Frugal Recipe: Cold Reuben Salad

[Melissa Burnell]

1 large minced onion

1 tablespoon butter

1/2 pound corned beef

3/4 cup well drained sauerkraut (packed)

3/4 cup grated Swiss cheese

2/3 cup mayonnaise

4 ounces cream cheese

2 tablespoons coarse grained mustard

1/2 teaspoon dill weed

Freshly ground black pepper

1 teaspoon caraway seeds

Brown the onion in the butter in a large heavy skillet over medium

heat. While the onion is cooking, finely chop the corned beef and

sauerkraut, a food processor works wonderfully if you have one!. Add

the cooked onion. Add the cheese, mayonnaise, cream cheese, mustard,

dill, and pepper and blend until smooth. Spoon into a serving bowl

and sprinkle with the caraway seeds. Cover and chill for at least 2

hours and up to 48 hours in advance.

Serve with plain or toasted rye bread slices, crackers, or other

sturdy sides.

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