FD: Dixie Burmeister Column March 04, 2009

Corned beef and cabbage, chicken roll-ups add spice to St. Patty’s Day

It’s time for the Grand Valley Health Fair and St. Patrick’s Day.

A note before I get to St. Patrick’s Day. The Grand Valley Health Fair is from 7 a.m. to noon March 13–14 at Central High School. For a listing of the low-cost and free health screenings and booths, go to http://www.mesahealth.org. The fair is the bargain of the year.

My husband, Fred, isn’t fond of corned beef brisket. He says it’s a bit better if I leave out the bag of seasonings that come with it and cook the cabbage separately. He agrees with a friend of mine who says, “corned beef and cabbage is to St. Patrick’s Day what fruitcake is to Christmas.”

Another idea he is OK with: Cook it in the Crock-Pot all day with garlic and onions, then drain, place in baking pan, cover with glaze and bake about 25 minutes or until heated through, continuing to glaze until done.

Glaze recipe: Mix a cup of Alida’s Apricot Syrup with about 1/3 to 1/2 cup of mustard and about a tablespoon or so of horseradish. Adjust these amounts to taste.

If you are like Fred or just want something different for St. Patrick’s Day, these recipes are very good . 

Baked Chicken Reuben

From http://www.redbirdfarms.com and eatchicken.com.

4 whole Red Bird boneless skinless chicken breasts

1/4 teaspoon salt

1/8 teaspoon pepper

16 ounces of sauerkraut (they used the canned, I use the bagged kind with a fresh taste – drain and squeezed)

4 slices (each about 4 x 6 inches) natural Swiss cheese

1 1/4 cups thousand island salad dressing (I use the low-fat version)

1 tablespoon chopped parsley

In greased baking pan, place chicken. Sprinkle with salt and pepper. Place sauerkraut over chicken; top with Swiss cheese.

Pour dressing evenly over cheese. Cover with foil and bake in 325 degrees oven for about 1 1/2 hours. Or until fork can be inserted in chicken with ease. Sprinkle with chopped parsley to

Corned Beef Reuben Sandwich

Fred likes this one

12 ounces thinly sliced deli corned beef or pastrami

2 tablespoons margarine

8 slices rye or pumpernickel bread

4 to 8 slices low fat Swiss cheese

1 1/3 cups sauerkraut in a bag, drained and squeezed mixed with 4–5 tablespoons low fat or
regular Thousand Island dressing

Thinly sliced onion, optional

Fix like a grilled cheese sandwich, spreading margarine over one slice of bread. Heat non-stick skillet or grill pan until hot. Place buttered side down in skillet, top with 1/4 of the
corned beef, 1/3 cup sauerkraut mixture, thin slices of onion, one or two slices of cheese and then top with non-buttered side of second slice of bread spread with margarine.

Heat large nonstick skillet over medium heat until hot. Place 2 bread slices, butter side down, in skillet. Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef and 1/4 of the sauerkraut. Top with 2 bread slices butter side up.

Cook sandwiches until bread is golden brown and cheese is melted, turning once. Yum!

This is also good made with creamy coleslaw instead of sauerkraut and dressing.

Chicken Roll-ups with

St. Patrick Day Twist

Thinly sliced deli corned beef

Chicken breasts

Cheese slices, your choice

Shake and Bake


Pound chicken breasts out so they are evenly flat. Place on chicken breasts a strip of corned beef or ham topped by a slice of cheese. Roll, secure with tooth picks, dip in milk and then roll in Shake and Bake crumbs. Place on a greased non-stick baking sheet or pan and bake in a 375 degree oven for about 15–20 minutes turn over and continue baking until chicken breasts are 165 degrees. When we do the corned beef, we sometimes add rinsed and drained sauerkraut in a bag. This is so good!


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