Finnegan’s Wake: Corned Beef Sliders & More!
- Mini Rye Bread
- Corned Beef
- 1 Package Coleslaw Mix
- 2 T. Rice Wine Vinegar
- Salt & Pepper
- Thousand Island Dressing
- Sweet Pickles
Spray a cookie sheet with non-stick cooking spray.
Preheat oven to 375 degrees.
Place bread on cookie sheet.
Top with a slice or two of corned beef and swiss cheese.
Place in oven to heat through and melt the cheese (about 6-8 minutes.)
While the sandwiches are in the oven, prepare the coleslaw.
In a small bowl, add the coleslaw mix, vinegar, salt & pepper. Stir to combine.
After the sandwiches are out of the oven, add a spoonful of coleslaw.
Top with a spoonful of dressing and add a pickle for garnish. Enjoy!
Loaded Red Potatoes
- 1 1/2 – 2 lbs. Red Potatoes
- 3 T. Butter
- 1/2 t. Seasoning Salt
- 1/4 t. Garlic Powder
- 1/4 t. Paprika
- 1/4 t. Black Pepper
- Shredded Cheese
- Bacon Bits
- Sour Cream
- Green Onions
Boil potatoes for 20 minutes. Drain water and allow to cool until you can handle them.
Preheat oven to 350 degrees.
Cut a small slice off of the bottom so the potatoes set upright.
Cut an “x” in the top and squeeze sides of potato and gently push open.
Mix butter and seasonings. Brush mixture onto potatoes (tops and sides.)
Place on cookie sheet and bake for 10 minutes at 350 degrees.
Remove from oven, add cheese and bacon bits.
Place back in oven long enough to melt cheese (about 1-2 minutes.)
Serve with sour cream and onions.