Recipes

Reuben Loaf Melt

IMG_0905 Ingredients 1 loaf of French bread, cut lengthwise 3/4 cup Thousand Island dressing 8 slices of corned beef 8 slices of swiss cheese 1 bottle of Sconnie Foods squeezable sauerkraut Directions With French bread sliced lengthwise, spread 3/4 cup Thousand Island dressing on bread.  Layer swiss cheese slices and corned beef across the open bread slices.  Squeeze half a bottle of Sconnie Foods squeezable sauerkraut on top of corned beef and swiss cheese layers.  Bake open faced on a baking sheet lined with aluminum foil for 15 minutes at 375 degree Fahrenheit.  After 15 minutes carefully put the bread back together to form a loaf and wrap in aluminum foil to bake for another 15 minutes.  Slice and serve warm with a side of Thousand Island dressing if desired.

Turkey Reuben

turkey-reuben Ingredients 2 tablespoons plus 1/3 cup butter, softened 2 tablespoons Sconnie Foods Squeezable Sauerkraut 1 tablespoon distilled white vinegar 1/2 teaspoon salt 1/2 teaspoon sugar, optional 1/4 teaspoon ground black pepper 8 slices marble rye bread Thousand Island salad dressing 3/4 pound thinly sliced deli turkey 4 slices Swiss cheese Directions Preheat a nonstick skillet over medium heat. In a large skillet, melt 2 tablespoons butter over medium heat. Spread each slice of the marble rye with Thousand Island dressing. Layer the turkey evenly over half of the bread slices; top each with 1 slice Swiss cheese. Spoon Sconnie Foods Squeezable Sauerkraut evenly over the cheese. Cover with the remaining bread slices, dressing-side down. Spread softened butter over the bottom and top slices of each sandwich. Grill the sandwiches until golden brown, 4 to 5 minutes per side. Serve immediately. Recipe courtesy Paula Deen

Stuffed Chicken Breasts

Sauerkraut+Mozzerella+stuffed+Chicken+Breasts Ingredients 4 boneless, skinless chicken breasts 1 bottle of Sconnie Foods Squeezable Sauerkraut 1 bottle of Silver Spring Foods Whole Grain Mustard 1 bottle of Silver Spring Foods Thai Chili Ketchup 1 cup shredded mozzarella cheese Salt & Pepper Special equipment: mallet, parchment paper, tinfoil, cooling rack Directions
  1. Pre-heat the oven to 425 degrees.
  2. Cover the chicken with parchment paper and using a kitchen mallet, pound out the chicken so they're relatively the same width.
  3. Take one chicken breast - cut a 2-3 inch slit into one of the sides but not cutting all the way through.
  4. In a bowl, mix together 1/2 cup of the sauerkraut, 2 tablespoons each of the Whole Grain Mustard and Thai Chili Ketchup.
  5. Add some of the cheese first (a couple tablespoons per chicken breast), then fill with the sauerkraut/mustard/sauce mixture. Do this to the remaining chicken breasts.
  6. Cover the baking sheet with tinfoil, put the cooling rack on top of the baking sheet, and put the chicken on top of the rack. This will make your clean-up much easier.
  7. Sprinkle the chicken with salt and pepper.
  8. Bake for 30 minutes. Check the chicken with a meat thermometer to make sure it is cooked all the way through, to 160 degrees.
Recipe courtesy Paula Deen

Sauerkraut & Sausage Roll-ups

Sausage+Sauerkraut+Roll-Ups Ingredients 1 bottle Sconnie Foods Squeezable Sauerkraut 2 tablespoons Silver Spring Foods Whole Grain Mustard 2 tablespoons Silver Spring Foods Thai Chili Ketchup, plus more for dipping 1 egg 1 16 oz. package frozen puff pastry, thawed but still very cold 24 cocktail franks (we used turkey franks) 2 teaspoons poppy seeds Sausage+Sauerkraut+Roll-Ups+close-up Special equipment:  parchment paper Directions
  1. Preheat the oven to 400 degrees.
  2. Combine in a bowl, the sauerkraut, whole grain mustard, and Thai Chili Ketchup.
  3. In a small bowl, beat the egg with 1 tablespoon water for the egg wash.
  4. Use one half of the pastry and keep the other refrigerated until ready to use. Cut the first half into 8 triangles.
  5. Spread some of the sauerkraut/mustard/sauce mixture on the pastry, add a cocktail frank and roll up snug.
  6. Brush egg wash over the top of the roll-up and sprinkle some poppy seeds for decoration.
  7. Place parchment onto a baking pan before putting the roll-ups on the pan.
  8. Repeat with the remaining pastry.
  9. Bake until puffed and golden brown, about 30 minutes.
  10. Let cool and serve with Thai Chili Ketchup sauce for dipping.
Recipe courtesy Paula Deen

