"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Reuben Roll Up Recipe

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This recipe for Reuben Roll Up, by , is from The Massey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Tolliver


2 1/2 C. flour
1 pkg. yeast
1 C. warm water
2 T. sugar
2 T. oil
1/4 tsp. salt
1/3 C. Hellmann's mayo
1 T. Dijon mustard
1/2 tsp. caraway seeds
1 C. (4 oz.) corned beef, chopped
1 C. (4 oz.) Swiss cheese
1 C. sauerkraut, drained

Mix bread dough accordingly. (I use bread dough machine on dough setting.) Roll out bread dough to size and length of jelly roll pan. Add mixed ingredients. Roll sides of bread up; let set until rises. Pinch to seal. Bake at 400 to 425 for 30 to 40 minutes. Better second day, if any left. Great for lunch sandwiches.




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