RECIPES FOR JOHNNY MARZETTI RECIPES

Name: Reuben Sliders
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 14 ounces canned sauerkraut; 2 tablespoons Russian dressing (or Thousand Island, plus more for dipping); 1/2 teaspoon caraway seeds (optional); 12 Hawaiian rolls; 8 sliced Swiss cheese; 1/2 pound deli corned beef (thinly sliced); 1/2 cup unsalted butter (melted); 1 & 1/2 tablespoons dried onion soup mix; 1/2 teaspoon poppy seeds; Fresh chopped parsley for garnish (optional)

REUBEN SLIDERS RECIPE - MYHEAVENLYRECIPES.COM

Reuben Sliders Recipe - myheavenlyrecipes.com image

Provided by Michelle

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 10

Ingredients

14 ounces canned sauerkraut
2 tablespoons Russian dressing (or Thousand Island, plus more for dipping)
1/2 teaspoon caraway seeds (optional)
12 Hawaiian rolls
8 sliced Swiss cheese
1/2 pound deli corned beef (thinly sliced)
1/2 cup unsalted butter (melted)
1 & 1/2 tablespoons dried onion soup mix
1/2 teaspoon poppy seeds
Fresh chopped parsley for garnish (optional)

Steps:

Preheat the oven to 350°F. Drain the sauerkraut well and squeeze it dry with a clean kitchen towel or paper towels, you want to get as much liquid out of the sauerkraut as possible.
Place the sauerkraut in a medium-sized bowl and mix it with the Russian dressing and caraway seeds if using, set aside.
Cut the Hawaiian rolls in half so you have tops and bottoms. Place the bottom portion of the rolls, cut side up, into an 11x7 baking dish.
Add 4 slices of the swiss cheese on top of the rolls. Add the corned beef, followed by the sauerkraut mixture. Add another 4 slices of cheese on top. Add the tops of the rolls on top of the filling.
In a small bowl, stir together the melted butter, onion soup mix, and poppy seeds. Brush the butter mixture on top of the rolls, use it all!
Cover with nonstick foil or spray foil with cooking spray. Cover the baking dish with the foil and bake for 25 minutes. Take the foil off and bake an additional 5 minutes until toasted and browned. Cut, garnish with optional parsley, and serve with more dressing for dipping, optional.

CROCKPOT CHICKEN AND DUMPLINGS WITH ... - MY HEAVENLY RECIPES

Crockpot Chicken and Dumplings with ... - My Heavenly Recipes image

Provided by Michelle

Categories Dinner

Prep Time 15 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 cup chopped red onion
1 pound thinly sliced chicken breast
½ teaspoon salt
½ teaspoon celery salt
½ teaspoon pepper
2 cans of condensed cream of chicken soup
3 cups chicken broth
2 tablespoons butter
1 bay leave
1 bag frozen mixed vegetables (carrots, corn, peas, green beans)
1 can refrigerated homestyle Pillsbury Grands biscuits

Steps:

In crockpot add onion and place chicken breast on on top.
Sprinkle salt, celery salt, pepper.
Add condensed soup and chicken broth
Cut butter into small pieces and add bay leave
Cook for 3 hours on HIGH
Take chicken out and shredded with 2 forks
Add frozen vegetables and cook for 15 minutes on HIGH
During this time. Separate all 8 biscuits and cut each of them in 8 pieces. You should have 64 pieces total.
Add the biscuit pieces to the crockpot and cook for 45 minutes to 1 hour.
Serve and Enjoy!

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