Bear on The Hill Recipe

My version of the Chicago Classic Beef! Head to Viviano’s on the Hill for all ingredients (with the exception of the beef)
  • 4 lbs Sirloin, Chuck or round roast boneless (I prefer chuck it’s more tender)
  • 1 1/2 Tbsp of fresh ground black pepper
  • 3 tsp garlic powder
  • 1 1/2 tsp dried basil
  • 1 tsp dried and crushed red pepper flake
  • 2 tsp dried oregano
  • 2 tsp onion powder
  • 8 cups of hot water
  • 5 cubes of beef bouillon
  • 12 Italian bread rolls
  • 4 green bell peppers cut, cleaned and sliced into thin strips
  • 5 Tbsp olive oil
  • 2 cups of spicy giardiniera
  • 1 lb Provel cheese shredded
Method for Rub:
The night prior to cooking combine black pepper, garlic powder, basil, red pepper, oregano and onion powder.
Mix thoroughly and rub into meat. Do not add salt! Salt content is in the bouillon.
Place in the refrigerator, covered overnight.
Method for Juice:
Set oven to 225F (If using convection oven set at 175F.
In at least a 9 x 13 baking dish add water and bring to a boil. Whisk in bouillon cubes making sure they are completely dissolved.
Method for Roast:
Remove roast from refrigerator. Any leftover seasoning, shake off into the baking pan with juice.
In a separate pan, heat 3 Tbsp of the oil. Sear roast on all sides. Place a baking pan with juice and seasoning on the bottom rack of the oven. Place Roast in the pan on the rack over the juice pan.
Roast for about 3 hours, or until the internal temperature is between 130F to 140F (Medium rare) .Do not cook past this temperature, because there is a second step to cooking and if you exceed this cooking temperature your meat will be like leather.)
Remove both Roast pan and juice pan from oven.
Place in separate containers, beef and juice into refrigerator (to firm up the meat for slicing). Make sure to pour off any residual juice from the roast in with the juice.
Sautee green peppers in the same pan that container the roast. And reserve for sandwich.
Method for Sandwich:
On top of stove heat juice till thicker in consistency. Not on high but a slow boil.
Slice open bread only half way careful not to cut completely across (like a book), and toast in the oven on a sheet pan (or flat down on a flat top till golden brown and crisp).
Once the meat has chilled for about an hour, remove it and slice it as thinly as possible.
Turn the heat to very low and add the meat back to the juice only for a minute.
Scoop a bit of juice directly onto the bread, followed by the meat, bell peppers, and Provel cheese. Top with spice gardenia and gently pour another serving of juice over the top of the finished sandwich and enjoy!

“Shrimp Alyce”


5 lbs. of unpeeled Shrimp
Tall bottle Wish Bone Italian Salad Dressing
1 can beer
1 lb. butter
6 large lemons halved and squeezed
combine all in dutch oven and cook at 350 for 30-45 minutes
(I usually keep in a little longer)
serve in bowls with crusty sourdough bread for dipping
OMG. please let us know what you think? xo

Julie Marsh’s Brownie Recipe 

Potato chip shorties

( Christina Tosi recipe from Milk Bar All About Cookies cookbook)

½ cup sugar
1 stick butter, softened
3/4 cup flour
2 cups potato chips, crushed
1  teaspoon salt
  • Granulated sugar for rolling.
In a large bowl, combine the butter and sugar and mix until smooth. Add the flour, potato chips and salt and stir until well combined (it may be easiest to ditch the spoon and use your hands to form the dough.)
Form the dough into 1” balls ( about the size of golf balls) and roll in granulated sugar. Use the bottom of a shot glass to flatten the balls a bit. ( you may have to wet the bottom of the glass or dip it into granulated sugar) Refrigerate for at least 30 minutes or up to 2 days.
Heat oven to 350 degrees.
Arrange on a greased baking sheet ½-inches apart (They don’t spread!). Bake for 15-17 minutes at 350°F minutes until the edges are golden brown.
Cool completely.
These will last in an airtight on your counter for 4 or 5 days.

