Categorized | Recipes

Friday’s Recipes: Reuben Crescent Bake and Pot Roast & Gravy 1.10.2014

Posted on 10 January 2014 by KWBG

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Reuben Crescent Bake by CK
2 tubes (8 ounces each) refrigerated crescent roll dough sheets
1 pound sliced Swiss cheese
1 pound sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds
Unroll one tube of crescent dough sheet. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half  the
cheese and all of the corned beef. Combine sauerkraut and salad dressing;  spread
over beef. Top with remaining cheese. Place the second dough sheet over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.

 

 

Pot Roast and Gravy by BDM
1 pkg brown gravy mix
Water
2-3 pound beef roast
Salt
Pepper
1/2 cup chopped onion
Potatoes
Carrots
Whisk gravy mix with half the amount of water on the package directions. Pour into the bottom of a roasting pan. On the stove top, brown roast on both sides, seasoning with salt and pepper. Place roast into the gravy in roating pan. Add peeled potatoes and carrots around the sides of roast. Chop 1/2 cup onion and sprinkle over the meat. Bake in 325 degree oven for 1 1/2 to 2 hours

 

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