Squeaks provided:

> Reuben Casserole
>
> appetizers
>
> 16 ounces Swiss cheese
> 16 ounces cheddar cheese
> 32 ounces sauerkraut; drained
> 3 packages ham (the nasty 3 oz. packaged stuff that hangs with the
> bologna at the market); shredded
> 3/4 cup mayonnaise
>
> Mix it all up and bake at 325° F for 30 mins.
>
> Serve on cocktail rye bread (found in the deli section).
>
> Contributor: Connie Deutting
>
> Yield: 8 servings


HAM???

I use corned beef or pastrami rather than ham. It's easy to just shred it
right off the brisket with your fingers. And rather than using plain
commercial mayo, I use homemade mayo to which I add some chili sauce (the
stuff that looks like ketchup), pimientos, parsley, and finely-chopped green
bell pepper. Other than that, my recipe is pretty much the same.

Bob

Gloria wrote:

>>>> Simple appetizer: take a piece of cocktail rye, spread it with a thin
>>>> layer of cream cheese, then top it with a thin slice of deli dill
>>>> pickle. A bit labor-intensive, but addictively good.
<snip>
>
> It would sound even better with a layer of shaved ham or
> some smoked salmon between the cheese and pickle. On second
> thought, if you go the salmon route, use capers instead of
> pickle.

I like pickled red onions with salmon and cream cheese. For that matter, you
don't even need the cocktail rye, you can put salmon and cream cheese on
cucumber slices.

When it comes to cream-cheese canapés, there are dozens of excellent
combinations. You can top the canapés with tomato marmalade, jalapeno jelly,
mango chutney, tapenade, pickled shrimp, or caponata -- and that's just what
came to mind in the twenty seconds it took me to type it!

Bob

"Christine Dabney" > wrote in message
...
> Heya all,
>
> Well..I have been at work at my new permanent place of employment for
> a bit over a week now. And I am already planning a get together for
> the nurses with whom I work. A cocktail party, to be exact.....
>

> Any ideas? Got tried and true recipes that are ALWAYS a hit?
>
> Oh, and I am thinking of making some sort of sweet thing too....
>
> Christine

Nacho-Tots.

No, really. Tater tots, prepared as usual (though I usually bake them in my
smoker, with a light smoke) then served just like nachos. Cheese sauce,
salsa, sliced green onions, jalapeno slices, sour cream, guacamole, crumbled
bacon, etc.

At a buffet-type of affair, you could have a Nacho-Tots bar. It works well

BOB

In article 0>,
Wayne Boatwright > wrote:

> On Sat 02 Aug 2008 06:46:30p, Melba's Jammin' told us...
>
> > Sun City Special‹pfft!! EVERYbody knows the real name is Barfburgers ‹
> > that's what the mixture looks like.
>
> Then you probably shouldn't make them. :-) I like them.

Where did I say I didn't like them? They're great and even I can manage
these!! (I suck at appetizers and starters.) I just said that the
cheese/sausage mixture looks like barf. Go ahead, deny it. Just try to
deny it! It does. You know it does!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

On Sun 03 Aug 2008 12:00:44p, Melba's Jammin' told us...

> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Sat 02 Aug 2008 06:46:30p, Melba's Jammin' told us...
>>
>> > Sun City Special‹pfft!! EVERYbody knows the real name is Barfburgers
‹
>> > that's what the mixture looks like.
>>
>> Then you probably shouldn't make them. :-) I like them.
>
> Where did I say I didn't like them? They're great and even I can manage
> these!! (I suck at appetizers and starters.) I just said that the
> cheese/sausage mixture looks like barf. Go ahead, deny it. Just try to
> deny it! It does. You know it does!
>

Yes, unfortunately it does...broiled barf. :-)

--
Wayne Boatwright
-------------------------------------------
Saturday, 08(VIII)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Don't start an argument with somebody
who has a microphone when you don't;
they'll make you look like chopped
liver. --Harlan Ellison, on hecklers
-------------------------------------------

On Sun, 03 Aug 2008 14:00:44 -0500, Melba's Jammin'
> wrote:

>In article 0>,
> Wayne Boatwright > wrote:
>
>> On Sat 02 Aug 2008 06:46:30p, Melba's Jammin' told us...
>>
>> > Sun City Special‹pfft!! EVERYbody knows the real name is Barfburgers ‹
>> > that's what the mixture looks like.
>>
>> Then you probably shouldn't make them. :-) I like them.
>
>Where did I say I didn't like them? They're great and even I can manage
>these!! (I suck at appetizers and starters.) I just said that the
>cheese/sausage mixture looks like barf. Go ahead, deny it. Just try to
>deny it! It does. You know it does!

