September has not quite ended and we are seeing Christmas decorations in the stores before Halloween! It seems to me that we are rushing into the holiday season much earlier than years ago. The merchants must find a need to be the first ones out with the Christmas merchandise; however it is a bit ridiculous to see a Christmas display before Halloween. The craft stores need to get a jump on the seasons in order for people to purchase their supplies to make items for gifts or for the many craft sales and bazaars that are held before the holidays.

This past summer, my neighbor and I hosted the Night to Unite in our joined backyards and we had lots of tasty foods for the potluck. I asked for the recipe for Reuben Crescent Bake that was so good! This would be a great dish to bring to any potluck meal or to serve to family.

I attended the German Fest at the Hjemkomst Center last Saturday and got to taste some homemade sauerkraut. I have made sauerkraut when I had an overabundance of cabbage in the garden. In a wide mouth quart jar, layer and pack shredded cabbage alternately with salt, pour boiling water over the cabbage place lid and screw cap on loosely. Put the jars on a tray with newspapers and let them “work” or ferment for several days. After the bubbling has stopped; process in a boiling water bath for 30 minutes and seal. I also used my grandma’s crock to make the kraut but I much preferred the jar method as it was less work to tend; however both methods of making kraut were pretty smelly!

Reuben Crescent Bake

Unroll one tube of crescent roll dough and press into the bottom greased 9 x 13 pan, sealing edges; bake 8 – 10 minutes at 375 degrees until golden brown. Layer 1/2 pound Swiss cheese with 1 1/4 pound of corned beef, cut into pieces.

Combine 14 ounces of sauerkraut, well drained with 2/3 cup of Thousand Island dressing. Spread this over the beef and cheese layer; top with another 1/2 pound Swiss cheese. Make the top crust with another tube of crescent roll dough. Bake 12 – 16 minutes until heated through and golden brown. Let stand 5 minutes before cutting.

Optional: Before baking brush the top crust with beaten egg white and sprinkle with caraway seeds.