Mothers Son Rueben Food

REUBEN SOUP (MADER'S GERMAN RESTAURANT)

Steps:

• Combine onion, celery, peppers and butter in 3-quart saucepan.
• cook over very low heat until softened.
• Add flour; cook a few minutes, stirring occasionally.
• Add bay leaf and stocks; bring to boil.
• Reduce to simmer.
• Cut corned beef into julienne strips; add to soup.
• Add cheese and stir slowly until melted.
• Add sauerkraut, then roux.
• Let simmer 30 minutes.
• Add half-and-half and heat through.
• Remove bay leaf.
• Ladle soup into bowls and top with croutons.
• Roux:.
• Melt butter in small saucepan. Blend in flour. Cook until bubbly, then cook another 1 to 2 minutes, stirring.

MOM'S CLASSIC REUBEN

Steps:

• Spread margarine onto one side of each slice of bread. Set a large skillet over low heat, and lay 6 bread slices in it with the butter side down. If you can't fit 6, just fry in batches of 3.
• Place slices of cheese onto the bread in the skillet and let cook until the cheese starts to melt. Place slices of corned beef and chicken over the cheese, and then sauerkraut. Spread the creamy dressing onto the dry sides of the remaining slices of bread. Place dressing side down onto the sandwiches.
• Increase the heat to medium, and cook until browned on the bottom. Turn sandwiches over, and cook until golden on the other side.

MOTHER'S SON RUEBEN

Steps:

• Preheat a grill. Butter 2 slices of rye bread. Place the bread, buttered side down, on the grill and cook until bread is toasted. Place corned beef on the grill and top with sauerkraut and swiss cheese. Steam all together on the grill. Then when your bread is good and grilled, assemble together. Serve it with Russian Dressing and deli mustard.