Reuben Rounds
Source of Recipe
Marla
List of Ingredients
Dehydrator Reuben Rounds
1 1/4 cups rye flour
1/2 teaspoon salt
1 1/2 teaspoons caraway seeds
1/2 cup butter or margarine, softened
1 cup grated swiss cheese
1 cup sauerkraut, drained and squeezed dry
Recipe
In a large bowl, combine flour, salt, and caraway seeds; blend in butter.
Add cheese and sauerkraut, mixing until well blended.
Form dough into a ball.
Place on a large sheet of waxed paper and shape into a log.
Wrap waxed paper tightly around dough and chill 4 to 6 hours or overnight. With a serrated knife, slice dough into 1/4" rounds.
Place on regular sheets; dry at 145º for 4 to 6 hours or until firm and crisp.
Store in an air-tight container.
Makes approximately 50 crackers
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