Name: Reuben Baked Potatoes
Ingredients: 4 lg Baking potatoes; 2 c Finely diced cooked corned beef; 1 cn (14-oz) sauerkraut; rinsed, well drained; finely chopped; 1/2 c Shredded Swiss cheese; 3 tb Sliced green onions; 1 Clove garlic; minced; 1 tb Prepared horseradish; 1 ts Caraway seed; 1 pk (3-oz) cream cheese; softened; 3 tb Grated Parmesan cheese; Paprika

We have not made enough of the fact that evangelism has a great deal to do with what you expect God to do. If you raise your antennae as the day begins and ask God to make you an instrument for divine encounters during the day, it will happen – almost every time. Christians living in anticipation of being used by God are like cats on the lookout for mice. They never lose their focus. They seem to sleep with their eyes and ears alert. When you stay ready, you are actually living by the faith you claim to exercise!

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy, Grains	Swiss	Vegetable	8	Servings

INGREDIENTS

4	lg	Baking potatoes
2	c	Finely diced cooked corned beef
1	cn	(14-oz) sauerkraut; rinsed, well drained; finely chopped
1/2	c	Shredded Swiss cheese
3	tb	Sliced green onions
1		Clove garlic; minced
1	tb	Prepared horseradish
1	ts	Caraway seed
1	pk	(3-oz) cream cheese; softened
3	tb	Grated Parmesan cheese
		Paprika

INSTRUCTIONS

Bake the potatoes at 425 degrees for 45 minutes or until tender. Cool. In a
bowl, combine the corned beef, sauerkraut, Swiss cheese, onions, garlic,
horseradish and caraway. Cut potatoes in half lengthwise. Carefully scoop
out potatoes, leaving shells intact. Mash potatoes with cream cheese; stir
into the corned beef mixture. Mound potato mixture into the shells.
Sprinkle with Parmesan cheese and paprika. Return to the oven for 25
minutes or until heated through. Yields 8 servings.
COUNTRY WOMAN, SEP-OCT 1994
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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