ou don't the finished sauerkraut will appear \"Sandy\" due
Core peppers (don't break), wearing rubber gloves.
Wash and boil 2 minutes.
Cool in ice water.
Stuff with sauerkraut.
Pack in sterilized jars.
Add garlic and alum.
Cover with solution of water, vinegar and salt.
Boil in hot bath for 3 to 5 minutes. Seal.
In a saucepan, combine sauerkraut including canning liquid, bell pepper, onion, celery,
ther ingredients.
Add the sauerkraut and with cooking tongs and
In a bowl, mix sauerkraut, ham and pepper.
Make into small ball shapes and roll in bread crumbs.
Fry in skillet of hot grease or Fry Daddy until golden brown.
Preheat oven to 350\u00b0F.
Put the lean pork steaks (I try to make them fairly thin steaks as this is a quick recipe) in the bottom of an oven proof dish.
Lay the sliced mushrooms over the top of the steaks and then top with the sauerkraut.
Pour the water into the dish and then put the dish into the oven and cook for between 30 to 40 minutes depending on the thickness of your pork.
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TO CAN: Bring sauerkraut to a simmer (185 to
s why I like this recipe. The Onions can be made
he SEASONING RUB.
PREPARE Recipe #486192 for the BARBECUE SAUCE
ave ate pork ribs and sauerkraut with mash potatoes on New
x11 casserole.
Cover with sauerkraut
Top with remaining onion
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
arge can of sauerkraut.
Save water. Cook sauerkraut 1 hour.
next put a layer of sauerkraut, next put a layer of
Gather fresh cabbage (is best).
Shred as desired.
Pack, not too tight, into sterilized jars.
To each quart jar, add canning or clean stock salt.
Pour briskly over this boiling water.
With stainless steel knife, punch out air.
Quickly seal jars and set aside.
In a few days, it will spoil but don't bother it.
In about 18 to 21 days, it is ready to use or replace lids with new ones and hot water bath for 5 minutes.
Remove and it seals.
This will keep for a long time.
ong bun or round ball.
Put sauerkraut and water in a
Quality:
For the best sauerkraut, use firm heads of fresh cabbage.
Shred cabbage and start kraut between 24 and 48 hours after harvest.
Mix sauerkraut, cheese, onion, green pepper, eggs, crackers and sugar.
Add mayonnaise to moisten.
Shape into ball and sprinkle or roll into chopped walnuts.
Refrigerate and serve with crackers.
hops or pork meat with sauerkraut in a pressure cooker, Dutch
Combine all ingredients and form into a ball.
Making frosting using 8 ounces cream cheese and 2 tablespoons milk.
Spread this mixture on ball.
Garnish with olives and parsley.
Let stand in refrigerator overnight for flavors to blend.