Reuben Recipes

I figured that Reuben Recipes are a good subject around St Patrick's Day. These are a few variations of the classic Reuben. Enjoy!

Reuben Soup


Could you get anymore twisted than Reuben Soup? This sounds so weird, but the flavor is outstanding! Unique and delicious!

1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup all-purpose flour
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cut into triangles


In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
Preheat broiler. Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.



Twisted Reuben

1/2 cup Coleslaw blend
1 Tbsp. Horseradish Dijon Flavored Mayonnaise
2 slices Rye bread
6 slices Deli Cracked Black Pepper Turkey Breast
1 Swiss Cheese Slice


Combine coleslaw blend and mayonnaise. Fill bread slices with turkey, cheese and coleslaw.


Take Along In A Picnic:
Prepare as directed, but do not add coleslaw to sandwich. Wrap sandwich; place coleslaw in small covered container. Refrigerate both until ready to pack in insulated lunch bag. Add coleslaw to sandwich just before serving.

That being said... There is still nothing better than the original Reuben, a hot sandwich of layered corned beef, Bavarian Sauerkraut, Swiss Cheese, Spicy German Mustard and Thousand Island dressing, grilled between two slices of rye bread!!! YUM!!!

Cocktail Reubens

36 slices party rye bread (1 mini loaf)
Thousand Island salad dressing
2 pkgs (4oz each) cooked, sliced corn beef
German spicy mustard
1 cup sauerkraut, drained
6 slices of swiss cheese


Spread each slice of bread with salad dressing. Top with 2 slices of corn beef. Add mustard, and then 1 teaspoon of sauerkraut. Cut each cheese slice into 6 pieces; place 1 piece on each appetizer. Broil at 425 degrees 4 to 5 inches from heat, for 5 minutes or until cheese is melted.

Bad Weather Food... Soups On!

Tornado and Severe Weather Warnings out today... It has been unseasonably warm, but with the bad weather comes cold rain and wind! These soups are wonderful to have on the stove staying warm until you're ready to eat.


Baked Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1/2 cup half-and-half cream
1/2 cup sour cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream, sour cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.




Cheeseburger Soup

2 T butter

1 medium onion, chopped
2 cups beef stock
1 cup milk
16 oz Velveeta cheese, cubed
1 lb hamburger
2-3 T flour
lettuce & tomato, largely chopped

Saute the onions in butter until translucent. Add 2 cups beef stock and 1 cup milk. Add cubed Velveeta and stir until melted. Cook hamburger. Add about 2 - 3 tablespoons of flour to the hamburger. (This will make a slurry when the flour combines with the fat off of the hamburger.) Add the hamburger mixture to the soup. Bring soup up to a high simmer. If the soup is too thick, add a little more stock. When ready to serve, throw a handful of lettuce and tomato in a bowl and top with several spoonfuls of soup. Cheeseburger in a bowl!

Tuscan Soup

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt and pepper to taste


Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
Add spinach. Continue boiling until spinach is lightly cooked. Remove soup from heat, stir in evaporated milk, and season to taste.


Reuben Soup
Could you get anymore twisted than Reuben Soup? This sounds so weird, but the flavor is outstanding! Unique and delicious!

1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup all-purpose flour
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cut into triangles


In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
Preheat broiler. Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

Pork Stew

1 tablespoon extra virgin olive oil

2 pounds cubed pork stew meat

salt, pepper and garlic powder to taste

2 tablespoons cornstarch, or as needed

8 red potatoes

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet onion, diced

1 (11 ounce) can corn, drained

1 (14 ounce) can stewed tomatoes

1 (10.75 ounce) can cream of mushroom soup

1 (14 ounce) can beef broth

1 tablespoon Italian seasoning

1 1/4 cups milk

Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Add potatoes, green bell pepper, red bell pepper, onion, and corn. In a bowl, mix the tomatoes, cream of mushroom soup, broth, and Italian seasoning. Add to meat and vegetables. Cover, and cook 1 hour on Medium. Reduce to slow simmer, add milk and continue cooking at least 1 hour. Serve over rice or cornbread.

Sauerkraut Inspired Recipes

Sauerkraut Balls

1 pound Idaho potatoes, peeled, diced and cooked until tender
2 cups sauerkraut
1 cup small diced Bavarian ham
2 egg yolks
3/4 cup whole grain mustard
2 tablespoons chopped green onions
2 cups all-purpose flour
2 egg, beaten with 2 tablespoons milk
3 cups fine dried bread crumbs
Oil, for frying
1 1/2 cups sour cream
1 tablespoon finely chopped fresh parsley leaves

Using a food ricer, rice the potatoes into a large mixing bowl. Add the sauerkraut, ham, egg yolks, 1/4 cup of mustard and chopped green onions. Mix well. Season with salt and pepper. Form the mixture into small balls, about a tablespoon each. Place on a parchment lined baking sheet. Place in the freezer and freeze for 30 minutes.

Preheat the fryer. Season the flour, egg wash, and bread crumbs, with salt and pepper. Roll each sauerkraut ball in the flour, coating completely. Dip each in the egg wash, letting the excess drip off. Finally roll each in the bread crumbs. Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with salt.

In small mixing bowl, combine the remaining 1/2 cup of the mustard and sour cream. Season with salt and pepper. Mix well. Serve the sauerkraut balls on a large platter with the mustard dipping sauce. Garnish with parsley.

Cocktail Reubens

36 slices party rye bread (1 mini loaf)
Thousand Island salad dressing
2 pkgs (4oz each) cooked, sliced corn beef
German spicy mustard
1 cup sauerkraut, drained
6 slices of swiss cheese

Spread each slice of bread with salad dressing. Top with 2 slices of corn beef. Add mustard, and then 1 teaspoon of sauerkraut. Cut each cheese slice into 6 pieces; place 1 piece on each appetizer. Broil at 425 degrees 4 to 5 inches from heat, for 5 minutes or until cheese is melted.

Spareribs and Sauerkraut

2 sides spareribs
salt and pepper
2 stalks celery
1 medium onion
1 can sauerkraut
1 teaspoon caraway seeds

Cut spareribs into serving pieces. Sprinkle with salt and pepper and place into a deep pan or dutch oven. Add 2 cups hot water, sliced celery and onions. Simmer, covered, for 1 1/2 hrs. (Ribs may be browned before cooking in water, if desired.) Lift out spareribs, place sauerkraut in bottom of pan. Mix in caraway seeds and a little sugar. Place ribs over sauerkraut. Cover pan and continue cooking for 30 minutes.