Most of the recipes in the Spratt/Bachman & Mellberg/McKenzie Family Cookbook 2008 are from my mom's generation, her mom's generation, or her grandmother's generation. There are some, though, from "the kids." This is one of those:
Reuben DipI'll admit it: I adore sauerkraut. It's so darned tasty! Every once and a while, I'll make a dinner out of rye cocktail bread, smeared with Russian dressing, topped with pastrami, sauerkraut, and a sprinkling of cheese (mini-Reubens, yay!). I even tried to make my own 'kraut once, cutting and salting and curing pounds and pounds of cabbage in a big ceramic crock. If you're not a fan of the 'kraut, this may well not be the recipe for you.
Michelle Bachman
1 8 oz. pkg. cream cheese, softened
1 cup sour cream
1 16 oz. can sauerkraut, drained
1 5 oz. jar dried beef, chopped
Soften cheese and add rest of ingredients. Serve warm with crackers.
For the rest of you... dang! Doesn't this sound like a tasty dish to bring to a potluck? Or something to have on hand for a rainy night in front of the TV with some beer, friends, and old movies? I wish there were some sort of tomato in the dish to stand in for the Russian dressing (and give it some color), but it sounds good as is, too.
And it sounds like something almost everyone in my family would wolf down without regret.
Wow -- that sounds amazing. Thanks for sharing!!
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