As featured at Festival of the Holidays at Disney California Adventure Park
By Pam Brandon
Russian Dressing
½ cup mayonnaise
1 ½ tablespoons ketchup
⅛ teaspoon Worcestershire
½ teaspoon prepared horseradish
1 ½ teaspoon dill pickle relish
1 ½ teaspoon chopped parsley
1 ½ teaspoon chopped onion
¼ teaspoon ground chipotle pepper
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
Blend all ingredients in a blender. Refrigerate until ready to serve.
Rye Crumble
2 tablespoons unsalted butter, melted
2 cloves garlic, chopped
½ teaspoon salt
2 slices rye bread, cut into ½-inch cubes
Preheat oven to 300 F. Melt butter and garlic in small saucepan over low heat. Add salt. Toss rye cubes in butter and place on baking sheet. Bake for eight minutes, stir bread crumbs and bake additional five to eight minutes, until toasted. Cool for 20 minutes. Pulse in food processor to make coarse crumble.
Reuben Tots
1 pound tater tots, cooked according to package directions
¼ pound corned beef, diced
½ cup sauerkraut
1 bunch chives, chopped
Divide tater tots evenly among four dishes. Top with corned beef and sauerkraut. Drizzle Russian dressing on top. Sprinkle rye crumbles and chives on top of dressing.
Serves four as an appetizer.
