#2952 - Dumplings and Sauerkraut

(by Shirley McNevich)

1 pork roll
1/2 cup water + extra water for covering
1 tsp. salt
1 - 32oz. bag of Silver Floss sauerkraut (more if you wish)
1 1/2 cups sifted flour
1 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1/4 cup milk

Cut the pork roll in half. In a Dutch oven add the 1/2 cup water, two pieces of pork roll and the salt--turn heat to medium and brown all sides of the pork rolls while the water evaporates. Turn the heat off--add the sauerkraut and add enough water to the pork rolls so the sauerkraut and pork are covered with water. Place the lid on the Dutch oven, place the Dutch oven in your oven and bake at 350 degrees for 1 hour or until pork is tender. Remove from oven and place the Dutch oven on the top of the stove. Dumplings: in a bowl add flour, baking powder and salt--stir to mix. Add beaten egg--stir. Slowly add milk--stir with a fork until it makes dough. Turn heat under the Dutch oven to medium and heat until the liquid in the Dutch oven is boiling. Remove lid from the Dutch oven--drop TBSP sized dough balls into the sauerkraut mixture. Place the lid on the Dutch oven, turn heat back to low and cook covered for 20 minutes WITHOUT REMOVING THE LID. Serve immediately.

#2482 - Hot Dogs and Kraut

(by Shirley McNevich)

1lb. premium quality hot dogs
1 - 16oz. jar Silver Floss sauerkraut
1 pack good quality hot dog rolls

In a pot add water--bring to a boil. Reduce heat to simmer--put hot dogs in the water. Cover the pot and simmer the hot dogs for 8-10 minutes. While the hot dogs are simmering, in a saucepan add sauerkraut--cook/stir over medium heat until boiling. Remove sauerkraut from heat--drain off the juice. Remove hot dogs from heat--drain. Place hot dogs on buns, add any condiments you wish, then put hot sauerkraut over the top.

#489 - Sauerkraut Salad

(by Hannah Garman - friend)

1 quart Silver Floss sauerkraut (drained, then rinsed with cold water)
1 cup chopped celery
1 chopped green pepper
1/4 cup chopped onion
1/2 cup canola oil
1 cup white sugar
1/4 cup cider vinegar
1/2 tsp. salt

In a large bowl, add canola oil, white sugar, cider vinegar and salt--use a spoon and mix well. In a separate large bowl, add sauerkraut, celery, green pepper and onion. Pour oil/vinegar mixture over sauerkraut mixture--use a spoon and stir until well mixed. Refrigerate at least 24 hours.