Littlereubendips Recipes

HOT BAKED REUBEN DIP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes.
• Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork.
• Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.

LITTLE REUBEN PIES

Steps:

• If you haven't cooked your own corned beef, you can find some at the deli - but either way, make sure it's sliced super thin. I find my inexpensive hand slicer is ideal for making short work of slicing chilled meats.
• Put the sauerkraut in a cast iron or other non-stick skillet on medium heat. For every cup of sauerkraut, add about 1/2 teaspoon of caraway seeds and several grinds of black pepper. Saute the sauerkraut until just begining to brown slightly and the moisture is absorbed. Add the corned beef and mix together well, breaking up the corned beef slices as you do until all is well incorporated. Turn off the heat, add 1 cup grated Swiss cheese for every two cups of corned beef/sauerkraut mix and stir well. Cool to room temperature.
• Roll out your pastry dough - I used a store-bought dough from the refrigerated section, brought it to room temperature and rolled it out just slightly. You don't want it too thin - the filling is heavy and things could break apart. Cut circles from the dough using a glass, small bowl, pastry round -- whatever you have, and what ever size you'd like. You could make a mega-pie and eat with a fork, but hand-held is fun! Smear a bit of strong mustard on half of the dough circle and put on a good mound of the filling. Fold over, align the edges and crimp with a fork. Brush on a thin layer of egg wash (one egg, well beaten) and poke a couple of small air holes.
• Bake in a 350 degree oven for 10-15 minutes (this depends on the size of your pie!) until golden brown. Serve with any or all of : Strong mustard, horseradish sauce, Russian dressing. Enjoy!

FIVE-LAYER REUBEN DIP

Steps:

• Combine the Swiss cheese, 1/2 cup of the mayonnaise, the mustard, cream cheese, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Blend until very smooth. Remove and set aside. Rinse out the food processor bowl.
• Combine the coleslaw, sauerkraut, vinegar, 1/4 teaspoon salt and a few grinds of black pepper in a food processor. Pulse until coarsely chopped. Remove and set aside. Rinse out the food processor bowl.
• Add the corned beef to the food processor and pulse until coarsely chopped.
• Whisk together the remaining 1/2 cup mayonnaise, the chili sauce, ketchup and a few grinds of black pepper for the sauce.
• Layer the dip in your favorite 3-quart serving dish. Spread out the cheese mixture on the bottom. Then top with, in even layers, the corned beef, rye bread, sauce and sauerkraut mixture.
• Wrap and refrigerate until chilled, at least 1 hour or overnight. Serve with rye bread toasts, rye crackers or potato chips.
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• From Food Network Kitchens

LITTLE REUBEN DIPS

Steps:

• mix cornbeef, sauerkraut, cheese until uniformly distributed.
• separate biscuits and flatten with hand to make a little bigger.
• put about 2 tbls filling in each biscuit.
• fold over, making a half-circle, and press edge together.
• bake 375 for 15 minutes or until browned.
• serve with favorite dip (Thousand Island, honey-mustard).