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1 cup Steinfeld's Sauerkraut rinsed and drained
1/2 cup maraschino cherry juice
2 tablespoons sugar
1 teaspoon cloves
4-6 drops red food coloring, optional
Boil all ingredients together, stirring constantly until all liquid is absorbed. Cool.
1 cup butter or margarine
2 cups granulated sugar
3 eggs
3 cups sifted all purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon almond extract
2 1/3 cups peeled, chopped apples (about 3 large)
1 cup slivered almonds
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together and add gradually to batter, to form a stiff mixture. Stir almond extract, apples, almonds and cooled sauerkraut. Mix well. Bake in greased and floured 10 inch tube or bundt pan at 325 degree for 1 1/2 hours or until cake tests done. Let cool in pan for 10 minutes, then turn out on rack. When cool, drizzle with a mixture of confectioner sugar, almond extract and milk.
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A simple side-dish.
1 16-ounce can Steinfeld's Sauerkraut, drained well
1/2 cup raisins
2 teaspoons brown sugar
Mix ingredients together and heat in 350 degree oven until brown. Serve with pork chops, ham slices or sausage.
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1 package pizza mix or your favorite dough and sauce recipe
1 8-ounce can Steinfeld's Sauerkraut, rinsed and squeezed dry
1 1/2 cups combined Swiss and mozerella cheese, grated
1 small can sliced olive ( optional)
1/2 lb. your favorite sausage (more if preferred)
Prepare pizza mix according to package directions. Brown sausage to remove excess fat. Layer sauerkraut atop pizza dough and sauce. Add sliced olives, cheese top with sausage. Bake at 425 degrees for 15-20 minutes. Serves four to six.
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3/4 pound bacon, diced
1 cup chopped onion
1 to 2 stalks celery, chopped
2 medium carrots, chopped
2 medium potatoes, diced
1 clove garlic, minced
1 16 ounce jar Steinfeld's Sauerkraut
1/4 cup rice
1 14 1/2 ounce can tomatoes
2 cans (4 cups) beef broth
1/4 cup vinegar
2 teaspoon caraway seed
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
Saute bacon in large skillet until fat is rendered. Drain fat except one tablespoon. Reduce heat and add onions, celery, carrots, potatoes and garlic. Cover and simmer 15 minutes. Stirring occasionally. Stir in sauerkraut, rice, tomatoes and beef broth. Cook for 1 1/2 hours. Blend in remaining ingredients and as just seasoning. Serves 6.
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1 pound beef stew meat, cut into 1 inch cubes
1 medium onion, chopped
2 tablespoons oil
1 12-ounce can beer
1/4 cup water
1/4 cup tomato paste
1 tablespoon paprika
1/4 teaspoon salt
1/4 teaspoon caraway seeds
1/4 teaspoon pepper
3 potatoes(about 1 pound)
1 8-ounce can Steinfeld's Sauerkraut
2 tablespoons snipped parsley
In a Dutch oven cook the meat and onion in hot oil until meat is brown. Add the beer, water, tomato paste, paprika, salt, caraway seed and pepper.
Cover and simmer 1 to 1 1/2 hours. Meanwhile, cut potatoes into 1 inch pieces. Add potatoes, undrained sauerkraut, and parsley to skillet.
Cook, covered, about 20 minutes or until vegetables are tender. Cook, uncovered, 10 minutes or till mixture is thickened and most of the liquid is evaporated. Serves 4
Better Homes and Gardens
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1 medium onion, peeled and thinly sliced
1/4 cup oil
1 8-ounce can Steinfeld's Sauerkraut, well drained
1 cup packed sliced cabbage
1 teaspoon Hungarian sweet paprika
1/2 teaspoon caraway seeds
4 tablespoons tomato paste
1/2 pound Kielbasa sausage, cut into slices or small chunks
2 tablespoons vodka, optional
1/2 cup dry red wine
Salt and Pepper to taste
In medium size pot or large skillet, saute onion in oil for 10 minutes over low heat. Do not brown. Add sauerkraut and cabbage. Cover pot and simmer 20 to 30 minutes or until cabbage is tender. Stir occasionally stir in paprika and caraway seeds. Simmer 2 minutes, stirring to bring out paprika
flavor. Add tomato paste, kielbasa, vodka, wine salt and pepper to taste. Cover and cook over low heat 30 minutes, stirring occasionally. Yields 2 serving
The Oregonian
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1 tablespoon vegetable oil
1/2 cup chopped onion
3 pounds fresh beef brisket
2 pounds Steinfeld's Sauerkraut
2 cups boiling water
1/2 cup dry white wine optional
1 teaspoon caraway seeds
Boiled potatoes
Cooked carrots
Sour cream, chopped chives and parsley for garnish
Heat oil in large Dutch oven and brown onion.
