HAPPY ST. PATRICK'S DAY

With a name like Cookie Brochette, I'm clearly not Irish. But who can pass up an opportunity to celebrate a holiday with a festive theme meal? Definitely not the leprechauns at Lighbulb Cuisine!

St. Patrick was credited with converting the Irish to Christianity. Someday I hope to be made a Saint as I convert all my beloved readers to Easy Bakers. Can't you just see it now? St. Cookie. How fabulous!

In honor of St. Patrick, we're going to use a little Luck O' the Easy Bake and whip up some mouth-watering Reuben sandwiches. You can't go wrong on St. Paddy's Day with corned beef and cabbage! So set aside your green beer, and let's prep some sandwiches. Shall we?

Let me say up-front, most recipes for Reubens call for rye bread. I actually prefer a marble rye. It's visually pleasing AND it blends the delicious flavors of rye and pumpernickel. (Isn't that a fun word? Pumpernickel.)

For the Reuben sandwiches you will need:

• Corned beef
• Swiss cheese
• Sauerkraut
• Thousand Island dressing (dijon is acceptable, if you prefer mustard)
• Marble rye bread

Preheat oven for 15 minutes. Scoop sauerkraut into a warming cup, and place on the warming tray. Cover. On each slice of bread, spread thousand island dressing. On one half, top with corned beef. Slide into oven and bake for 5 minutes. On the other slice of bread, top with shaved swiss cheese. After the beef half is done baking, slide in the cheese half. Bake for five minutes. After both halves of the sandwich have been cooked, assemble with sauerkraut. Eat, and enjoy!

Let me tell you, this sandwich turned out better than sous chef Shelby or I could have dreamed. It was crisp, with a savory blend of melted cheese and beef, set off with a pleasant hint of vinegar from the sauerkraut. An unbelievable taste bud extravaganza!

That's Easy Baking!

Erin Go Braugh, Cookie B.