WGN Morning News’ anchors make their Go-To Dishes

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Robin’s Go-To Dish: Mini-Reuben Appetizers

3 pkgs Carl Buddig Corned Beef
1 pkg mini rye bread
1 pkg sliced swiss cheese
1 jar sauerkraut
1 bottle thousand island dressing

Lay out rye bread slices on cookie sheet. Cover sheet.
Spread 1 tsp thousand island dressing on each slice.
Put one tsp sauerkraut on top of dressing. Put one slice corned beef and one quarter of a swiss cheese slice on top.
Heat in oven on 350 degrees for ten minutes, or until cheese melts.

Pat’s Go-To Dish: Potato & Egg Sammich

6 eggs, scrambled1 potato, peeled and cubed

1 tbsp olive oil

Salt

Pepper

Garlic powder

Grated Parmesan cheese

Italian bread


Paul’s Wraps that Taste Good

Flour Tortilla
Cream Cheese
Havarti Cheese
Red Onion
Crispy Bacon
Salami
Chicken Breast
Brown Mustard
Horseradish
Salt & Pepper

Throw it all on there, roll it up in a paper towel, microwave for 14 seconds, eat.
Best with either a cold glass of milk or Bushmills Irish Honey


Larry Potash’s Nova Scotia Chop Suey

1 lb. ground chuck
One large can (or 3 small cans) of Campbell’s tomato soup
2 tablespoons Cherry Kirsch

Cook beef medium rare
Cook pasta
Strain pasta
Put beef and soup in the pot
Put strained pasta back in the pot with soup/beef
Put on high and stir for 30 seconds
Add kirsch and stir

Serves 6 (only $2.39 per serving!)