Czechoslovakian Rye Bread

A couple of years ago, our college friend Klaudia came over to bake a traditional Czechoslovakian Rye bread bake. She knew my love of cooking and hands on learning and I had asked her for this for my blog the summer before. Sadly, I never got this post done and only discovered the pictures the other day

She even brought a cookbook from Wisconsin! Who knew there were a lot of Czech's in Wisconsin?
I hope recipe shows up well enough to read

The one detail I forgot - we cooked it on May Day!
yum!

Reuben Dip

This is my new favorite winter time treat! YUMMY!

Ingredients
2 small loaf of party rye squares (if you can't find this at your deli just use sandwich rye bread-it does make the best sandwiches!)
1/2 pound deli LEAN corned beef sliced and diced
1/2 pound shredded Swiss (or even more)
one can sauerkraut
Thousand Island dressing
Dijon mustard

Process

1. Drain Sauerkraut
2. Mix ingredients, add enough dressing to moisten (1/2 to 3/4 bottle)
3. Add Dijon to taste.

Bake at 350 till hot and bubbly. Serve with Rye bread, even toasted as a sandwich.