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



Garlic powder

Grated Parmesan cheese

Italian bread

Paul’s Wraps that Taste Good

Flour Tortilla
Cream Cheese
Havarti Cheese
Red Onion
Crispy Bacon
Chicken Breast
Brown Mustard
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!)