Four more days of winter! I have not seen any shade of green on lawns, shrubs or trees. No daffodil has raised it's pretty head. However, the "wearing of the green" is full speed ahead. Tomorrow, the city square and main streets leading south out of the city will be closed down for St. Patrick's Day celebrations--the parade being the "biggie".
Unless you are having a large family gathering, you'll have leftover corned beef. In the hope that is true, here again is one of our favorite ways to use up those leftovers.
Happy St. Patrick's Day to all!!
Reuben Puffs from a long-ago Chicago Tribune
1 1/2 cups shredded Swiss cheese
1 medium onion, minced
1/3 cup mayonnaise
1 1/2 tsps Dijon mustard plus additional for spreading on the bread
2 cups sauerkraut, rinsed and patted very dry on paper towels
4 egg whites
4 large slices of deli rye bread
8 ounces thinly sliced corned beef
1. Heat broiler. Combine cheese, onion, mayonnaise and mustard in a medium bowl. Stir in sauerkraut and egg whites (do not beat the egg whites) until well combined.
2. Spread mustard on one side of bread. Top each with 1/4 of the corned beef and top that with the cheese mixture spreading evenly over the corned beef to the edge of the bread.
3. Broil about 10 inches from the heat until puffy and browned. This will take 5 to 6 minutes. Watch closely.