Magazine article Sunset

Sunset's Kitchen Cabinet

Magazine article Sunset

Sunset's Kitchen Cabinet

Article excerpt

Creative ways with everyday foods - submitted by Sunset readers, tested in Sunset kitchens

Reuben Casserole Valerie Wiesner, Castro Valley, California

6 1/2 cups (10 oz.) sliced rye bread in 3/4-inch squares

3 1/2 cups chopped green apples

1 1/4 cups slivered red onion

1 can or jar (16 oz.) sauerkraut, rinsed and drained

1/4 cup each Dijon mustard and light mayonnaise

2 cups (1/2 lb.) grated Swiss cheese

1/2 pound thinly sliced corned beef, coarsely chopped, layers separated

Bake bread in a baking pan in a 400 [degrees] oven until slightly crisp, about 10 minutes. Spoon half into a shallow 2 1/2- to 3-quart baking dish. In a bowl, combine apples, onion, sauerkraut, mustard, mayonnaise, and half of cheese; spoon half over bread in dish, cover evenly with beef, then remaining mixture. Cover tightly with foil; bake until apples are very soft, 50 to 60 minutes. Sprinkle evenly with remaining bread, then cheese. Bake, uncovered, until cheese is melted and browned, about 20 minutes. Serves 6 to 8.

Per serving: 324 cal. (44 percent from fat); 16 g protein; 16 g fat (7.5 g sat.); 27 g carbo.; 978 mg sodium (less when sauerkraut is rinsed); 56 mg chol.

Raised Sesame Seed Biscuits Helen Knowlton, Eugene, Oregon

1 package active dry yeast

2 tablespoons warm (110 [degrees]) water

3/4 cup buttermilk

2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

1/3 cup butter or margarine

1 large egg white

1/3 cup sesame seed

In a bowl, dissolve yeast in water, about 5 minutes. Stir in buttermilk. In a large bowl, combine flour, sugar, and salt. With a pastry blender, cut in butter until fine crumbs form. Stir in buttermilk mixture; gather into a ball.

On a lightly floured board, knead dough until smooth, about 15 turns. Re-flour board and pat dough into a 6-inch square. Cut into 9 equal pieces.

In a small bowl, beat white to blend. …

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