces) sauerkraut-drained
1/4 each salt and pepper
8 slices Swiss cheese

Directions:

1. Preheat oven to 450 dregrees.
2. Grease a 13 x 9 x 2 baking dish
3. Spread the hash browns in the baking dish.
4. Sprinkle the salt and pepper over the potatoes.
5. Bake at 450 degrees for 15 minutes.
6. Remove from oven and top with the corn beef...overlapping slightly.
7. Spread the Russian dressing on top of corned beef, then spoon the drained sauerkraut.
8. Cover with 8 slices Swiss cheese.
9 Bake at 450 degrees for 15 more minutes....serves approx. 8

The Best Corned Beef Brisket You Will Ever Eat

This is a very simple recipe, however, the end result is simply the best corned beef you will ever eat. The secret is the seasoning and using a slow cook method.

Simply purchase a nice corned beef, 1-4 pounds, and place it fat-side up in a baking pan. Sprinkle a package of Lipton Onion Soup Mix on the top. Place about a quarter inch of water in the bottom of the pan. Cover tightly with foil and place in the oven at 270 degrees for 12 hours. When finished, allow to cool for at least 20 minutes and slice across the grain carefully, as meat will tend to fall apart. It will melt in your mouth. Enjoy!