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March 17, 2014
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Plains Edition Recipes 3-15-14


Reuben Sandwich
Sharon Raasch, Imperial, Neb.
2 slices Rye bread
1 Tbsp. Butter, softened
2 oz. Corned beef, thin sliced
2 oz. Sauerkraut
1 slice Mozzarella cheese
Heat medium skillet over medium heat. Butter bread on one side and place, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.

Scalloped Cabbage
Delores Hansen, Chappell, Neb.
8 c. Cabbage, cooked
1 recipe White sauce, using 4 cups milk
1/2 c. Cheese, grated
Croutons
Place drained cooked cabbage in greased casserole dish. Pour white sauce over cabbage. Top with cheese and croutons. Bake at 350 degrees for 45 minutes.

Pistachio Dessert
Gloria Girard, Hammond, Ind.
1 (20 oz) can Crushed pineapple, undrained
1 (3.4 oz) pkg. Pistachio instant pudding
1-1/2 c. Cool Whip
1 c. Miniature marshmallows
Combine ingredients. Refrigerate for 1 hour.




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The Fence Post Updated Mar 18, 2014 01:58PM Published Jun 23, 2014 03:23PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.