Add meat. Pour sauerkraut over meat.
Add boiling water, cover. Simmer meat for about 2-1/2 hours or until tender.
Season with the wine, if used; add caraway seeds. Serve with boiled potatoes
and cooked carrots. Combine sour cream with chopped chives and parsley and use as a garnish. Yields 6 servings
1986 Beef Cook-off contest - Beatrice Illingworth
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1 2 to 2 1/2 pound chicken
6 cups water
1 cup finely chopped celery
1 cup finely chopped onion
1 cup finely chopped carrot
4 chicken bouillon cubes
1 1/2 cups whipping cream
2 tablespoons butter or margarine
2 tablespoons flour
1 16-ounce can Steinfeld's Sauerkraut, rinsed, drained and chopped
Combine chicken and water in Dutch oven and bring to boil. Reduce heat and simmer until chicken is cooked about 45 minutes. Remove chicken is cooked about 45 minutes. Remove chicken and set aside until cool enough to handle. Shred chicken and reserve. Set aside 1 cup cooking liquid. Add celery, onion, carrot and bouillon cubes. Place on medium heat and simmer until vegetables are tender, about 12 minutes. Reduce heat and stir in cream. Meanwhile melt butter over low heat. Add sauerkraut and chicken to the vegetable broth mixture.
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1 8-ounce can tomato paste
1 cup water
1 teaspoon hot chili powder
1 tablespoon brown sugar
1 envelope dry onion soup mix
1/2 cup green or red peppers chopped
Hot dogs
Steinfeld's Sauerkraut drained
Simmer together tomato paste, water, chili powder, sugar, soup mix and pepper for 30 minutes. In hot dog bun spread with mustard, layer of sauerkraut, a hot dog that has been heated and then pour over the hot
sauce. Makes 8 servings.
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2/3 cup margarine
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
2 1/4 cups all purpose flour
1 teaspoon baking power
1 teaspoon baking soda
2/3 cup rinsed Steinfeld's Sauerkraut, chopped
1 cup beer
Cream butter and sugar. Add eggs, one at a time and mix well. Blend in vanilla. Sift dry ingredients together. Add to egg mixture, alternating with beer. Stir in kraut. Grease and flour 2 8 inch pans or 9 x 13 inch pan. Bake 30-40 minutes at 350 degrees.
The Sunday News, Lancaster, PA. Newspaper
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1 large cucumber, pared, seeded cut in 1/4 inch dice, about 2 cups
Salt
1/2 pound small shrimp, shelled, deveined
1 16-ounce can Steinfeld's Sauerkraut
5 cups buttermilk
2 cups sour cream
2 cloves garlic, crushed
Freshly ground white pepper
3 tablespoons finely chopped fresh dill, divided
Place cucumber in sieve over bowl; sprinkle with salt. Let cucumber drain for at least 30 minutes. Rinse under cold running water; drain again. Heat small saucepan of salted water to boiling. Add shrimp; cook until opaque in center, about 3 minutes. Drain in sieve under cold running water, drain again. Transfer to small bowl; refrigerate, covered. Drain sauerkraut in sieve over small bowl, pressing with back of wooden spoon to extract liquid; you should have about 1/2 cup liquid. Reserve sauerkraut in small bowl; refrigerate, covered. Whisk together buttermilk, sour cream, sauerkraut liquid, garlic and salt and pepper to taste in large bowl until smooth. Stir in cucumber, shrimp and 2 tablespoons of the dill. Refrigerate soup, covered until very cold about 4 hours. At serving time, taste for seasoning; adjust if necessary. Ladle soup into chilled soup bowls. Divide sauerkraut evenly among bowls; garnish with remaining 1 tablespoon chopped dill, divide evenly. Serves 4.
