Reuben Strudel Food

REUBEN STRUDEL

Steps:

• Cut corned beef into 1/2-inch strips; set aside.
• Saute cabbage and next 3 ingredients in a large nonstick skillet coated with cooking spray 4 minutes or until cabbage wilts. Remove from heat; stir in dressing. Cool.
• Stir together butter and mustard; set aside.
• Unfold phyllo, and cover with a damp towel to prevent pastry from drying out.
• Stack 8 sheets on a flat surface covered with wax paper, brushing every other sheet with the butter mixture. Spoon half of the cabbage mixture lengthwise down half of phyllo stack, spreading to within 2 inches of edges. Top with half of corned beef and half of cheese. Fold in short edges 2 inches.
• Roll up, staring a long edge nearest filling. Place, seam side down, on a baking sheet coated with cooking spray. Cut 1/4-inch deep diagonal slit, 1 inch apart, across top. Coat strudel with cooking spray. Repeat with remaining phyllo, butter mixture, and filling.
• Bake at 425 degrees Fahrenheit for 12 to 15 minutes or until golden. Cut diagonally into 3- to 4-inch pieces. Serve immediately.

SWEET POTATO STRUDEL

Steps:

• Peel and slice the raw sweet potatoes as thinly as possible.
• Measure oil into a small bowl.
• Combine the dry ingredients in another small bowl.
• Layer one quarter of the potatoes in a casserole dish, brushing the tops of the potatoes lightly with oil as you go using a brush. Sprinkle about a tbs of the Parmesan cheese mixture on top.
• Repeat step 4 until potatoes and cheese are used up.
• Bake, covered, at 425°F for 30 minutes.
• Uncover, and bake about 20 minutes more, until browned on top.

ARTICHOKE & CHEESE STRUDEL

Steps:

• Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown.
• add garlic, stir.
• Beat cream cheese and the cottage cheese until well mixed.
• Beat in eggs one at a time.
• Add garlic salt, parsley, tarragon & pepper.
• Beat to mix well.
• Add onions and any left over butter drippings.
• Add artichokes, parmesan & cracker crumbs, stir.
• Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls).
• Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling.
• Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking
• When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm