Well cool, Brook. I'm glad you enjoyed them! I really like a traditional Rueben with white kraut- love them in fact. But I dig the heck out of the sweeter taste of the Red Baron as well. Also have really enjoyed a coupla Rueben Soups such as you describe.
I'll share yet another recipe- a take on the classic. I cannot vouch for it completely- 'cause I've never actually made it- but it's one I've ear-marked to try later this Fall- found in last season's "Taste of Home's New Slow Cooker Recipes".
Rueben Fondue
Four 2.5 oz. pkgs. Deli Corned Beef, chopped
One 8 oz. pkg. Cream Cheese
One 8 oz. can White Sauerkraut, drained and rinsed
1 c. Sour Cream
1 c. shredded Swiss Cheese
pinch of Caraway Seeds (optional)
Combine all ingredients in a Mini Slow Cooker, set on LOW for two hours, or until mealted and heated thru. Serve with Rye Crackers, Bagel Chips or Toast Points.
(I think this would even be delicious folded with cooked pasta, topped with more shredded Swiss, then baked in a casserole until golden-crusty, Brook!)
Last edited by chubbyalaskagriz; 08-17-2008 at 10:07 PM.
|