By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese
Faith and Begorrah! If you love Reuben sandwiches, you are going to thank your lucky stars for this easy recipe!
My longtime favorite Corned Beef Reuben spread came to mind when I read that Bishop Donald Kettler granted a St. Patrick’s Day dispensation from the Lenten Friday obligation to abstain from eating meat because the Irish saint’s feast day — March 17 — falls on a Friday this year.
Usually I serve this warm, appetizing concoction with slices of old-fashioned dark pumpernickel or cocktail rye but it is also a delectable dip for crackers or chips. If you are into the “wearing of the green,” top with fresh, finely chopped shamrocks. (No, just kidding.)
It is delicious when prepared grilled cheese sandwich-style between two pieces of buttered pumpernickel or seeded rye. I’ve tried the cold leftovers spread on a tortilla, rolled up and sliced for pinwheel appetizers — refrigerating them rolled up in waxed paper or plastic wrap for a few hours or overnight makes for easier cutting.
I think the mixture would be great on top of a toasted everything bagel or baked potato. It could become a pierogi or lasagna filling, stuffing for a savory puff pastry or deep-fried in an egg roll. I haven’t tried preparing a Rachel version with pastrami or deli turkey but believe either of those would be “top of the morning, afternoon or evening” tasty, as well.
Dreaming of the possibilities for enjoying it could be nearly as much fun as finding a pot of gold at the end of a rainbow or having three wishes granted by a leprechaun!
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweet Bavarian style sauerkraut with caraway seeds (do not drain)
3/4 pound corned beef (sliced at deli)
2 cups shredded Swiss cheese
1/2 cup Thousand Island dressing
1 (4 oz.) jar horseradish sauce
Combine the softened cream cheese with the sauerkraut. Rough chop the corn beef and add it with the Swiss cheese. Stir in the dressing and horseradish sauce.
Spoon mixture into either a slow cooker or a casserole (grease container with non-stick cooking spray.) For slow cooker, cover and cook on high for 45 minutes or until mixture is hot and cheese is melted. For casserole, bake in preheated oven at 350°F for 35 to 45 minutes or until mixture is hot and cheese is melted.
Serve with dark pumpernickel or rye bread, crackers or pretzel chips.
Yield: 6 cups
A note from Carol:
According to canon law, when feast days fall on Fridays during Lent (as is the case this year with St. Patrick’s Day), the local bishop can make the decision to grant a dispensation so that Catholics can fully participate in the celebration. As I mentioned earlier, this year Bishop Kettler granted a dispensation for the people of the Diocese of St. Cloud.
I also want to share that Catholic Relief Services Rice Bowl recipes are not only interesting to try during Lent but are a good reminder for us that many throughout the world are challenged by hunger and poverty. The program focuses on a different country for each week of Lent — providing stories, prayers and information to help us connect with some of those who are most in need, as the money saved from preparing these simple meals can be donated to this special Lenten program. The Visitor has featured Rice Bowl recipes from India, Zambia and El Salvador so far this year.