HOTLINE: Sunday, Oct. 2

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Pumpkin Days and Fall Maze
Brittney Shipp was live out at Tolmachoff Farms located at 5726 N. 75th Ave in Glendale for the kick off of their Pumpkin Days and Fall Maze.  For more information go to

Fantasy Football Starters
For more information on go to or call 480-668-6014

Dr. Art Mollen
For more information about the health topics Dr. Art Mollen spoke about, call (602)264-9806

Wally's Weekly Car Review
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Boys & HPV Vaccine
Dr. Teresa Malcolm is a member of Banner Northwest Valley Obstetrics and Gynecology.  The practice is located at 14418 W. Meeker Blvd. Bldg. B, Suite 304 in Sun City West.  For more information call (623) 524-4400 or go to
Coupon Sense
Mindy Villone, Coupon Sense Representative, gave a special offer for viewers who use the promo code "Mindy" at  You can also contact Mindy by emailing

Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact The Arizona Humane Society at (602) 997-7585. For more information about AHS events and programs, visit

Chef Dad
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Chef Dad's Open Faced Rueben

1 lb. Corned Beef (thinly sliced from your grocers' deli)
4 Slices of Jewish Rye Bread
8 Slices Swiss Cheese
1 ½ Cups Sauerkraut (drained well)
½ Cup Thousand Island Dressing (your favorite or homemade recipe below)
Butter (softened)

1) Turn oven on to 425.
2) In a bowl, combine your drained sauerkraut with the dressing and mix well. 
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 on top of the meat then 2 slices of Swiss cheese.  Put the sandwiches in the oven until cheese turns golden brown, about 20 minutes.  Serve immediately.

This recipe makes 4 sandwiches.

1000 Island Dressing
1 Cup Mayonnaise
1/4 Cup Ketchup
1/4 Cup Sweet Relish
1 Tbsp. Dill Relish
1 tsp. Fresh Squeezed Lemon Juice
1/4 tsp. Salt
 1/4 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.