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Old June 19th, 2008, 05:27 PM   #61
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CREAMY BEEF STEAK
1 LB BEEF ROUND TIP STEAK
4 TBSP FLOUR
½ TSP SALT
2 TBSP VEGETABLE OIL
1 SM ONION, SLICED
1 GARLIC CLOVE, MINCED
1 CAN (10 ½ OZ) CONDENSED BEEF BROTH
1 C SOUR CREAM
2 TBSP SHERRY
1 CAN (3 OZ) SLICED MUSHROOMS, DRAINED
1. Cut steak into serving size pieces. Sprinkle with 1 tbsp flour and the salt.
2. Brown meat in oil in a skillet. Add onion and garlic.
3. Combine beef broth with remaining 3 tbsp flour. Stir into skillet. Cook, stirring constantly, until mixture thickens. Put meat and sauce into a 12 x 8 inch baking dish.
Bake, covered, at 350F 30 minutes or until steak is tender. Remove cover. Combine sour cream, sherry and mushrooms. Stir into meat mixture in baking dish. Bake an additional 5 minutes, or until heated through.
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Old June 28th, 2008, 05:25 PM   #62
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DANISH PORK CHOPS
2 LBS PORK CHOPS
SALT
PEPPER
1 TSP CURRY
1 LB LEAN BACON
2 TART APPLES
2 YELLOW ONIONS
1 CUP PLAIN YOGURT
PAPRIKA POWDER
1 TSP BUTTER
1. Cut bacon, onions and apples in strips.
2. Saute in butter over low heat.
3. Brown the chops in butter
4. Pour on the yogurt, cover and fry the chops slowly for 5 minutes.
5. Distribute the fried bacon, onions, and apples on the chops and serve with boiled rice and a green salad.
6 servings.
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Old August 7th, 2008, 07:33 PM   #63
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+POTATO FROSTED MEAT LOAF
1 ½ LB GRTOUND BEEF
½ C CHOPPED ONION
2 TSP SLAT
¼ TSP PEPPER
1/8 TSP OREGANO
½ C QUICK OR OLD FASHIONED OATS, UNCOOKED
1 EGG, BEATEN
½ C MILK
2 C HOT MASHED POTATOES
1.Thoroughly combine all ingredients except mashed potatoes. Pack firmly into an 8 ½ x 4 1/2x 2 ½ inch loaf pan.
Bake at 350F about 1 hour. Drain off excess fat. Let stand a few minutes; remove from pan.
Place on broiler rack. Frost loaf with mashed potatoes.
Place under broiler 5 to 7 inches from heat 2 to 3 minutes.
8 servings
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Old August 7th, 2008, 07:34 PM   #64
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Silly Dogs
1 lb skinless franks
water to cover
10 buns, hot dog and hamburger
Mustard, ketchup, pickle relish

1. Cut franks with a sharp knift to make the following shapes:
2. Along one side, cut slits halfway into frank and ¼ inch apart up to middle. Turn frank over; repeat with opposite side from middle to end. Cut frankfurter in long quarters, making 4 separate strips.
3. Make 3 parallel slits at each end of frankfurter, cutting toward center. Leave 1 inch in center of frank uncut, one side of each half, ¼ inch part. Bring water to a boil. Pour over franks in a saucepan remove from heat. Cover and let stand 7 minutes. Franks will curl up into silly dog shapes.
4. Serve franks that have curled into a circle in hamburger buns; straight ones in hot dog buns. Serve condiments. About 10 servings.
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Old August 7th, 2008, 08:36 PM   #65
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PIZZA MEATBALLS
FOR THE MEATBALLS:
½ LB SWISS CHEESE
1 MED YELLOW ONION
½ GR. BELL PEPPER
2 LBS XTRA LEAN HAMBURGER
23/4 C BREAD CRUMBS
1 TSP SALT
¼ TSP DRIED BASIL
¼ TSP GROUND BLACK PEPPER
1 C CANNED CONDENSED VEGETABLE SOUP
¼ C SKIM MILK

FOR THE SAUCE:
1 GARLIC CLOVE
1 MED YELLOW ONION
6 LARGE RIPE TOMATOES
1 C BEEF BROTH
½ C (4 OZ) TOMATO PASTE
1 TSP SALT
1 TSP DRIED OREGANO

1. To make the meatballs, cut the cheese into ¼ inch cubes. Peel and chop the onion into ¼ inch pieces. Remove the stem and seeds from the gr. Pepper and chop the pepper into 1/45 inch pieces.
2. Mix all the meatball ingredients together well and form into firm balls no larger than 2 inch in diameter. Lay the meatballs in the bottom of a slow cooker.
3. To make the sauce, peel the garlic and slice thinly with a paring knife. Peel and chop the onions into ½ inch pieces. Peel the tomatoes with a sharp parking knife, gently lifting the skin off; quarter the tomatoes, and mix in a blender on low speed for 2 minutes. Combine all the sauce ingredients and pour over the meatballs.
4. Cover and cook on low setting for 2 hours.

