Healthy and Delicious
Recipes
IN THE KITCHEN WITH TONI AND FRIENDS
Grilled Reuben Supreme
Mocha Cream Pie
INGREDIENTS:
• 1 (3- to 4-pound) corned beef, cooked according to package directions
• 12 slices rye bread
• 1 cup Russian dressing
• 1 (16-ounce) package refrigerated sauerkraut, well drained
• 12 slices Swiss cheese
• 6 tablespoons butter
INGREDIENTS:
• 1 (4-serving-size) package instant chocolate pudding and pie filling
• 1 3/4 cups milk
• 1 (1/4-ounce) envelope unflavored gelatin
• 3 tablespoons hot water
• 1/4 cup plus 2 teaspoons coffee liqueur, divided
• 1 (9-inch) frozen ready-to-bake deep-dish pie shell, baked according to package directions and cooled
• 1 cup (1/2 pint) heavy cream
• 2 tablespoons sugar
DIRECTIONS:
While corned beef is still warm, slice thickly across the grain. Evenly spread each slice of bread with Russian dressing. Evenly top 6 slices of bread with sauerkraut, corned beef, and 2 slices of Swiss cheese. Top with remaining bread slices. Spread butter on both sides of the sandwiches. In a skillet or on a griddle over medium heat, cook in batches until golden on both sides and cheese is melted.
DIRECTIONS:
In a medium bowl, whisk pudding mix and milk until thickened. In a small bowl, combine gelatin and hot water and beat with a fork until completely dissolved. Add to pudding mixture along with 1/4 cup coffee liqueur; mix well. Pour into pie shell and refrigerate 2 hours, or until pie is firm. In a medium bowl with an electric mixer on medium speed, beat cream and sugar 2 to 4 minutes, or until soft peaks form. Add remaining coffee liqueur and beat until stiff peaks form. Spread whipped cream over pie. Serve immediately or cover and chill until ready to serve.