| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Swiss | Meat | 4 | Servings |
INGREDIENTS
| 1 3/4 | c | Sauerkraut; drainsd |
| 1/2 | lb | Corned beef; thinly sllced |
| 2 | c | Shredded Swiss cheese |
| 3 | tb | Thousand Island dressing |
| 2 | Tomatoes; thinly sliced | |
| 2 | tb | Butter |
| 1/2 | c | Butter |
| 1 | c | Rye Krisp crackers; crumbled |
| 1/4 | ts | Caraway seeds |
INSTRUCTIONS
In a 2 quart casserole, spread sauerkraut evenly over the bottom. Top with corned beef and cheese. Sprsad drsssing on top of cheese. Layer tomatoes and dot with 2 Tablespoons butter. Saut. Rye Krisp crumbs in 1/2 cup butter. Add caraway seeds, Spread over other layers and bake at 425° for 30 minutes. Yield: 4 to 6 servings. PATSY FROST (MRS. H.G. "JACK") From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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