Cuisine Magazine
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1 pound Knackwurst sausage
1 pound Bockwurst sausage
2 16-ounce cans Steinfeld's Sauerkraut, drained
1 teaspoon caraway seeds
1/8 teaspoon ground cloves
1 cup dry white wine
1 medium apple, pared and sliced
1/4 cup brown sugar
6-8 small potatoes
1/4 cup chopped parsley
Cut diagonal slashes in Knackwurst. Cook Knackwurst and Bockwurst in skillet until browned. Add remaining ingredients except potatoes and parsley. Bring to a boil. Lower heat and simmer 25 minutes. Meanwhile, peel potatoes and cook until tender. Drain and add to sauerkraut and sausage, simmer 10 minutes longer. Sprinkle with
parsley. Serves 6 to 8.
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1 recipe pastry dough
1 pound full cooked Polish sausage links
1 medium onion, chopped
1/4 cup chopped green pepper
1 16-ounce can Steinfeld's Sauerkraut, drained
1/3 cup instant mashed potato flakes
1 teaspoon brown sugar
1/4 teaspoon minced dried garlic
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1 medium apple, peeled, cored and sliced
1 beaten egg white
1 tablespoon water
Prepare pastry and line a 9-inch pie plate with dough. Slice sausage into 1/4 inch thick slices; halve sliced crosswise. In skillet cook sausage, onion, green pepper till vegetables are tender; drain off fat. For a milder flavor rinse and drain kraut. Stir in sauerkraut, potato flakes, brown sugar, garlic, pepper and cloves into meat mixture. Spoon mixture into pastry shell. Arrange apple slices, spiral fashion in center of pie. Cut dough into 6 1/2 inch wide strips. To arrange strips atop filling, lay 1 strip atop pie, so that ends extend 1/2 inch beyond edge of pie. Keeping pastry strip in place, fold it in half, bring one edge to edge of pie plate to form a V. Repeat with remaining pastry strips to form five additional V's. Fold bottom pastry over lattice strips to build up edge. Brush edge with mixture of egg white and water. Finish pastry edge with decorative twist.
Better Homes and Gardens
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1/2 cup beef broth
1/2 cup chicken broth
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup green pepper
1 tablespoon cornstarch dissolved in
2 tablespoons cold water
1 cup coarsely chopped corned beef ( 1/4 pound)
1 cup shredded Swiss cheese (4 ounces)
3/4 cup Steinfeld's Sauerkraut, rinsed and drained
1/4 cup butter
2 cups half and half
Chopped fresh chives, garnish optional
Combine first five ingredients in large saucepan and bring to boil over high heat. Reduce heat and simmer vegetables until crisp tender, about 5 minutes. Add dissolved cornstarch and continue cooking until soup thickens. Remove from heat and stir in corned beef, Swiss cheese and sauerkraut, blending well.
Melt butter in large double boiler over medium heat. Stir in half and half. Add soup and blend until smooth. Heat through but do not boil. Garnish with chives.
Bon Appetit
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1 cup minced onion
1 cup minced celery
2 tablespoons oil
3 cups Steinfeld's Sauerkraut
1 1/2 quarts chicken stock
1 1/2 quarts half and half, heated
Salt and pepper to taste
Saute onion and celery in oil. Add sauerkraut and chicken stock; simmer 20 minutes. Add hot half and half and thicken with roux (recipe below) to desired thickness. Salt and pepper to taste. Optional garnish: Thin sliced polish sausage.
Roux: Heat 1/2 cup melted butter or margarine, add 1 cup flour stirring constantly to form heavy paste. Cook on low heat 15 to 20 minutes, stirring often to prevent burning. May be stored in refrigerator until needed.
The Oregonian Jack Bucks recipe
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2 cups pitted dates (1 pound package)
1 cup Steinfeld's Sauerkraut, rinsed and drained
1/2 cup brown sugar, packed
1 teaspoon cinnamon
2 1/2 cups water
1 cup chopped walnuts
1 teaspoon vanilla
Cook dates, sauerkraut, sugar and cinnamon
together in water until thick; stirring frequently.
Add nuts and vanilla. Cool.
2 1/2 cups sifted all purpose flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
1 cup brown sugar, packed
1 cup rolled oats
1 cup butter or margarine
Combine flour, salt, soda, sugar, and oats and mix well. Cut in butter or margarine. Mixture will be crumbly. Press half the flour mixture into a greased 9 x 13 inch pan.