2 – Lightly Beaten Eggs

2 – 15oz Can of Creamed Corn

2 – 15oz Can of Whole Sweet Corn (Drained)

2 – 8.5oz boxes of Corn Muffin Mix

1 Cup Sour Cream

8 Tablespoons Melted Butter

1/4 Teaspoon Salt

1/4 Teaspoon Crushed Red Pepper Flakes

1 Cup Shredded Cheddar Cheese


Yield: about 50 cookies

2 cupswalnut or pecan halves or pieces 1/2 cup

(1 stick) plus 7 tablespoons unsalted butter, divided

1 cup packed dark brown sugar

1/2 cup granulated sugar

2 eggs

1 tablespoon vanilla

2 cups all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 cups semi-sweet chocolate chips

1. Preheat the oven to 350 degrees. Spread nuts on a baking sheet. Toast until fragrant, about 7 to 10 minutes. Remove nuts; turn off the oven.

2. Measure 1 cup of nuts into a small bowl. Stir in 1 tablespoon butter. When butter melts, coarsely chop the nuts. Let cool, then cover and set aside.

3. When the remaining 1 cup of nuts have cooled completely, transfer to a food processor. Grind until fine, almost powdery. Dump onto a paper towel and let sit until dry, preferably overnight.

4. Melt the remaining 1/2 cup plus 6 tablespoons butter in a saucepan or in the microwave. Let cool slightly.

5. Combine brown and granulated sugars, eggs, vanilla and melted butter in a mixing bowl. Stir with a whisk or a fork until smooth. Let sit for several minutes, then stir again. Let sit again, then stir for a third time. (This process results in a mixture that has an icing-like texture and produces cookies with chewier centers.)

6. Place ground nuts, flour, salt and baking soda in a large mixing bowl; combine with a fork until nuts are well distributed. Make sure nuts do not clump.


7. Stirring with a fork, slowly add the wet ingredients to the flour mixture just until blended. Do not overmix. Mix in chocolate chips, then chopped nuts.

8. Cover the bowl and refrigerate at least 1 hour or as long as overnight. (Chilling makes the dough easier to manage and reduces spreading.)

9. Preheat the oven to 375 degrees. Line two or three cookie sheets with nonstick aluminum foil. Using a 1 1/2-inch cookie scoop, drop dough onto cookie sheets, placing them about 2 inches apart.

10. Bake one cookie sheet at a time for 11 to 14 minutes or until cookies are lightly brown at the edges. Let cookies cool on the sheet for 1 minute, then transfer to a wire cooling rack.

Note: To minimize spreading, let the cookie sheets cool completely between batches.

Per cookie: 147 calories; 9g fat (55 percent calories from fat); 3.5g saturated fat; 18mg cholesterol; 1.5g protein; 15g carbohydrate; 10g sugar; 1g fiber; 70mg sodium; 12mg calcium; 60mg potassium.

McGraw’s Lasagna 

3 Lbs of sweet Italian sausage
3 (14.5) cans whole peeled tomatoes
3 cups mozzarella cheese (low-fat fine)
1/2 cup grated Parmesan cheese
15 oz of whole milk Ricotta cheese
1 large onion
1 box mushroom, (optional)
4-5 cloves of garlic, minced
Red pepper flakes
1 egg yoke
fresh thyme
fresh basil
Olive Oil
lasagna noodles
Side Work
Preheat oven to 400
In food processor pulse 3 tomatoes cans till it is all liquid, place in a bowl
Mix mozzarella cheese and Parmesan cheese, place in another bowl
Mix ricotta cheese, egg yoke, salt, pepper, and minced thyme, place in another bowl
Mince garlic
To the stove:
Heat a12 inch cast iron skillet
Add oil, sweat chopped onion and mushrooms, 4-5 minutes.
Add red flakes, and garlic, mix .30 seconds
Add sweet italian sausage to onions/mushrooms, brown sausage, 5-7 minutes
Add the bowl of liquid tomato sauce, mix and simmer for 10 minutes, let the sauce thicken just a little.
Now take everything out of the cast iron skillet and place in a bowl.
Off heat,
Take the now empty skillet and line the bottom with a 1/2 cup of  tomato sauce with sausage etc.
Add a layer of uncooked lasagna noodles, covering the sauce.
Then, Spread  1/3 of ricotta mix on to uncooked lasagna noodles
Then, Spread 1/3 of mozzarella cheese mix over ricotta mix
Then Spread 1/3 of tomato/sausage sauce over the mozzarella cheese mix.
Next layer uncooked noodles
Next 1/3 Ricotta mix,
Next 1/3 Mozzarella cheese mix
Next 1/3 tomato/sausage mix
Repeat again
layer uncooked noodles, last of Ricotta mix, last of Mozzarella cheese mix, and last of tomato sauce.
Sprinkle any remaining mozzarella/parmesan cheese on top.
Sprinkle chopped basil on top.
Put in the oven, which was already preheated to 400 dfegrees.  30-40 minutes.  When noodles are soft, it’s done.   Let cool for 10 minutes.
Enjoy and you can thank me later.

