Corned Beef On Rye With Caramelized Onions And Sauerkraut

As we approach the twenty-first century, it doesn’t take a rocket scientist to know that our entire culture is in trouble. We are staring down the barrel of a loaded gun, and we can no longer afford to act like it’s loaded with blanks… Our society has replaced heroes with celebrities, the quest for a well-informed character with the search for a flat stomach, substance and depth with image and personality. In the political process, the makeup man is more important than the speech writer, and we approach the voting booth, not on the basis of a well-developed philosophy of what the state should be, but with a heart full of images, emotions, and slogans all packed into thirty-second sound bites. The mind-numbing, irrational tripe that fills TV talk shows is digested by millions of bored, lonely Americans hungry for that sort of stuff (J.P Moreland).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Swiss		1	Servings

INGREDIENTS

3	c	Thinly sliced onion
2	T	Vegetable oil
3/4	c	Drained sauerkraut
1/2		Granny Smith apple, grated
		coarse
3	T	Water
		Unsalted butter, softened
		for buttering bread
8		1/2-inch-thick slices rye
		bread
1		Garlic clove, halved
1		Dill pickle, sliced
		paper-thin
3/4	lb	Thinly sliced chilled cooked
		corned beef about half
		cooked 3 1/2-pound corned
		beef recipe follows
1	c	Coarsely grated Swiss cheese
		Mustard as an accompaniment

INSTRUCTIONS

a
1998    
Can be prepared in 45 minutes or less.  In a large heavy skillet cook
onion in oil over moderate heat,  stirring,  until golden. Stir in
sauerkraut and apple and cook, stirring, 5  minutes. Stir in water and
salt and pepper to taste and transfer to a  bowl. Mixture keeps,
covered and chilled, 1 week.  Preheat broiler.  Butter one side of
bread slices. On a baking sheet set 4 inches from  heat broil both side
of bread until toasted lightly. Rub buttered  side of each toast with
garlic. Arrange 4 toasts, garlic side up, on  a baking sheet and divide
pickle and corned beef among them. Top beef  with onion mixture and
cheese and broil under broiler about 4 inches  from heat until cheese
is melted. Top sandwiches with remaining  toasts, garlic side down, and
halve.  Serve sandwiches with mustard.  Gourmet March 1994  Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,

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“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7183 Calories From Fat: 5051 Total Fat: 563g Cholesterol: 1835.1mg Sodium: 34917.6mg Potassium: 9218.5mg Carbohydrates: 63.9g Fiber: 12.3g Sugar: 25.8g Protein: 443.1g