Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Reuben Sandwiches
Famous Authors (View All Authors)
Vegetables - Reuben Sandwiches 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.
If you like this book please share to your friends :

Vegetables - Sauerkraut-potato Casserole (urberbackenes Sauerkraut) Vegetables - Sauerkraut-potato Casserole (urberbackenes Sauerkraut)

Vegetables - Sauerkraut-potato Casserole (urberbackenes Sauerkraut)
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

Vegetables - Pork Goulash Vegetables - Pork Goulash

Vegetables - Pork Goulash
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.