Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 ea Servings 1 T Worcestershire sauce
1 1/2 lb Ground beef 1 1/2 t Salt
1 1/2 c Fresh caraway rye bread 1/4 t Freshly ground black pepper
-crumbs 1 ea 14-oz can sauerkraut, well
1 ea Egg, lightly beaten -drained (or 14 ounces of a
1/2 c Finely chopped onion 1 ea Plastic bag of sauerkraut)
1 T Sweet pickle relish 1 1/2 c Shredded Swiss cheese
1/4 c Thousand Island dressing

In large bowl, combine beef, bread crumbs, egg, onion, sweet pickle
relish, Thousand Island dressing, Worcestershire, salt and pepper.
Work mixture with hands until blended. Shape mixture into 6x14-inch
rectangle on a sheet of waxed paper. Sprinkle with sauerkraut and
Swiss cheese, leaving a 1-inch border. Starting with the narrow end,
carefully roll the mixture, using wax paper as a guide. Place roll in
shallow pan and bake uncovered at 350 F for 45 minutes. Creme de
Colorado Cookbook (1987) From the collection of Jim Vorheis

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