Name: Reuben Bake
Ingredients: 5 c Cubed peeled baking potato; 1/3 c Nonfat sour cream; 1/4 c Skim milk; 1/2 ts Salt; 1/4 ts Pepper; Vegetable cooking spray; 4 c Very thinly presliced green cabbage, tightly packed; 1 c Finely chopped deli corned beef, (1/4 pound); 1/2 ts Caraway seeds; 1/4 c Nonfat Thousand Island dressing; 1 1/4 c Preshredded Swiss cheese, (5 ounces) divided; Paprika

This is quite essential for maintaining the purity of doctrine and for guarding the holiness of the sacraments. Churches that are lax in discipline are bound to discover sooner or later within their circle an eclipse of the light of the truth and an abuse of that which is holy. Hence a Church that would remain true to her ideal in the measure in which this is possible on earth, must be diligent and conscientious in the exercise of Christian discipline. The Word of God insists on proper discipline in the Church of Christ (Mt. 18:18; 1 Cor. 5:1-5, 13; 14:33, 40; Rev. 2:14, 15, 20).

Louis Berkhof

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Vegetables, Grains	Swiss	Meats	6	Servings

INGREDIENTS

5	c	Cubed peeled baking potato
1/3	c	Nonfat sour cream
1/4	c	Skim milk
1/2	ts	Salt
1/4	ts	Pepper
		Vegetable cooking spray
4	c	Very thinly presliced green cabbage, tightly packed
1	c	Finely chopped deli corned beef, (1/4 pound)
1/2	ts	Caraway seeds
1/4	c	Nonfat Thousand Island dressing
1 1/4	c	Preshredded Swiss cheese, (5 ounces) divided
		Paprika

INSTRUCTIONS

Place potato in a saucepan; add water to cover, and bring to a boil. Cover,
reduce heat, and simmer for 20 minutes or until very tender; drain well.
Combine potato, sour cream, and the next 3 ingredients in a bowl, and beat
at medium speed of a mixer for 2 minutes or until smooth. Set aside.
Coat a large nonstick skillet with cooking spray, and place over medium
heat until hot. Add the cabbage, corned beef, and caraway seeds, and saute
for 4 minutes or until cabbage wilts. Remove from heat; stir in dressing.
Set aside.
Spread half of potato mixture in the bottom of an 11 x 7-inch baking dish
coated with cooking spray; top with cabbage mixture, and sprinkle with 1
cup cheese.
Spread remaining half of potato mixture over cheese, and top with remaining
1/4 cup cheese. Bake at 350 degrees for 40 minutes or until golden. Yield:
6 servings (serving size: about 1-1/3 cups).
Per serving: 323 Calories; 13g Fat (35% calories from fat); 17g Protein;
36g Carbohydrate; 45mg Cholesterol; 415mg Sodium
Serving Ideas : Sprinkle with paprika.
NOTES : Make-Ahead Tips: You can assemble the casserole up to 8 hours ahead
of time; cover and chill. Let stand at room temperature 30 minutes before
baking.
Recipe by: Cooking Light, Jan/Feb 1995, page 61
Posted to MC-Recipe Digest V1 #429 by [email protected] on Jan 28, 1997.

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