Grilled Reuben Sandwiches from Cuisine at Home

Just a "brief byte" to say I tried these Cuisine at Home sandwiches today for lunch. They were great. I thought these were tasty and fun to make. I think the slaw could be flexible to use other things like pork sandwiches.

Grilled Rachel Panini with Tangy Horseradish Slaw

Makes: 4 sandwich halves

FOR THE COLESLAW—
1 1⁄2 cups shredded coleslaw mix
1 1⁄2 cups shredded red cabbage
1⁄4 cup sour cream
2 Tbsp. white wine vinegar
2 Tbsp. ketchup
1 Tbsp. prepared horseradish
1 tsp. fresh lemon juice
1 tsp sugar
FOR THE SANDWICH—
4 pieces thinly sliced Swiss cheese (2 oz.)
4 slices rye bread
8 oz. thinly sliced turkey pastrami
1 Tbsp. olive oil

See the instructions here on Cuisine at Home.

Peachy Peaches!

When I think of upside-down cake, I always think pineapple. I received the following recipe which sounded pretty good and I thought I had better buy some fresh peaches since it's the season in Michigan.

My favorite farm market has the most beautiful peaches right now. I bought a large bag of them and came home to search my peach recipes.

I selected this one called Peach Upside-Down Cake. I am taking this to work tomorrow.

Peach Upside-Down Cake
3 cups thinly sliced peeled peaches -- (about 1 1/2 pounds)
1 tablespoon sugar
1 teaspoon cornstarch
1 teaspoon lemon juice
Cooking spray
2/3 cup sugar
1/4 cup butter -- softened
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup low-fat buttermilk
2 1/4 cups vanilla fat-free frozen yogurt
6 tablespoons fat-free caramel sundae syrup -- warmed

Preheat oven to 350°.

Combine the first 4 ingredients in a bowl. Spoon into a 9-inch round cake pan coated with cooking spray.

Place 2/3 cup sugar and next 4 ingredients (2/3 cup sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add the flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition.

Spoon batter over peach mixture in pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Place a plate upside down on top of cake, and invert onto plate. Serve warm with frozen yogurt and the caramel syrup.

Note: I received the following recipe through an online group. The source noted was provided to me and I am not able to verify accuracy. Author: Cooking Light , AUGUST 2001.

My changes:
I did not serve with the ice cream or the caramel sauce.


Tip: peeling peaches is much easier if you blanch in boiling water for about 30 seconds. The skins will slip right off.

UNDER CONSTRUCTION

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Thanks for being patient!