Heaven On Earth For All Rueben Lovers!

There are two things that are always dirty in my kitchen; my Kitchen Aid food processor and my favorite cup. The former is required to make this recipe. I guess you don’t really NEED it-but I makes this so much easier and (I think) so much better.

Jason and I love Rueben sandwiches. We are also very picky about them. If the corned beef is cut too thick, it’s hard to take a good bite, it also messes up the sauerkraut to corned beef ratio. Also, the bread has to be toasted well and have a great little “crunch” when you bite into the sandwich. Of course, there needs to be an over abundance of Thousand Island Dressing on the side-so as not to stress or ration it while enjoying your sandwich. I’m not even going to go into the 1 potato chip per bite of sandwich per bite of pickle spear….

Anyway, this is a FANTASTIC recipe for all the Rueben lovers like me. Word to you Sonya.
It is very easy and it makes great left-over’s. I am not a left-over person, so that is saying somethin’.

RUEBEN CASSEROLE

1 cup or more of sour cream
½ onion
1 can of sauerkraut, drained (NOT Bavarian sauerkraut with the seeds in it)
1 pound sliced corned beef from your local deli
16 ounces Swiss cheese – sliced is fine from the deli or even pre packaged
12-14 pieces of rye bread; crusts cut off
1 stick of butter


(The above picture is of the ingredients chopped in the food processor)

Spread sour cream in the bottom of a 13 x 9 inch pan.
Mince the onion in your food processor and then spread over the sour cream.
Spread drained sauerkraut over the onion layer.
Chop corned beef in your food processor-it should be very fine-spread over the onion layer.
Chop Swiss cheese in your food processor-spread over corned beef layer.
Put your rye bread in torn pieces into your food processor and process away…it will make bread crumbs.
Melt butter and mix with rye bread crumbs.
Spread buttered bread crumbs over cheese layer.

The above picture does not do it justice-it is a simmering pan of Rueben perfection.

Bake casserole for about 20-30 minutes in a 350 degree oven.
I serve this with mashed potatoes. It is sooooo delicious.

A picture of my favorite cup; always dirty.

Ho-Ho Cake

This recipe is hardcore, most of your pots and pans and measuring utensils will be dirty by the time you are finished. You most likely will be sweaty, too (or maybe that’s just me). You must be a committed chocoholic. You must be vigilant.

Are you still with me? Good. Let’s get to it.

Cake:
Make a Duncan Hines Devils Food Chocolate Cake mix according to directions for a 9 x 13 inch pan. Grease the pan really well, especially in the corners. When you think you have greased the pan enough, grease it again. Trust me.

After the cake is done, let it sit and cool for about ten minutes and then turn the cake out. Before I turn the cake out, I run a butter knife along the edges to make sure it’s not sticking to the pan. Cool the cake completely. I usually make the cake the night before.

Filling:
In a small saucepan, heat 1 and ¼ cup of milk, gradually stir in 5 tablespoons of flour. Continue to stir over medium high heat until the mixture is thick and smooth. Take it off the heat and let the mixture cool completely.
With a mixer, beat:
1 stick of butter (softened)
1 cup of Crisco shortening
1 cup of sugar
Cooled milk mixture
You’ll know when it’s done; it will have the consistency of a Ho-Ho filling.

Fudge Icing:
4 ½ cups of powdered sugar
1 cup cocoa
½ cup milk – maybe a little more
1 and ½ sticks of BUTTER – not margarine (I don’t mean to yell)
1 ½ teaspoon of vanilla
Blend sugar and cocoa. Melt butter, then add butter, milk and vanilla to the sugar/cocoa blend. Beat for a few minutes until well blended.

And Now-The Construction:
Make sure the cake is on whatever surface you choose to serve it on-I always use my trusty Tupperware cupcake/cake taker. It’s priceless.

Using a serrated knife, cut the cake in half horizontally. So, your cake will have a top layer and a bottom layer. I’ve seen Alton Brown cut a cake with dental floss before-but I just use a big knife.

Set the top layer of the cake aside (I just set it on a piece of wax paper). This part can be tricky because you don’t want to break the cake.

Spread the whipped filling on the top of the bottom layer.

Then put the top layer on top of the whipped filling. Isn’t it beautiful? It looks kinda like a SuzyQ!



You should have plenty of fudgy icing. I ice the sides first and then the top.

This cake is so rich and so delicious. I don’t know why, but it tastes better when it’s cold. I keep it in the refrigerator.