Marge’s Reuben Casserole
A family-favorite that’s been in the Sautter’s deli manager’s Secret Stash of Recipes for many years
6 slices rye bread, divided
1 lb pastrami or corned beef, thinly sliced or shaved
1 can (14.5 oz) sauerkraut
4 cups Swiss cheese, shredded
1 cup dill pickles, chopped
1 cup milk
⅓ cup Thousand Island dressing
¼ cup mustard
3 large eggs
2 tsp caraway seeds
1 Preheat oven to 350 degrees. Lightly grease a 9 x 11 baking dish.
2 Take 4 pieces of rye bread and cut them into cubes, set aside. Place remaining two slices in food processor on pulse until you’ve got fine breadcrumbs, then set aside.
3 Spread out the cubed rye bread on the bottom of the baking dish, then cover with half of the pastrami or corned beef, then top the meat with sauerkraut, pickles, half of caraway seeds and 2 cups of cheese.
4 Cover with remaining meat, caraway seeds and cheese.
5 In a medium bowl, whisk together milk, salad dressing and mustard. Then beat in eggs until combined.
6 Pour wet ingredients evenly over the casserole, then top with the bread crumbs.
7 Place baking dish in oven and bake 40-50 minutes, or until mixture is bubbly, top is browned, center is set.
8 Remove from oven and serve hot, and enjoy!
*If you really want to get in the Irish mood, may we suggest an Irish beer to go along with your Reuben Casserole? A good choice might be Wexford Irish Style Creme Ale (comes in a 4-pack of 14.9 oz cans, $8.99).
Don & Heidi's Holiday Cider
from Sautter's in Sylvania general manager Don Randazzo
For many years the Randazzo family has enjoyed serving this special cider treat at their holiday gatherings. This year they'd like to share the recipe with you, along with warm wishes for a wonderful holiday season!
1⁄2 gallon apple cider
1⁄2 cup brown sugar, packed
1 1⁄2 teaspoons cider vinegar
1 teaspoon vanilla
4 inches cinnamon sticks
6 whole cloves
1 orange, sliced
1⁄2 cup apple jack apple liqueur (optional)
1⁄3 cup caramel ice cream topping or rum
-Combine all ingredients (except topping) in a slow cooker.
-Cover and cook on low setting 5-6 hours.
Serve in mugs, drizzling a teaspoonful of topping into each mug.
The Boston Tailgate Special
Don Randazzo, general manager of Sautter's in Sylvania, shares his favorite grilling recipe.
(shhhh--this is a secret recipe!)
One Part: Italian Dressing
One Part: Creamy Italian Dressing
One Part: Your favorite barbecue sauce
Beef loin boneless sirloin steak, thick cut (about one lb per person)
Cut the meat into 11/2 to 2-inch cubes (the Sautter's butcher can do this for you if you'd like), then place meat into a big gallon Ziploc bag. Mix marinade. Pour marinade into ziploc bag, covering the meat. Close bag tightly, test seal to make sure it won't leak, then place in refrigerator for at least 24 hours (but no more than 48 hours). Every six hours massage the bag so the meat is thoroughly marinated.
Prepare grill. Put meat on the grill on high heat to start, about 3 minutes on each side. Watch for flair-ups because of the abundance of marinade, keep a spray bottle with water handy. After 3 minutes on high on each side, it can be served, or for those who like the meat more well-done, move to the lower heat on the grill and cook for a little longer.
Serving suggestion: Don's friends and family are treated to a summer salad and Grandma Sautter's Potato Salad when this dish is served. The secret recipe is a potluck favorite and Don's "go-to" dish whenever there is a tailgate event, neighborhood get-together or family party.
Game Day Chili Cheese Dip
-1 package cream cheese, softened
-1 small can chili (without beans)
-1 small onion, finely chopped
-1/2 tsp chili powder
-1/2 tsp cumin
-1/2 tsp salt
Sauté onion just until soft and clear. Add the can of chili, all spices, and bring to a slow boil. Remove from heat and gently stir in cream cheese.
Serve right away, with tortilla chips or toasted pita chips. *Serve warm, keep in warmer dish if necessary.
MVP Chilled Shrimp Dip
-1/2 cup mayonnaise
-1 8-oz package of cream cheese
-2 tbsp lemon juice
-1 tbsp finely chopped red onion
-1 tsp dried dill week
-1 tsp Worcester sauce
-3/4 cup cooked shrimp, chopped
-choice of garnish
Mix together all ingredients in medium bowl, chill in fridge at least one hour before serving. To serve, spread on crackers and top with olive slice, pimento piece, a small shrimp, or your choice of garnish. Also tastes great served in a bowl (chilled) as a chip or pretzel dip.
Margie's Superbowl Sliders
-30 oz chipped ham/roast beef
-6 Slices of swiss or horseradish chedder cheese, cut into fourths (or to fit on bun)
-1/3 cup mayonnaise
-1 tablespoon poppy seeds
-1 1/2 tablespoons Dijon mustard
-1/2 cup Butter melted
-1 tablespoon onion powder
-1/2 teaspoon Worcestershire sauce
-2 dozen brioche rolls (available in the Sautter's Bakery)
Cut rolls in half, then set aside top halves, spreading mayonnaise on each top half. Place about one-two ounces of meat (the chipped ham or roast beef) and one slice of swiss cheese (for ham)/ or chedder (for roast beef) onto each bottom half roll. Replace the top of the rolls and then place all the sliders bunched together closely in a baking dish.
In a medium bowl, combine poppy seeds, Dijon mustard, melted butter, onion powder and Worcestershire sauce, mix well with whisk. Pour the mixture over the rolls, covering the tops. Cover sauce-covered rolls with foil and let sit for about 10 minutes (not much longer, they can get mushy).
Bake (still covered) at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.
*can also use sliced ham or roast beef.
Mary’s Anytime Pork Chops
by Mary Sautter
Prep time: Ten minutes
Cook time: Five minutes
“Ask our butchers to cut your chops to order—call ahead and your order will be waiting for you!”
8 very thin bone-in pork rib chops
1 cup all-purpose flour
1 tsp seasoned salt
1 tsp black pepper
1/4 tsp cayenne pepper to taste
½ cup refined coconut oil or cooking oil
2 tbsp butter
*Extra salt & pepper to taste (lots of pepper is the secret)
Combine all dry ingredients. Coat each side of the pork chops in the flour mixture then set aside on a plate.
Heat coconut or cooking oil over medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 or 4 pork chops at a time,(depending on the size of your skillet) *adding extra salt and pepper to both sides of the pork chops. Cook 2 – 3 minutes on the first side, 1 – 2 minutes on the second side. Make sure no pink juices remain. Remove to a plate and repeat with remaining pork chops.
Notes from the cook:
“I remember the first time we had this recipe. I liked the chops a lot and made a note to have them again,” recalls Jim Sautter, whose wife Mary is sharing this week’s recipe for Anytime Pork Chops. “It’s fairly easy to make. We use a black iron skillet, though you don’t have to, and we like to serve the chops with apple sauce, smashed potatoes, and green beans.”
Jim also advises a nice dry Riesling, such as “Doctor Loosen,” if wine is going to accompany the meal.