A recent Octoberfest gathering gave me the chance to dust off German-style dishes I don't prepare that often. Several visitors asked for a few of them. Here are a few, including a Reuben dip that can easily be made in a slow cooker and is wonderful on crackers or with small cocktail bread.
Editor Vince Luecke
1 can sauerkraut, drained
1 package dried corned beef, chopped
1⁄2 cup thousand-island salad dressing
8 oz. Swiss cheese, cubed