Spread the cooled date filling over the crust, then top with other half of the flour mixture and pat gently. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Cool and cut into bars.
The Sauerkraut Book / Silver Floss
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1 3 1/2 to 4 pound fryer, cut into pieces
6 potatoes, cut into chunks
1 16-ounce jar Steinfeld's Sauerkraut, drained
1 cup apple juice
1/2 teaspoon curry powder
1 teaspoon ginger
1/4 cup brown sugar
In large skillet fry chicken pieces in small
amount of oil until brown. Then add drained
sauerkraut and potatoes, salt and pepper to
taste. Mix apple juice with curry powder, ginger and brown sugar, pour over chicken. Simmer for 45 minutes.
Jessie Hostetler
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A wonderful meal to come home to
1 apple, cored and thinly sliced
1 lean boneless chunk roast, about 3 pounds
1 28-ounce can tomatoes
1 16-ounce can Steinfeld's Sauerkraut, rinsed and drained
1/4 cup firmly packed light brown sugar
1 7/8-ounce envelope onion gravy mix
Place apple slices in bottom of slow cooker.
Remove visible fat from roast. Cut roast in half and place on top of apples. Drain tomatoes and add along with sauerkraut and brown sugar. Cover tightly and cook on low 9 to 10 hours or until meat is tender. Skim off excess fat. Stir in gravy mix and heat, covered,15 minutes. Yields 6 to 8 servings.
Range top directions: Remove visible fat from roast in Dutch oven. Add undrained tomatoes, sauerkraut, brown sugar and apple; cover and simmer 2 1/2 to 3 hours or until meat is tender.
Remove from heat; skim off excess fat. Stir in gray mix; heat to boiling, stirring, until gravy thickens. Add a little more water if gravy is too thick.
Oven directions: Use top directions except bake covered at 350 degrees for 2 1/2 to 3 hours.
The Oregonian
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1 pound Steinfeld's Sauerkraut, drained
1 16-ounce can whole berry cranberry sauce
4 boneless, skinless chicken breasts, halved
1 8-ounce package cornbread-stuffing mix
1 cup hot water
6 tablespoon butter, melted
Spread sauerkraut in bottom of 9 by 13 inch baking dish. Spread cranberry sauce evenly over sauerkraut. Place chicken breast halves in single layer on top. In medium bowl, stir together stuffing mixture evenly over chicken. Bake at 400 degrees for 50 minutes. Yields 4 to 6 servings.
Eleanor Solon, Camphill, PA.
Sauerkraut Contest Winner.
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1 cup finely chopped ham
1 8-ounce can Steinfeld's Sauerkraut, rinsed and squeezed dry, finely chopped
1 tablespoon finely minced onions
1 cup grated cheese
1/4 cup finely chopped celery
Salt and pepper to taste
Mayonnaise or salad dressing to moisten
1 pastry dough recipe or crescent rolls
Roll out dough thinly and cut into 4 inch rounds. Place about 2 to 2 1/2 tablespoons filling on each, fold over and seal. Brush tops with melted margarine. Bake in 400 degrees oven for 15 minutes. If using crescent rolls unroll and place mixture in center and fold over.
Jessie Hostetler
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1/3 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1 2-1/2 to 3 pound fryer, cut into 8 pieces
4 to 6 tablespoons butter
2 cups sauerkraut
1 medium potato, peeled and grated
1/4 cup chopped onion
1 tablespoon brown sugar
1/2 teaspoon caraway seeds
Preheat the oven to 350 degrees. In a paper or plastic bag, combine the flour, salt and paprika. Add the chicken pieces, a few at a time; shake to coat completely. Melt the butter in a skillet and brown the coated chicken pieces. Combine the remaining ingredients and spread in a 12 by 7 1/2 inch baking dish. Arrange the browned chicken pieces on top. Bake in the preheated oven for 1 hour, or until the chicken is very tender. Baste with juices from the baking dish and serve.
Yields 4 servings.
Richard Nelson-The Oregonian
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1/4 cup margarine or butter
1 3-3 1/2 pound fryer, cut up
Paprika
Salt and pepper to taste
1 16-ounce can Stienfeld's Sauerkraut
1 apple, cored and sliced
1 medium onion, thinly sliced
2 teaspoons caraway seeds
1 teaspoon sugar
1 1/2 cups shredded Swiss cheese
Melt butter in large skillet, dust chicken with paprika, salt and pepper. Brown chicken on all sides. Cover, reduce heat. Cook chicken 30 minutes. Meanwhile preheat oven to 375 degrees. Place sauerkraut in 9 x 13 inch pan. Cover and bake 15 minutes.
