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.
Rinse sauerkraut with warm water in colander, drain well. Place in heavy saucepan or pot with the butter and seasonings (salt, pepper, caraway seed, juniper berries, onion, apple, whatever you like).
Cover pan tightly, simmer over lowest heat 15 to 30 minutes.
Add liquid (omit salt if bouillon is the liquid). Cook 30 minutes to 1 1/2 hours longer, according to your taste. Makes 6 servings.
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.
s why I like this recipe. The Onions can be made
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
ong bun or round ball.
Put sauerkraut and water in a
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
Cook and stir bacon and onion in dutch oven or 12 inch skillet until bacon is crisp. Drain. Stir in sauerkraut and brown sugar. Add potato and apples. Place peppercorns, cloves, parsley and bay leaves in cheesecloth bag or tea ball.
Add to sauerkraut. Add pork chops and frankfurters. Pour chicken broth over meat. Heat to boiling. Reduce heat. Cover and simmer until meat is done and potatoes are tender, about 30 minutes. Remove spice bag. Transfer to sauerkraut, potato and apples to large platter with slotted spoon.
ineapples in pan.
Drain sauerkraut and add to pan with
In a skillet, melt butter, saute onions and apples until onions are translucent.
Meanwhile rinse and drain sauerkraut; place in a large crock pot.
Stir ketchup, dill and onion-apple mixture into sauerkraut.
Slice Kielbasa into 2-inch rounds.
Stir Kielbasa into sauerkraut.
Cook on low setting for 7-9 hours. (Cooking time may vary based on the brand and age of your crock pot. I still use an old one that takes 7-9 hours for cooking this recipe.).
Mix potatoes, salt, baking powder and egg together.
Add 1 cup flour and work with hands as for pie crust.
More flour may be needed if egg is large or potatoes are fresh.
Make into a ball and knead.
Cut into 5 or more pieces.
Roll each piece into a ball or press together.
Drain sauerkraut and squeeze dry.
Mix all ingredients (except cream cheese).
Shape into loaf or ball.
Chill overnight.
Wipe pork with damp cloth; place in large stewing pan and cover with cold water.
Set over flame to cook slowly for 1 hour. Add sauerkraut and more water, if necessary, and continue cooking for another hour or until meat has become thoroughly tender. Season with salt and pepper.
Serve with mashed potatoes.