I love a good Reuben sandwich, and this recipe from allrecipes.com sounds dastardly!
Makes 8 to 10 servings.
1/2 cup mayonnaise
1/2 cup Thousand Island dressing
16 oz. sauerkraut, rinsed and squeezed dry
8 oz. shredded corned beef
16 oz. shredded Swiss cheese
Preheat oven to 350.
In small bowl, combine mayo and dressing.
Spread saurkraut into 9-by-13-inch baking pan. Layer corned beef, Swiss cheese, and mayo/dressing mixture on top. Bake 20 to 25 minutes
Serve with wheat crackers or rye bread toasts.
Prosciutto-Wrapped Chicken With Shallot Sauce
Would you believe I occasionally get recipes out of People magazine? That’s the kind of classy dame I am. This simple recipe comes from Hayley Duff’s “The Real Girl’s Kitchen.”
8 oz. goat cheese, softened
4 6 oz. boned and skinned chicken breasts
Freshly ground black pepper
1 Tbsp. fresh thyme leaves
20 2-by-6-inch slices prosciutto
2 Tbsp. olive oil
2 to 3 shallots, thinly sliced
1/2 cup each white wine, chicken broth, and reduced fat milk
1 Tbsp. flour
Preheat oven to 350.
Cut a lengthwise pocket in each breast. Stuff goat cheese evenly in pockets. Season breasts as desired with salt, pepper, and thyme. Wrap prosciutto evenly around breasts.
Bake in a lightly greased 9-by-13-inch baking dish for 15 to 25 minutes or until thermometer inserted into thickest part registers 165 degrees and juices run clear.
Cook shallots in hot oil in skillet over medium-low heat, stirring often, two to three minutes. Add wine and broth, bring to boil.
Whisk together milk and flour, then whisk into broth mixture. Return to boil, reduce heat, and simmer, stirring occasionally, about 8 to 10 minutes until sauce thickens. Spoon sauce over chicken. Sprinkle with additional pepper.
Macadamia Nut Blondies
As long as we’re making naughty foods, how about some macadamia nut blondies to end your girls night in? This recipe came from a food magazine about 20 years ago. I forget which one.
Makes 16 pieces.
1 cup flour
1/4 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter, room temperature
1 cup firmly packed brown sugar
11/2 tsp. vanilla
1/2 cup chopped macadamia nuts
1/2 cup white chocolate chips
Heat oven to 350. Line an 8-by-8 inch glass baking dish with foil so foil hangs over edges; spray with nonstick vegetable spray.
In small bowl combine flour, baking powder, and salt. In medium bowl cream butter with sugar with electric mixer until fluffy. Add eggs one at a time, beating well. Add vanilla, mix again. Add flour mixture and stir until just blended. Fold in nuts and chips.
Scrape batter into baking dish and bake 28 to 32 minutes, or until wooden toothpick comes out clean. Cool in baking dish on wire rack before cutting.