Biscoff Cheesecake – From Jennifer 10-10-22

Click the Picture for Recipe!

Cordell Whitlock’s Mom’s Mac n Cheese

  • Use baking pan suitable for macaroni and cheese and coat generously with butter.
  • Follow directions to prepare 1 box of macaroni noodles and put them in the dish.
  • Add 4 8 oz sticks of Cracker Barrel Natural Sharp White Cheddar (or whatever brand you choose). Cheese can be grated or cut into small pieces.
  • Add 3 whole eggs and 3 sticks of butter cut into small pieces. Add salt to taste. Mix all ingredients thoroughly (this is crucial) within the baking pan using your hands or a utensil of your choice.
  • After mixing is complete add whole milk until it reaches just below the top of the pan. Take a fork to make sure the milk penetrates the entire mix.
  • Add enough grated cheddar cheese to cover the top and then sprinkle paprika generously. Bake at 350 degrees for 90 minutes. The top will turn a golden brown. Let it cool at least 15 minutes before serving

John Carney’s White Castle Stuffing

  • 10 White Castle Sliders – NO PICKLE
  • 1 – 1/2 Cup Celery Diced
  • 1 – 1/4 Tsp Ground Thyme
  • 1 – 1/2 Tsp Ground Sage
  • 3/4 Tsp Coarse Ground Black Pepper
  • 1/4 Cup of Chicken Broth

550 Social Rack of Ribs

Cooking – 6 TO 8 HOUR COOK


Memphis Dust Dry Rub 

  • 3/4 Cup Brown Sugar
  • 3/4 Cup White Sugar
  • 1/2 Cup Paprika
  • 1/4 Cup Garlic Powder
  • 2 Tablespoons of Black Pepper, Ginger Powder, Onion Powder
  • 2 Teaspoons Rosemary Powder, Chili Powder

BBQ Glaze 

  • 1 Jar of Apricot Jelly/Preserves
  • 1/4 Cup of Soy Sauce
  • 1/4 Cup of Worcestershire
  • 1/4 Cup Apple Cider Vinegar
  • 1/4 to 1/2 of Hot Sauce of Choice – Cholula works fine for mild, others if you dare!

Crazy Cold Weather Bolognese 

From Good Enough: A Cookbook by Leanne Brown – On Jennifer and Wendy 1/11/22

TL;DR: Brown beef and pork, combine with chopped vegetables, and cook for 20 minutes.
Deglaze pan, add remaining sauce ingredients, and cook for 45 minutes more.
As the sauce cooks, boil pasta, grate cheese, and chop parsley for serving.

