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Full Online Book HomeLearning KitchenVegetables - Sauerkraut - Gourmet Reuben Bake
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Vegetables - Sauerkraut -  Gourmet Reuben Bake Post by :blogini Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2368

Click below to download : Vegetables - Sauerkraut - Gourmet Reuben Bake (Format : PDF)

Vegetables - Sauerkraut - Gourmet Reuben Bake

2 cans corned beef (2 ounces each)
8 slices rye or pumpernickel bread
Dijon or other prepared mustard
1/2 pound shredded Swiss cheese
2 pound bag sauerkraut -- rinsed and drained well
2 cups milk
1/2 cup sweet white wine
6 large eggs
1 teaspoon salt
Fresh ground pepper to taste
1/4 teaspoon garlic powder
1 tablespoon onion flakes
2 shakes ground nutmeg
Cayenne pepper

Grease well a 9x13x3-inch pan. Spread bread slices lightly with mustard. Halve slices and arrange in a single layer in prepared pan.

Sprinkle half of the cheese over bread. Sprinkle with all of the shredded corned beef. Sprinkle evenly all of the kraut over beef; then sprinkle with remaining cheese.

Whisk together the remaining ingredients, milk down to nutmeg, until well mixed. Pour evenly over all. Sprinkle with cayenne pepper. Cover tightly and refrigerate overnight.

About an hour and a half before serving time, preheat oven to 300 F. to 325 F.

Remove cover and bake for about 1 hour or until it is set. Cover pan loosely with foil, if mixture is browning too much. Allow to stand for 8 to 10 minutes before cutting into squares.

Serve with French or Thousand Island dressing, if desired.

Serves 8

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Notes : This dish will definately remind you of the real McCoy - the Reuben sandwich!
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3 pounds pork loin Water 2 teaspoons salt 1 large container sauerkraut, about 32 oz.*Dumplings: 1/4 teaspoon salt 1 1/2 cups flour 1 teaspoon baking powder 1 egg -- beaten 1/4 cup milk Put pork loin in large kettle with enough water to cover; simmer 2 hours. Add salt and sauerkraut to pork; cook another hour. During last 1/2 hour of cooking, mix together dumplings. Drop by spoonfuls onto boiling sauerkraut (not liquid), cover tightly and steam for 20 minutes without lifting the lid. Serves 6 *This recipe is very flexible, use anywhere from 2 cups to 2 quarts sauerkraut,

Vegetables - German Brats And Kraut Vegetables - German Brats And Kraut

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6 slices bacon 1 small onion chopped 1 clove garlic, minced 32 oz. sauerkraut, rinsed and drained 2 medium potatoes, peeled and sliced 1 cup water 1/2 cup dry white wine or apple juice 1 tbsp. brown sugar 1 tsp. instant chicken bouillon granules 1 tsp. caraway seed 1 bay leaf 1 pound bratwurst 1 large apple cored and sliced In a large skillet cook the bacon over medium-high heat until crisp. Crumble and set aside. Reserve 2 tbsp. of drippings in skillet. Cook onion and garlic in drippings over medium high heat, until tender. Stir in kraut, taters, water, wine