1 8-oz. can sauerkraut, well drained (save juice!)
1 8-inch unbaked pie shell
1 12-oz. can corned beef
2 T chopped green pepper
1 T chopped red pepper
1/2 cup grated Swiss cheese

Drain sauerkraut well to remove all excess liquid. Line bottom of pie
shell with sauerkraut. Combine corned beef, green pepper and red
pepper. Spread over sauerkraut. Top with grated Swiss cheese. Bake
at 400 degrees for 20 minutes. Makes 4 servings.

The reserved sauerkraut juice, mixed with Jagermeister and powdered
sugar makes for a most delightful aperitif.