Whisk together ale, consomme and mustard in a regular crock pot. Add slivered onion and cooked deli pastrami.
Cover and cook on HIGH for 3 hours.
Drain pastrami and reserve cooking liquid.
Serve pastrami on rolls with swiss cheese, mustard and pickle slices.
Place in toaster oven or moderate oven to crisp up the rolls and get the cheese a little melty if you like.
Serve along with a cup of the cooking liquid as an au jus dip.
for 3 minutes. Stir in pastrami, spread back into an even
elted.
Fold in the pastrami and season with salt and
Preheat oven to 350\u00b0F Grease a large casserole dish.
Layer slices of pastrami, scrunching to create an uneven layer. You don't want a slab of pastrami.
Drain sauerkraut and layer over the pastrami. Top with cheese.
Bake 15-20 minutes or until cheese melts.
Meanwhile, combine dressing, mayonnaise and relish.
Remove casserole from oven. Top with dressing and serve.
small triangles.
Cut pastrami into 1 x 2-inch
rowned, about 5 minutes. Add pastrami and chorizo and cook until
To make Russian Dressing, blend together the mayonnaise, ketchup, relish, lemon juice, Worcestershire sauce, salt, and pepper. Stir until smooth.
Place 10 RITZ Crackers on tray. Put about 1/4 tsp Russian dressing onto each cracker.
Cut corned beef and pastrami deli slices in half vertically.
Put two pieces each of corned beef and pastrami on each cracker.
Top with additional 1/4 tsp Russian dressing and remaining crackers to form sandwich.
Stack pastrami and corned beef on a slice of rye bread.
Add coleslaw on top.
Spread Russian dressing over the other slice of rye bread. Top sandwich.
live oil and sautee the pastrami, the corned beef and, the
Slice pastrami as thinly as possible and
Drain and dry pickles with a napkin.
Cover pickles with cream cheese.
Roll covered pickle up with a slice of pastrami.
Hold meat on pickle by putting toothpicks through pickle.
The size of the pickles will determine how many toothpicks are used.
Slice between toothpicks.
There you have appetizers already on picks, ready to eat.
Spread mustard on each slice of bread.
add 1 ounce of cheese and 3 ounces of pastrami per sandwich.
top with another slice of bread.
Spread butter on the outside of the assembled sandwich.
Heat in hot, heavy skillet until bread is toasted and cheese melted.
In a large bowl, combine the egg,ketchup, bread crumbs, and salt.
Crumble the beef over the mixture and mix well;set aside.
In a bowl,combine pastrami, sauerkraut,cheese, sour cream and mustard.
Press a third of the mixture into a greased 9x5x3 inch loaf pan.
Top with half of pastrami mixture.
Repeat layers.
Top with remaining beef mixture.
Cover and bake at 350 degrees for 1 hour or until meat is no longer pink;drain.
Let stand 10 minutes before slicing.
br>Add the celery, onion, pastrami and eggs to the potato
Wrap three slices of the pastrami around each frank.
Grill
inutes.
Stir in the pastrami and decrease the heat.
Use food processor or blender to finely chop onion and pastrami.
Mix all ingredients together and form into a ball. Roll in chopped pecans until well coated.
Refrigerate until an hour before serving.
Serve with your favorite crackers.
he bread, place the sliced pastrami; top meat with a couple
cook fries as directed on package. Set aside on individual plates to cool.
Open cans of chili & place in medium sauce pan. Cook on medium heat for at least 10 minutes.
Slice pastrami in bite size pieces. Heat a small skillet with a teaspoon of a vegetable oil to low heat. Add pastrami pieces & let cook for 3 minutes.
Place cooled chili over fries. Next add hot pastrami over chili then smother with cheese.
Serve & Enjoy!
ell blended.
Lay the pastrami slices on a flat surface