Serves 8
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Old August 7th, 2008, 08:37 PM   #66
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GRILLED RIB EYE STEAKS WITH ONIONS
4 LARGE WHITE ONIONS
4 GARLIC CLOVES
2 TBSP OLIVE OIL
4 BONELESS RIBEYE STEAKS, 1 INCH THICK
½ TSP SALT
½ TSP GROUND BLACK PEPEPR
4 TSP DRY VERMOUTH

1. Peel and slice the onions. Peel the garlic cloves and split in half.
2. In a large skillet, heat the olive oil on medium; cook the onions in the oil until golden brown, about 10 to 15 minutes. Cover and keep warm.
3. Rub both sides of the steaks with the cut side of the garlic and season with salt and pepper. Grill the steaks for 3 to 4 minutes on each side, or to the desired degree of doneness.
4. Pour 1 tsp vermouth over each steak immediately before removing from the grill. Serve with grilled onions.
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Old August 7th, 2008, 08:38 PM   #67
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MINED PORK½ LB SMOKED CHOURICO SAUSAGE
2 LRG. TOMATOES
1 MALAGUETA PEPPER (BIRD CHILIES)
1 WHITE ONION
1 TBSP OLIVE OIL
2 LB BONELESS PORK, FINELY CHOPPED
2 TBSP LEMON JUICE
1 TBSP WHTIE VINEGAR
SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
3 HARD-BOILED EGGS, FINELYCHOPPED
2 TBSP MINCED FRESH PARSLEY

1. Remove the chourico sausage form its casing and cut into ¼ inch slices. Blanch the tomatoes, remove the peels and cut each tomato into thin slices. Cut the malagueta pepper in half, remove the seeds, and mice. Peel and finely chop the onion.
2. Heat the olive oil in a heavy frying pan on med heat. Add the pork and cook stirring frequently, until it is browned. Remove the pork and cook, stirring frequently, until it is browned. Remove the pork form the pan, but do not clean out the pan.
3. Add the chopped onion and cook until the onion is soft and translucent (5 to 7 ,minutes). Add the tomatoes, and cook over med low heat, gently squeezing the tomatoes with the back of a rubber spatula so that they release their juices. Add the malagueta pepper, lemon juice, and white vinegar. Stir in the salt and pepper.
4. Add the pork back into the pan and add just enough water to cover. Simmer ,uncovered, over low heat until the pork is tender and the water has been absorbed. Remove the mixture from the pan, place in a large bowl, and toss with the chopped egg. Sprinkle with the fresh parsley. Season with added salt and pepper.

Serves 6
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Old August 7th, 2008, 08:40 PM   #68
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BRAZILIAN PAELLA½ LB SPICY PORK SAUSAGE
1 2 – 3 LB CHICKEN
2 LARGE YELLOW ONIONS
1 LB CANNED TOMATOES
½ TSP SALT
½ TSP GROUND BLACK PEPEPR
1 ½ C UNCOOKED LONG-GRAIN BROWN RICE
3 CHICKEN BOUILLON CUBES
2 C. HOT WATER
1. Form the sausage into balls about he size of large marbles. Clean and cut the chicken into serving-sized pieces. Peel and chop the onions into ¼ inch pieces. Drain the tomatoes, retaining the liquid, and cut into 1 inch pieces.
2. Using a large skillet on med high heat, fry the sausage balls until they are well browned and crisp. Place them on paper towels to absorb the grease. Sprinkle the chicken with salt and pepper. Without emptying the grease from the skillet, fry the chicken pieces fro about 10 minutes. Place the chicken on paper towels to absorb the grease.
3. Drain all but 3 tbsp of grease from the skillet. Saute the onions on medium heat in the skillet until translucent. Add the rice to the skillet and continue to sauté, stirring constantly for 10 minutes.
4. Place the sausage balls, chicken, onion and rice mixture, tomato juice, and tomes in slow cooker. Mix the bouillon in the hot water. Add to the slow cooker. Cover and cook on low setting for 8 to 9 hours.
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Old August 8th, 2008, 12:52 AM   #69
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Lamb chops
4 6 oz triple lamb chops, frenched with one bone only, and lightly pounded
sea salt to taste
2 tbsp olive or corn oil
2 tbsp sweet butter
¼ tsp coriander seeds
¼ tsp ground cumin
¼ tsp curry powder
¼ c bread crumbs
1/5 c toasted pine nuts, chopped
1 tbsp chopped mint

