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Reuben Pie
1 8-oz. can sauerkraut, well drained (save juice!)
1 8-inch unbaked pie shell 1 12-oz. can corned beef 2 T chopped green pepper 1 T chopped red pepper 1/2 cup grated Swiss cheese Drain sauerkraut well to remove all excess liquid. Line bottom of pie shell with sauerkraut. Combine corned beef, green pepper and red pepper. Spread over sauerkraut. Top with grated Swiss cheese. Bake at 400 degrees for 20 minutes. Makes 4 servings. The reserved sauerkraut juice, mixed with Jagermeister and powdered sugar makes for a most delightful aperitif. |
Reuben Pie
> wrote in message ... >1 8-oz. can sauerkraut, well drained (save juice!) > 1 8-inch unbaked pie shell > 1 12-oz. can corned beef > 2 T chopped green pepper > 1 T chopped red pepper > 1/2 cup grated Swiss cheese > > Drain sauerkraut well to remove all excess liquid. Line bottom of pie > shell with sauerkraut. Combine corned beef, green pepper and red > pepper. Spread over sauerkraut. Top with grated Swiss cheese. Bake > at 400 degrees for 20 minutes. Makes 4 servings. > > The reserved sauerkraut juice, mixed with Jagermeister and powdered > sugar makes for a most delightful aperitif. My husband would actually like this. |
Reuben Pie
"Dan Abel" > wrote in message ... > In article >, > "Julie Bove" > wrote: > >> > wrote in message >> ... >> >1 8-oz. can sauerkraut, well drained (save juice!) >> > 1 8-inch unbaked pie shell >> > 1 12-oz. can corned beef >> > 2 T chopped green pepper >> > 1 T chopped red pepper >> > 1/2 cup grated Swiss cheese >> > >> > Drain sauerkraut well to remove all excess liquid. Line bottom of pie >> > shell with sauerkraut. Combine corned beef, green pepper and red >> > pepper. Spread over sauerkraut. Top with grated Swiss cheese. Bake >> > at 400 degrees for 20 minutes. Makes 4 servings. >> > >> > The reserved sauerkraut juice, mixed with Jagermeister and powdered >> > sugar makes for a most delightful aperitif. >> >> My husband would actually like this. > > The pie or the drink? Both. We actually have a couple of teensy Jagermeister stemmed glasses that he got from somewhere. He drinks the stuff. |
Reuben Pie
On Dec 12, 8:15*pm, wrote:
> 1 8-oz. can sauerkraut, well drained (save juice!) > 1 8-inch unbaked pie shell > 1 12-oz. can corned beef > 2 T chopped green pepper > 1 T chopped red pepper > 1/2 cup grated Swiss cheese > > Drain sauerkraut well to remove all excess liquid. *Line bottom of pie > shell with sauerkraut. *Combine corned beef, green pepper and red > pepper. *Spread over sauerkraut. *Top with grated Swiss cheese. *Bake > at 400 degrees for 20 minutes. *Makes 4 servings. > > The reserved sauerkraut juice, mixed with Jagermeister and powdered > sugar makes for a most delightful aperitif. This is a joke, right? Sauerkraut juice, Jager, and powdered sugar???I totally dare you to drink this!!! |
Reuben Pie
On Dec 13, 2:54*pm, Andy > wrote:
> merryb > wrote: > > It's safe to assume that any unsolicited recipe, without peer review > ratings, is a joke or "at your own risk!" > > Memories of rec.food.recipes! > > Andy Agreed- that combo is quite a mixture. BTW, I actually like Jagermeister...in a couph syrup-y kinda way! |
Reuben Pie
On Dec 12, 8:15*pm, wrote:
> 1 8-oz. can sauerkraut, well drained (save juice!) > 1 8-inch unbaked pie shell > 1 12-oz. can corned beef > 2 T chopped green pepper > 1 T chopped red pepper > 1/2 cup grated Swiss cheese > > Drain sauerkraut well to remove all excess liquid. *Line bottom of pie > shell with sauerkraut. *Combine corned beef, green pepper and red > pepper. *Spread over sauerkraut. *Top with grated Swiss cheese. *Bake > at 400 degrees for 20 minutes. *Makes 4 servings. > > The reserved sauerkraut juice, mixed with Jagermeister and powdered > sugar makes for a most delightful aperitif. I bet you barf alot, huh? |
Reuben Pie
On Dec 13, 2:59*pm, Chemo the Clown > wrote:
