| rmg |
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I just found a recipe in my old collectables file with the subject line as
its title. It sounds damn good to me but if anyone else gets to it first,
please post your results.
2 lb Sauerkraut
2 lb green apple slices (use 6-8 apples)
1/2 t cinnamon
dash nutmeg and cloves
salt
2 TBS flour
2 TBS honey
2 TBS butter
1c chopped onions
1/2t dry mustard
1/2 lb grated cheddar cheese
3/4c bread crumbs
3/4c chopped walnuts or almonds
1. Strain and rinse sauerkraut
2. Mix apples, flour, and spices. Add honey and mix well.
3. Saute onions in butter. Add the dry mustard and sauerkraut, cook over
medium heat a few minutes and remove.
4. Take 1/4 lb cheese, combine with bread crumbs and chopped nuts.
5. In a buttered deep-dish casserole, do these layers:
- 1/2 the apple mixture
- 1/2 the onion/kraut mixture
- plain grated cheese
- Remaining apples
- Remaining onion/sauerkraut mix
- Top with the nut/crumb/cheese mixture from step 4.
at 375F
Cover and bake 20 minutes.
Uncover and bake 20 more minutes.
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| jacqui{JB} |
"rmg" <roxmarie_nofriedspam42@pacbell.net> wrote in message
news:Vrjaf.23708$6e1.10286@newssvr14.news.prodigy.com...
> I just found a recipe in my old collectables file
> with the subject line as its title. It sounds damn
> good to me but if anyone else gets to it first,
> please post your results.
It does sound damn good, and very unusual. I think I see a new side-dish
with our traditional Christmas pork roast this year. Assuming, of course,
that the Spousal Unit doesn't get all uppity about it not being traditional
Danish food .... :)
-j
[recipe follows without further comment from me, on the off-chance there's
funky propagation]
> 2 lb Sauerkraut
> 2 lb green apple slices (use 6-8 apples)
> 1/2 t cinnamon
> dash nutmeg and cloves
> salt
> 2 TBS flour
> 2 TBS honey
> 2 TBS butter
> 1c chopped onions
> 1/2t dry mustard
> 1/2 lb grated cheddar cheese
> 3/4c bread crumbs
> 3/4c chopped walnuts or almonds
>
> 1. Strain and rinse sauerkraut
> 2. Mix apples, flour, and spices. Add honey
> and mix well.
> 3. Saute onions in butter. Add the dry mustard
> and sauerkraut, cook over medium heat a few
> minutes and remove.
> 4. Take 1/4 lb cheese, combine with bread crumbs
> and chopped nuts.
> 5. In a buttered deep-dish casserole, do these layers:
>
> - 1/2 the apple mixture
> - 1/2 the onion/kraut mixture
> - plain grated cheese
> - Remaining apples
> - Remaining onion/sauerkraut mix
> - Top with the nut/crumb/cheese mixture
> from step 4.
>
> at 375F
> Cover and bake 20 minutes.
> Uncover and bake 20 more minutes.
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| jmcquown |
rmg wrote:
> I just found a recipe in my old collectables file with the subject
> line as its title. It sounds damn good to me but if anyone else gets
> to it first, please post your results.
>
> 2 lb Sauerkraut
> 2 lb green apple slices (use 6-8 apples)
> 1/2 t cinnamon
> dash nutmeg and cloves
(snippage)
Sorry, I couldn't possibly post results of green apples combined with
sauerkraut. I despise both of those things and adding pumpkin-pie like
spices just makes it sound... ugh. Hope you enjoyed it, because all recipes
which are perpetuated seem to have a reason for being so. :)
Jill
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| sf |
On Thu, 3 Nov 2005 05:44:35 -0600, jmcquown wrote:
> rmg wrote:
> > I just found a recipe in my old collectables file with the subject
> > line as its title. It sounds damn good to me but if anyone else gets
> > to it first, please post your results.
> >
> > 2 lb Sauerkraut
> > 2 lb green apple slices (use 6-8 apples)
> > 1/2 t cinnamon
> > dash nutmeg and cloves
> (snippage)
>
> Sorry, I couldn't possibly post results of green apples combined with
> sauerkraut. I despise both of those things and adding pumpkin-pie like
> spices just makes it sound... ugh. Hope you enjoyed it, because all recipes
> which are perpetuated seem to have a reason for being so. :)
>
Apple juice is common to add to sauerkraut, so apples stand to reason.
When there are apples, apple pie spices stand to reason too. I would
try it if someone went to the trouble of making and serving it to me
because I like all the ingredients... but I wonder if there is a
gestalt to it or if the ingredients stand alone?
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