Prepare the lamb chops: season the lamb chops with the slat and sauté in the olive oil to desired doneness. Add butter to the pan and spoon the juices over the top of the lamb chops. Preheat the broiler. Ina small bowl, mix the brown mustard seeds, coriander seeds, cumin, curry powder, bread crumbs, pine nuts, and mint. Carefully top each lamb chop with the spice mixture, making sure the topping is set firmly like a dome. Brown the lamb chops under the preheated broiler until the topping becomes golden
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Old August 9th, 2008, 12:08 AM   #70
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SLICED FILET MIGNON
4 4 TO 5 OZ SLICES OF PRIME AGED TENDERLOIN
¼ MUSHROOMS
2 C RED WINE
BUTTER
2 TBSP FLOUR
1 MED SIZE ONION, CHOPPED
1 CARROT, FINELY DICED
¼ TSP POWDERED THYME
2 BAY LEAVES
1. Order the best beef possible.
2. Slice the mushrooms and wash them with warm water, drain well and soak in the red wine for 2 to 3 hours. Cook the mushrooms in the same wine until tender.
3. Heat 2 tbsp of butter in a saucepan and add 2 tbsp of flour. Stir until brown. Do not burn. Add 2 c of mushrooms wine and simmer for 25 minutes.
4. At the same time sauce the chopped onion and carrot in 2 tbsp ob butter just until the onion is tender. Add the drained mushrooms, powdered thyme and bay leaves. Simmer for 5 minutes.
5. Transfer the mushroom slices to the thickened stock using a slotted spoon, discarding the onion, carrot and bay leaf.
6. Heat 4 tbsp of butter in a skillet and sauté the meat slices, allowing 3 minutes to each side (rare). Transfer the slices to a heat platter and cover with the hot mushrooms sauce.
Serves 2
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Old August 24th, 2008, 11:46 PM   #71
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SHAVED BBQ HAM SANDWICHES

Ingredients
1 cup ketchup
1 cup water
1 tablespoon brown sugar
1 tablespoon cider vinegar
1/4 cup sweet pickle relish
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cinnamon
1 pinch ground black pepper
1 pinch garlic salt
1/2 teaspoon liquid smoke flavoring
1 pound chipped ham (or shaved ham)
6 hamburger buns
Cooking Instructions
In a large saucepan, combine the ketchup, water, brown sugar, cider vinegar, sweet pickle relish and Worcestershire sauce. Stir in the cinnamon, black pepper, garlic salt and liquid smoke. Bring to a simmer over low heat and simmer for 20 minutes.
Shred the ham and stir into the mixture. Simmer longer if desired, then serve hot on hamburger buns. The mixture can also be frozen.
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Old October 10th, 2008, 06:48 PM   #72
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Ohio in the house


Biscuit & Beef Casserole

1 lb. ground beef, browned and drained
16-oz. can pork & beans
3/4 c. barbecue sauce
2 T. brown sugar, packed
1 T. dried, minced onion
1 t. salt
16.3-oz. tube refrigerated jumbo flaky biscuits, halved
1 c. shredded Cheddar cheese

Combine all ingredients except biscuits and cheese in large saucepan over medium heat. Heat until bubbly; pour into a lightly greased 2-quart medium casserole dish. Place biscuits cut-side down around edge of casserole dish; sprinkle with cheese. Bake, uncovered, at 375 degrees for 20 to 30 minutes, until biscuits are golden. Serves 4 to 6.
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Old October 16th, 2008, 02:37 AM   #73
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Gals from Ohio

Lasagna Rolls
11 lasagna noodles, uncooked
1 lb. Italian sausage, casing removed
1 small onion, chopped
1 clove garlic, minced
26-oz. jar spaghetti sauce
1/4 c. dry white wine or chicken broth
3 T. fresh parsley, chopped
1/2 t. salt
3 c. ricotta cheese
1 c. shredded mozzarella cheese
2 eggs, lightly beaten
1/3 c. fine, dry bread crumbs
2 T. grated Parmesan cheese
1 t. Italian seasoning
1/2 c. grated Parmesan cheese


Cook lasagna noodles according to package directions; drain. Cut in half crosswise and set aside.

Cook sausage, onion and garlic in a large skillet, stirring until sausage crumbles and is no longer pink; drain. Add spaghetti sauce, wine or broth, parsley and salt, stirring well. Cover and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.

Combine ricotta cheese and next 5 ingredients, stirring well. Spread ricotta mixture evenly over lasagna noodles. Roll up jelly-roll fashion, starting at narrow end. Place lasagna rolls, seam-side down, in a lightly greased 13"x9" baking dish. Pour meat sauce over rolls and sprinkle with 1/2 cup Parmesan cheese. Bake, covered, at 375 degrees for 30 minutes. Uncover and bake 15 more minutes or until thoroughly heated. Serves 8 to 10.
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Old October 21st, 2008, 02:39 PM   #74
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SOPAS
PORTUGESE BEEF STEW

1/2 tsp. whole allspice berries
1/2 tsp. cumin seeds
1/2 tsp. whole cloves
4 lbs. beef chuck, preferably with bones
3 cloves garlic, peeled and chopped
2 bay leaves
1 large yellow onion, peeled and chopped
1 cup tomato sauce
1 cup tomato purée
3/4 cup red wine
1/2 cup ketchup
1 tsp. ground cinnamon
Salt
16 slices day-old soft French or Italian bread
Leaves from 3 sprigs mint

1. Put allspice, cumin, and cloves on a small square of cheesecloth, gather corners, and tie shut with kitchen twine. Put spice bag, meat, garlic, bay leaves, onions, tomato sauce and purée, wine, ketchup, cinnamon, 3 cups water, and salt to taste into a large heavy-bottomed pot. Cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until meat is very tender and falling off the bone, 5–6 hours. Adjust seasonings.

2. Transfer meat with a slotted spoon to a large bowl, then shred with two forks, discarding fat and bones, and put into a large serving dish. Skim fat from meat broth and discard bay leaves and spice bag. Arrange bread in another large serving dish and scatter mint on top. Ladle broth over bread and mint and set aside briefly to allow bread to swell and absorb broth before serving. Serve meat and broth-soaked bread together.
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Old October 21st, 2008, 02:41 PM   #75
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CHICKEN FRIED STEAK
2 2⁄3 cups milk
1 cup buttermilk
1 tbsp. worcestershire
4 eggs, lightly beaten
3 1⁄2 cups plus 3 tbsp. flour
2 tsp. sweet paprika
Salt and freshly ground black pepper
1 1⁄2 cups canola oil
4 6-oz. beef top blade chuck steaks, each pounded to a
1⁄4" thickness
1 1⁄2 tsp. Tabasco


1. Heat oven to 200°. Put a baking sheet fitted with a rack into the oven. Whisk together 2⁄3 cup of the milk, 2⁄3 cup of the buttermilk, worcestershire, and eggs in a wide, shallow dish. In another shallow dish, whisk together 3 1⁄2 cups of the flour, paprika, and salt and pepper to taste.


2. Heat oil in a large skillet over medium heat. Meanwhile, season steaks with salt and pepper. Working with one steak at a time, dredge it the flour mixture and then the egg mixture. Repeat. Coat in flour mixture and fry, flipping once, until golden brown, 3–4 minutes per side. Transfer steak to the baking sheet in the oven to keep warm. Repeat process with remaining steaks. Discard all but 3 tbsp. of the oil.


3. Return the skillet (with 3 tbsp. oil) to medium heat and whisk in the remaining 3 tbsp. flour. Cook, stirring occasionally, until light golden brown, 2–3 minutes. While whisking constantly, pour in remaining 2 cups milk and Tabasco and cook, whisking frequently, until thickened, 2–3 minutes. Remove gravy from heat; stir in remaining 1⁄3 cup buttermilk and season with salt and pepper to taste. Serve the steaks with the gravy.
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Old October 22nd, 2008, 07:54 PM   #76
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http://www.trinity.edu/rjensen/tidbi...bits071129.htm

I am afraid I will have to refrain from making any such recipes, if this is the new craze for consumption.
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Old October 24th, 2008, 04:35 PM   #77
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Leg of Lamb with Yogurt Sauce

2 cups plain yogurt
4 cloves garlic
1/3 cup coarsely chopped fresh ginger
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon Indian chili powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground fenugreek
6 pounds leg of lamb, butterflied

In workbowl of a food processor combine yogurt, garlic, ginger and spices. Process until it forms a smooth paste.

