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Home Learning Kitchen Vegetables - Reuben Sandwiches

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Post by :Dennis_Wagoner Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1775

Click below to download : Vegetables - Reuben Sandwiches (Format : PDF)

Vegetables - Reuben Sandwiches

1 (1 lb.) can of sauerkraut
Cooked and sliced corned beef brisket
1/4 lb. Swiss Cheese sliced
Fresh Rye Bread
Sandwich spread or Thousand Island Dressing

Drain sauerkraut completely. Dry on paper towels. Place sauerkraut in the bottom of crockpot.

Arrange layer of corned beef slices on sauerkraut. Top with cheese slices. Cover and cook on low no more than 3 hours.

Toast slices of rye bread. Spread generousely with sandwich spread or dressing.

Spoon ingredients from crockpot onto toasted bread, maintaining layers as they are. Serve open faced or closed.

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6 large potatoes, cooked in jackets 3 or 4 tablespoons milk 5 tablespoons butter Salt and Pepper 1 lb. Sauerkraut 1 small onion, sliced 2 tablespoons grated Swiss Cheese Preheat oven to 350° F.Slip the skins off the potatoes while warm, mash with milk, add 2 tbsp. butter, salt and pepper, and beat until fluffy. Divide in half. Place half the potatoes in the bottom of a buttered 1 1/2 quart casserole. Rinse the sauerkraut with warm water, drain well. Saute the sliced onion in 1 tbsp. of butter until soft, add the sauerkraut, simmer covered for about 10 minutes. Spoon

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2 cups of chopped left over roast pork 1 pound of sauerkraut 1 small onion, chopped 1 tablespoon caraway seed 1/2 cup or more of sour cream Put the sauerkruat, pork, onion, and caraway seed in a slow cooker. Add some water if the sauerkraut is dry. Cook on low for 6 to 8 hours. Put a dollop of sour cream on top of each serving. Serve with steamed dumplings.

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Vegetables - Reuben Sandwiches

Vegetables - Sauerkraut-potato Casserole (urberbackenes Sauerkraut)

Vegetables - Pork Goulash