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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mini Reuben Tarts Recipe

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This recipe for Mini Reuben Tarts is from Mealtime Memories from Our Hearts to Your Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tart Shells:
1 bar margarine or butter (1/4 lb.)
1 (3 oz.) cream cheese
1 c flour

Filling:
¼ c mayonnaise
¼ c chili sauce
½ c thoroughly drained and squeezed sauerkraut (8 oz. can)
1 c loosely packed, firmly chopped corned beef
¾ c loosely packed swiss cheese
Extra mayonnaise
Paprika
Unbaked tart shells
Directions:
Directions:
Blend softened butter or margarine and cream cheese. Gradually add flour, blending thoroughly. Divide evenly into 24 tiny balls. Press into cups of tiny muffin pans (sides and bottom).

In a small bowl, whisk together mayonnaise and chili sauce. Add sauerkraut, cheese and corned beef. Spoon 1 tablespoon of mixture into each unbaked tart shell. Spread filling with a little extra mayonnaise and paprika. Bake in a preheated 350º oven until browned, approximately 30 minutes. Makes 24.

 

 

 

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