My five minutes…

Wow, what a great time.  My girls and I headed down to Green Bay Sunday night trying to beat the latest winter storm before my TV gig on Monday morning.  The roads were horrible but we got to our motel safely.  We woke up early Monday morning and headed to Fox 11 before 7:30 a.m. The people at the TV station were really nice to us and showed us around the studio and gave us the scoop… when the red light is on it means be quiet which is pretty hard for me us.  I got busy right away making my casserole- being careful not to drop anything and make noise.  We met Deb who seems to run the show for Living With AmyI am not sure what her title is… probably the producer or floor manager… I’m not quite sure.  She was great and really helped me figure out just exactly what I was supposed to be doing.   Then we met Amy who was really down to earth and someone I may actually like to hang with.  She loves to cook and hates to bake… just like me.  The show went off without a hitch and other than me looking twice the size of Amy, I thought I did o.k.

Amy Hanten of Living With Amy

I was bummed that Pete Petoniak was sick yesterday…  I totally wanted to get a picture of he and I on the weather deck.  I was fortunate enough to meet Rachel Manek one of the Good Day Wisconsin anchors… she was kind enough to take a photo with me behind the news desk…

Rachel Manek Fox 11 Good Day anchor

It was really a great experience and Amy invited me to come cook with her again… She also said she would like to take her show on a road trip to Egg Harbor this summer.  I hope she makes it to Egg Harbor to see all the really great restaurants, boutiques, lodging and of course the great views our little village has to offer.

Here is the recipe I made on Monday’s Irish themed show…

Rueben Casserole

1 loaf rye bread cut into cubes

1 16oz. can Sauerkraut

3 cups Swiss cheese, shredded (deli Swiss not the prepackaged)

11/2 c sour cream

3/4 c. thousand island dressing

1 lb. sliced deli corned beef (or leftover corned beef sliced thin)

1/2 c butter plus more for sautéing

caraway seed

Sauté the bread cubes in butter so they crunch up a bit.

Put 1/2 in a greased cake pan

Add a couple teaspoons of caraway to the sauerkraut and layer on top of the bread cubes in the pan.

Mix the sour cream and 1000 island and spoon 1/2 on top of sauerkraut

top with 1/2  of the Swiss cheese

then the corned beef

then the rest of the sour cream mixture and

lastly the remainder of the bread cubes and

the rest of the Swiss cheese

drizzle butter over all

cover with foil and bake at 350 degrees for 30 minutes

uncover and bake an additional 10 min.

Serve hot

(leftovers-if there are any, are delish)

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