4 tablespoons (½ stick) butter

1 pound ground beef (preferably 80% lean,
20% fat; see note,
page 183)

1 pound ground pork (preferably 80% lean,
20% fat; see note,
page 183)

1 teaspoon fine sea salt, plus extra as needed

2 small red onions, diced

1 large carrot, diced

2 ribs celery, diced

1 bell pepper (any color), stemmed, seeded, and diced

½ cup dry white wine

6 tablespoons (3 ounces) tomato paste

1 can (28 ounces) crushed or diced tomatoes

1 cup whole milk

1 parmesan rind (see note, page 183)

1 pound pasta of your choice, such as tagliatelle (traditional) or orecchiette (pictured)

Grated parmesan, for serving

Chopped fresh flat-leaf parsley, for serving

Note: I make a lighter, warm-weather version of this by substituting finely chopped cauliflower for half the meat; I add the cauliflower with the other vegetables in Step 2. It is still lovely and hearty without sitting quite so heavily in your tummy.

Note: The parmesan rind adds salty richness to the sauce. If you don’t have one, just add 1 extra teaspoon of salt in Step 4. 

1. Melt the butter in a Dutch oven or a large heavy-bottomed pot over medium heat. If it begins to brown, that is just fine, but make sure it doesn’t burn. Add the beef, pork, and 1 teaspoon of salt and break up the meat with a wooden spoon. Let the meat cook, stirring occasionally, until it is no longer pink and has plenty of dark brown bits, 15 to 20 minutes. 

2. Add the onions, carrot, celery, and bell pepper to the browned meat and stir. Place a tight lid on top and let the vegetables sweat, stirring occasionally, until they cook down about halfway in volume and your kitchen smells incredibly savory, about 20 minutes. 

3. At this point you will probably have some dark brown sticky bits on the bottom of the pan. This is good! Pour in the white wine and stir to gently lift the brown bits off the bottom of the pan. Cook until the mixture dries out a bit, a few minutes more. 

Note: The white wine deglazes the pan, meaning it gets the delicious brown bits into the sauce instead of letting them burn. 

4. Add the tomato paste, mix it up with everything, and leave it until it loses its bright red uncooked color, a couple of minutes. Then add the canned tomatoes, milk, and parmesan rind—which will add a lot of savory saltiness! Stir it all together and put the lid on, just a little askew so a small amount of steam can escape. Turn down the heat to low and gently simmer for about 45 minutes.

5. Cook the pasta in boiling salted water according to the package instructions, but take it off the heat a minute or so before it reaches al dente. That way the pasta will cook through in the sauce, drinking in a little more of the bolognese flavor. Drain the pasta and taste the sauce; add more salt, if needed. Add the pasta to the sauce and cook until it is al dente and totally covered in sauce, a minute or so. 

6. Remove the parmesan rind and serve the pasta and sauce in bowls, topped with grated parmesan and chopped parsley. Any leftovers will keep in a sealed container for a week in the fridge.

Fast White Bean, Chorizo, and Hearty Greens Stew

From Good Enough: A Cookbook by Leanne Brown – On Jennifer & Wendy 1/11/22

2 tablespoons butter

2 shallots, chopped

1 bell pepper, stemmed, seeded, and chopped

1 teaspoon fine sea salt, plus extra as needed

5 ounces fresh chorizo or other sausage, casing removed

1 tablespoon tomato paste 

2 cans (15½ ounces each) white beans or chickpeas

Handfuls of hearty greens, such as spinach, kale, chard, or collards

Farro, pasta, rice, or hearty bread, for serving

1. Melt the butter in a medium pot over medium-high heat. Add the shallots, bell pepper, and ½ teaspoon of the salt to the pot and cook, stirring occasionally, until the shallots are translucent, 3 to 5 minutes. 

2. Add the chorizo and tomato paste, using a wooden spoon to break up the chorizo. Cook until the chorizo is cooked through and beginning to brown, another 3 minutes. Then add the beans, 1½ cups of water, and the remaining ½ teaspoon of salt. Put a lid on the pot and let it cook for about 10 minutes. 

3. Taste the stew and add more salt if you think it needs it. Squish a few of the beans with the back of the spoon to thicken the broth. Turn off the heat, add the greens, and stir them into the stew until wilted. 

