Grilled Chicken Skewers with Tzatziki and Veggies

A light and refreshing meal that is healthy and delicious!   

Grilled Chicken Skewers with Tzatziki and Veggies  4 servings

Chicken:

27.3 oz. raw boneless, skinless chicken breast cut into 2” pieces

4 teaspoons avocado or olive  oil 

1 teaspoon each dried oregano and thyme 

1 /2 teaspoon cayenne oeooer, or to taste

Salt & pepper to taste, about 1/4 tsp. each 

Veggie Suggestions:

Cremini mushrooms, whole or halves, optional  

Sliced cucumber (we prefer the mini Persian cukes)

Cherry tomatoes

Tzatziki:

12 oz. plain low-fat Greek yogurt 

1/2 cup grated cucumber 

3 tablespoon chopped fresh dill about 1 tablespoon+  dried dill

2 tablespoons fresh lemon juice 

3 garlic cloves, minced 

Salt & pepper to taste, about 1/4 tsp. each 

1. Chicken: If using wooden skewers, soak in water at least 20 minutes to prevent from burning. Preheat grill to medium-high.
2. In a bowl, add chicken pieces and sprinkle with dry herbs/salt & pepper. Drizzle with oil and toss to coat.
3. Thread chicken onto skewers and arrange on grill with some space in between each skewer.
4. Cook about 7 min. until chicken is cooked through, flipping a couple times during cook time. If using an indoor grill, chicken can be covered with a lid for part of the cooking time. Cook to an internal temperature of 165° F. 
5. Mushrooms: If desired, thread mushroom on additional skewers, or simply cut in half, brush with oil and grill alongside the chicken. Cook until tender. 
6. Serve skewers with Tzatziki dip, lemon wedges, and your favorite chopped fresh veggies! 
7. Tzatziki:  Combine all ingredients and refrigerate until ready to use. 

Mary Molt's Sweet Yeast Dough as featured in the Aprils 2023 issue of KANSAS! Magazine

Dr. Mary Molt and K-State's dining halls were the perfect fit for the latest issue of KANSAS! Magazine, (vol 79, issue 3, 2023) with a theme related to the state's record setting. Both Dr. Molt and K-State have a an impressive list of accomplishments and accolades. Since this article appears in the Taste section, Mary provided this recipe that was shared with her by a student. 

Caramel-Pecan version of this Sweet Yeast Dough. The dough is so a dream to work with and I look forward to trying other versions. 

Sweet Yeast Dough

 

Ingredient	Amount	Procedure
Milk	2 cups	Warm milk to about 115oF.  Pour into large mixing bowl.
Eggs, slightly beaten Sugar ** Instant Potato Flakes Oil Instant Yeast   Salt Flour	2 eggs ½ cup ½ cup ½ cup 2 packets  [or 1 Tbsp + 1 ½ tsp]       2 tsp 2 cups	Add ingredients listed at left to warm milk.   Using a flat paddle (mixer) or spoon, beat until smooth, about 2-3 minutes.    Replace flat paddle with dough hook and proceed as described below.
Flour	3 - 3 ½ cups	Add remaining flour 1 cup at a time.   Note:  Dough should be soft. Adjust flour amount slightly as/if needed for a soft dough.   Use mixer to mix and knead (or knead by hand) until smooth and elastic.  Knead approx. 10-11 min in mixer or knead on a floured surface about the same time (until a piece of dough can be stretched very thin, i.e. window pane test.)   Grease top of dough and cover bowl.  Let stand in warm place until double in size, 40-min. or so.
SHAPE AS PREFERRED   Cinnamon Rolls -- Roll dough into a rectangle approximately 15 x 12-inches.  Brush with 2 Tbsp softened butter and sprinkle with mixture of 2 Tbsp granulated sugar, ¼ cup brown sugar, and 1 tsp cinnamon.  Roll tightly, jelly roll fashion, starting with short side, pinch edge to seal.  Cut into slices.  Place cut side down into greased 9 x 13-inch pan or pan with pecan-caramel mixture (recipe follows).  Let rise until double in size (30-45 min) and bake at 350-375oF for approximately 30 minutes until done.  If using pecan-caramel mixture let rolls cool for 10 minutes then turn out.  Pecan-Carmel mixture:   In the bottom of a 9 x 13-inch pan, mix together ½ cup heavy whipping cream, 1 ½ cups brown sugar,  ¼ tsp cinnamon.  Sprinkle with pecans or walnuts (optional.)   Yield: 12 cinnamon or pecan rolls + dough for a small loaf.   **Pull-Apart Dinner Rolls -- Using buttered hands, form dough into 1 – 1½ inch balls and put balls into greased pan with rolls touching.  Brush dough balls lightly with melted butter.  Let rise until doubled in size, about 30-40 minutes.  Bake at 375oF for approximately 20 min until browned and registers an internal temperature of 190-1950F.  When done, brush with melted butter.   **Note: For a less sweet dinner roll reduce sugar by a third to a half. Yield: 18-24 dinner rolls.   Kolaches -- Form dough into 1½ inch balls and put on greased cookie sheet.  Leave space to rise without touching.  Brush dough balls with melted butter.  Let rise until doubled in size, about 30-40 minutes.  Make an indention in the middle of each ball, leaving ½ - 1-inch outer rim.  Fill indented area with fruit filling or jam.  Bake immediately after filling at 375oF - 400oF for 12-15 min until browned.  When done, brush with melted butter.   Dough may be rolled to about ½ to ¾ inch thick and cut with at 3 ½” cutter.  Yield: 15-18 kolaches.

