1 piece of leftover meatloaf, cut in half so it fits on bread
2 slices marble rye bread
2 handfuls of spinach
2 slices of swiss cheese
mustard, to taste
Microwave meatloaf slice for 1-2 minutes until warm. In a medium frying pan, over medium low heat, put a small of butter and melt. Add bread to pan, top each slice with cheese. On the side of your bread, wilt your spinach and add to the top of your bread slices. Toast in the pan until lightly toasted and cheese is melted. Add meatloaf slices. Top with a dollop of mustard, or as much as you would like. Close sandwich and serve.
Serving Suggestions:
- Add a slice of tomato right before you close your sandwich.
- Serve with fries if eating for supper.
- Serve with baked pita chips, or any kind of chip you like.
Saturday, May 14, 2016
Reeise's Rhubarb Saturday scones
1 tsp. cinnamon
2 1/2 C. flour
1/2 C. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 T. cold butter
2/3 C. heavy cream
1 egg
1/2 C. rhubarb, diced small
1/2 C. strawberries, diced small
Preheat 425 degrees. In a large food process, pulse together flour, sugar, baking powder, baking soda, salt, cinnamon and chunks of butter. Pulse until almost smooth. Add in egg and heavy cream. Pulse until a dough forms.
Sprinkle flour on a large cutting board on your counter. Turn out your dough on board and add in the fruit until well combined. Sprinkle with more flour as needed. Once everything is combined, pat dough into a firm circle. Cut into 8 even triangles.
Prepare large cookie sheet by spraying with cooking spray lightly and topping with a piece of parchment paper. Place triangles on pan. Bake for 15 minutes. You will know they are done once the scones are lightly brown all over. Cool on pan and store in a covered container.
Serving Suggestions:
- Serve with butter on top.
- Serve with extra strawberries on top. Add a little whipped topping or ice cream and you have a wonderful dessert.
- Serve on Saturday morning with your hot tea or coffee for breakfast. Your family will love you!
2 1/2 C. flour
1/2 C. sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8 T. cold butter
2/3 C. heavy cream
1 egg
1/2 C. rhubarb, diced small
1/2 C. strawberries, diced small
Preheat 425 degrees. In a large food process, pulse together flour, sugar, baking powder, baking soda, salt, cinnamon and chunks of butter. Pulse until almost smooth. Add in egg and heavy cream. Pulse until a dough forms.
Sprinkle flour on a large cutting board on your counter. Turn out your dough on board and add in the fruit until well combined. Sprinkle with more flour as needed. Once everything is combined, pat dough into a firm circle. Cut into 8 even triangles.
Prepare large cookie sheet by spraying with cooking spray lightly and topping with a piece of parchment paper. Place triangles on pan. Bake for 15 minutes. You will know they are done once the scones are lightly brown all over. Cool on pan and store in a covered container.
Serving Suggestions:
- Serve with butter on top.
- Serve with extra strawberries on top. Add a little whipped topping or ice cream and you have a wonderful dessert.
- Serve on Saturday morning with your hot tea or coffee for breakfast. Your family will love you!
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