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Peter A

In article >, says...
> I've got corned beef, sauerkraut, and processed swiss cheese slices. I
> have rye flour to add to the crust. The swiss cheese slices will
> probably be shredded and mixed with mozzarella. Do I use a red sauce,
> or some kind of white sauce? Should I add caraway seeds?
>
> Maybe I should use the swiss cheese with some ricotta instead of a sauce
> and use just mozzarella over the top?
>
> What do y'all think?
>
>

I think you should stop funnin' us.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm