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1 12-ounce can corned beef cut in 8 slices
1 8-ounce can sauerkraut rinsed and drained
1/4 cup thousand island salad dressing
4 ounces Swiss cheese shredded
2 cups rye bread dark rye bread
2 tablespoons butter or margarine, melted
1 tomato rose (see below)
2 bay leaves
Preheat oven to 350°. In a 2-quart round baking dish, layer corned beef, sauerkraut, dressing and cheese. Top with bread cubes, leaving a space in the center. Drizzle bread with butter or margarine.
Cover and bake for 30 minutes. Uncover and bake 10 minutes longer.
Garnish with tomato rose and bay leaves.
Tomato Rose: Cut a circle at the bottom of a tomato, without cutting all the way through, and continue cutting around the tomato making a long, thin strip of skin. Roll up from the end and set on attached circular base.
1 8-ounce can sauerkraut rinsed and drained
1/4 cup thousand island salad dressing
4 ounces Swiss cheese shredded
2 cups rye bread dark rye bread
2 tablespoons butter or margarine, melted
1 tomato rose (see below)
2 bay leaves
Preheat oven to 350°. In a 2-quart round baking dish, layer corned beef, sauerkraut, dressing and cheese. Top with bread cubes, leaving a space in the center. Drizzle bread with butter or margarine.
Cover and bake for 30 minutes. Uncover and bake 10 minutes longer.
Garnish with tomato rose and bay leaves.
Tomato Rose: Cut a circle at the bottom of a tomato, without cutting all the way through, and continue cutting around the tomato making a long, thin strip of skin. Roll up from the end and set on attached circular base.