Ground Beef Reuben Melts
1 pound lean ground beef
1/4 cup chopped onion
2 cloves garlic, minced
1 cup undrained sauerkraut ( from 14-oz. can)
6 slices dark rye bread, toasted
1/2 cup Thousand Island dressing
6 thin slices Swiss cheese
In skillet, cook ground beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked and onion is tender; drain.
Meanwhile, set oven control to broil. In 1-quart saucepan, heat sauerkraut; drain. Arrange toasted slices of bread on broiler pan. Stir salad dressing into beef mixture. Spoon beef mixture evenly onto bread slices. Top each with sauerkraut and Swiss cheese.
Broil sandwiches 4 to 6 inches from heat 3 to 4 minutes or until cheese is melted and bubbly. Servings: 6
Alfredo-Green Bean Casserole
1 bag (1 pound 12 oz.) frozen cut green beans
1 can (8 oz.) sliced water chestnuts, drained
1/2 cup roasted red bell pepper strips (from a jar)
1/4 teaspoon salt
1 container (10 oz.) refrigerated Alfredo pasta sauce
1 can (2.8 oz.) French fried onions
In 4 to 6 quart slow cooker, mix all ingredients except onions. Stir in half of the onions.
Cover; cook on High setting 3 to 4 hours, stirring after 1 to 1 1/2 hours.
About 5 minutes before serving, in 8-inch skillet; heat remaining half of onions over medium -high heat 2 to 3 minutes, stirring frequently, until hot. Stir bean mixture; sprinkle with warm onions. Servings: 25 (1/2 cup each) good for pot lucks.
Spicy Pumpkin Bars
2 cups all-purpose flour
1 1/2 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
2 eggs
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup apple juice
1 can (15 oz.) pumpkin (not pumpkin pie mix)
Frosting: 1 container (16 oz.) cream, cheese creamy ready-to-spread frosting
Heat oven to 350º. Grease 15x10x1 inch pan with shortening, lightly flour. In large bowl with electric mixer, beat bar ingredients on low speed until moistened. Beat 2 minutes on medium speed. Spread batter in pan.
Bake 20-30 minutes or until toothpick inserted in center comes out clean.
Cool completely, about 1 hour. Spread frosting over cooled bars. Refrigerate until set, about 30 minutes. Cut into 8 rows by 6 rows. Servings: 48
Store in refrigerator.
HAPPY COOKING!!!
