St. Patrick’s Day Recipe
There are many cures for a St. Patrick's Day hangover. The Japanese swear that eating a pomegranate will do the trick, or you could try the old Tahoe cure of jumping into a cold lake. But finding a recipe or two for all that leftover corned beef and cabbage is another post-holiday headache that may be easier to cure. This is not like the leftover Thanksgiving dinner that you can just re-heat and enjoy.
The congealed corned beef and cabbage in your fridge loses its charms quickly. However, it can be utilized to make a classic Rueben sandwich, for which you need corned beef, Swiss cheese, sour kraut and Russian dressing on rye bread. The key is to keep it pure and simple, with no add-ons. Many people make the mistake of buying the wrong type of bread for Reubens. It has to be real, authentic rye bread. That means the first ingredient on the label should be rye flour followed by caraway seeds.