 

I made the Pecan-Caramel Rolls and they were outstanding. A hit with everyone that tried them. So soft, tender and utterly delicious—ewwy, gooey and oh, so good.! I took photos of the process. 

Mixing the dough

Kneading the dough.

Kneaded dough just added to a greased bowl for the 1st rise.

Proofed and risen dough, ready to shape.

Rolled dough sprinkles with brown sugar and pecans  

Rolls after 2nd rise, ready to bake. 

Ewwy, gooey Caramel-Pecan Rolls. 

Oh, so GOOD! 

Honey Custard

Honey lends a naturally sweet flavor to simple but classic milk and egg based custard. 

 

Honey Custard      Makes 8-9 custard-cup servings

3 large eggs

1/2 cup honey

1/8 teaspoon salt

2 3/4 cups whole milk, scalded and cool slightly (to scald, heat milk to 180-185°)

1 teaspoon vanilla

1/2 to 1 teaspoon grated orange rind, optional

Ground nutmeg

1. Preheat oven to 350°. Butter or spray custard cups and set them in a shallow pan.
2. Beat eggs until light.
   
   
   
3. Add honey and salt; continue beating until ingredients are well blended.
   
4. Slowly pour slightly cooled milk over egg mixture, stirring constantly.
5. Add vanilla and orange rind.
6. Pour mixture into prepared custard cups.
7. Sprinkle nutmeg on top.
   
8. Set pan of filled custard cups onto the rack of a preheated oven and then fill the pan ab
   
   
   out an inch full with boiling water, creating a water bath than will help evenly cook the custards. 
9. Bake for 30 to 40 minutes or until set – a knife inserted into the center of custard will come out clean.
10. Remove custard cups from water bath and allow to cool on a rack. Then remove to the refrigerator and allow to chill in order to create a smooth custard consistency.
11. Serve plain or add a dollop of whipped creamed or honeyed yogurt. Berries or sliced almonds are also nice additions. 

Recipe without photos . . . Honey Custard      Makes 8-9 custard-cup servings

3 large eggs

1/2 cup honey

1/8 teaspoon salt

2 3/4 cups whole milk, scalded and cool slightly (to scald, heat milk to 180-185°)

1 teaspoon vanilla

1/2 to 1 teaspoon grated orange rind, optional

Ground nutmeg

1. Preheat oven to 350°. Butter or spray custard cups and set them in a shallow pan.
2. Beat eggs until light.
3. Add honey and salt; continue beating until ingredients are well blended.
4. Slowly pour slightly cooled milk over egg mixture, stirring constantly.
5. Add vanilla and orange rind.
6. Pour mixture into prepared custard cups.
7. Sprinkle nutmeg on top.
8. Set pan of filled custard cups onto the rack of a preheated oven and then fill the pan about an inch full with boiling water, creating a water bath than will help evenly cook the custards. 
9. Bake for 30 to 40 minutes or until set – a knife inserted into the center of custard will come out clean.
10. Remove custard cups from water bath and allow to cool on a rack. Then remove to the refrigerator and allow to chill in order to create a smooth custard consistency.
11. Serve plain or add a dollop of whipped creamed or honeyed yogurt. Berries or sliced almonds are also nice additions. 

