Recipe - Dijon Reuben En Croute

One half cup Chopped onion
One fourth cup Butter
1 cn (8 oz) well drained
Sauerkraut
One half cup Grey poupon
1 teaspoon Caraway seed
8 Sheets phyllo dough
One half pound Thinly cut or sliced up corned beef
One fourth pound Sliced swiss cheese
Three fourths cup Sour cream

In saucepan, over medium heat, cook onion in 1 Tbls. butter until
tender. Stir in kraut, One fourth cup mustard & caraway seed. Melt remaining
butter. Stack phyllo sheets, brushing with melted butter in between
each layer. Top with layers of corned beef, cheese & kraut mixture to
within 1" of edges. Roll up from long edge, jelly roll style, tucking
in ends & brushing seams with butter. Place roll. seam side down on
greased baking sheet. Cut slits on top of roll in 12 even sections,
about 1/2" deep. Bake at 375 for 3035 minutes or until golden brown.
To make sauce, blend remaining mustasrd & the sour cream. Slice roll
& serve with sauce.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip