Reuben Dip

Reuben Dip 

1/2 lb corned beef, diced 

8 oz cream cheese 

1 cup Swiss cheese, shredded 

1 cup sauerkraut, well drained 

1/2 cup sour cream 

1 tbsp ketsup 

2 tsp spicy brown mustard 

Heat oven to 350 degrees. Spray 1 quart casserole with non stick spray. 

In a medium bowl, mix all ingrediants until well combined. Turn into prepared casserole dish and bake for 30 minutes or until hot and bubbly. 

Bacon Wrapped Garlic Sausage with Brown Sugar Glaze

Bacon Wrapped Garlic Sausage with Brown Sugar Glaze 

1 lb garlic sausage 

10 slices bacon

1 1/2 cups brown sugar, packed 

3 tbsp stone ground mustard 

3 tbsp white wine vinegar 

1 tbsp pepper 

Preheat oven to 375 degrees. Line a baking sheet with foil wrap and top with a baking/cooling rack. Spray the rack with non-stick spray. 

Cut the garlic sausage down the middle lengthwise or in thirds depending on the size/girth of the sausage. Slice each half or third into 1 inch pieces. Cut each piece of bacon into 3 or 4 pieces depending on the size of cut garlic sausage pieces. Wrap one bacon strip around each pieces of garlic sausage with a toothpick. Set aside. 

In a small saucepan, combine brown sugar, white wine vinegar, mustard and pepper. Heat over medium heat, stirring occasionally until sugar is discover. Keep warm on low. 

Brush the garlic sausage with glaze and place on baking sheet/rack. Bake for approximately 40 minutes basting every 20 minutes. 

Serve immediately. 

Monte Cristo Sandwiches

Monte Cristo Sandwiches 

2 large eggs

1/4 cup 2% milk

4 slices bread

4 slices Swiss cheese 

4 slices Black Forest ham or equivalent leftover ham, sliced 

1 tbsp butter 

Dipping suggestions:  black currant jam, red pepper jelly, maple syrup 

In a shallow pan whisk eggs with milk. 

Place 2 slices of bread n a cutting board. Top each with a slice of cheese, then top with 2 slices of ham and thentopmwith remaining cheese. Top with remaining bread. Dip each sandwich into egg mixture, soaking for 15 seconds per side. 

In a large skillet melt butter over medium high heat; cook sandwiches, turning once until golden, 3 to 5 minutes per side. Transfer to baking pan lined with parchment paper and bake in a 350% oven until sandwiches are warmed through and cheese is melted. 

Serve with suggested dipping sauces. 

Tomato Platter with Herb Oil

Tomato Platter with Herb Oil

1/2 cup cold pressed sunflower oil or pumpkin seed oil

6 fresh chives, torn in quarters 

1/2 cup packed fresh basil

1 tsp fresh rosemary

1 small clove garlic, minced 

1/2 tsp Salt 

1/2 tsp Freshly ground pepper 

8 - 12 heirloom tomatoes and/or 1 - 2 cups cherry, grape or mini tomatoes, whatever is in season

1 tbsp roasted pumpkin or sunflower seeds 

Kosher salt 

Combine oil, chives, basil, Rosemary, garlic, salt and pepper in a mini chopper or use a stick blender to purée until fairly smooth. Cover and let stand for 4 hours at room temperature. Or refridgerate for up to one day and then allow to come to room temperature for a minimum of 4 hours before using. 

Cut tomatoes cross wise into thick slices if large or cut in half crosswise if small. Mini tomatoes can be left whole. Arrange on a platter. Drissle with herb oil, sprinkle with toasted pumpkin or sesame seeds, kosher salt and serve. 

Serves 12 

Spring Roll Soup

Spring Roll Soup

2 lbs lean ground pork

1 tbsp olive oil

1 white onion, diced 

3 cloves garlic, minced 

1 small green cabbage, shredded 

6 - 8 cups beef stock 

1 tsp crushed red pepper

1 tbsp sugar 

1 package beef soup base 

Salt and pepper to taste 

1 small package vermicelli rice noodles 

Additional toppings 

* toasted sesame seeds

* thinly sliced green onion

* wonton strips, home made or store bought 

Add olive oil to a large stock pot and heat over medium high heat. Add ground pork and scramble fry for 5 - 6 minutes, stirring occasionally until pork is lightly browned. 

Add onion and sautée for approximately 5 minutes. Add carrots and garlic & sautée an additional 2 minutes. Add cabbage, stock, beef soup mix, crushed red pepper, sugar, salt and pepper. 

Continue  cooking until soup reaches a boil. Reduce heat to medium low, cover and simmer for 15 minutes until the carrots and cabbage are nice and tender. Taste and season with a few generous pinches of salt. 

Bring water to boil in a medium pot. Add rice noodles and cook for approximately 3 minutes. Strain and set aside for addition to the soup. 

To serve, place a scoop of rice noodles in the bottom of a soup and add soup. 

Top with suggested additional toppings and serve