Sauerkraut Salad - cooking recipe

Ingredients

1 c. sugar
1 tsp. salt
1/4 c. water
1/4 c. oil
1/2 c. vinegar
1 chopped green pepper
1 medium onion, cut in rings (thin)
1 c. chopped celery
2 c. sauerkraut (pkg., not canned)
pimento (optional)
4 to 6 chunks mesquite wood
4 lb. tomatoes, cored
1 medium (1/4 lb.) green or red pepper, halved and seeded
2 Serrano peppers, halved and seeded (optional)
1 medium (1/2 lb.) red onion, sliced 1/2-inch thick
1/3 c. corn oil
1/4 c. brown sugar
1 lemon, sliced and seeded
3 cloves garlic
3 Tbsp. English dry mustard
1/4 c. cider vinegar
2 Tbsp. Worcestershire sauce
3/4 tsp. salt
2 Tbsp. flour

Preparation

Preheat grill to high.
Soak mesquite for 1 hour in water to cover.
Drain and place in an aluminum pan.
Place pan on hot coals in a covered grill.
Place tomatoes, peppers and onions in aluminum or metal pans placed on a rack in the grill.
Close grill cover and smoke for 20 minutes.
Remove from grill and cool.
Peel onions.
Put tomatoes, peppers and onions in a large saucepan. Add remaining ingredients and simmer over medium heat for 45 minutes, stirring occasionally.
Remove from heat.
Baste on your favorite meat, fish or poultry.
Makes 1 1/2 quarts.