Welcome to MLEC!

Home > Recipes

Recipes

The following recipes were printed in the MLEC Outlet newsletter for March 2010.

Submit your recipes by email to mlec@mlecmn.net. One recipe is chosen each month. If your recipe is printed, your account will be credited $5.00. (Only MLEC members/customers are eligible.)

Bacon Wrapped Crab Rolls

2 pkgs. of crab and 1 pkg. bacon (maple bacon)

Will make about 40 rolls.

Cut crab into 1/3 and cut bacon in half. Wrap crab with bacon

and put on baking sheet, hold together with toothpick bake in oven

at 350° for 1 hour (watch carefully).

Glaze:

2 tsp. BBQ Sauce

2 tsp. Brown Sugar

½ cup milk

Mix all together, you want the glaze to be thick so add brown

sugar and BBQ sauce for desired thickness. Poor over crab/bacon

and bake for another 15 minutes.

Thanks to Krista Anderson of Aitkin for submitting this recipe.

Reuben Casserole with Crumb Topping

Here's another great way to enjoy leftover corned beef, or buy a chunk at the local deli. Serve this tasty and hearty casserole with a tossed green salad or sliced tomatoes.

Ingredients:

1 1/2 to 2 cups diced corned beef, about 8 ounces
16 ounces sauerkraut, preferably fresh, drained and rinsed, squeezed dry
2 tablespoons grated onion
1 cup shredded Swiss cheese
1 cup shredded mild Cheddar cheese
1/2 cup light Thousand Island dressing
1/4 cup mayonnaise, light or regular
1/8 teaspoon freshly ground black pepper

Topping
3 slices rye bread
2 tablespoons butter, melted

Preparation:

Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray. Heat oven to 350°.

In a large bowl, combine corned beef, sauerkraut, onion, cheeses, dressing, mayonnaise, and pepper; stir with a spoon or hands until well blended. Pat into prepared baking dish.

Tear bread into pieces and process until crumbs are fine. Put in a bowl and toss with the melted butter. Sprinkle crumbs over the casserole. Bake for 45 minutes, until topping is browned and filling is bubbly.

Click here for archived recipes beginning in January 2005.