Chickpea Curry (Chole) — A book (The Perfumist of Paris by Alka Joshi) inspired meal

 “The Perfumist of Paris” by Alka Joshi was the inspiration for this recipe. Full of flavor, this filling dish, served over basmati rice, reminded us of the dishes served at Monsoon Indian Grille in Topeka. Pungent spices, scents and fragrances are woven into an intriguing story about a young Indian girl who becomes a perfumer in Paris. The author even includes a couple of recipes at the end of the book including this vegetarian-based Indian dish. I did cut it in half for just the two of us. 

 

Chickpea Curry (Chole)

3 tablespoons coconut or canola oil 

2 teaspoons cumin seeds

1 yellow or white onion, finely chopped

4 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon red chili powder or red pepper flakes, or to taste

2 teaspoons cumin powder

2 tablespoons turmeric powder

2 teaspoons garam marsala

2 tablespoons coriander powder

1 teaspoon black pepper

2 to 3 teaspoons salt, or to taste

1 (14.5. oz.) can crushed or diced tomatoes

1 1/2 cup water, or broth or coconut milk

2 (15.5 oz.) cans chickpeas (garbanzo beans), drained

1 cup coriander/cilantro leaves

1. Heat oil or medium in deep skillet or large saucepan with a heavy bottom. Add cumin seeds and cook until they sizzle.
2. Add onions, garlic, ginger and red chili powder or red peer flakes; saute until onions are translucent. 
3. Add cumin, tomatoes, garam marsala, coriander powder, black pepper and salt; mix until a paste forms. If the paste is too dry, add water
4. Add tomatoes to the spice paste. Stir.
5. Add the water/broth/coconut milk and chickpeas, stir and turn heat to low. Simmer about 15 minutes until the chickpeas soften.
6. Garnish with cilantro leaves.

Old-fashioned Cheese Pie for Virginia's 101st birthday

This recipe from Nina May Gemmill was one of the recipes in Virginia Hoffman’s recipe box, a recipe she’s mentioned many times and that I made in celebration of her 101^st birthday. By the way, Virginia says that Nina May made this for many occasions, including funeral dinners. Mrs. Gemmill guarded her recipe and did not readily share it with others. 

Speaking of recipes, Virginia gifted me with her recipe box – A TRUE TREASURE!  I interviewed Virginia in 2008 (cooking column in Abilene Reflector-Chronicle). In that article, I referred to her recipe box,  saying, “It’s  an old safety deposit box from the Dickinson County Bank in Enterprise (the bank owned by the Hoffman family).  After being painted and antiqued, it now houses an extensive recipe card collection with categories, ranging from the standards to one labeled 'Whatever',  all neatly sorted into small sealable bags."

Virginia turned a safe deposit box into her recipe box. The faded and
split recipe on top is her copy of Nina May's Cheese Pie. 

Nina May’s (Old-fashioned) Cheese Pie    Makes one 9” pie

2 eggs

1/2 cup granulated sugar

12 –ounces (1 1/2 blocks of 8 oz. pkg.) cream cheese @ room temperature or softened (remove wrapper, place on microwave safe dish and blast in 30-second intervals until desired softnessis reached.)

1 (9-inch) graham cracker crust (purchased & ready to fill or make your own usingrecipe that follows)

With hand mixer or egg beater, thoroughly mix eggs, sugar and cheese. 

Pour mixture into prepared crust and bake in preheated oven (350°) for 15 minutes or until the center of the pie is only slightly jiggles; the pie filling will also be slightly puffed. (The recipe calls for 15 minutes baking; I baked mine for 30 minutes plus—it was still quite “soupy” at the 15 min. mark.)

 

Remove pie from oven and gently spoon the following mixture over the surface of the pie.

1 cup dairy sour cream

1/4 cup granulated sugar

1 teaspoon vanilla

Return to oven for 5 minutes at 350°.

 

Cool pie and chill well before serving.  

May be eaten unadorned or served with sugared fresh fruit such as strawberries, raspberries, blueberries, blackberries, peaches, etc.  

Note: This pie freezes well in case you’d like to keep one in reserve.  

 

To make your own Graham Cracker Crust, mix . . .

1 1/4 cups*graham cracker crumbs

1/4 cup granulated sugar         

1/4 cup softened butter or margarine

 

Pour crumb mixture into 9-inch pie pan and press crumb mixture firmly against bottom and sides of pan. (The easy way is to press crumbs into place using an 8-inch pie pan.)

Bake in preheated oven (375°) for 8 minutes. Cool.

*Graham cracker crumbs can be purchased or you can make your own by placing crackers in a plastic bag.  Seal bag and roll with rolling pin, tall glass or similar cylindrical object.  

Note: A one-pound box of graham crackers yields about 4 cups of crumbs.

BBQ Ham & Swiss Sliders

 There are SO many variations of these sliders . . . mine is not much different than the usual except that I use homemade BBQ Mayo as the spread. 

BBQ Ham & Swiss Sliders

BBQ Ham & Swiss Sliders     Makes 12 sandwiches

12 potato dinner rolls or Hawaiian buns , separated into tops and bottoms

12 slices ham

14 slices Swiss cheese (dinner roll size each, so you can probably just use 12 slices that have been cut in half)

1/4 to 1/3 cup BBQ More than Mayo Sauce

Basting Sauce:

6 tablespoons butter, melted

1 1/2 tablespoons Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon Worcestershire sauce

3 tablespoons brown sugar

1 tablespoon poppy of sesame seeds, optional 

1. Preheat oven to 375°.
2. Place bottom halves of rolls in a foil-lined baking dish. 
3. Top each with cheese, then ham, then another slice of cheese. 
4. Spread a little BBQ Mayo on each top half roll and place on top of ham and cheese.  
5. Combine butter, mustard, garlic powder, Worcestershire sauce, brown suga & seeds in a small bowl. Mix until combined. Pour evenly over rolls. Cover with foil and refrigerate until ready to bake (or bake right away).
6. Bake covered for 10 minutes, then remove foil and bake for another 5 to 10 minutes or until tops are browned and cheese is melted.

   

   Make a batch of 12 or just a few for two to four. 

   
   
   
   
   
   

Layered Ham & Potato Scallop

Super simple and a good way to use up leftover Easter ham. This is one of those layer and go . . . no specific amounts, just use what fits in the baking dish or pan. Vary the cheese, add pimentos, garlic, or adjust however it suits. 

Layered Ham & Potato Scallop

Ham – I used bigger pieces or ham in mine but it could also be diced

Potatoes, peeled & sliced about ¼” thick

Kosher salt & pepper 

Paprika

Sliced onions, red, white or yellow (these could also be diced)

Cheesy White Sauce – I used approximately 1 cup for a  2 to 3 serving batch; I added a handful of cheddar

Garnish: Fresh parsley & chives 

1. Spray or butter a baking dish or pan. Preheat oven to 375° F. 
2. Layer: ham, potatoes that are sprinkled with salt, pepper and paprika; add a layer of onion and cover with Cheesy White Sauce.
   
   
   
   
   
   
3. Cover with foil and bake in a preheated 375° F. oven for 40 minutes.  Uncover and bake another 10 minutes + until top browns lightly and potatoes are fork tender. 
4. Sprinkle with fresh parsley or chives before serving if desired.                                                                 

Recipe without photos . . . Layered Ham & Potato Scallop 

Ham – I used bigger pieces or ham in mine but it could also be diced

Potatoes, peeled & sliced about ¼” thick

Kosher salt & pepper 

Paprika

Sliced onions, red, white or yellow (these could also be diced)

Cheesy White Sauce – I used approximately 1 cup for a  2 to 3 serving batch; I added a handful of cheddar

Garnish: Fresh parsley & chives 

1. Spray or butter a baking dish or pan. Preheat oven to 375° F. 
2. Layer: ham, potatoes that are sprinkled with salt, pepper and paprika; add a layer of onion and cover with Cheesy White Sauce.
3. Cover with foil and bake in a preheated 375° F. oven for 40 minutes.  Uncover and bake another 10 minutes + until top browns lightly and potatoes are fork tender. 
4. Sprinkle with fresh parsley or chives before serving if desired.