Okay, now I really have to try these....LOL. You folks have such a
way of making a person want to try recipes.....

Christine

On Sun 03 Aug 2008 01:09:36p, Christine Dabney told us...

> On Sun, 03 Aug 2008 14:00:44 -0500, Melba's Jammin'
> > wrote:
>
>>In article 0>,
>> Wayne Boatwright > wrote:
>>
>>> On Sat 02 Aug 2008 06:46:30p, Melba's Jammin' told us...
>>>
>>> > Sun City Special‹pfft!! EVERYbody knows the real name is
>>> > Barfburgers ‹ that's what the mixture looks like.
>>>
>>> Then you probably shouldn't make them. :-) I like them.
>>
>>Where did I say I didn't like them? They're great and even I can manage
>>these!! (I suck at appetizers and starters.) I just said that the
>>cheese/sausage mixture looks like barf. Go ahead, deny it. Just try to
>>deny it! It does. You know it does!
>
> Okay, now I really have to try these....LOL. You folks have such a
> way of making a person want to try recipes.....
>
> Christine
>

You will probably like these, Christine. I think I got the recipe sometime
in the 1970s. At the time they were extremely popular. Easy to make and
keep well frozen. I remember one time making a double batch (one batch
makes quite a few), in anticipation of a small party. At the final step of
broiling them, obviously you can broil as many or as few as you want/need.
Well, in spite of other appetizers, we managed to go through both batches
that night!

--
Wayne Boatwright
-------------------------------------------
Saturday, 08(VIII)/02(II)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Don't start an argument with somebody
who has a microphone when you don't;
they'll make you look like chopped
liver. --Harlan Ellison, on hecklers
-------------------------------------------

On Sat, 2 Aug 2008 20:51:49 -0700, "Bob Terwilliger"
> fired up random neurons and synapses to
opine:

>HAM???

Yeah, well, I just printed the recipe as it was given to me...by a
nice Indiana girl who wouldn't know pastrami if it bit her first.
>
>I use corned beef or pastrami rather than ham. It's easy to just shred it
>right off the brisket with your fingers. And rather than using plain
>commercial mayo, I use homemade mayo to which I add some chili sauce (the
>stuff that looks like ketchup), pimientos, parsley, and finely-chopped green
>bell pepper. Other than that, my recipe is pretty much the same.

Corned beef, pastrami...even the ham in the original recipe. There's
so much sauerkraut and cheese as opposed to meat,that you can't tell
what you're dealing with, anyway.

Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "meatloaf" with "cox"

Melba's Jammin' > wrote in
:

> In article 0>,
> Wayne Boatwright > wrote:
>
>> On Sat 02 Aug 2008 06:46:30p, Melba's Jammin' told us...
>>
>> > Sun City Special‹pfft!! EVERYbody knows the real name is
>> > Barfburgers ‹ that's what the mixture looks like.
>>
>> Then you probably shouldn't make them. :-) I like them.
>
> Where did I say I didn't like them? They're great and even I can
> manage these!! (I suck at appetizers and starters.) I just said
> that the cheese/sausage mixture looks like barf. Go ahead, deny it.
> Just try to deny it! It does. You know it does!
>

Take some white bread spread a slice with some tapenade and some anchovy
fillets top with another slice of white bread and flatten it by rolling
over it several times with a rolling pin then cut off the crusts. Using
some good olive oil pan fry the 'sandwich' till golden on both sides and
cut into fingers...I'm not sure what you could use for a dip though.

--

The house of the burning beet-Alan

ChattyCathy wrote:

>> I think quiches at a company party buffet gave me food poisoning.
>>
> Yabut... Chris is going to be making the appetizers herself, I sincerely
> doubt that she's gonna make anything that will result in food
> poisoning, she is too experienced a cook for that to happen, IMHO.

I don't think it's a matter of the quiches being safe when they're MADE. I
think it's a matter of whether they're safe after being at or near room
temperature for "x" amount of hours.

I know that quiches and frittatas are commonly eaten -- and even stored --
at room temperature. I probably just got unlucky that day, but I'd hate for
someone else to get unlucky in the same way.

Bob