12 slices rye bread, buttered
6 slices Swiss cheese
12 thin slices cooked corned beef, chilled
Summer Slaw dressing(below)
For each sandwich, fill between slices of rye with Swiss cheese, 2 slices corned beef, and Summer Slaw dressing. Makes 6 servings.
1 tablespoon mustard
1/2 salad dressing
3 tablespoons cream
2 tablespoons vinegar
2 tablespoons finely chopped onion
1/4 tsp. caraway seed
3 cups finely shredded cabbage
Stir mustard into salad dressing. Add cream and vinegar. Toss onion and caraway seed with chilled cabbage; add only enough of the dressing to moisten, then toss. Pass the remaining dressing with the sandwich in the above recipe.
Notes: I like using the cabbage mix with carrots included.
Saucy Baked Beans
6 slices bacon, cut in one inch pieces
3 1-pound cans (6 cups) baked beans in sauce
1 8 ounce can seasoned tomato sauce
1 cup chopped onion
1/2 cup ketchup
1/4 cup brown sugar
2 tbsp. mustard
1/2 tsp. salt
4 drops hot pepper sauce
Cook the bacon until almost crisp; drain. Combine the bacon and beans; add tomato sauce, onion, ketchup, brown sugar, mustard, salt and pepper sauce. Baked beans, uncovered, in 2-quart casserole at 300 degrees F. for 3-5 hours. 6 servings.
Notes: This could easily be made in the crock pot on high.
4 cups sliced fresh peaches
1/2 cup orange juice
2 tbsp. honey
2 tbsp. finely chopped candied ginger
vanilla ice cream
Combine peaches, juice, honey, ginger and salt; mix gently. Cover; chill thoroughly. To serve, spoon over vanilla ice cream. Makes 5-6 servings.
On OFL we have another menu for Labor Day here: http://oldfashionedliving.com/entertaining2.html