The gourmet guru is adding his "personal touch" to one of our favorite sandwiches just in time for St. Patrick's Day.
St. Patrick's Day is nearly here! We're raiding the closet for green clothes and searching for some fresh ideas for our festivities! Well, here's something that'll give us a little twist for our traditional corned beef by adding another "traditional" to it!
In a large bowl we combine 3-1/2 cups flour, 2 teaspoons each of baking powder and sugar, and 1 teaspoon each of baking soda and salt.
Then we beat in 2 cups buttermilk, 2 eggs, and 1/3 cup vegetable oil until the mixture is moistened. Stir in 1 pound deli corned beef that we've chopped, 1 drained can of sauerkraut and 1 cup shredded Swiss cheese.
Spoon it all into a sprayed 9" x 13" baking dish, and into a preheated 350°F oven it goes for 55 to 60 minutes until it's golden and it passes the toothpick test.
Okay, now it's ready to cut up.
No special brands are needed and any on-sale cooked corned beef works fine. Served along with a dollop of Thousand Island dressing, this one featuring our corned beef has everything our favorite Reuben sandwich would have, so it's sure to be a hit.
And if you’d like the recipe, just send a self-addressed, stamped envelope marked “Reuben Loaf” to me, Mr. Food, right here at the station, or look for it online. You may think a leprechaun worked a little magic in the kitchen, but there's no leprechaun, only us and a wee bit of the "OOH IT'S SO GOOD!!®"
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