GREENVILLE — Reuben Spread – Rose Marie Williamson
2 1/2 cups cubed cooked corned beef
1 16-oz. jar sauerkraut, rinsed and well-drained
2 cups (8 oz.) shredded cheddar cheese
1 cup mayonnaise
In slow cooker, combine ingredients and mix well. cover and cook on low for three hours, stirring occasionally.
Yield is about 5 cups. Serve warm on rye bread.
Note: Reduced-fat cheese and mayonnaise are not recommended for this recipe.