Shannon's Cookbook

Yesterday I made a large loaf of rye bread and tried this new recipe. Nothing was measured, but added to taste. thinly sliced onion well drained sauerkraut extra stout Guinness cooked thinly sliced corned beef sliced rye bread sliced Swiss cheese Reuben Sauce (recipe follows) sliced canned beets In a large frying pan, simmer onions and sauerkraut in a little beer. Add beef slices and cook til heated through. Layer beef mixture atop bread. Add cheese. Butter and grill til cheese is melted and bread is grilled nicely. Pour a little reuben sauce on each sandwich. Serve with beets. Reuben Sauce mayo ketchup sweet relish or minced sweet pickles lemon pepper hot sauce and salt and pepper In a small bowl, mix together sauce ingredients to taste. Cover tightly and refrigerate til needed. Adapted from Margaux Sky Fabulous Breads cookbook

While discussing dinner plans with my parents, my mother mentioned that she had never had an authentic Greek gyro. Incredulous, I decided then and there that gyros are what we MUST have. It is a meal not to be missed, but be sure to start the gyro meat and tzatziki sauce (if using) the day before. Gyros (pronounced yee-rohs) are a Greek sandwich specialty. A properly made Greek gyro is made with meat cut off a big cylinder of well-seasoned lamb or lamb and beef. The meat cooks on a slowly rotating vertical skewer named a gyro, due to the skewer resembling the circular spinning motion of a gyroscope. Slices of meat are made when the sandwich is ordered (never ahead of time) and the traditional pita bread served with the meat is heated on a griddle or grill. The meat is placed on the pita topped with sauce, and usually garnished with tomato, onion and occasionally, lettuce. I served mine with tzatziki sauce. Garnishes included lettuce, tomato and onion. 1 pound hamburger 1 pound finely ...