#3618 - English Muffin Reubens

(by Shirley McNevich)

4 eggs
2 TBSP butter
8 large slices pastrami
1 cup sauerkraut
1/2 cup mayo
4 TBSP ketchup
1/2 tsp. horseradish sauce
4 English muffins

Slice the English muffins and toast them. In a bowl add mayo, ketchup and horseradish--stir to mix. In a skillet over medium heat add one slice of pastrami at a time--cook on both sides until hot and so that they sides are slightly browned. Repeat with all pastrami. In the same skillet add 1/2 TBSP butter--melt. Add one egg--cook until almost set. Repeat with remaining butter and eggs. While cooking the eggs, heat the sauerkraut in a small pot until hot. Smear the mayo mixture on all of the English muffins. Place one English muffin on a plate and add pastrami (folding where necessary), sauerkraut and one fried egg. Top with the other half of the muffin. Repeat with all muffins. Makes 4 sandwiches.

#3358 - Corned Beef and Sauerkraut Casserole

(by Shirley McNevich)

1 3/4 cups sauerkraut (well drained)
1/2 lb. sliced corned beef (diced)
2 cups shredded Swiss cheese
1/4 cup Thousand Island dressing
2 tomatoes (washed and sliced)
2 TBSP butter + 4 TBSP butter
1 cup crushed seasoned rye crackers (coarsely crushed)

Grease a 2 qt. casserole dish. Layer 1/2 of the sauerkraut in the bottom of the dish, then 1/2 of the corned beef pieces, then 1/2 of the shredded Swiss cheese, then remaining sauerkraut, then remaining corned beef pieces, then remaining shredded Swiss cheese. Drop spoonfuls of Thousand Island dressing evenly over the shredded Swiss cheese. Spread all of the tomato slices over the top. Dot 2 TBSP butter over the tomato slices. In a bowl add 4 TBSP butter--melt in the microwave. Add crushed crackers to the melted butter--stir to mix. Spread the cracker mixture all over the top of the tomatoes. Bake at 400 degrees for 25-35 minutes or until bubbling hot.

#3255 - Bratwursts and Sauerkraut

(by Shirley McNevich)

12 bratwursts
1 large sweet onion (more if you wish)
1/2 stick butter
beer
1 bag sauerkraut
long rolls

Peel the onion, then cut and separate the onion into rings. In a Dutch oven add the bratwursts, onions and butter--keep pouring beer into the mixture until everything is covered. Turn heat to medium--cook (stirring occasionally) until mixture comes to a boil. Once boiling, turn heat back to simmer and cook (stirring occasionally) until bratwursts are completely cooked and onions are tender. Prepare sauerkraut according to bag directions. Use tongs to carefully remove the bratwursts from the beer mixture, then place them on your outdoor grill until the outsides of the bratwursts are well browned. Use a slotted spatula to remove the onions from the beer mixture. Serve bratwursts on long rolls with the sauerkraut and onions.

#3067 - Crockpot Reuben Casserole

(by Aunt Eileen [Knouse] Carter)

2 lbs. deli sliced corned beef
2 cups shredded cheddar cheese
1 cup Hellmann's mayo
16oz. sauerkraut (well drained)
2 cups shredded Swiss cheese

Cut all of the corned beef slices into bite sized pieces. In a crockpot layer some corned beef, then some mayo, then some shredded cheddar cheese, then some sauerkraut, then some shredded Swiss cheese. Keep repeating the layers until you run out of ingredients. Cover and cook on high for 2 hours. Serve the mixture over toast slices.

#2807 - Reuben Dip

(by Shirley McNevich)

4oz. corned beef (chopped)
6oz. sauerkraut (drained)
1 cup Thousand Island dressing
8oz. Swiss cheese (shredded)
rye crackers

In a bowl add chopped corn beef, drained sauerkraut, Thousand Island dressing and shredded Swiss cheese--stir to mix. Spread mixture into a small baking dish. Place the baking dish on a cookie sheet and bake at 350 degrees for 20-30 minutes or until heated through. Serve immediately with rye crackers.

#2575 - Reuben Sandwiches

(by Shirley McNevich)

softened butter
1 loaf rye bread
1lb. sliced corned beef (more if you wish)
sliced Swiss cheese
1 jar sauerkraut
1 bottle thousand island dressing
1 slotted spoon (to drain sauerkraut)

Directions are for one sandwich--repeat directions for subsequent sandwiches.

Take out two slices of rye bread and butter one side of each. Spread thousand island dressing on the unbuttered side of each slice of rye bread. In a greased cast iron skillet over medium low heat place one slice of rye bread (butter side down). Add Swiss cheese, sliced corned beef, and 1 heaping TBSP sauerkraut (drained with a slotted spoon). Place second slice of rye bread on top (thousand island dressing side down). Grill the sandwich until the bottom is browned to your liking, then flip the sandwich with a spatula and grill the other side until browned to your liking.

#2158 - Sausage and Cabbage Soup

(by Shirley McNevich)

1 onion (chopped)
1 carrot (sliced into thin coin shaped pieces)--less if you wish
1 garlic clove (minced)
1-2 TBSP cooking oil
6 cups chicken broth
2 cups shredded cabbage
1 - 8oz. jar sauerkraut (drained)
1 tsp. paprika
1 tsp. pepper
1/2lb. sausage (cut into coin shaped pieces)
1 red potato (diced)
1/2 cup sour cream
1/4 cup chopped fresh parsley

In a skillet add cooking oil, chopped onions, minced garlic and carrots--cook/stir over medium heat until tender--set aside. In a skillet add sausage--cook over medium heat until browned, then drain sausage on paper towels and cut sausage into coin shaped pieces. In a Dutch oven add chicken broth, shredded cabbage, drained sauerkraut, paprika and pepper--cook/stir over medium heat until boiling. Once boiling, add onion mixture, sausage pieces, diced potatoes and chopped parsley--cook/stir until potatoes are tender. Add sour cream--stir until mixed. Serve hot.

#1648 - Sauerkraut Reuben Casserole

(by Shirley McNevich)

1 - 32oz. jar Silver Floss sauerkraut (drained)
2 medium tomatoes (sliced very thin)
2 to 4 TBSP thousand island salad dressing
2 TBSP butter
.75 to 1.5lbs. sliced corned beef (or more if you like)
2 cups shredded Swiss cheese
1 - 10oz. can refrigerated biscuit dough

In a saucepan or microwave, heat the sauerkraut until hot and then drain it. In a greased 9 x 13 baking dish spread the drained sauerkraut evenly over the bottom. Layer the sliced tomatoes on top of the sauerkraut. Spread the thousand island dressing over the top of the tomatoes. Dot the butter on top of the thousand island dressing. Layer the corned beef slices on top of the dotted butter. Spread the Swiss cheese over the corned beef. Open the biscuit dough and separate the biscuits. Separate each biscuit into 3 separate layers (so you end up with 3 biscuit sized pieces each 1/3 as thick as the original biscuit). Place all of the biscuit pieces evenly over the top of the cheese. Bake at 425 degrees for 10-12 minutes or until biscuits are golden brown.

#1430 - Crockpot Sauerkraut and Pork

(by Shirley McNevich)

1 - 4lb. pork loin roast
1 tsp. salt (or more to your taste)
1/2 tsp. pepper (or more to your taste)
2 cups sauerkraut AND its juice

Cut the pork into smaller pieces so they will fit in the crockpot. Place the pork pieces into the crockpot. Sprinkle the salt and pepper on top of the pork pieces. Spread the sauerkraut and its juice on top of the pork pieces. Cook on high for 1 hour, then turn heat to low and cook for 5 to 6 hours.

#1219 - Sauerkraut & Hot Dog Casserole

(by Shirley McNevich)

1lb. good quality hot dogs (cut into coin shaped pieces)--room temperature
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup mayo
1 tsp. caraway seeds
16oz. sauerkraut (drained)
4 cups cooked/diced potatoes
2 slices of buttered bread (cut into bite sized pieces)
1/4 tsp. paprika

Cook/drain peeled potatoes with 1 tsp. salt--drain and dice. Measure 4 cups of the diced potatoes. Cut hot dogs into coin shaped pieces--set aside. In a bowl add mushroom soup and mayo--stir. In a large bowl add all hot dogs pieces, 1/2 of the mushroom soup mixture, all of the drained sauerkraut and caraway seeds--stir. Grease a 9 x 13 glass baking dish. Spread the hot dog mixture across the bottom of the baking dish. In a separate bowl add diced/cooked potatoes with the other 1/2 of the mushroom soup mixture--stir. Spread the potato mixture on top of the hot dog mixture in the baking dish. Sprinkle the paprika over the entire top of the casserole. Spread the buttered bread pieces over the top of the casserole. Bake at 350 degrees for 30-40 minutes or until hot.

#806 - Chocolate Sauerkraut Cake

(by Shirley McNevich)

2/3 cup butter
1 1/2 cups white sugar
3 eggs
1 cup Hershey's cocoa
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2/3 cup sauerkraut (rinsed in water, drained and chopped)

In a bowl add flour, baking soda, baking powder and salt--stir and set aside. In a mixer add butter and white sugar--beat. Add eggs and vanilla--beat. Add cocoa--beat. Put sauerkraut in a sieve or colander--rinse well, drain. Dump drained sauerkraut on to a cutting board and use a large knife to chop finely. Add chopped sauerkraut to batter--beat. Add flour mixture slowly--beat. Pour batter in to a greased 9 x 13 cake pan. Bake at 350 degrees for 30 minutes--test with a toothpick for doneness. Cool the cake completely, then frost as desired.

#639 - Homemade Sauerkraut

(by Shirley McNevich)

1 large head of cabbage
1 tsp. salt for each quart of sauerkraut that you make
2 tsp. white sugar for each quart of sauerkraut that you make
cold water
quart jars

Shred the cabbage and fill each quart jar until filled with cabbage to 1/2" of the top of the jar. Add 1 tsp. salt and 2 tsp. white sugar on top of the cabbage in EACH jar. Fill each of the jars with cold water to within 1/2" of the top of each jar (so cabbage is covered). Put the lids on the jars and turn them tight. Continue with as many jars as you wish. Place jars in a cool, dark area of your house for TWO MONTHS--then it's ready to eat.

#489 - Sauerkraut Salad

(by Hannah Garman - friend)

1 quart Silver Floss sauerkraut (drained, then rinsed with cold water)
1 cup chopped celery
1 chopped green pepper
1/4 cup chopped onion
1/2 cup canola oil
1 cup white sugar
1/4 cup cider vinegar
1/2 tsp. salt

In a large bowl, add canola oil, white sugar, cider vinegar and salt--use a spoon and mix well. In a separate large bowl, add sauerkraut, celery, green pepper and onion. Pour oil/vinegar mixture over sauerkraut mixture--use a spoon and stir until well mixed. Refrigerate at least 24 hours.