Remove from oven, uncover sauerkraut and arrange apples and onions over sauerkraut. Sprinkle with caraway seeds and sugar. Place chicken pieces over top. Cover with foil and bake for 20 minutes or until chicken is tender. Sprinkle with cheese andreturn to oven until cheese is melted.
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1 head (about 2 1/4 pounds)cabbage
1/4 cup butter or magarine, divided
2largeonions,chopped
1 1/2 teaspoons ground allspice
1pound ground lean beef
1cupcookedbarleyor rice
1 large egg
2 tablespoons all purpose flour
Salt and pepper
1 16-ounce can Steinfeld's Sauerkraut drained
2 8-ounce cans tomato sauce
1/4 cup firmlypacked brown sugar
Core cabbage and immerse in boiling water in a 6 to 8 quart pan; boil until leaves are flexible enough to pull from pull from head; drain and cool. Remove 12 large leaves. Shred rest of cabbage head. In pan, melt 2 tablespoons butter on medium high heat, then stir onions until limp with allspice. Mix in beef, barley or rice, egg, flour, and salt and pepper to taste. Put 1/4 cup meat
mixture on each leaf; roll to enclose. Stir shredded cabbage in pan on medium high heat in the remaining butter until lightly browned. Add Sauerkraut, tomato sauce, and sugar. Pour into 9 by 13 inch pan; top with cabbage rolls. Cover; bake at 350 degrees until meat is no longer pink in cent (cut to test), about 1 1/2 hours. Serves 6
Sunset magazine
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2 tablespoons margarine
1 cup copped onion
4 chicken bouillon cubes
1cup boiling water
2 cups Steinfeld's kraut juice
3 1/2 cups sliced carrots
1 cups copped celery
1/2 teaspoon nutmeg
3 cups milk
Salt and pepper to taste
In a heavy soup kettle, melt butter add onions and cook until tender. Dissolve bouillon cubs in boiling water. Add bouillon, kraut juice, carrots and celery to onions; cover and simmer 1 hour. Force cooked carrot mixture through sieve or food mill. Combine carrot pulp nutmeg, milk, salt and pepper. Chill several hours before serving. Serve garnished with whipped cream or chopped chives, if desired.
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1 Jar (32 Oz. jar) of Steinfeld's Sauerkraut
2 cups grated sharp cheddar cheese
1/4 cup chopped onion
2 tablespoons of diced pimiento
3 tablespoons chopped green pepper
1 hard cooked egg, chopped
1/2 cup fine dry bread crumbs
1/4 cup mayonnaise
1 tablespoon sugar
1 8-ounce package cream cheese
2 tablespoon milk
Pimiento stuffed olives, sliced (optional)
Drain kraut and chop fine. Blend well with next 8 ingredients. Shape into roll and refrigerate 1 to 2 days. To serve, blend cream cheese with milk and spread over roll. Garnish with sliced olives. Serve with a variety of crackers or thinly sliced party rye bread.
Developed by McGregor and Associates
Seattle, Washington
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1 tablespoon salt
3 quarts boiling water
6 ounces medium Egg Noodles (about 3 cups)
1 16 ounce jar Steinfeld's sauerkraut, drained
2 tablespoons butter
3 ounces Parmesan cheese
1 1/2 cups sour cream.
Cook noodles in boiling water and salt, drain in colander. Add Steinfeld's sauerkraut to melted butter in fry pan and cook until lightly browned. Add noodles to kraut mixture, add Parmesan cheese and sour cream just before serving.
Ray Steinfeld Jr.
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4 medium potatoes, boiled and skinned cubed
1 16-ounce jar Steinfeld's Wine Kraut, drained
1/4 teaspoon dill weed
2 6 1/2 -ounce cans tuna, drained
4 cups chopped lettuce
2 medium tomatoes, chopped
1 cucumber, diced
Boil potatoes with skins on until tender; peel skin and cut in small cubes. Combine sauerkraut and potatoes. Sprinkle with 1/2 teaspoon salt. Refrigerate. Toss tuna with dill weed and refrigerate. Layer lettuce, potato kraut mixture, tuna, tomatoes and cucumbers. Top with 1 cup of the dressing. Serve remaining dressing in bowl.
