8 ounces cream cheese, softened
1 (1 ounce) package instant brown gravy mix
2 tablespoons vegetable oil
1 cup sauerkraut, undrained
1 cup chopped celery
1 cup chopped onion
1 cup chopped green bell pepper
3 eggs, beaten
1 cup milk
In a medium bowl, mix cream cheese, brown gravy mix, vegetable oil, sauerkraut and celery. Pour into a medium bowl and stir in onions and bell pepper. Roll the mixture into a 1/4 inch thick. Cover tightly and refrigerate for 1 hour or overnight.
Dredge the sauerkraut in boiling water for about 5 minutes. Pierce sauerkraut with a fork and draw through meat or liquid from stomach. Drain well. Sprinkle with chopped celery and onion and garnish with green bell pepper and eggs. Serve over rice and salad greens.