4 cups (16-oz.) Cheddar cheese, shredded
4 cups (16-oz.) Swiss cheese, shredded
1 cup mayonnaise
2 cups sauerkraut
1/2 cup Thousand Island dressing
1 pound corned beef, diced
Combine all ingredients in a slow cooker, stirring occasionally. Cook on LOW for 2 hours or until the cheese is melted. Serve with cocktail rye bread or crackers.
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Here are a few photos from our Dutch oven supper on Saturday night. I don't own a Dutch oven, but I find the whole process fascinating. I think that there's a science to getting the right amount of coals and correct temperature. It appears to be pretty labor intensive. So for the time being, I'll let the Sistas do the Dutch-oven-cooking and I'll do the Dutch-oven-eating...LOL!! As always, thanks so much for popping in to pick up your Postcard and I'll see ya tomorrow!! |