The Adventures of Kitchen Girl

 Preheat oven to 400F and liberally grease a 9x13 casserole pan. 1.5 pound deli corned beef, chopped 26 oz can sauerkraut, drained 18 slices of swiss cheese. 9 slices left whole, 9 slices chopped 1 loaf dark pumpernickel bread- 3 slices should be cubed for the garnish 1 bottle Ken's steakhouse russian dressing Cover the bottom of your casserole dish with full bread slices. Top bread with full slices of Swiss cheese. Begin layers on top of bread and cheese layer. First chopped corned beef, then sauerkraut, followed by half of the Russian dressing. Repeat beef/sauerkraut/dressing layer. Top with chopped Swiss cheese and cubed pumpernickle. Bake for 30-40 minutes until everything is bubbly, cheese is melted and bread cubes are crisp. Allow to cool 15 minutes before serving. Makes 6 teenager sized servings.

Amish Style Ham Salad Ingredients: 1 pound chopped ham (I run it through my food processor) 1/2 cup onion grated 1/2 cup sweet pickle relish 3/4 to 1 cup shredded sharp cheddar cheese 2 Tablespoons dijon mustard 1/2 to 1 cup mayonnaise (start with 1/2 cup and add more until it is the consistency you like) 1/2 teaspoon black pepper Method: 1: Chop the ham by hand into a very tiny dice, or used your food processor or hand grinder. 2: Grate or chop onion. 3: Add ham, onion, pickle relish, cheddar cheese, mustard and mayo. Combine well. 4: Add black pepper, mix and taste. 5: Correct seasoning to your preference. Add more mayo, more pepper...until you get the consistency and taste you like. 6: Cover and refrigerate for a couple hours before serving. Makes 12 (ish) servings.

“Untuna” Salad Ingredients: 3 (15 oz each) cans of garbanzo beans. ½ to 1 cup finely chopped celery ½ to 1 cup finely chopped green onion ½ cup finely chopped water chestnuts 2-3 sheets Nori, crumbled into fine pieces 1 to 1½ cup Vegenaise® 2-3 Tablespoons sweet pickle relish Pinch red pepper flakes Fresh ground pepper Method: 1: Drain and rinse both the garbanzo beans and the water chestnuts. (do not combine) 2: In a food processor, pulse garbanzos until they are small chunks but not pureed. 3: Chop celery, green onion and water chestnuts very finely and set aside. 4: Crumble Nori sheets into fine pieces and set aside. 5: In a large bowl combine processed garbanzos and chopped vegetables. Combine well. 6: Mix in Vegenaise by ½ cup amounts until the salad reaches your preferred consistency. 7: Add sweet pickle relish, red pepper flakes, ground pepper and crushed Nori sheets and combine well. (start with 1 or 2 sheets an...

Mmman’s Sandwich 2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized 1 large onion OR 2 small/medium onions 4 French/Deli rolls Butter, man Lawry’s Seasoned Salt Worcestershire Sauce Tabasco -Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. -Slice cube steak against the grain. Season with Lawry’s. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine. -Butter halved French rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!