Dressing:
1 cup salad dressing or mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/2 cup chopped dill pickles
2 tablespoons grated onion
1/2 teaspoon dry mustard
1/2 teaspoon dill weed
1 teaspoon salt
1/4 teaspoon pepper
Makes about 2 1/2 cups. Mix and pour over salad.
Steinfeld's
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Serve on a lettuce leaf for lunch.
1 6 1/2 -ounce can tuna, drained
3 cups cooked macaroni
1 cup Steinfeld's Sauerkraut, drained
1/2 cup chopped celery
1/2 cup diced cheese
1/4 cup diced green pepper
2 teaspoon grated onion
1/4 cup dill pickle, diced
Salt and pepper
Salad dressing or mayonnaise
Prepared mustard
Mix all ingredients and add salt and pepper to taste. Moisten with salad dressing or mayonnaise and prepared mustard.
Jessie Hostetler
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1 1/2 cups soft bread crumbs
1/2 cup beef stock
3 eggs, beaten
1pkg.dry onion soup mix
3 pounds ground beef
1/3 cup sweet pickle relish
Salt and pepper to taste
Soak bread crumbs in liquid. Add eggs and soup mix. Stir well. Add ground beef, pickle relish, salt and pepper to taste. Mix well. Shape into walnut sized meatballs. Place into 9 x13 inch baking dish.
Sauce:
1 12-ounce bottle chili sauce
1 1/3 cup water
1/2 cup brown sugar
1 16-ounce can whole cranberry sauce
Combine in saucepan and simmer 5 minutes.
Pour over meatballs and bake at 350 degrees for 45minutes.
Serve over fresh pasta or rice
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6 ounces medium egg noodles
1 tablespoon salt
3 quarts boiling water
1 8-ounce package brown'n serve sausage or other sliced sausage
1 10 3/4 -ounce can condensed cream of celery soup
1 cup drained Steinfeld's Sauerkraut
1 cup grated cheddar cheese
1/2 teaspoon caraway seeds
Gradually add noodles and salt to rapidly boiling water(keep water boiling). Cook, uncovered, stirring often until noodles are tender, about 8 minutes. Meanwhile, brown sausages lightly, drain fat and reserve. Combine soup, sauerkraut, cheese and caraway seed. Mix with cooked noodles and place in a buttered 1 1/2 quart casserole; arrange sausages on top. Bake in a 350 degree oven for 35 minutes. Yields 4 to 6 servings.
The Oregonian
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1(2 1/2 to 3 pound) chicken, cut up
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons salad oil
1 32-ounce jar Steinfeld's Sauerkraut, drained
4 medium carrots, cut diagonally in 1/2 inch slices
1 9 1/4-ounce can pineapple tidbits, undrained
1/2 cup white wine
2 tablespoons brown sugar
Sprinkle chicken with salt and pepper. Heat salad oil in 5 quart Dutch oven and brown chicken, several pieces at a time, over medium high heat, until well browned on all sides.
Return chicken to Dutch oven, layering with kraut, carrots and pineapple. Add wine and sprinkle with brown sugar. Bring to boil; then reduce heat to low and simmer, covered 45 minutes or until chicken and carrots are tender. Make 6 servings.
Dee McGregor
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1 16-ounce can Steinfeld's Sauerkraut, rinsed and drained
2 large carrots, sliced
1 large carrots, sliced
1 medium onion, chopped
1/2 teaspoon caraway seed
1 teaspoon packed brown sugar
1/4 pound mushrooms, sliced
Salt and pepper to taste
Prepare meaty soap stock (recipe follows) In a 5 to 6 quart kettle combine stock, sauerkraut, carrots, potato, onion and caraway seeds. Cover and simmer 30 minutes or until potato is tender. Add meat, sugar, and mushrooms; cover and simmer 15 minutes longer. Add salt and pepper to taste. Serves 6 to 8.
Meaty Soup Stock recipe below
Meaty soup stock: In a 5 to 6 quart saucepan over medium heat brown 3 pound pork butt or roast in its own fat. Add 4 stalks celery, sliced; 2 large onions, sliced; 2 whole cloves; 1 clove garlic, minced; 1 bay leaf; 6 cups water and 6 chicken bouillon cubes. Cover and simmer about 2 hours. Pour through a colander, discard seasonings and skim fat. Cut meat into pieces and set aside, discard bone.