4. Dollop the stew into bowls over farro, pasta, or rice, or serve with bread for dunking.


From Wendy


  • 6 chicken thighs, boneless, skinless*
  • 1/4 cup Dijon Mustard
  • 1/2 cup pure maple syrup
  • 1 tablespoon rice vinegar
  • Fresh rosemary,as garnish
Preheat the oven to 450°F.
Season the chicken with salt & pepper.
Whisk together the mustard, maple syrup, and rice vinegar. You can adjust the ratio of mustard to maple syrup. If you prefer that the mustard is the dominant flavor, increase the ratio to 1/2 cup mustard to 1/4 cup maple syrup.
Bake until the chicken reaches an internal temperature of 165°F (30-40 minutes), basting the chicken halfway through with the sauce.
Garnish with fresh herbs and serve.

Mississippi Pot Roast 

From Wendy 


3-4 lbs Chuck Roast
5-7 peppercini pepper
1 packet dry Au Jus
1 packet dry Ranch dressing
1-2 sticks butter

Place roast in slow cooker. Sprinkle ranch and au jus over roast. Place butter on top of ranch and au jus add peppers on top of that.

Cook on low 6-8 hours.

Orange Buttermilk Sheet Cake

From Wendy 

1 small orange, seeded if necessary, cut into quarters
1/2 lemon, seeded, cut in half
2 sticks (one cup) salted butter
2 large eggs, room temperature
1 3/4 cups sugar
2 cups all purpose flour
1 t. baking soda
1/2 t. orange oil, optional
Preheat oven to 350 degrees with a rack placed in the center.
Combine the orange and lemon in a blender . Add a few tablespoons of buttermilk to enable the mixture to puree. You want it as smooth as possible. Remove from the blender and put into a glass measuring cup. Add enough buttermilk to the mixture to equal 1 1/2 cups. Put aside.
Melt the butter in a large bowl in the microwave.
Whisk in the buttermilk/orange mixture, eggs, and sugar. Add the flour and baking soda and either whisk until completely combined or use a hand held electric mixer on low speed.
I added 1/2 teaspoon of orange oil, but it’s not essential.
Pour the batter into a half sheet pan (18” x 13”), which has been lightly sprayed with Baker’s Joy. Spread evenly and bake for 20 minutes. Test the center with a toothpick and be careful to not over bake. Remove from the oven and allow it to cool for only 5 minutes, at which time you will pour on the icing.
1 stick salted butter
2 T. fresh orange juice, at room temperature
1 T. fresh lemon juice, at room temperature
3 T. buttermilk, at room temperature
1 pound powdered sugar, sifted
1 1/2 T. freshly grated orange zest
1/2 t. orange oil, optional
Thinly slivered candied orange peel, optional for garnish
Melt the butter in a medium sized bowl in the microwave. Add citrus juices, buttermilk and powdered sugar. Beat with an electric beater until smooth. Add the orange zest and 1/2 teaspoon orange oil. Again, I don’t think the orange oil is essential, but it does pump up the orange flavor. Mix until combined.
Pour the warm icing over the cake and spread evenly.
Optional – Garnish with very thinly sliced candied orange peel.
Let cool before slicing.

McGraw’s Little Meat

1 1/2 lbs of hamburger meat (also make with sweet Italian sausage)
1 yellow onion
8 oz  mushrooms (optional, but I love)
2 carrots, cut to size (optional, but I hate)
1 6oz can Tomato paste
1 box/bag of elbow macaroni , or campanelle pasta
worcestershire sauce
red pepper flakes
12 inch cast iron skillet (optional, but grandma made it in one)
2 cups of beef broth/stock
1 bag shredded sharp cheddar cheese
boil water and start the box/bag of noodles.
Brown meat, set aside.   (if you can get a little crusty, that’s a great option)
add olive oil to pan, chop and brown onion, mushrooms, and anything else you find in the Fridge.
add red pepper flakes, but not too much, a little goes a long way
add worcestershire sauce, alot goes a long way
clear a spot on the skillet, add a full can of tomato paste.
Let the paste cook on the skillet, mix paste on itself on a clear spot of skillet for a minute, then mix with browned vegetables (should be very thick)
then add two cups of beef broth/stock.
stir and let the broth cook off….a few minutes.
add back the browned meat. mix with vegetables.
save some pasta water, just in case
add pasta, mix with meat and vegetables. add pasta water to loosen the mix to your taste.  ( I usually add 1/2 cup of pasta water. )
add some shredded sharp cheddar cheese to top, (but not too much, a little goes a long way.
Eat and enjoy.  Also great for leftovers.

