Slow Cooker Reuben Dip


1 (16 ounce) jar sauerkraut, drained
1 (8 oz) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
5 oz low fat sliced turkey pepperoni
1/4 cup thousand island dressing

    In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover & cook on high for 45 minutes, if you're in a hurry, low for longer if you're not, or just until hot & cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers. This recipe is from

Pastrami & Kosher Pickle Hors d’Ouvres

1 lb Pastrami
1 Loaf Rye Bread
5 Kosher Pickles
1 Mayonnaise
1 Tbs Dijon Mustard
1 tsp Horseradish
1 pkg Tooth Picks

    Using a 1 ¼” round cookie cutter, cut disks out of the rye bread. Cover & set aside. Cut the pastrami into 1 ¼” squares. In a mixing bowl, combine mayonnaise, mustard & horseradish. Adjust horseradish to taste. If available, put mayonnaise mixture into a squeeze bottle. Cut pickles into rounds about ¼” thick.
   To serve, warm pastrami in a steamer or in a skillet. Cover rye rounds with mayonnaise mixture. Add 2-3 pieces of pastrami. Cover with a pickle round, skewer with a toothpick & serve on a platter.   (Serves 10 - 16)

Best BBQ Pulled Pork Sandwich


3 lbs Pork Shoulder Roast
   (Boston Butt) 
1  cup BBQ Sauce
1 cup Water
1 Sweet Onion, peeled & 
   thinly sliced
2 cups Coleslaw
1 pint Outrageous Bread & 
   Butter Pickles
8 to 10 Soft Rolls
Salt & Pepper to taste

   Prepare BBQ with medium coals or oven to 325º F. Season pork roast with salt & pepper. Roast in BBQ or oven for 2 hours until internal temperature reaches 165º F. Remove roast from heat & let stand until cool to the touch. Shred pork into a 4 qt. saucepan. Combine pork, BBQ sauce & water into saucepan. Simmer for 30 minutes over medium heat.
   Lightly toast soft rolls over coals or under oven broiler. Arrange roll on a plate, cover with pork mixture. Top with sliced onions, coleslaw & 4-5 Outrageous Bread & Butter Pickles. Serve with additional pickles & chips. Add hot sauce if desired.   (Serves 8 - 10)

Roasted Red Pepper & Sauerkraut Braised Pork

2 Tbs Smoked Paprika
2 cups Chicken or Beef Stock
1 12 oz Bottle of Beer,
   lager or pilsner
1 cup Sour Cream
2 Green Onions, thinly sliced
2 Tbs Vegetable Oil
Salt & Pepper to taste

1.5 lbs Pork Shoulder
   cut into ¾” cubes
1 Onion, halved and sliced
1 Red Bell Pepper,  roasted, 
   peeled, seeded & diced
1 Red Fresno Chili, roasted, 
   peeled, seeded & diced
2 Garlic Cloves, minced
32 oz SB Sauerkraut

   Brown pork in a heavy bottom 4 qt. stock-pot with half the oil over medium-to-high heat. Remove pork and set aside. Add remaining oil and brown onions. Add browned pork to the onions and add the smoked paprika. Sauté for one minute over medium heat. Add diced roasted peppers, minced garlic, sauerkraut (with juice) beer and chicken (or beef) stock to the pot with the pork and onions. Cover and braise over low heat for 2 hours or until the pork is fork-tender. Remove lid and allow liquid to reduce and thicken, about 10 minutes. To serve, remove pot from heat. Stir in sour cream until well mixed. Add salt and pepper to taste. Top with sliced green onions.  (Serves 6)

Quick Meal Tip

Jills IMG_1605 2.jpg

Layer steamed broccolini, scrambled
eggs, with a bit Sonoma Brinery
raw sauerkraut and sriracha on top.