Sunset Magazine
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6 lean pork chops
1/2 cup chopped onion
Salt and pepper pork chops and brown in skillet.
Remove and add onions and saute until transparent.
Add to onion:
1 22-ounce jar Steinfeld's Sauerkraut, rinsed and drained
1/3 cup whipping cream
2 teaspoons prepared mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Mix together and then place pork chops on top and turn skillet to medium heat and cook till chops are done, 20 to 30 minutes.
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6 lean pork chops
1/2 cups chopped onion
Salt and pepper pork chops and brown in skillet Remove and add onions and saute until transparent.
Add to onion:
1 22-ounce jar Steinfeld's
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1-1/4 cups oil
2 cups sugar
3 eggs
1 teaspoon vanilla
1 16-ounce can Steinfeld's Sauerkraut, rinsed and well drained
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
1 8-ounce can crushed pineapple, juice and all
1/2 cup chopped nuts
Beat oil and sugar together. Add eggs one at a time and beat well. Mix in vanilla and sauerkraut. Sift dry ingredients together and add slowly. Stir in pineapple and nuts. Blend together. Bake 350 degrees for 30 to 35 minutes in 9 x13 inch pan.
Steinfeld's
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1 1/2 to 2 pounds Kielbasa sausage
1/2 medium onion, chopped
2 16-ounce jars Steinfeld's Wine Kraut
1 tablespoon brown sugar
1/2 cup raisins
Cut sausage into 1/2 inch slices and brown. Saute chopped onion and add Winekraut, brown sugar and raisins. Simmer 25 to 30 minutes.
Jessie Hostetler
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1 22-ounce jar Steinfeld's Wine Kraut
1 2.5-ounce package corned beef, diced
1 teaspoon horseradish
1 clove garlic, minced
Mix all ingredients and form into balls and roll in cracker crumbs or ground nuts.
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1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 egg slightly beaten
1/3 cup mayonnaise
2 tablespoons hamburger relish
2 tablespoons tomato juice
1 tablespoon ketchup
1/2 cut quick oats, uncooked
1 16-ounce can Steinfeld's sauerkaut,well drained
1 1/2 cups shredded Swiss cheese, divided
1 1/2 teaspoons caraway seeds
2 sheets frozen puff pastry
Sour cream opitional
Parsley and tomatoes for garnish
Egg glaze:
1 slightly beaten egg
1 tablespoon cold water
1/8 teaspoon salt
Preheat oven to 425 degrees. Combine beef,salt, garlic powder, and pepper
In medium size skillet. Cook until meat loses red color. Drain liquid; cool
meat mixture. In small deep bowl, blend egg, mayonnaise, relish tomato juice, ketchup, and oats.
Add to beef mixture. Thaw 2 sheets of puff pastry. Cut 1 sheet into 2 pieces. Wet 1 edge of full sheet and overlap cut edge of half sheet onto wet edge. Press together well to form 1 large sheet.Cut remaining half sheet into 1 inch strips with sharp knife and set aside . Pour 3/4 of the beef mixture in center of pastry lengthwise, leaving 2 inches of pastry on each end for sealing. With a small spatula, make about an inch trench in the beef mixture and fill with 1 cup of the Swiss cheese, then put remaining 1/4 beef mixture over cheese, sealing cheese into the loaf. Place sauerkraut over top of beef; sprinkle remaining cheese over kraut. Sprinkle caraway seeds over kraut.Brush cold water on the ends of the pastry and on the right side, overlapping , sealing the edge on top by pressing lightly. Then, seal both ends by pressing edges together. To make glaze, mix together egg, water and salt. Brush egg glaze over entire outside of pastry loaf.Add the 1 inch strips on top crissecrossing to make a pattern. Brush glaze lightly over all. Place on lightly greased cookie sheet. Bake about 35 minutes or until nicely browned. Let rest 10 to 15 minutes before slicing. Serve with a dollop of sour cream if desired. Garnish with parsley and tomatoes
Yields 6 servings
Florence Neavoll, Salem 1987 Beef cook off
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1-1/2 pounds lean ground beef
3 slices Swiss cheese
1 16-ounce jar Steinfeld's Sauerkraut drained
3/4 cup bottled Thousand Island dressing
4 hamburger buns
Divide beef into 8 equal parts and shape each into a patty about 3 inches wide. Cut 1 cheese slice into 8 small squares; cut 2 remaining slices in half crosswise. Place 2 small cheese squares on middle of each of 4 meat patties. Top cheese with 1 tablespoon sauerkraut and 1 tablespoon dressing. Place remaining 4 patties on top and press edges of top and bottom patties together to seal in filling. Heat a large skillet over medium high heat. Add burgers and cook. Turn; then top with remaining pieces of cheese and cook until cheese melts. Serve immediately in buns with remaining sauerkraut and dressing on top of burgers.
