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Old 03-11-2006, 09:08 PM   #11
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Originally Posted by JMediger
Callie, this looks really good! I'll bet it's pretty good cold ...maybe? I'm always looking for things I can eat in the car for lunch and this looks like it would work. I do have one question ... what's canned corned beef? Like chipped beef or dried beef that you would use for creamed beef and toast?
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JM, you eat in your car? I'm shocked! Put down that burger and cell phone j/k (I've only eaten at red lights. )
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Old 03-11-2006, 09:34 PM   #12
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Oh no, did I say in my car ? I meant pulled along the road, at a complete stop, parking brake on - certainly not on the road, driving with my knee, trying to balance a baggie of pasta on my leg ...
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Old 03-11-2006, 09:42 PM   #13
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Oh no, did I say in my car ? I meant pulled along the road, at a complete stop, parking brake on - certainly not on the road, driving with my knee, trying to balance a baggie of pasta on my leg ...
Me too, JM. Would you pass me my mascara.
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Old 03-11-2006, 10:22 PM   #14
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Quote:
Originally Posted by JMediger
Callie, this looks really good! I'll bet it's pretty good cold ...maybe? I'm always looking for things I can eat in the car for lunch and this looks like it would work. I do have one question ... what's canned corned beef? Like chipped beef or dried beef that you would use for creamed beef and toast?
Thank you!
JM, I can't find a pic online to show you. I know Hormel and maybe Armour brands have a canned corned beef. It almost always says "product of Brazil" on the can. It's not like dried beef. It's a solid piece of meat in a can. Hopefully someone else here can describe it better than I. I find it on the same aisle in the market as canned corned beef hash, potted meat, vienna sausages, etc.
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Old 03-12-2006, 08:52 AM   #15
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I make it with deli corned beef and the sauerkraut that comes in a bag in the refrigerated section. Usually near the meats.
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Old 04-10-2006, 11:32 AM   #16
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Have you ever tried making it without the butter?
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Old 04-10-2006, 12:59 PM   #17
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vyapti, no, I've never made it w/o the melted butter. I bet you could decrease the amount by quite a bit, though, if you want to. I'm not sure what the result will be if you eliminate the butter altogether. Give it a try and let us know!
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Old 04-10-2006, 01:38 PM   #18
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When I make casseroles that call for stuffing cubes, I toss them with chicken stock instead of butter. It cuts way down on the calories and keeps the cubes from drying into little cubes of basalt.

Your casserole looks good, callie. I will definitely try it.
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Old 06-07-2006, 01:09 PM   #19
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Ok don't shoot me, k? What would be a good substitute cheese for the swiss in this recipe. I know, I know, a ruben has to have swiss but Im not much of a swiss person
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Old 06-07-2006, 01:55 PM   #20
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stang, i'd go for provolone if you don't want swiss
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