Dehydrator Reuben Rounds - cooking recipe

Ingredients

1 1/4 cups rye flour
1/2 teaspoon salt
1 1/2 teaspoons caraway seeds
1/2 cup butter or 1/2 cup margarine, softened
1 cup grated swiss cheese
1 cup sauerkraut, drained and squeezed dry

Preparation

In a large bowl, combine flour, salt, and caraway seeds; blend in butter.
Add cheese and sauerkraut, mixing until well blended.
Form dough into a ball.
Place on a large sheet of waxed paper and shape into a log.
Wrap waxed paper tightly around dough and chill 4 to 6 hours or overnight. With a serrated knife, slice dough into 1/4\" rounds.
Place on regular sheets; dry at 145\u00b0 for 4 to 6 hours or until firm and crisp.
Store in an air-tight container.
Makes approximately 50 crackers.