Reuben Appetiser

[KYHeirloomer]

I love Reubens. They're probably my favorite sandwich. And I'm always playing around with versions that can be used as small plates and starters.

Recently I discovered that Betty Groff had such a recipe in her Up-Home Down-Home cookbook. Made them yesterday, and thought I'd share:

Reuben Croquettes

1 lb pauerkraut
1 small onion
12-oz can of corned beef
4 eggs
2 cups cooked rice
1 cup Swiss cheese
1 teaspoon salt
1/4 tsp pepper
3 tbls water
2 cups fine, dry bread crumbs or corn flake crumbs
Mustard sauce

Drain the sauerkraut and press out as much juice as possible. Chop the sauerkraut, onions, and corned beef very fine. This can be done in a blender or food processor. Add two eggs, rice, cheese, salt and pepper. Mix and shpe into approacimately 25 croqueettes, 1/4 cup each, or 18 larger ones. Combine the other 2 eggs with the water and beat with a fork. Roll each shaped croquette into the crumbs, then the egg, and then the crumbs again. Let them stand for a halr hour in the refrigerator so they stick together better. Fry in shallow oil in a skillet for 5 to 7 minutes, turning to brown, or bake on a greased cookie sheet in a preheated 425F oven for 20-30 minutes, depending on the size of the croquette. Heat mustard sauce slowly. Serve over the croquettes.

Mustard Sauce

3/4 cup mayonnaise]
1/4 cup milk
1 tbls lemon juice
3 tbls prepared mustard

Combine all ingredients and heat slowly. Serve over Reuben Croquettes or with ham.

My note: As usual, when using drained kraut, I wrung it out in a kitchen towel to remove as much liquid as possible. Combine it with the onion and corned beef in a food processer until int was pate like.

Cheese should be shredded, of course. Recipe doesn't mention that.

I used a 2-tablespoon sized disher, which worked well for appetizers. But I think as a first course going with her suggested 1/4-cup size might make more sense.

Baked these, and it worked out well. But I miss the flavored of fried, and will make them that way next time.

I'm also planning a small plates presentation that would include these along with mini-Reuben sandwiches, and the Reuben Puffs I had posted on another thread. And if I can get it to work, a Reuben Shooter.

[Cook Chatty Cathy]

Wow these sound good Brook I plan on giving them a try! Thanks for sharing!

[chubbyalaskagriz]

Yeah- I'd do some severe damage to these, Brook! Don't invite me over less'en ya got a truckload of'em!

By the way- as a fellow Rueben lover... ever had a "Red Baron"? It's a Rueben made with sweet red kraut... I find them delicious too!

[KYHeirloomer]

Can't say as I've ever had a Red Baron, Kevin. I'm not even sure what sweet red kraut is---I'm assuming kraut made with red cabbage and sugar? Do you have a recipe.

The Red Baron would be a great addition to my Reuben x 3 and Reuben x 4 first courses.

Currently the x# consists of Betty's croquettes and my own Reuben Puffs flanking a mini-version of a traditional Reuben sandwich. I'm thinking the Red Baron as a sub for the sammie.

x4 is the above with the addition of a Reuben soup. I've several versions of that, but it's a work in progress. Current fave is a cream of Reuben soup.

[KYHeirloomer]

Can't say as I've ever had a Red Baron, Kevin. I'm not even sure what sweet red kraut is---I'm assuming kraut made with red cabbage and sugar? Do you have a recipe.

The Red Baron would be a great addition to my Reuben Three Ways and Reuben Four Ways first courses.

Currently the x3 consists of Betty's croquettes and my own Reuben Puffs flanking a mini-version of a traditional Reuben sandwich. I'm thinking the Red Baron as a sub for the sammie.

x4 is the above with the addition of a Reuben soup. I've several versions of that, but it's a work in progress. Current fave is a cream of Reuben soup. As part of the first course it's served as a shooter.

[chubbyalaskagriz]

Yep- red cabbage and grenadine, Brook. You can buy it in jars.

[Cook Chatty Cathy]

That Red Baron cabbage is the BOMB! Really great stuff, and ya' know Kev I never even thought to use it instead of plain ole' sauerkraut on a Reuben, gotta try it now, thanks for the idea! By the way there is a sweet sour Bavarian Kraut that I buy in a can that aslo has caraway seeds in it, I love it the best of all krauts!!! My goodness is it good on a sausage in a bun [I could eat 3 of those delicious goodies] Lordy Mercy I am gaining another 5 just thinking about it hee-hee!!! Next thing you know I'll have to join a forum on how to loose weight SMILE!!!

[KYHeirloomer]

Well, Kev, looks like you done spoilt me.

I made Reuben's Three Ways for lunch, today. Plated on individual rectangular, wooden serving plates, we started on the left with three small Reuben Party Puffs. On the right was a small ramikin of Cream of Reuben soup. And, in the middle, mini-Red Barons.

Boy were they good.

I couldn't find the sweet red kraut. Went with a sweet & sour red cabbage instead. The stuff in a jar isn't as good as mine, and next time I'll go that route.

But I wanted to say thanks for introducing me to this different take on the classic.

[chubbyalaskagriz]

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!)

[cookie]

What is on a regular corn beef sandwich? I make them with corn beef, mustard, on rye bread with Swiss cheese, a pickle sliced. I heard you can make them with thousand island dressing & yea I forgot you can put sauerkraut warmed? I guess. I love a good cold beer with it. There's nothing quit like it. Cookie