This recipe, for the month of St. Patrick’s Day, gives a tip of the hat to the Irish.  But, the history of the actual Reuben sandwich is debatable.  As reported by:, “Bringing together Irish corned beef, Jewish rye, German sauerkraut, Swiss cheese, and Russian dressing, the sandwich was created in 1914 at Manhattan's now-defunct Reuben's Delicatessen, according to legend.”

 REUBEN LOAF – Helen Murray, “Treasures from Heaven” Cookbook, Page 88 

2 beaten eggs                                      1 – 8 ounce can sauerkraut, drained and chopped
2 cups soft bread crumbs (2 ½ slices bread)                         ½ teaspoon caraway seed
2 teaspoons parsley                                                                  1 cup shredded Swiss cheese
1 small clove garlic, minced                                     3 slices Swiss cheese, cut diagonally
2 – 12 ounce cans corned beef, finely chopped                                                                        


Combine eggs, bread, parsley and garlic.  Stir in corned beef, mix well.  On foil or wax paper, pat mixture into a 10 x 10 inch square.  Combine sauerkraut, caraway and shredded cheese.  Mound in center of corned beef. Wrap meat around sauerkraut mixture forming loaf.  Seal seams and ends.  Place loaf in greased 13 x 9 inch baking pan.  Bake at 350 degrees for 45 minutes.  Top with cheese triangles, bake 5 minutes more.  Makes 8 servings. 





RECIPE CORNER: It is the season to warm up with chili! Sue Morton is sharing her recipe for chili made in the crock pot, which can also be found in our church cookbook “Treasures from Heaven.” This chili will be served at the UMMen’s 

Halfway Night. Come and enj


  • ½ pound kidney beans (can)
  •  1 green pepper, coarsely, chopped 
  • 2 1 lb cans tomatoes 2 cloves garlic, crushed 
  • 2 pounds coarsely ground chuck (browned) 
  • 2 medium onions, coarsely chopped 
  • 2-3 Tbsp chili powder 1 tsp pepper 
  • 1 tsp cumin Salt to taste 

Drain kidney beans. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW for 10-12 hours. HIGH for 5-6 hours.



RECIPE CORNER:  Our recipe this month is for a colorful, and nutritious,pizza snack that Muriel DeLong created and served at a recent coffee hour following worship.  

Thanks for cooking and for sharing Muriel!

January 2018


  • 2 cans (8 oz. size) Pillsbury refrigerated crescent rolls 
  • ¼ cup shredded carrots 1 pk
  • 1 Roma tomato, seeded and chopped 
  • 1 bottle (16 0z.) ranch dressing
  •  Assorted other chopped vegetables such as broccoli, green peppers, red peppers and cauliflower Preheat oven to 375 degrees
  • In an ungreased 11inch x 17inch cookie sheet, spread out the unrolled crescent rolls- pinching the sides to each other to form a continuous crust. 
  • Start a new pan with the remaining dough.
  • Bake for 13 - 17 minutes watching to see that the crust does not burn.
  •  Cool completely (about 30 minutes).
  •  In a small bowl mix the softened cream cheese and ranch dressing until smooth. 
  • Spread mixture over cooled crust.Top with vegetables. 
  • Cut into bite size pieces. Refrigerate any left overs


Past Recipe 2 (pdf)