ave ate pork ribs and sauerkraut with mash potatoes on New
f soup mixture. Then add sauerkraut ontop of noodles so that
In a saucepan, combine sauerkraut including canning liquid, bell pepper,
br>Combine the remaining ingredients (sauerkraut, sour cream, eggs, and grated
ntire contents of the 2 sauerkraut packages. (Do not drain
ackage directions.
For sauerkraut:
Drain sauerkraut in a colander, and
Chop bacon into small squares and fry at medium heat in large saucepan until brown.
Do not drain fat!
Drain excess water from sauerkraut, and if necessary, rinse out excess salt with cold water.
Stir the sauerkraut into the bacon and grease.
Add the chopped onion, 2 pinches of garlic powder and enough salt and pepper to season.
Slowly cook for about 45 to 60 minutes, stirring occasionally, or until sauerkraut becomes tender.
Serves approximately 4 to 6 people.
hick.
Layer cheese and sauerkraut over the surface of the
Prepare cake mix according to directions.
Cool.
Ice with the icing recipe.
Boil sauerkraut in about 1-quart water.
While this is boiling, about 10 minutes, prepare the meatballs into balls and drop into pot with sauerkraut.
Cook about 30 minutes and then stir in flour paste to thicken.
Serve over mashed potatoes or as is.
Combine potatoes, sauerkraut, soup, salt. pepper and cream. Mix well and pour into bottom of buttered 9x13 pan. Lay sausage over top and press down slightly into potato mixture. Sprinkle with paprika if desired. Bake at 350 degrees for 75 minutes.
Cook sauerkraut with fresh pig hock approxiately one hour. Take raw potato and add to sauerkraut.
Cook until thickened.
Add applesauce; heat until warm. Serve with roast pork and mashed potatoes.
Rinse kraut.
In saucepan, put bacon, apple, celery and carrot. Simmer 5 to 10 minutes.
Add sauerkraut, vinegar, sugar, caraway seed, salt and pepper to taste.
Cover and cook slowly until carrots are tender.
hours.
Stir the sauerkraut and beans into the soup
dd the packages of drained sauerkraut.
Peel and core the
inutes.
Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour
Put all ingredients except butter and flour into pot.
Cover and simmer 30 minutes.
Melt butter; stir in flour, then stir into sauerkraut mixture.
Remove from heat and keep covered 5 minutes.
Start with 1 to 2 cups water and 6 to 10 cups naturally fermented sauerkraut, without chemical preservatives.
Low-salt is best if you can get it.
In a large pot, place the kraut, water and about 1 to 2 pounds of leftover roast (anything).
Remove skin and/or fat.
Add some defatted roast drippings or low-fat gravy or your favorite natural gravy mix.
Simmer, covered, for about 1 1/2 to 3 hours.
This can easily make a full dinner, combined with a nice potato dish.
Mix jello with hot water and then cold water.
Add drained sauerkraut and refrigerate.
Serve on lettuce with mayo.
Fry onion and apple until glossy and tender (about 2 minutes). Combine onion-apple mixture with spices and 1 cup water in good size cooking pot.
Add sauerkraut; simmer for at least 30 minutes. Flavor improves with extended cooking time.
Before serving, taste for need of optional salt, pepper and garlic powder.