Submitted for our Dairy Recipe Contest by M. Bilyeu

Reuven Mina

Ingredients
2 tablespoons oil
3 egg & onion matzahs
3 large eggs
12 square slices Swiss cheese
1-1/2 cups sauerkraut, well-drained
1 teaspoon caraway seed
1/2 cup Thousand Island dressing (or Kraft sandwich spread)
Preparation

Preheat oven to 400F. Use the oil to grease an 8"-square baking dish.
Place the matzahs into another 8"-square baking dish; cover with water and soak for 2 minutes. Drain the water, reserving the baking dish. Carefully pat the matzahs dry with paper towels.
Beat the eggs, and place them into the drained baking dish. Carefully take one matzah and dip both sides into the egg, letting excess egg drip off; then place the matzah into the oiled baking dish. Lay 4 slices of cheese over the matzah. Combine the sauerkraut, caraway seed and dressing; spread half of the mixture over the cheese. Coat another matzah with egg, and place it over the sauerkraut. Lay 4 more slices of cheese, then spread the remaining sauerkraut mixture over the top. Coat the remaining matzah with egg, and place it on top. Lay the last 4 slices of cheese on top.
Bake for 30 minutes, until mina is browned and bubbly. Let rest 5 minutes, then cut into squares and serve hot. Serves 4-6.

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