Post by chief_cook2 on Nov 10, 2003 11:45:46 GMT -6
4 slices rye bread
1/2 c. well drained sauerkraut, snipped
1/2 lb. cooked corned beef shreds
1/4 c. sliced green onion
4 oz. thinly sliced Swiss cheese
4 beaten eggs
2 c. milk
1 tbsp. all-purpose flour
Diagonally halve bread slices to make 8 triangles. Arrange half of bread triangles in an 8"x8"x2" baking dish. In a small mixing bowl stir together sauerkraut and caraway seeds and set aside. Heat corned beef and cook onion for 3 to 4 minutes. Drain. Spoon sauerkraut mixture over bread, top with meat mixture and cheese slices. Arrange remaining bread on top of cheese. Beat together the eggs, milk and flour; pour over strata. Cover and chill in refrigerator for 3 to 24 hours. Bake, uncovered in a 325 degree oven for 1 hour. It is done when knife inserted in center comes out clean. Cool for 10 minutes before serving. She serves it with 1,000 island dressing but I kind of like it with horshradish and/or honey mustard too.