Slow Cooker BBQ Beef Short Ribs

From Wendy

8-10 Short Ribs
Start with Rub and definitely make it to your taste. This is what’s in my mix but play around with yours. Really rub into meat thoroughly.
Turn slow cooker on low heat and with the meat side pressed against the slow cooker I squirted a little bit of Sweet baby Ray’s barbecue sauce on top of the ribs and they cooked for seven hours and the meat fell off the bone they were so good let us know what you think! (Remember Jennifer says no liquid
* 1/2 cup brown sugar
* 2 tablespoons sweet paprika
* 1 tablespoon smoked paprika
* 1 tablespoon black pepper
* 1 tablespoon kosher salt
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon chili powder

Crawfish Beignets 

From John Carney’s Another Taste of Restaurant Tuesday

Korean Style Short Ribs via Crock Pot 

From Jennifer on

  • 1/2 Cup low sodium soy sauce
  • 1/2 Cup packed light brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons minded ginger
  • 4 garlic cloves crushed
  • 1/2 teaspoons red pepper flakes
  • 5lbs beef or pork short ribs
  • 3 tablespoons cornstarch
  • 1 1/2 cup shredded carrots
  • 3 Scallions trimmed and thinly sliced
  • 1 tablespoon sesame seeds
  • 3 cups cooked white rice


  • Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
  • Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
  • Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
  • Serve over cooked rice.

Condensed Milk Bread

From Jennifer,, Check out how Jennifer’s batch came out!

  • In a bowl, stir the milk, condensed milk, egg, sugar, and yeast until combined.
  • Add the flour and salt and mix until a dough is formed.
  • Mix in the softened butter until combined. Use your hands to incorporate the butter into the dough easier.
  • Lightly dust a flat clean surface with flour. Knead the dough on the surface until smooth and elastic, about 8 minutes. The dough is ready when it doesn’t tear when stretched.
  • Grease a large bowl with oil. Place the dough in the bowl and cover it with a dry cloth. Let it rest for 1 hour in a warm place, or until the dough has doubled in size.
  • Punch the dough with your fist to deflate it. Using a knife, split the dough in two.
  • Place the first half of the dough on a floured surface and flatten it out with a rolling pin. Roll it up tightly and seal the edges by crimping them with your fingers. Slice the rolled dough into 7 equal pieces. Repeat the step with the other half of the dough.
  • Place the dough slices in two 7×4 pans lined with parchment paper. Cover with a dry cloth and let it rest in a warm place for 45 minutes. Meanwhile, make an egg wash by whisking together egg and milk.
  • Preheat the oven to 350 degrees Fahrenheit. Brush the dough slices with egg wash and bake for 20 to 22 minutes.
  • To make the glaze, stir butter and condensed milk until well-combined.
  • Let the bread cool in the pan for 5 minutes and brush with glaze. Serve warm.

Crock Pot Mississippi Crack Chicken Sandwiches

From – Jennifer and Wendy 2/15/22

Noah’s Ark Clam Chowder

Sent in by Carol Pritchett



  • Shrimp – as much as you like – peeled and divined (No Tails) Walmart sells the best frozen
  • One Box Vermicelli, Angel Hair or Spaghetti Pasta
  • Parmesan Cheese
  • Olive Oil, Red Pepper Flakes, Parsley, Minced Garlic, Martini Dry Vermouth


  • Thaw Shrimp
  • Prepare the noodles, Vermicelli and Angel Hair will cook quicker. Time this accordingly
  • In a pan add Butter, Olive Oil, and Garlic to Taste (a spoonful works)
  • REMOVE FROM HEAT and add Dry Vermouth
  • Add Shrimp to the Pan. Toss well.
  • Add a few flakes of butter and drizzle of olive oil
  • Season with Red Pepper Flakes and Parsley to taste.
  • Squeeze 1 Lemon as shrimp begin to cook
  • Just before Noodles are Al Dente, add to saucepan and mix.
  • Add a hint of pasta water
  • Finish with plenty of Parmesan and sprinkle black pepper for additional kick.

