Reuben Layered Salad

1− 8 ounce Drained Sauerkraut

8 cups torn lettuce leaves

1/2 cup sliced green onions

1 medium tomato, diced

3/4 pound deli corned beef, cut in julienne strips

1 1/4 cups Thousand Island dressing

6 ounces shredded Swiss cheese

In a 9 X 13 inch dish, layer sauerkraut, lettuce, onion, tomato

and corned beef. Carefully spread dressing. Sprinkle with cheese.

Refrigerate overnight.

Top with: Pumpernickel Croutons

Brush both sides of 6 slices of pumpernickel bread with 1/4 cup

melted butter. Cut into cubes. Place on jelly roll pan and bake

in a 350 degrees oven until crisp, stirring occasionally for about

15 minutes

Read more »

Baked Potato Salad

8 potatoes

1/2 pound bacon

1 pound processed American cheese, sliced

1/2 onion, chopped

1 cup mayonnaise

salt and pepper to taste

1/4 cup black olives, sliced

Preheat oven to 325F. Butter one 9x13 inch baking dish.

Bring a large pot of salted water to a boil. Add potatoes and cook

until tender but still firm, about 15 minutes. Drain, cool and slice

1/4 inch thick. Place bacon in a large, deep skillet. Cook over medium

high heat until lightly brown. Drain, chop and set aside.

Combine the potatoes, cheese, onion, mayonnaise and salt and pepper.

Mix well and pour into prepared baking dish.

Top with bacon and olives, and bake at 325F for 1 hour.

Read more »