> On Dec 12, 8:15*pm, wrote: > > > 1 8-oz. can sauerkraut, well drained (save juice!) > > 1 8-inch unbaked pie shell > > 1 12-oz. can corned beef > > 2 T chopped green pepper > > 1 T chopped red pepper > > 1/2 cup grated Swiss cheese > > > Drain sauerkraut well to remove all excess liquid. *Line bottom of pie > > shell with sauerkraut. *Combine corned beef, green pepper and red > > pepper. *Spread over sauerkraut. *Top with grated Swiss cheese. *Bake > > at 400 degrees for 20 minutes. *Makes 4 servings. > > > The reserved sauerkraut juice, mixed with Jagermeister and powdered > > sugar makes for a most delightful aperitif. > > I bet you barf alot, huh? Especially after that drink! |
Reuben Pie
On Dec 13, 3:14*pm, Andy > wrote:
> merryb > wrote: > > On Dec 13, 2:54 pm, Andy > wrote: > >> merryb > wrote: > > >> It's safe to assume that any unsolicited recipe, without peer review > >> ratings, is a joke or "at your own risk!" > > >> Memories of rec.food.recipes! > > >> Andy > > > Agreed- that combo is quite a mixture. > > BTW, I actually like Jagermeister...in a couph syrup-y kinda way! > > merryb, > > Jagermeister. I've yet to try it. I googled to "read all about it." I > get the picture. > > I also googled "reuben pie" and got a few hits that bare little > resemblance to the one from this thread. > > Best, > > Andy Reuben pie might be good, but not necessarily that version. Actually, someone here posted a corned beef & cabbage casserole that sounded like it might be good... |
Reuben Pie
Andy wrote:
> merryb > wrote: > >> On Dec 13, 2:54 pm, Andy > wrote: >>> merryb > wrote: >>> >>> It's safe to assume that any unsolicited recipe, without peer review >>> ratings, is a joke or "at your own risk!" >>> >>> Memories of rec.food.recipes! >>> >>> Andy >> Agreed- that combo is quite a mixture. >> BTW, I actually like Jagermeister...in a couph syrup-y kinda way! > > > merryb, > > Jagermeister. I've yet to try it. I googled to "read all about it." I > get the picture. > Philips makes a 100-proof copy of Jagermeister that is retched -- in a good sort of way. Probably better than the original for making an "Eggermeister". (That's a jigger of Jagermeister and a pickled egg, served in a highball glass.) Bob |
Reuben Pie
On Dec 13, 3:29*pm, zxcvbob > wrote:
> Andy wrote: > > merryb > wrote: > > >> On Dec 13, 2:54 pm, Andy > wrote: > >>> merryb > wrote: > > >>> It's safe to assume that any unsolicited recipe, without peer review > >>> ratings, is a joke or "at your own risk!" > > >>> Memories of rec.food.recipes! > > >>> Andy > >> Agreed- that combo is quite a mixture. > >> BTW, I actually like Jagermeister...in a couph syrup-y kinda way! > > > merryb, > > > Jagermeister. I've yet to try it. I googled to "read all about it." I > > get the picture. > > Philips makes a 100-proof copy of Jagermeister that is retched -- in a > good sort of way. *Probably better than the original for making an > "Eggermeister". *(That's a jigger of Jagermeister and a pickled egg, > served in a highball glass.) > > Bob- Hide quoted text - > > - Show quoted text - Gag! |
Reuben Pie
Andy wrote:
> zxcvbob > wrote: > >> Philips makes a 100-proof copy of Jagermeister that is retched -- in a >> good sort of way. Probably better than the original for making an >> "Eggermeister". (That's a jigger of Jagermeister and a pickled egg, >> served in a highball glass.) > > > Bob, > > Maybe on a dare! > > Best, > Andy You drink it like a shooter, but you have to chew the egg. (I've never tried it) Bob |
Reuben Pie
On Mon, 13 Dec 2010 14:45:01 -0800 (PST), merryb >
wrote: > This is a joke, right? Yes. S/He got you. -- Never trust a dog to watch your food. |
Reuben Pie
On 12/13/2010 5:59 PM, merryb wrote:
> On Dec 13, 2:54 pm, > wrote: >> > wrote: >> >> It's safe to assume that any unsolicited recipe, without peer review >> ratings, is a joke or "at your own risk!" >> >> Memories of rec.food.recipes! >> >> Andy > > Agreed- that combo is quite a mixture. > BTW, I actually like Jagermeister...in a couph syrup-y kinda way! Jagerbombs! Never again. ;) |
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