HOTLINE: Sunday, Feb. 17

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azfamily.com

Posted on February 17, 2013 at 3:00 AM

Updated Sunday, Feb 17 at 11:10 AM

VNSA Used Book Sale
http://www.vnsabooksale.org/

Arizona State Fairgrounds
Exhibit Building
1826 W. McDowell Road
Phoenix, AZ 85007
Saturday
Feb. 16, 2013
8:00am - 6:00pm
Sunday
Feb. 17, 2013
8:00am - 4:00pm

Arizona Beer Week
http://arizonabeerweek.com/
Feb. 16-23, 2013
This is the 3rd annual event. There are over 200 events happening across the state.
Breweries from all over the state are participating in the event and creating beer dinners, beer tastings, pairings, festivals,

Rawhide
http://www.rawhide.com/
5700 West North Loop Road
Chandler, AZ, 85226

Arizona Humane Society’s mobile clinic
Feb. 19-21
PETCO
1415 E. Warner Rd.
Gilbert, AZ 85296


Chef Dad's Open Faced Rueben Sandwich
http://www.chefdad.com/access/
INGREDIENTS;
1 lb. Corned Beef* (very thinly sliced from your grocers' deli)
4 Slices of Jewish Rye Bread
8 Slices Swiss or Lorraine Swiss Cheese
1 ½ Cups Sauerkraut (drained well)
½ Cup Thousand Island Dressing (your favorite or homemade recipe below)
Butter (softened)

COOKING;
1)         Turn oven on to 425 degrees.
2)         In a bowl, combine your drained sauerkraut with ½ cup of the dressing.  Mix well together and set aside.  
3)         Assemble your sandwiches by first dividing your meat into four equal sized piles.  Put a piece of foil along the bottom of a cookie sheet or baking pan then spread some butter on one side of each slice of your rye bread.  Put the bread (butter side down) on your cookie sheet then put one pile of corned beef on each of them.  Next put about ¼ of your sauerkraut/dressing mix on top of the meat then 2 slices of Swiss cheese.  Put the sandwiches in the oven until cheese starts browning a bit, about 20 minutes.  Serve immediately.

This recipe makes 4 sandwiches.

1000 Island Dressing
1 Cup Mayonnaise
¼ Cup Ketchup
¼ Cup Sweet Relish
1 Tbsp. Dill Relish
1 tsp. Fresh Squeezed Lemon Juice
¼ tsp. Salt
¼ tsp. Black Pepper

Combine all ingredients in a bowl and whisk together.  Keep refrigerated and in a covered container.  This recipe makes about 1 ½ cups of dressing.  Leave extra out for those who like to dip their sandwich with more sauce.

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