RECIPE EXCHANGE: Reubens, Turkey Quiche
We received a few more suggestions for our young guys who are throwing their parent’s a 25th wedding anniversary party and a couple of favorite recipes.
Mary Rae Annear of Duluth shares these easy-to-make recipes.
2 packages corned beef, cut fine
16-ounce jar sauerkraut, drained
½ cup mayonnaise (not Miracle Whip)
10-ounce bag shredded Swiss cheese
Mix all the ingredients and place in a crockpot. Cook on low for 1 to 2 hours. Serve with cocktail rye bread.
Sweet and Sour Meatballs
1 pound hamburger
1 tablespoon cornstarch
1 teaspoon salt + 2 tablespoons onion (or 1 package dry onion soup mix and a little pepper)
1 tablespoon oil
1 cup pineapple juice
3 tablespoons cornstarch
1 tablespoon soy sauce
2½ to 3 tablespoons vinegar
3 tablespoons water
½ cup granulated sugar
1 can pineapple chunks, drained
1 jar cherries, drained
Optional: Water chestnuts, drained
To make meatballs, combine hamburger, egg, cornstarch and onion soup mix. Mix well. Make into small meatballs. Brown and cook thoroughly. Add one tablespoon of oil and pineapple juice. Cook over low heat for a few minutes. In another pan, add cornstarch, soy sauce, vinegar, water and granulated sugar. Cook and whisk until smooth and thick. Put sauce into a crock pot. Add meatballs, pineapple, cherries and water chestnuts. Keep warm on low.
3 cups stuffing (Stove Top works well)
4 eggs, slightly beaten
1 cup turkey or chicken, cut-up
1 small can (5 to 6 ounces) evaporated milk
1/8 teaspoon pepper
1 cup shredded cheddar cheese
Prepare Stove Top and press into a quiche pan on bottom and sides. Bake at 400 degrees for 10 minutes. Mix together eggs, turkey, milk and pepper. Pour over baked stuffing crust. Add cheese. Bake at 350 degrees for 35 minutes. Note: I usually double the recipe and put into a jelly roll pan. Cut into squares to serve. This can be frozen.
English Muffin Snacks
1 jar Old English cheese spread
1 can crab meat
1½ sticks margarine
1 teaspoon garlic salt
2 tablespoons real mayonnaise
English muffins, halved
Mix the first five ingredients and spread on six halved English muffins. Freeze on a cookie sheet. Cut into quarters and put into a freezer bag until needed. Bake at 350 degrees for 10 minutes then place until a broiler for a very short time — keep your eye on them so they don’t burn.
Anne Thorstenson of Proctor shares her favorite salad dressing recipe and her favorite icing recipe.
Lulu's Best Salad Dressing
1 cup salad dressing (such as Miracle Whip)
1/4 cup grated Parmesan
1/2 cup French dressing
1/3 cup pineapple juice
2 teaspoons finely minced fresh garlic
1/4 teaspoon pepper
Salt to taste
Mix all ingredients together and let set in the refrigerator until well chilled. I mix this amount of dressing with a chopped head of romaine lettuce. You may choose your amount of dressing with whatever lettuce you like.
5 tablespoons flour
1 cup milk
2 sticks butter
1 cup granulated sugar
1 teaspoon vanilla
Cook flour and milk over medium heat, stirring constantly until a soft paste forms. Remove from heat. Cool completely. When cool, add butter, granulated sugar and vanilla. Beat until light and creamy. Spread over completely cooled cake.
This column is for readers who want to share a favorite recipe or are looking for new ones. Send your requests and recipes to: Duluth News Tribune, 424 W. First St., Duluth, MN 55802 or email firstname.lastname@example.org. You must include your first and last name, city and daytime telephone number.