In a shallow glass baking dish pour yogurt marinade over lamb and turn several times to coat. Cover and refrigerate at least 6 hours and up to 48 hours.

Light a charcoal grill or preheat a stovetop grill until very hot. Add lamb and grill, 25 to 30 minutes, or until an instant-reading thermometer registers 130 to 135 degrees F for rare meat, 140 to 145 degrees F for medium. Remove to a carving board, cover loosely with foil and let meat rest for 10 to 15 minutes. Slice thinly to serve.
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Old October 29th, 2008, 05:08 PM   #78
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Italian Stuffing
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium celery ribs with leaves, chopped
2 medium red bell peppers, seeded and chopped
2 garlic cloves, minced
1 pound sweet or hot Italian sausage, casings removed
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed hot red pepper
12 ounces day-old crusty Italian bread, cut into 1-inch cubes (about 7 cups)
1 cup freshly grated Parmesan cheese
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup dry white wine
1 1/2 cups Homemade Turkey Stock, or use canned reduced-sodium chicken
broth, as needed
In a large skillet, heat the oil over medium heat. Add the onion, celery, red pepper, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the sausage and cook, breaking up the sausage with a spoon, until the sausage loses its pink color, 8 to 10 minutes. Stir in the basil, oregano, salt, and crushed red pepper. Transfer to a large bowl.
Add the bread and cheese and mix well. Stir in the butter and wine, and enough of the stock to moisten the dressing, about 1 cup. Use as a stuffing. Or place in a buttered baking dish, drizzle with an additional 1/2 cup broth, cover, and bake as a side dish.
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Old November 3rd, 2008, 01:59 PM   #79
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Peruvian Steak Sandwich

Sandwiches:
1-1/2 lbs. cooked, thinly sliced flank steak
2 T. butter
2 c. thinly sliced onions 1 lb. fully ripened Florida
tomatoes, sliced
1 T. olive oil
1/2 t. salt 1/8 t. ground black pepper 4 sandwich rolls, split 4 oz. Jack or Pepper Jack
cheese, sliced

Peruvian sauce:
1/2 c. honey mustard
2 T. honey
1 T. cider vinegar
2 t. packed dark brown sugar
3/4 t. chili sauce
1/2 t. minced garlic
1/2 t. coarse black pepper
1/4 t. crushed red pepper
1/8 t. ground ginger


Peruvian Sauce: whisk ingredients until blended. Set aside 1/4 c. of the Peruvian Sauce; marinate steak in remaining sauce for at least 1 hour. In a skillet, over medium-low head, melt butter. Cook onions until very tender and caramelized, about 25 minutes. Preheat oven to 450° F. On a baking sheet, arrange tomato slices in a single layer. Brush with oil; sprinkle with salt and pepper. Roast until softened, about 15 minutes. To make sandwiches: Brush the reserved 1/4 c. Peruvian Sauce on rolls, dividing evenly. Arrange marinated steak slices on bottom halves of rolls; add layers of caramelized onions, cheese and roasted tomato slices; top with remaining roll halves. Bake until cheese melts and tops of rolls are crisp, about 5 minutes.
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Old November 6th, 2008, 11:41 PM   #80
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PAUL'S CASSEROLE


Ingredients:
1 3/4 cups fresh or canned sauerkraut, drained
1/2 pound thinly-sliced corned beef
2 cups (8 ounces) shredded Swiss cheese
3 tablespoons Thousand Island dressing
2 medium tomatoes, thinly sliced, or
2 cups canned tomatoes
2 tablespoons butter
1/2 cup (1 stick) butter
1 cup crumbled, seasoned rye wafers
1/4 teaspoon caraway seeds

Cooking Directions:
Thinly layer sauerkraut in bottom of buttered casserole. Top with sliced corned beef, then shredded cheese. Daub thousand island dressing on top of cheese. Add tomatoes; dot with two tablespoons butter.

Melt butter in small saucepan. Sauté crumbled rye wafers; add caraway seeds. Spread on top of other ingredients. Bake at 425° F for 30 minutes, until bubbly.
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