Twisted Reuben Dip

Reuben+Dip Ingredients 8 oz cream cheese, softened 1 1/2 cups shredded Swiss cheese 4 oz deli sliced corned beef, chopped 1 bottle of Sconnie Foods Squeezable Sauerkraut 3 tablespoons Silver Spring Foods Fresh Ground Horseradish, drained Directions
  1. Pre-heat the oven to 400 degrees.
  2. Mix together in a large bowl, cream cheese, 1 cup of the cheese, horseradish and corned beef. Pour into a 8x8 serving dish.
  3. Top with the rest of the cheese and sauerkraut.
  4. Bake for about 20-25 minutes, until golden brown on top and the edges are bubbling.
  5. Serve with rye bread squares or rye crisps.
Recipe courtesy Paula Deen

Reuben Pizza (Sconnie Foods Style)

Rueben+Pizza-rldim Ingredients 1 (13.8) pizza crust 2/3 cup Thousand Island Dressing 8 oz. thinly sliced deli corned beef 1 bottle, Sconnie Foods squeezable sauerkraut 2 cups (8 oz) shredded Swiss cheese

Reuben Pizza (Silver Spring Style)

Ingredients 2 small corn tortillas 1/4 cup Silver Spring Foods Chipotle Ranch sauce 2 oz. thinly sliced deli corned beef 1/4 cup Sconnie Foods squeezable sauerkraut 1/2 cup (8 oz) shredded Swiss cheese 1/2 tablespoon cooking oil Directions
  1. Set the oven to broil.
  2. Heat the oil in a skillet over medium high heat.
  3. To give some stability to your corn tortilla crust base: place one corn tortilla in the skillet with 1/4 cup of the Swiss cheese. Top the other corn tortilla on top of the cheese.
  4. After the cheese has melted and the bottom side has become a light golden brown, turn the heat off and turn the tortilla over and let the other side get some golden brown color.
  5. Brush the Chipotle Ranch onto the crust.
  6. Cut the corned beef into 1/2-inch by 1/2-inch pieces. Place onto the tortilla pizza.
  7. Squeeze the sauerkraut on top of the meat.
  8. Top with the Swiss cheese.
  9. Put under the broiler until the cheese has melted and has turned golden brown in color, about 4-5 minutes. Watch this carefully so it doesn't burn.
  10. Serve with more Chipotle Ranch sauce for dipping.
Recipe courtesy Paula Deen

Sconnie Kraut Balls

Kraut+Balls Ingredients Sconnie Kraut Balls 1 pound ground turkey or pork 2 (8 oz) packages cream cheese, softened 1 bottle Sconnie Foods Squeezable Sauerkraut 3 eggs beaten 1 (8 oz) package buttery round crackers, crushed 1 cup ground almonds or pistachios 1 bottle Silver Spring Foods Thai Chili Ketchup, for dipping 1 bottle Silver Spring Foods Beer'n Brat Mustard, for dipping Special equipment: parchment paper, Sheet Pan Directions
  1. Preheat the oven to 350 degrees.
  2. Brown meat in a skillet over medium-high heat. Drain and put in a large bowl.
  3. Mix the meat with the cream cheese and sauerkraut.
  4. Place the beaten eggs, crushed crackers, and if using almonds or pistachios, all in separate shallow bowls.
  5. Fit a sheet pan with parchment paper.
  6. Roll sausage mixture into small balls, dip into egg wash, and roll in crumbs to coat. Place on sheet pan. Make sure all balls all relatively the same size for even cooking.
  7. Bake for 30 minutes. Turn once if you see they're getting too brown on one side.
  8. Serve with Thai Chili Ketchup or Beer'n Brat Mustard.
Recipe courtesy Paula Deen
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