Side Note – Shrimp recipe works well for Tacos. Replace Lemon with Lime and add a seasoning (Old Bay or Cajun works) Remove Parsley. 

Reuben Dip and Reuben Soup

From Wendy, Reuben Dip By CRUZCHIX

This is a party favorite. Everyone fights over the pan as soon as it comes out of the oven! Serve it with wheat crackers or small pieces of rye bread.

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 9
Yield: 8 to 10 servings

Ingredient Checklist
•    ½ cup mayonnaise
•    ½ cup Thousand Island dressing
•   16 ounces sauerkraut, rinsed and squeezed dry
•    8 ounces shredded corned beef
•   16 ounces shredded Swiss cheese

Instructions Checklist

Step 1 – Preheat oven to 350 degrees F (175 degrees C).
Step 2 – In a small bowl, combine mayonnaise and dressing

Step 3 – Spread sauerkraut into a 9×13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut.

Step 4 – Bake for 20 to 25 minutes.

Nutrition Facts
Per Serving: 393 calories; protein 20.9g; carbohydrates 7.3g; fat 31.7g; cholesterol 76.6mg; sodium 830.2mg.

Reuben Soup

Servings 6 servings

• 4 tablespoons butter
• 1 medium sweet onion, chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 2 1/2 to 3 cups beef broth
• 2 cups half-and-half
• 1/2 cup Thousand Island dressing
• 1 1/2 tablespoons prepared horseradish
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon cayenne pepper
• 1 (14.5-ounce) can sauerkraut, rinsed and drained
• 2 cups shredded swiss cheese, divided
• 1 pound thinly sliced corned beef from the deli, chopped
• salt and pepper
• rye bread for serving

• Melt butter in a Dutch oven over medium heat.
• Add onion and celery and cook until soft, about 5 minutes.
• Add garlic and cook 1 minute.
• Sprinkle flour on top. Stir in and cook for 1 minute.
• Gradually whisk in beef broth and bring to a simmer.
• Stir in half-and-half, Thousand Island, horseradish, Worcestershire sauce, caraway seeds, and cayenne pepper. Bring to a simmer for 5 minutes.
• Turn heat to low and stir in sauerkraut, 1 1/2 cups swiss cheese, and corned beef. Season to taste with salt and pepper. Remove from heat and keep warm.
• Cut rye bread into squares. (I used a round cookie cutter to make circles. Place on baking sheet and sprinkle with remaining swiss cheese. Place in 400 degree oven until cheese is melted.
• Serve soup with croutons

Cassie’s Comforting Chicken & Noodles

added by Cassie * – Alvin Reid from Donneybrook

I made this easy, tasty meal for my mom to help out while ill. She loved it. It’s hearty and comforting. Enjoy!

Cook time: 8 Hr  Prep time: 10 Min Serves: 4 – 6


1 pkg frozen egg noodles, 24 ounce. ALVIN. I use about one and a half cups uncooked Schnucks Culinaria wide noodles.

2 can(s) cream of chicken soup, 14.7 oz each; sometimes I use 1 can chicken and 1 can cream of celery

1 stick (1/2) cup butter – cut into pieces

1 can(s) chicken broth, 32 oz; may want extra to thin out if too thick.

Mixed vegetables, optional; I dont use

1 tsp Better Than Bullion, optional; I add for a richer chicken flavor

6 small boneless, skinless chicken breasts or 4 large

salt & pepper, to taste; can add some parsley too if desired


1. Salt & pepper chicken breasts.

2. Place in the bottom of Crock Pot.

3. Spoon soup over the chicken.

4. Cut butter into several pats and place pieces evenly over soup.

5. Whisk the bouillon with the broth.

6. Pour over soup.

7. Place lid on the Crock Pot and turn to low. Cook for 6 hours.

8. Remove chicken and tear into pieces.

9. Add back to pot.

10. Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like.)