Reuben Casserole

Ingredients
• 1 ½ C Thousand Island dressing
• 1 C sour cream
• 1 T minced onion
• 6 slices dark rye bread, cubed
• 6 slices light rye bread, cubed
• 1 pound sauerkraut, drained
• 1 ½ pounds corn beef, cut into bite-size pieces
• 2 ½ C shredded Swiss cheese
• ¼ C Butter/ margarine, melted


Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

2. In a bowl, mix the thousand island dressing, sour cream, and onion.

3. Arrange the dark and light rye bread cubes in the bottom of the prepared baking dish, reserving about 1/2 cup each for topping. Layer the bread with sauerkraut and corned beef. Spread the dressing mixture over the corned beef. Sprinkle with Swiss cheese, top with remaining bread cubes, and drizzle with margarine.

4. Cover, and bake 15 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

Enjoy!! ~Breeze
Geniessen Sie die Gute Nahrung!

Sourdough Starter

This is a re-post from my main blog. ENJOY! ~Michelle



I am going to be using my starter for some pretty awesome looking recipes I found online, as well as some of the Breaking Bread with Father Dominic books I have.

I intend on posting recipes that I make with the starter, and pics when I make them. Everyone in my family loves fresh baked bread and the smell is just the icing on the cake [besides eating] for me.


Here is the recipe for the starter itself, I personally made the one with Yeast, as I don't have the ability to leave the wild yeast starter on a window sill to feed itself, as it is middle of winter in Ohio. I used my crock pot insert without the glass lid, I covered with cheese cloth.

Below, a yeast starter and a starter without added yeast.


Ingredients:

* Yeast Starter:
* 1 pkg. active dry yeast
* 1/2 cup warm water
* 2 cups warm water
* 2 cups all purpose flour
* 1 tbs. granulated sugar or honey

Preparation:
Sprinkle the yeast over the first amount of warm water and sugar, stir and let set 10 mins. Add second amount of warm water and flour, beat until smooth, cover with a cheesecloth and let set in a warm place for several days ,stirring several times per day. When ready the starter should have a sour smell with small bubbles gently rising to the surface. The whole precess will take from 5 to 10 days depending to some extent on the time of year. Place in a jar and refrigerate.

TO REPLENISH
For each cup of starter used, add 3/4 cup of warm water , 3/4 cup of flour , 1 tsp. of sugar or honey and stir well. Cover loosely and allow to set at room temp. for AT LEAST one day. Refrigerate.

FEEDING: If starter is not used regularly stir in a tsp. of honey or sugar about every 10 days.



Non Yeast (Wild Yeast)

* 2 cups whole milk
* 2 cups flour

Let the milk set in a warm place such as sunny window uncovered to sour. Add the sour milk to the flour (instant potato flakes can be used) preferably in a crock or clay bowl. It is OK to mix the fresh milk and flour but it might take a day or so longer to get a good starter. Cover with cheesecloth and let stand in a warm place stirring occasionally and the rest is similar to the yeast type.

To replenish, add 1 cup of milk and one cup of flour, cover with cloth and let stand until bubbly. Refrigerate if not to be used for some time.

A bit of honey can be added to "feed" it and give a slightly less sour starter but it really is not required for the effectiveness if the starter.

~ ~ ~ ~ ~ ~



Hope everyone is staying warm and enjoying life to it's fullest.
So go get a nice hot cup of tea, cuddle up with a good book and pamper yourself for an hour, you'll thank yourself!

The future belongs to those who believe in the beauty of their dreams.
-Eleanor Roosevelt

Cheers,
~Breeze