With two big football games of the season in front of us (I am disappointed that the Packers will not be playing in the Super Bowl this year) I thought I would share these 2 appetizer recipes with you this week. Both recipes are great year round even when football season is over. I love this Texas Caviar recipe that my friend Lori shared with me a few years ago. It is soooo good, I enjoy making it and eating it as a salad or wrapped in leaves of lettuce. However, serving it with scoop type chips makes a wonderful appetizer that everyone loves and someone always asks for the recipe. The unusual thing about this recipe is that it’s made the day before and “marinated” in the refrigerator overnight. Then, before serving, the vinegar and oil is drained off which keeps everything tasting fresh and prevents it from getting soggy.
For many years I made small hot Reuben sandwiches as appetizers using the small square cocktail rye bread. The recipe I am sharing today is a hot dip/spread that I serve with rye crackers. The nice part of this recipe is that people can take the amount they would like on a cracker, it can be reheated, and sometimes the bread of my original recipe got either dried out or soggy. For all of those reasons this has become my go to recipe for a reuben appetizer. I hope you will like it too. I drain and rinse the saurkraut so it is not sour, just a bit tangy. I have used both leftover corned beef from a brisket which I then shredded or I have bought 1/2 pound of corned beef from the deli and chopped it. Either way works.
Next week I will be sharing my recipe for Chicken with Lemon Caper Sauce. I make it often for Bill and I love to serve it to guests because the chicken is so tender and the light lemony sauce is delicious. This recipe looks and tastes like a restaurant entree, so don’t miss it!
- ⅓ cup oil
- 1 teaspoon salt
- ¾ cup sugar
- ¾ cup apple cider vinegar
- 3 Tablespoons water
- 1 can shoe peg corn, drained
- 1 can pinto beans, drained & rinsed
- 1 can black beans, drained & rinsed
- 1 cup chopped celery
- 1 cup diced red pepper
- ½ cup red onion diced
- Combine liquid ingredients in a saucepan and bring to a boil. Take off burner and cool.
- Combine last 6 ingredients in a large bowl. Pour cooled liquid over bean mix.
- Cover and refrigerate overnight.
- Before serving, drain liquid from mixture
- Serve with scoop type tortilla chips
You may want to use the cans of beans with jalapeno in them for more heat
And now the hot Reuben dip…
- 15 oz can sauerkraut, drained, rinsed and squeezed dry
- 8 oz, shredded (or chopped) corned beef
- 16 oz. shredded swiss cheese
- 1 cup mayonaise
- 2 Tablespoons ketchup
- 1 and ½ Tablespoons sweet pickle relish
- Preheat oven to 350 degrees
- Lightly spray 9x13 pan
- Spread sauerkraut in pan
- Top with corned beef and then swiss cheese
- Mix mayo, ketchup and pickle relish in small bowl
- Spread over top of cheese
- Bake 20-25 minutes