Krautstrudel This recipe is from Todd's late grandmother, Genevieve Linderman. It was adapted by Linda Bussey, and posted by moi. (For the record, that's Todd's paternal grandmother, and his mother. I like antiques from the family, why not recipes??) Ingredients 1 loaf of frozen bread dough, thawed and allowed to rise to twice loaf size 1 small jar of sauerkraut, drained of most of the juice 1/3lb bacon, fried crisp, chopped, and drained 2 teaspoons bacon grease 1 cup cubed cooked ham, or more Not Like Apple Strudel From Linda: "Gen always made her own bread, so it was much better and you can use your own bread recipe to adapt it. I usually make three loaves at a time." (This recipe makes one loaf.) "Punch the bread dough down and roll out to about 13x9 size. Spread drained sauerkraut over bread dough, leaving 1/2"-1" uncovered around the edge. Distribute bacon over sauerkraut, then ham and about 2 teaspoons of bacon grease over all. Roll the dough up over the mixture and seal ends. Place the last seal on the bottom of the loaf on the baking sheet and allow to raise fora bout an hour (or not.) Bake about 35 minutes at 350 or until the bread turns golden brown. Remove from oven and allow to cool a little. Slice and serve. It also tastes good cold if you have leftovers but tends to get a little soggy." Notes and Hints and Stuff I Hate Sauerkraut So do I, but this stuff is GOOD. Make it for someone who likes sauerkraut and ham, and then try some. Yum. Rock on.