IIIR Recipes

April Is Pyrosis Month!

Rueben Sandwich Casserole

-6 slices rye bread, cubed

-1 (16 ounce can sauerkraut, drained and rinsed

-2 cans potted, ground corn beef

-3/4 cup Thousand Island dressing

-2 cups shredded Swiss or American cheese

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer corned beef over sauerkraut. Pour dressing over all.
3. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
4. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.

6 Can Casserole

1 large can mushrooms

1 can mushroom soup

1 can chicken-rice soup

1 can evaporated milk

1 can boned chicken or tuna

1 can chinese noodles

bread crumbs

Mix all ingredients except bread crumbs.

Sprinkle crumbs over top.

Bake at 325 for 35 minutes.

Six to eight servings.

Mrs. Rush H. Limbaugh Sr.’s Under the Sea Salad

2 boxes lime Jell-O

1½ cups boiling water

1½ cups ice water

1 small can crushed pineapple, drained

1 small jar pimento-stuffed olive, drained

1 small package Philadelphia cream cheese, cut into small cubes

½ cup Miracle Whip

½ cup chopped pecans

 Dissolve 1 box of Jell-O in ¾ cup boiling water and ¾ cup ice water. Add the crushed pineapple and olives, pour in a mold  and let jell.  Dissolve the second box Jell-O in ¾ cup boiling water and ¾ cup ice water.  When cool add the cream cheese and Miracle Whip.  When it’s started to jell add the pecan.  Pour the second layer over the first in the mold and chill until firm.