3 1/4 to 3 3/4 cups
all-purpose flour
1 package (1/4-ounce) quick-rise yeast
1 tablespoon sugar
1 tablespoon margarine, softened
1 teaspoon salt
1 cup warm water
1/4 cup reduced-fat Thousand Island salad dressing
6 ounces thinly sliced reduced-fat corned beef
4 ounces sliced reduced-fat Swiss cheese
1 can (8 ounces) sauerkraut, drained
1 egg white, beaten
Caraway seeds, optional
In a mixing bowl, combine 2 1/4 cups flour, yeast, sugar, margarine
and salt. Stir in warm water; mix until a soft dough forms.
Add remaining flour if necessary. Turn onto a lightly floured
surface; knead until smooth, about 4 minutes. On a baking sheet
coated with nonstick cooking spray, roll dough to a 14-in. X
10-in. rectangle. Spread dressing down center third of dough.
Top with layers of beef, cheese and sauerkraut. Make cuts from
filling to edges of dough 1-inch apart on both sides of the
filling. Alternating sides, fold the strips at an angle across
filling. Cover dough and let rise in a warm place for 15 minutes.
Brush with egg white and sprinkle with caraway seeds if desired.
Bake at 400° for 25 minutes or until lightly browned. Serve
immediately; refrigerate leftovers.
1 pound round steak, cubed
1 can (14-ounce) diced tomatoes
3 cups water
2 medium potatoes, peeled and cubed
2 onions, diced
3 stalks celery , sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups turnips and parsnips, peeled and cubed
