Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8       large slices  rye or pumpernickel bread
  3 1/2         ounces  Heluva Good Swiss Cheese
                        Heluva Good Horseradish Mustard
  8        thin slices  deli corned beef
  1                can  sauerkraut -- 8oz, drained
     1/4           cup  Heluva Good Sour Cream
     1/4           cup  ketchup

Preparation:

Cut off bread crusts leaving a 3 x 4 1/2 inch rectangle of bread. If there's a hole, patch with a small piece of bread and roll bread rectangle flat with a rolling pin. Cut swiss cheese into 1/2 inch high x 1/2 inch wide x 3 inch long sticks. Spread each piece of bread lightly with mustard. Fold a piece of corned beef to fit bread leaving 1/2 inch border along one short side exposed. Place 1 tablespoon of sauerkraut along one short end of each piece. Top with a stick of swiss. Roll up from the end with the fillings. Squeese Raps tightly to close. Place Raps on a lightly greased cookie sheet, seam side down, and bake for 15 to 18 minutes at 375 degrees F until the cheese just starts to ooze out the ends. While the Raps are baking, mix the sour cream and ketchup together. Serve sauce with the warm Raps. Makes 4 to 6 servings. Baking Time: 18 minute

Nutritional Information:

27 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 568mg Sodium