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Reuben Rounds - Dehydrator

1¼ cups rye flour
1/2 tsp salt
1½ tsp caraway seeds
1/2 cup butter or margarine, softened
1 cup Swiss Cheese, grated
1 cup sauerkraut, drained and squeezed dry
1/2 cup chopped corned beef

In a large bowl, combine flour, salt, and caraway seeds. Add butter, cheese and sauerkraut. Mix 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 solid fruit roll sheets. Position sheets on Nesco®/American Harverst® Dehydrator trays and dry at 145 F for 8 to 10 hours or until firm and crisp. Store in an air-tight container.

Makes approximately 50 crackers


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