Name: Reuben Brunch Omelet
Ingredients: 8 lg Eggs; 1 ts Caraway seed; 1 c Sauerkraut -- drained; 4 tb Margarine; 8 Swiss cheese slices -- thin; 3/4 lb Corned beef brisket --; Sliced thin; 4 tb Thousand island salad; Dressing; 5 Gherkins

The intermediate state for the Christian is immediate transition upon death into the presence of Christ during which time we experience holiness (no longer being at war with the flesh, although final glorification awaits the resurrection), happiness, a heightened sense of consciousness, and knowledge of Christ in its fullest. For the non-Christians a heightened sense of consciousness, but one of torment, agony, irreversible separation from Christ (Luke 16).

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains, Meats	Swiss	Cheese	4	Servings

INGREDIENTS

8	lg	Eggs
1	ts	Caraway seed
1	c	Sauerkraut — drained
4	tb	Margarine
8		Swiss cheese slices — thin
3/4	lb	Corned beef brisket —
		Sliced thin
4	tb	Thousand island salad
		Dressing
5		Gherkins

INSTRUCTIONS

* Omelets will be prepared one at a time in omelet or similar pan, so it is
a good idea to have oven barely warm to keep prepared omelets in while
preparing others.
Have corned beef sliced into thin slices, about 12 pieces if possible.
Drain sauerkraut through strainer over bowl until very well drained.
Discard liquid. Mince one gherkin and add to the thousand island dressing.
1. Break eggs into bowl, add 1/2 cup water and caraway seeds (unless
sauerkraut already has caraway in it). Beat eggs until thoroughly blended.
2. Place omelet pan over medium heat. When hot, add 1 tablespoon solid
margarine to pan and tilt to coat sides and bottom. Turn heat to
medium-high. Pour in one quarter of eggs. Using wide spatula or fork, pull
cooked eggs toward center, allowing uncooked part to flow to outside. While
top is still moist and creamy, add 2 slices Swiss cheese to one side of
omelet, top with 1/4 of the corned beef and then top with 1/4 cup
sauerkraut. Fold other side over and immediately remove to serving plate.
Keep in barely warm oven while preparing remaining 3 omelets. Wipe pan with
paper towels between each omelet.
To serve, top each with 1/4 of the dressing and serve one gherkin along
side omelet.
Recipe By     : Jo Anne Merrill
From: Emory!rahul.Net!watson@sunshine.Edate: Wed, 23 Mar 1994 12:16:44
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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