Happy Christmas month from Jillian and Hobbes! I flaked on my second post of November as I thought the third Monday was later than it was -HA! (I know, I know- I’ve heard of that thing called a calendar- but you know how that goes).
I have a short story under the pen name I use for young adult stories coming out tomorrow. Here’s the cover. It’s so festive!
Part of the story takes place at a party. One of my favorite- and most requested- party recipes is actually from a dear friend, Martha Greer. She gave me permission to use the recipe at the end of the book so I thought I’d share it here, too. I’m not a fan of sauerkraut but this recipe is one that I like and dear me, the smell as it cooks is absolutely divine. You have to try it for that alone. 🙂
Martha Greer’s Famous Reuben Dip
1 large can of sauerkraut
2 sm. pkgs of corned beef sandwich meat
Two tbls mayonnaise
1 large pkg Swiss cheese, shredded
Drain the sauerkraut. Chop the corned beef into small strips. Mix those ingredients with the mayonnaise, then mix in the Swiss cheese.
Bake in a 9 inch round baking dish at 350 degrees for 30 minutes.
Serve in the baking dish with rye crackers and mustard on the side.