shallot shallot, finely chopped

1.

rounded tablespoon rounded tablespoon capers capers, chopped

4.

rounded tablespoonfuls rounded tablespoonfuls spicy brown mustard spicy brown mustard

16.

deli slices deli slices Swiss cheese Swiss cheese, such as Emmentaler .

pound deli-sliced pound deli-sliced corned beef corned beef .

pound deli-sliced pound deli-sliced Black Forest ham Black Forest ham

1.

jar jar cooked red cabbage cooked red cabbage or 1 pouch sauerkraut or 1 pouch sauerkraut

4.

large large half-sour pickles half-sour pickles or garlic pickles or garlic pickles

Gourmet potato chips

Spread one side of each bread slice with softened butter. In a small bowl, mix together the relish, shallots, capers, and mustard. Build the sandwiches with buttered sides of the bread facing out: slather a liberal amount of the mustard mixture on 4 slices, then top with a slice of Swiss, one fourth of the corned beef, one fourth of the ham, a small mound of drained red cabbage or sauerkraut, another slice of cheese, and finally another slice of bread.

Heat a nonstick skillet over medium heat. Toast the Reubens for 5 to 6 minutes on each side until the cheese melts. Cut the sammies in half and serve with pickles and chips.

EXPRESS LANE SHOPPING LIST.

- [image]1 loaf sliced pumpernickel bread pumpernickel bread - [image]1 jar dill pickle relish dill pickle relish - [image] pound deli-sliced Swiss cheese Swiss cheese, such as Emmentaler - [image] pound deli-sliced corned beef corned beef - [image] pound deli-sliced Black Forest ham Black Forest ham - [image]1 jar cooked red cabbage cooked red cabbage, available on the canned vegetable aisle, or 1 pouch sauerkraut - [image]4 large half-sour pickles half-sour pickles or garlic pickles from the deli counter or garlic pickles from the deli counter - [image]1 sack gourmet potato chips gourmet potato chips, any variety And make sure you have the following On Hand: - Butter - Shallot - Capers - Spicy brown mustard

Spinach-Artichoke Cheesy Tortellini If you like those spinach and artichoke dips you get on the appetizer menu in restaurants, you're gonna LOVE this!

4 SERVINGS.

1.

10-ounce box 10-ounce box frozen spinach frozen spinach

2.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil), twice around the pan (extra-virgin olive oil), twice around the pan

1.

tablespoon tablespoon unsalted butter unsalted butter

3.

garlic cloves garlic cloves, chopped

1.

small small onion onion, peeled and halved

2.

tablespoons all-purpose tablespoons all-purpose flour flour

1.

cup cup chicken stock chicken stock

1.

cup cup heavy cream heavy cream

teaspoon freshly grated teaspoon freshly grated nutmeg nutmeg (eyeball it) (eyeball it)

1.

14-ounce can 14-ounce can artichoke hearts artichoke hearts in water, drained and chopped in water, drained and chopped

A couple of handfuls grated Parmigiano-Reggiano Parmigiano-Reggiano or Pecorino Romano cheese or Pecorino Romano cheese

Salt and and black pepper black pepper

1.

pound pound cheese tortellini cheese tortellini or flavored tortellini, such as wild mushroom or flavored tortellini, such as wild mushroom

Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.

Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Saute the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a bubble. Season the sauce with nutmeg and reduce the heat to low.