Baked Salmon with Dill Butter (served with Mustard Sauce)

In addition to ham, we like to include salmon on our Easter dinner menu. This is the recipe I used yesterday; it was enough to serve a crowd since we had ham and LOTS of sides. 

Baked Salmon with Dill Butter    About 6 servings 

1 yellow onion, cut into thin slices  

1 1/2 to 2 lbs. salmon

Oil oil

Kosher salt &pepper

Dill Butter:

1/2 cup (1 stick) softened butter (I used the full amount for a 2 lb. salmon) 

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 tablespoon dried dill weed or 1/4 cup fresh dill, chopped

Garnishes: Thinly sliced red onions, capers & lemon wedges

Mustard Sauce Accompaniment: 

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Rest salmon — remove it from refrigerator and allow to come to room temperature, about 20 to 30 minutes. Blot with a paper towel. 
2. Line a baking pan with foil; spray with pan release. Preheat oven to 400° F. 
3. Arrange sliced onion down the center of the foil, forming a bed for the salmon slab.
4. Drizzle skin side of salmon with olive oil; rub in and then sprinkle lightly with kosher salt and pepper. Lay salmon, skin side down, on top of onions; sprinkle top lightly with kosher salt and pepper. 
5. Combine Dill Butter ingredients and spoon on salmon; then, spread to evenly coat the surface of the salmon.
   
6. Bake in a preheated oven for 15 to 20 minutes, depending on thickness of salmon. For best results, test for doneness using an instant-read thermometer. Cook to 140° F; the salmon will continue to cook afore removing it from the oven. Or, use a fork to gently pull back a section in the thickest part of the salmon — it sould flake away easily and look opaque. 
7. Carefully remove to serving platter and garnish with thinly sliced red onions, capers & lemon wedges.
8. Mustard Sauce Accompaniment: combine ingredients for sauce; serve with salmon.

Recipe without photos . . . Baked Salmon with Dill Butter    About 6 servings 

1 yellow onion, cut into thin slices  

1 1/2 to 2 lbs. salmon

Oil oil

Kosher salt &pepper

Dill Butter:

1/2 cup (1 stick) softened butter (I used the full amount for a 2 lb. salmon) 

2 tablespoons fresh lemon juice

3 cloves garlic, minced

1 tablespoon dried dill weed or 1/4 cup fresh dill, chopped

Garnishes: Thinly sliced red onions, capers & lemon wedges

Mustard Sauce Accompaniment: 

3/4 cup whole-grain mustard

1/4 cup packed light brown sugar

2 tablespoons cider vinegar

1. Rest salmon — remove it from refrigerator and allow to come to room temperature, about 20 to 30 minutes. Blot with a paper towel. 
2. Line a baking pan with foil; spray with pan release. Preheat oven to 400° F. 
3. Arrange sliced onion down the center of the foil, forming a bed for the salmon slab.
4. Drizzle skin side of salmon with olive oil; rub in and then sprinkle lightly with kosher salt and pepper. Lay salmon, skin side down, on top of onions; sprinkle top lightly with kosher salt and pepper. 
5. Combine Dill Butter ingredients and spoon on salmon; then, spread to evenly coat the surface of the salmon.
6. Bake in a preheated oven for 15 to 20 minutes, depending on thickness of salmon. For best results, test for doneness using an instant-read thermometer. Cook to 140° F; the salmon will continue to cook afore removing it from the oven. Or, use a fork to gently pull back a section in the thickest part of the salmon — it sould flake away easily and look opaque. 
7. Carefully remove to serving platter and garnish with thinly sliced red onions, capers & lemon wedges.
8. Mustard Sauce Accompaniment: combine ingredients for sauce; serve with salmon.

