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    Mini Reubens Recipe

    July 21, 2012 by G. Stephen Jones 1 Comment

    Jump to Recipe Print Recipe

    Mini Reubins Recipe

     Mini Reubens Popular in the 1960's Are Back

    My food related memories of the '60s also include cocktail parties, where my parents and their friends consumed mysterious drink concoctions with enticing names like "Manhattan" or "Rob Roy."

    I loved these parties because I could sneak in unnoticed and help myself to "pigs in a blanket" or other form of cocktail frank, deviled eggs, spinach balls, onion dip, stuffed mushrooms and two of my favorites that I still serve my baby boomer friends: Asparagus Rolls and Mini-Reubens.

    Print Recipe

    60s Appetizers Mini Reubens

    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Appetizer
    Cuisine: American
    Servings: 40 pieces

    Ingredients

    • 1 loaf party rye or loaf of thin rye bread cut into quarters
    • Thousand Island dressing
    • ½ lb. Corned beef
    • 1 can sauerkraut
    • ½ pound Swiss cheese

    Instructions

    • Place rye bread (or quarters) on cookie sheet. Spread a thin layer of Thousand Island dressing on each.
    • Add a layer of corned beef, then a teaspoonful of sauerkraut, and top off with a square of Swiss cheese equivalent in size to each piece of bread.
    • Bake in a preheated 375°F oven until cheese is melted.

    Notes

    "Comfort" food is a big buzzword in the industry right now and these are great examples of foods that will make you feel good and bring back fond memories.
    If you have an older copy of "The Joy of Cooking", check it out for some other great dishes from the sixties. Peace!

     

     

     

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    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

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    Comments

    1. Miranda

      August 27, 2018 at 5:14 pm

      Thanks so much for sharing! This looks great!

      Reply

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