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Reuben Sandwich II

Reviewed: Feb. 16, 2014
The secret to a good Reuben is the kraut. Don't just drain it; take a handful of kraut, hold it over the sink and squeeze out as much juice as possible. Also, use a top quality kraut. My favorite is the Claussens generally found next to their pickles in the refrigerated case near packaged lunch meats. The Swiss cheese is equally important. I was recently served what could have been the world's best Reuben, but they ruined it by using a pasteurized, processed Swiss cheese-like glop. Use only good natural Swiss.
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Reuben Sandwich I

Reviewed: Nov. 30, 2013
I agree with JB. A proper Reuben is made with corned beef. Also very important in making a Reuben that does not fall apart in your hands while eating it: squeeze, not drain, all possible liquid from the kraut before building the sandwich. The best kraut I have found is the Clausson brand, sold in jars in the refrigerator case next to their also excellent pickles.
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Wild Rice and Beef Casserole

Reviewed: Oct. 31, 2013
I made this with a couple of substitutions. Wild rice is so expensive and I already had two boxes of the Uncle Ben's Long-grain and Wild Rice, so I used them. Although I used both boxes of rice! I used only one of the seasoning packets. This shortens the time needed, as the rice cooks in about the same time it takes to sauté the onion and brown the beef. Wifey and I both liked it enough to go back for seconds, but agreed that it could stand a few tweaks. Next time, I will sub 2 Tbs teriyaki for the soy sauce and add a couple of ribs of celery diced. The jury is still out on whether it could benefit from 2 cloves of minced garlic.
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