50+ Lifestyles

Reuben Roll-Ups

• 1 package refrigerator crescent rolls
• 1/2 cup thousand island dressing with about 1 TBS. caraway seed stirred in
• 2 packages of 2 ounce each deli sliced corned beef
• (If you are using a cooked corned beef brisket, thinly slice enough slices to layer on the bread dough.)
• 1/3 – 1/2  cup sauerkraut, drain off excess moisture
• 6 – 8 slices Swiss cheese (an 8 oz. package has 10 slices.
• (If you are using block cheese and slicing your own use about a 5 – 6 ounce block. If you are using shredded cheese, again use about 6 ounces.)

---

Preheat oven to 375 degrees. Line the bottom of a baking sheet with parchment paper. Open crescent roll package and unroll the dough. Lay flat on a separate piece of paper on your counter top, pinching seams together. Spread thousand island dressing on the dough, leaving one of the long edges uncovered. Now layer the corned beef, then the sauerkraut and finally the cheese on top. Roll up like you would a jelly roll or cinnamon rolls. Slice into eight slices and place on paper on baking sheet. Bake for about 12 – 15 minutes. Remove from oven and let stand for a while.

These are good warm, but also good later in the day cold. Refrigerate them, then arrange on a serving platter for a potluck or appetizer on a buffet.

Did you know that you can make your own thousand island dressing by mixing equal parts of ketchup and mayonnaise. Then stir in some pickle relish for the “islands.”

Spaghetti Salad Supreme

• 1 pound spaghetti or linguine
• 1 can ripe olives, halved
• 2 cups chopped tomatoes or cherub or grape tomatoes, halved
• 1 cucumber cut into bite size pieces
• 1 rib celery, chopped
• 1 carrot, shredded
• 1 avocado, cut into chunks
• 1/2 cup pepperoncini, chopped or you can use bell peppers cut into bite size pieces
• 2 Tablespoons Salad Supreme seasoning
• Dash of sea salt and fresh ground pepper to taste
• 8 ounces Italian Dressing

---

Cook spaghetti according to directions on the package.

When done, rinse and drain, set aside to cool.

Cut the ripe olives and tomatoes, chop cucumber and celery, shred carrot, cut up avocado and pepperoncicni or bell peppers.

Put pasta on a large bowl, add the vegetables and lightly toss. Add the seasoning and salad dressing and mix well. Refrigerate at least 2 hours. Overnight is good to let the flavors all mix together.

The first time I ever had this was in the 70s at a high school graduation party. It was a big hit. It travels well and stays cold for quite a while. No fear of it spoiling at room temperature on the buffet table.

Flag Dessert

This cake is a sure hit for Memorial Day meals. Or make it for Flag Day in June or the Fourth of July.

• 2 pints fresh strawberries
• 1 package (12 ounces) pound cake,
•    cut into 16 slices
• 1 1/3 cups blueberries
• 1 tub (12 ounces) COOL WHIP® Whipped topping, thawed

---

Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 12×8-inch glass baking dish with 8 cake slices. top with 1 cup sliced strawberries, 1 cup of blueberries and 1/2 of the whipped topping. Plce remaining cake slices over whipped topping. Spread remaining whipped topping over cake. Arrange strawberry halves and remaining 1/3 cup blueberries over whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings

Apple Blueberry Cherry Salsa

Last year I introduced you to the apple blueberry salsa. I did some more experimenting on the recipe. Here is one I like a little better.

• 1 jar of your favorite salsa, it can be mild medium or hot
• 1 apple, cored and cut into little bite size pieces.
• 1/2 cup dark cherries, drained and cut in half
• 1/3 cup blueberry pie filling

---

Mix all ingredients together.

Enjoy with corn chips or tortilla chips

I used the pie filling because it made the salsa a little thicker. When I just used the blueberries, the salsa was runny. But experiment on your own, maybe with small chunks of peaches. It still has the taste of salsa, but with added fruit.

[Ella can be contacted at ellaweeza@yahoo.com or Ella at 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]