St. Pattie's Day Leftovers!!
  Re: (...)
Should have started this before the weekend, but I guess better late than never - this has been one of the years I managed to get a large enough piece that we can have 3 (!! ) leftover nites!!

So, what are some leftover ideas? (the sandwich with the German cheese was wonderful!)

This first one is an open-face sandwich that I have no idea where I found the recipe, have made it for 10-12 years. The second one if from a friend, Jim Foggerty from another forum.


2 cups sauerkraut
6 oz. Swiss cheese -- cut into 3 pieces (low-fat)
1 medium onion -- about 3-oz., peeled and quartered
3/4 cup mayonnaise
1 1/2 tsp. Dijon mustard Freshly ground pepper 8 slices deli rye bread Dijon mustard
16 oz. Lean -- thinly sliced corned beef

Place sauerkraut in strainer and rinse under cold water. Press with back of spatula to remove moisture.

Steel Knife: Process cheese and onion together until finely minced. Add mayo, 1 1/2 tsp. mustard and pepper and process till combined. Add sauerkraut and mix in using 2 to 3 on/off turns. (Can be prepared 1 day ahead. Cover and chill.)

Preheat broiler. Spread one side of bread slices with mustard; top each with corned beef. Spread cheese mixture over, evening out to edge of bread. Broil 8 inches heat source till puffed and brown. Serve immediately.
Note: I usually toast the bread lightly first.
Reuben Casserole

6 slices seeded (or unseeded) rye bread -- cubed
1 can Sauerkraut (drained) -- (14 oz)
1 lb corned beef (cut into strips)
3/4 cups Russian Dressing
2 cups shredded Swiss Cheese

Spray a 2qt casserole dish with cooking spray.

Spread the cubed bread along the bottom of dish.

Add the sauerkraut spreading it over the bread.

Add the corned beef and pour the russian dressing over it.

Spray one sheet of aluminum foil and place the spray side down over the dish and cover.

Place dish in a pre-heated 375F degree oven for 20 mins.

Uncover, sprinkle the 2 cups Shredded Swiss over the top and bake for another 10 minutes or until cheese is bubbly.

I found the 1 lb of corned beef to be a bit excessive and may go with 3/4 lb next time, but all you meat lovers the 1 lb may do the trick.

The whole thing from prep to sitting down with knife and fork took less than an hour.

Also, leftovers the next night, I found needed more russian dressing drizzled on it.

me - Jim, I have one that is so similar it could be the same - we love it! And Roy’s favorite for l/os??? This heated up with a couple of fried eggs over the top...and he's a happy camper.

NOTES : Jim - I made this casserole over the week-end. It was quick and pretty delicious. I've had the recipe for awhile, but it is handwriiten on a piece of yellow lined paper and no clue where I picked it up.

So, what's everyone else going to do?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: St. Pattie's Day Leftovers!! by cjs (Should have started ...)
We didn't have any leftovers since Mr HB's family came over but I did buy an extra corned beef for later.

I love corned beef and these 2 recipes sound great!

Please spay and neuter your pets.
  Re: Re: St. Pattie's Day Leftovers!! by Half_Baked (We didn't have any l...)
Reuben Hush Puppies! Reviews are due on the 23rd!

And for another idea, there is this old standby:

Reuben Dip
8 oz. cream cheese
8 oz. shredded swiss
1/2 c. thousand island dressing
5 oz. chopped corned beef
1/2 c. drained sauerkraut
party rye or pumpernickel bread

Mix cream cheese, half the swiss, dressing and corned beef; spread into pan. Top with sauerkraut and remaining swiss cheese. Bake for 15 minutes at 400 degrees or until bubbly around edges. Serve hot. Yummy!


"Drink your tea slowly and reverently..."
  Re: Re: St. Pattie's Day Leftovers!! by Mare749 (Reuben Hush Puppies!...)
Oh shoot, maryann, I forgot!! will go look for the recipe! Thanks for the reminder.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: St. Pattie's Day Leftovers!! by cjs (Should have started ...)
I can't imagine having leftover corned beef, but I suppose if you bought a big enough slab of corned beef, you just might. Ours always seems to cook down so much that it's just about gone by the time dinner is over. I went out this morning and bought corned beef on sale, so we'll be having our St. Paddy's dinner tonight w/ basic corned beef and a colcannon recipe.

Here are a couple of suggestions for leftovers- I made these w/ deli corned beef on Sat.- they were yummy.

Use leftover corned beef for these...

1 cup Thousand island salad dressing
18 slices rye bread
12 slices Swiss cheese
½ cup canned sauerkraut, drained
24 slices thinly sliced corned beef
butter, softened
1. Spread dressing on one side of 12 slices of bread; arrange 1 slice cheese, 2 teaspoons sauerkraut, and 2 slices corned beef evenly over each slice. Stack to make six 2-layer sandwiches; top with remaining bread.

2. Spread butter on outside of top slice of bread; invert sandwiches onto a hot skillet or griddle. Cook until bread is golden. Spread butter on ungrilled side of bread; carefully turn sandwiches, and cook until bread is golden and cheese is slightly melted.

3. Secure sandwiches with wooden picks; cut crosswise into 3 pieces. Serve hot.

Servings: 6

This one is really good too:

Terrific with soup...

1 package dry yeast
1 cup warm water (105°- 115°)
1 Tbs granulated sugar, divided
3¼ cups bread flour
1 tsp salt
1 Tbs unsalted butter, at room temperature
1/3 cup Thousand island salad dressing
6 ounces corned beef, thinly sliced
4 ounces Swiss cheese, sliced or shredded
8 oz. can sauerkraut, drained
1 large egg white, beaten
caraway seeds

1. Dissolve yeast and 1 tsp. sugar in warm water until bubbly.

2. Combine flour, remaining sugar, salt and butter in mixer. Add dissolved yeast and beat to make a soft dough. Turn out onto floured mat and knead for 4 minutes. Roll out dough to 10x14-inch rectangle.

3. Place dough on greased baking sheet and spoon dressing down center. Top with corned beef, cheese, and sauerkraut. Make cuts along sides of dough, from filling to outer edge, at 1-inch intervals. Alternating sides, fold strips across filling. Cover and allow to rise for 30 minutes. Preheat oven to 400°F.

4. Brush surface of dough with egg white and sprinkle with caraway seeds. Bake 25 minutes, then slice and serve warm.

Servings: 6

"Everything tastes better with wine"
  Re: Re: St. Pattie's Day Leftovers!! by SDRecipeGirl (I can't imagine havi...)
Oh boy, I think I need to go buy another corned beef. Way too many good recipes floating around today. Thanks again Lori.


"Drink your tea slowly and reverently..."
  Re: St. Pattie's Day Leftovers!! by cjs (Should have started ...)
I've made the Reuben casserole, but I put the rye bread crumbs (buttered, of course,) on the top. I'm making it this evening with the sourcrout on the bottom then the meat, then the dressing, then the cheese and crumbs.
  Re: Variation on a theme by lxxf (I've made the Reuben...)
That sounds like a yummy variation too, lxxf.

Jean, I made your reuben puffs tonight. Got several yum-yums from the family.


"Drink your tea slowly and reverently..."
  Re: Re: Variation on a theme by Mare749 (That sounds like a y...)
hmmmm, lxxf, I'm thinking some both places...

I think I'll make these tonite also - glad you liked them.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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