Spread 1 side of each slice of bread with butter or margarine. Turn the slices over and spread the other side with Reuben dressing. Place corned beef on 6 of the slices, followed by 1⁄4 cup of sauerkraut and 1 slice of cheese. Top with the remaining slices of bread, butter side up. Place on a griddle or large non-stick fry pan to cook. Press down on the sandwiches as they cook or weight them to keep them compact. Cook about 6 minutes or until the first side is crisp. Then turn the sandwiches over and cook until the second side is crisp and the cheese is melted. Makes 6 sandwiches.
REUBEN DRESSING
1 cup mayonnaise
1
⁄
4
cup sour cream
1
⁄
3
cup chili sauce
1 teaspoon finely chopped onion
4 tablespoons sweet pickle relish
1 teaspoon lemon juice
1
⁄
2
teaspoon Worcestershire sauce
1
⁄
2
teaspoon horseradish
Combine the mayonnaise, sour cream, and chili sauce in a small bowl. Then stir in the onion, sweet pickle relish, lemon juice, Worcestershire sauce, and horseradish. Mix thoroughly.
1
1
⁄
2
cups flour
3
⁄
4
teaspoon soda
1
⁄
2
teaspoon salt
1 teaspoon ground ginger
l teaspoon ground cinnamon
1
⁄
2
cup butter or margarine, room temperature
3
⁄
4
cup sugar
1 egg
1
⁄
4
cup molasses
1
⁄
2
cup coconut flakes
1
⁄
2
cup coarsely chopped pecans
Preheat oven to 375 degrees. Stir or sift the flour, soda, salt, ginger, and cinnamon together. Cream the butter and sugar together. Add the egg and molasses. Beat well. Blend in the dry ingredients. Add the coconut and nuts. Mix well. Drop by rounded teaspoonfuls about 2 inches apart onto a lightly greased cookie sheet. Bake for 8 to 10 minutes. Cool cookies slightly before removing them from the cookie sheet. Makes about 3 dozen.