Asian Pickled Cucumber Sticks . . . fast and easy

We love mini Persian cucumbers . . . so crisp, crunchy and refreshing. The thing we don't like is that they don't have a very long refrigerator life. Even though I remove them from their plastic package and keep them in a mesh bag, they tend to start becoming slimy way too fast. So, I found several recipes for pickled cucumber sticks and opted for one with an Asian flair, making a few adjustments to suit our taste. Pickling extends the refrigerator-life of the cucumbers, and creates a tasty snack food, or a salad alternative. 

I allowed the cucumber sticks to marinate in a vintage
refrigerator dish that also doubles as a serving container. 

Asian Pickled Cucumber Sticks   We allow at least one mini cucumber per person for a serving

5 to 6 mini Persian cucumbers

2 teaspoons sesame oil

2 teaspoon low-sodium soy sauce

2 teaspoon rice vinegar

1/2 lemon, juiced

1 teaspoon garlic powder

1 1/2 teaspoons dried dill weed or use fresh is available

1 1/2 teaspoon sesame seeds

Kosher salt to taste (about 1/2 to 1 teaspoon)

Dash or two (or three) of cayenne pepper or a sprinkling of dried red peppers

1. Slice each cucumber longwise; then cut each half in half again longwise, creating 4 sticks. Place sticks in a shallow bowl.
2. Add remaining ingredients and use tongs to toss and coat the cucumbers in the juices and seasonings.
3. Let stand at least 5 minutes before serving. Or, add to a covered refrigerate dish and refrigerate. Use within 3 to 4 days. 

   

   Cucumber sticks with added ingredients, ready to toss. 

   
   

Ruben Casserole in a cast iron skillet

What to do with leftover corned beef? Rueben Sandwiches one day, Ruben Casserole the next. Inspired by one such casserole in a Taste of Home magazine, I made the recipe that follows . . . with a few adjustments including cutting the recipe in half (the full recipe is included below) and using white sauce instead of the salt-laden canned soup. I baked the casserole in a small cast iron skillet. 

Ruben Casserole in a cast iron skillet     4 servings 

2 teaspoons olive oil

1 medium onion, chopped

1 medium red, orange or green pepper, chopped

2 cups cooked corned beef 

1 can (14 ounces) sauerkraut, rinsed and well drained

About 1 cup + 2 tablespoons of white sauce, sour cream,  or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 

1-1/4 cups shredded Swiss cheese, divided

1/2 cup Thousand Island salad dressing

About 1/3 cup milk . . . if mixture needs to be thinned 

2 slices rye bread, cubed, or use Artisan bread

1 tablespoon butter, melted

1/2 teaspoon onion powder

1. Preheat oven to 350°. 
2. In a skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.) 
3. Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
   
4. In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture. 
   
5. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
   
   
   

 Recipe without photos . . .  Ruben Casserole in a cast iron skillet    4 servings

2 teaspoons olive oil

1 medium onion, chopped

1 medium red, orange or green pepper, chopped

2 cups cooked corned beef 

1 can (14 ounces) sauerkraut, rinsed and well drained

About 1 cup + 2 tablespoons of white sauce, sour cream,  or 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted 

1-1/4 cups shredded Swiss cheese, divided

1/2 cup Thousand Island salad dressing

About 1/3 cup milk . . . if mixture needs to be thinned 

2 slices rye bread, cubed, or use Artisan bread

1 tablespoon butter, melted

1/2 teaspoon onion powder

1. Preheat oven to 350°. 
2. In a large skillet, heat oil over medium heat; add onion and pepper. Cook and stir until tender, 3 to 5 minutes. (The cast iron skillet I used for this step became the serving vessel.) 
3. Stir in beef, sauerkraut, white sauce/soup, 1 cup cheese, and salad dressing; heat through; thin with milk if needed.
4. In a small bowl, toss bread cubes with butter and onion powder. Arrange over tops. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.
5. In a small bowl, toss bread cubes with butter and onion powder. Arrange on top of the meat-sauerkraut mixture. 
6. Bake, uncovered, 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake until cheese is melted, 5 to 10 minutes longer.