Sunset's kitchen cabinet - recipes

Sunset, Feb, 1995 by Elaine Johnson

Creative ways with everyday foods - submitted by Sunset readers, tested in Sunset kitchens

Reuben Casserole Valerie Wiesner, Castro Valley, California

6 1/2 cups (10 oz.) sliced rye bread in 3/4-inch squares

3 1/2 cups chopped green apples

1 1/4 cups slivered red onion

1 can or jar (16 oz.) sauerkraut, rinsed and drained

1/4 cup each Dijon mustard and light mayonnaise

2 cups (1/2 lb.) grated Swiss cheese

1/2 pound thinly sliced corned beef, coarsely chopped, layers separated

Bake bread in a baking pan in a 400 [degrees] oven until slightly crisp, about 10 minutes. Spoon half into a shallow 2 1/2- to 3-quart baking dish. In a bowl, combine apples, onion, sauerkraut, mustard, mayonnaise, and half of cheese; spoon half over bread in dish, cover evenly with beef, then remaining mixture. Cover tightly with foil; bake until apples are very soft, 50 to 60 minutes. Sprinkle evenly with remaining bread, then cheese. Bake, uncovered, until cheese is melted and browned, about 20 minutes. Serves 6 to 8.

Per serving: 324 cal. (44 percent from fat); 16 g protein; 16 g fat (7.5 g sat.); 27 g carbo.; 978 mg sodium (less when sauerkraut is rinsed); 56 mg chol.

Raised Sesame Seed Biscuits Helen Knowlton, Eugene, Oregon

1 package active dry yeast

2 tablespoons warm (110 [degrees]) water

3/4 cup buttermilk

2 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

1/3 cup butter or margarine

1 large egg white

1/3 cup sesame seed

In a bowl, dissolve yeast in water, about 5 minutes. Stir in buttermilk. In a large bowl, combine flour, sugar, and salt. With a pastry blender, cut in butter until fine crumbs form. Stir in buttermilk mixture; gather into a ball.

On a lightly floured board, knead dough until smooth, about 15 turns. Re-flour board and pat dough into a 6-inch square. Cut into 9 equal pieces.

In a small bowl, beat white to blend. Dip top and bottom of each biscuit in white, then in sesame, to coat. Place slightly apart in a buttered 9-inch-square baking pan. Cover; let rise in a warm place until double, about 45 minutes. Bake in a 425 [degrees] oven until deep golden, 18 to 20 minutes. Cool on a rack at least 15 minutes. Makes 9.

Per biscuit: 214 cal. (41 percent from fat); 5.2 g protein; 9.8 g fat (4.7g sat.); 26 g carbo.; 219 mg sodium; 19 mg chol.

Grapefruit Tart Tatiana Ovanessoff, San Diego

1 1/4 cups all-purpose flour

1/2 cup plus 2 tablespoons sugar

1/2 cup (1/4 lb.) cold butter, cut in chunks

3 large eggs plus 1 large egg yolk

2 large (about 1 lb. each) pink grapefruit

1/4 cup (1/8 lb.) melted butter

In a food processor or bowl, combine flour and 2 tablespoons sugar. Add butter; whirl or rub with fingers until fine crumbs form. Add yolk; whirl or mix with fork until dough holds together. Press into 9-inch tart pan with removable rim. Bake in 350 [degrees] oven until deep golden, 20 to 23 minutes.

Grate 3 tablespoons colored part of peel from grapefruit. Cut all of outer membrane from 1 grapefruit. Catching juice in a bowl, cut between inner membranes to free segments; wrap segments airtight and chill up to 1 day. Squeeze juice from membranes into bowl; discard membranes. Ream enough juice from other grapefruit into bowl to make 2/3 cup total.

In processor or bowl, whirl or whisk juice, peel, 1/2 cup sugar, whole eggs, and melted butter until very well blended. Place empty tart shell in oven, add filling; bake until filling no longer jiggles when gently shaken, 15 to 20 minutes. Cool on rack; wrap airtight and chill at least 1 1/2 hours or up to 1 day. Arrange reserved grapefruit segments on top. Serves 8 to 10.

Per serving: 272 cal. (53 percent from fat); 4.1 g protein; 16 g fat (9.3 g sat.); 28 g carbo.; 163 mg sodium; 123 mg chol.