Alkaline pasta/Recipes

Alkaline noodles		Yields 2 to 3 servings
Ingredients   2 slices corned beef 1 slice Swiss cheese 2 slices dark rye or pumpernickel bread 4 tablespoons sauerkraut 1½ tablespoons Russian dressing 3 tablespoons butter
Preparation: Put 1 slice of the corned beef and the slice of Swiss cheese onto 1 of the pieces of bread. Next put the sauerkraut and the Russian dressing on top of the corned beef, spreading it evenly. Finally layer the second slice of corned beef and the other piece of bread on top. Melt the butter over medium heat in a skillet or frying pan. Cook the sandwich on each side in the hot butter until the cheese melts. It can also be cooked in a sandwich toaster.
Notes: This is from Harold McGee's column, The Curious Cook: Achieving a Distinct Flavor, Without Going to Extremes, in the New York Times Dining section of Wednesday, September 15, 2010. It can also be found at McGee's werbsite, The Curious Cook.
Categories: American cuisine, Sandwiches
Related recipes: Croque-monsieur

New York Times Heritage Cook Book Reuben sandwich		Yields 10 to 12 sandwichs
Ingredients   3 pounds raw corned beef 1 one-pound-eleven-ounce can sauerkraut 20 to 24 slices rye bread with caraway seeds butter 1 pound sliced imported Swiss cheese
Preparation: Simmer the corned beef in a deep kettle with plenty of water, covered, for about 50 minutes per pound or until tender. About 30 minutes before you think the meat will be cooked, put all of the sauerkraut on top of the meat and continue cooking. Drain the sauerkraut thoroughly and slice the meat. To make the sandwiches, toast all of the slices of rye bread. Butter one side of each piece of toast. Put half the pieces of toast butter-side up, top them with pieces of corned beef, then with hot sauerkraut, Finally, put slices on Swiss cheese onto each sandwich and broil them until the cheese melts. Cover the melted cheese with the remaining pieces of toast, buttered side down.
Notes: This recipe from the New York Times Heritage Cook Book, by Jean Hewitt, G.P. Putnam's Sons, New York, 1972, page 50, is unusual in that even though the book is divided into regional sections such as Northwest and Southwest, the Reuben sandwich, in the Northeast section, does not contain either Russian or Thousand Island dressing.
Categories: American cuisine, Sandwiches
Related recipes: Croque-monsieur