Thursday, December 23, 2010
I have had several get-togethers over the past two weeks trying to see friends and family members to celebrate the holidays, before the actual holiday. In come cases, I've cooked a meal and in others, I've made an assortment of appetizers. This week, at one of the gatherings, I made Reuben Dip, Rosemary Chicken Pockets, and Teriyaki Steak Bites for the guests to snack on. I've made the Teriyaki Steak Bites before as a main course rather than a finger food. This time, I marinated the beef in teriyaki sauce, wrapped in bacon, secured with a toothpick and baked them. They were a hit.
The Reuben Dip is a recipe my friend Sally Hoedel sent me from Michigan. She had it recently at a pre-parade kickoff they hosted and the recipe got great reviews. My guests really seemed to enjoy this and it was really easy to throw together.
courtesy of Sally Hoedel
4 packages (2 oz. each) of corn beef (found near the hot dogs/sandwich meat in the grocery store), cut into small squares
8 oz. of shredded mozzarella
8 oz. of shredded mild cheddar
14 oz. can of sauerkraut (drained)
1 cup of mayo
Mix all the ingredients in a large mixing bowl. Dump mixture into a 9x11 pan or corning dish and bake for 30 minutes at 350 degrees. Serve warm with Triscuits.