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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: SECBU@SLACVM.SLAC.STANFORD.EDU
Date: 26 Feb 92 21:27:34 GMT
Subject: PORK: Sourkraut
References: <kqnspjINNeqh@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Sauerkraut
Archive-Name: recipes/pork/sourkraut
Keywords: recipe pork sourkraut
Followup-To: rec.food.cooking
Organization: Stanford Linear Accelerator Center
Approved: aem@mthvax.cs.miami.edu
In article <kqnspjINNeqh@mthvax.cs.miami.edu>, smets@usite-next.uchicago.edu
(Kristine Smets) says:
>Does anybody know any good Sauerkraut recipes. I once had a dish with
>different kinds of ham, sauerkraut and juniperberries. I admit this
>was in Europe.
Being a born (not raised) Buckeye (Ohioan) I definitely have two
versions you may be interested in. One is from a fellow Buckeye and is
actually the best I have tasted.
Sourkraut and Pork
(Eaten at Midnight on New Years Eve to bring good luck the year through)
approx 3 - 5 pound pork roast
2 or 3 jars rinsed sourkraut and water
Add enough water and kraut to almost cover the roast.
Cut two or three onions into fourths and place them in the pan. ( I use
a blue turkey roaster pan, works beautifully).
Add about 1/2 to 3/4 of a box of brown sugar.
Bake at 350 for about 5 to 6 hours.
When the meat is falling off the bone it is done.
You may add water now and then to make up for any loss.
Serve over mashed potatoes and you're in heaven..
My Mom, the kraut, thinks the only real sourkraut is made with caraway
seeds in it. The Bavarian way.
(I don't like caraway, but you might)
Bon Appetit
Sharon