From Pam Johnson
Reuben in a Crock (very tasty!)
2 C. drained sauerkraut
3 oz. Sliced corned beef
3 oz. Shredded Swiss Cheese
¼ C. 1000 island dressing
¼ C. mayo
1 sliced tomato
3 slices cubed rye bread
Spray a non-stick skillet with cooking spray and toast
bread cubes. In a small bowl,
combine mayo & dressing. In
greased crock, layer in this order: sauerkraut, corned beef,
dressing mixture, cheese & tomatoes. Sprinkle toasted bread cubes on the top.
Cover & cook on low 3-4 hours. Great
lunch. Note: my oldest ds took
one look in the crock when we made this the first time and asked “So what are
the rest of you going to eat”. It
didn’t look like much in there. And
it wasn’t. I recommend you double
it for about 5 or 6 normal eaters (i.e. neither babies nor super hungry youths).
You can quadruple or whatever it if necessary.