Recipe: Kay O’Rielly’s Corned Beef Spread
Recipe executed by Barbara Snow, culinary instructor at Sur La Table in Woodmere.
- 1/2 cup Hellman’s Mayonnaise (yes, it has to be Hellman’s)
- 8 oz. shredded cheddar cheese
- 8 oz. shredded corned beef
- 8 oz. shredded Swiss cheese
- 16 oz. sauerkraut, drained
- Mix in heatproof bowl.
- Heat in 350 oven for 30 minutes, uncovered.
- Serve with Rye Party Bread.
- Can be reheated in microwave.