Friday, April 3, 2009

A Reuben Makeover

This dinner was supposed to be for St. Patty's Day. But I was sick and not in the mood to really do anything. So I saved it for tonight. It's really easy, I mean really easy and since 4 out of the 5 of us don't like saurkraut, I made it over, Rebekah-style. Enjoy!!!

Make-over Reubens
4 packages corned beef lunchmeat (use those individual serving packets found near the bologna)
2C coleslaw
1C shredded cheddar cheese
hamburger buns

Slice the corned beef into thin strips and warm in a med sautee pan in a tsp of butter. Add the cheese and allow to melt. Top on bun with mustard or mayo and then top with coleslaw.

Even the kids ate this. I used my regular cole slaw recipe and added a little ranch dressing for zing. Really good. Served this with chips.

Hope you have a great weekend. Back soon with some more yummies for your tummy!!


1 comment:

Melody said...

I live in Dutch country in PA and sauerkraut is a staple here. As a transplant from the west, I've never tried it and don't plan on it either. Your version of the Reuben looks delish.
Thanks for commenting on my blog. You asked if the salsa would be a good recipe to can. I'm not sure. Every salsa recipe I see to can has canned tomato sauce and is heat processed in some way. We have tried freezing it. It still tastes good, but is a bit watery when defrosted. I'm going to try canning for the first time this summer, so I'll be asking some experienced canners. Hope all is well with you!

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