Women's Day
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3 1/4 cups flour, divided
1 tablespoon sugar
1 teaspoon salt
1 package active Fleischmann's Rapid Rise yeast
1 cup hot water (125-130°F)
1 tablespoon margarine
1/4 cup thousand island dressing
6 ounces thinly sliced corned beef or 1 (7 ounce) can corned beef
1/4 pound sliced Swiss cheese
1 8-ounce can Steinfeld's Sauerkraut, well drained
1 egg white, beaten
Caraway seeds, optional
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in only enough reserved flour to make soft dough. On floured surface, knead 4 minutes. On greased baking sheet, roll dough to 4 x 10 inches. Spread dressing down center third of dough length. Top with layers of beef, cheese and sauerkraut. Cut 1 inch wide strips along sides filling out to dough edges. Alternating sides, fold strips at an angle across filling. Cover dough place sheet over large shallow pan half-filled with boiling water for 15 minutes. Brush with egg white; sprinkle with caraway seeds. Bake at 400 degrees for 25 minutes or until done. Cool slightly; serve warm. Refrigerate leftover; reheat to serve.
To use Fleischmann's Active Dry Yeast:
Dissolve yeast in 1 cup warm water (105-115°F). Mix in margarine, sugar, salt and enough flour to make dough. After kneading, cover; let rise in greased bowl over hot water 20 minutes. Punch down; shape, let rise 20 minutes. Bake as above.
Fleischmann's
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1 large head red leaf lettuce
12 ounces cooked corned beef cut into thin strips
1 16-ounce can Steinfeld's sauerkraut, rinsed and drained
8 ounces Swiss cheese, cubed (2 cups)
1 cup Thousand Island dressing
1-1/2 cups Rye Croutons ( see recipe below)
1 teaspoon caraway seeds
Rye Croutons
2 tablespoons butter or margarine
3 slices rye bread
Spread butter on both sides of rye bread. Remove four large lettuce leaves. tear remaining lettuce (should yield 6 cups) into a large bowl. add corned beef. Sauerkraut and swiss cheese; toss gently. Place reserved lettuce on 4 salad divide corned beef mixture evenly and arrange on lettuce leaves. Pour on Thousand Island dressing. Top with Rye Croutons sprinkle with caraway seeds. Yields 4 serving. Cut into 1/2 inch cubes. Place on baking sheets. Bake 15 minutes at 300 degrees Yields 1 1/2 cups.
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1 8-ounce package cream cheese
1/2 cup grated Swiss cheese
1/4 teaspoon Worcestershire sauce
1/4 cup milk
Heat all ingredients in saucepan until hot.
Serve warm with crackers or rye sticks.
Refrigerate leftovers.
Steinfeld's
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1 16-ounce loaf unsliced French bread, halved lengthwise
1/4 cup margarine or butter
1/2 pound thinly sliced corned beef or pastrami, cut into bite size strips
1 cup Steinfeld's Sauerkraut, rinsed and well drained
Dijon-style mustard
1 4-ounce package shredded Swiss cheese (1 cup)
Spread cut sides of bread with margarine or butter. Boil, spread side up, 3 to 4 inches from heat 3 to 4 minutes or until brown. Meanwhile, in a medium mixing bowl combine beef and sauerkraut. Spread bread halves with mustard. Divide beef mixture evenly between bread halves. Top with cheese melts. Makes 6 servings.
Better Homes and Gardens
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1 beaten egg
2 tablespoons beer
1/4 cup fine dry rye bread crumbs
1/2 teaspoon caraway seeds
1 pound lean ground beef
4 slices Muenster cheese (2 ounces)
8 slices rye or pumpernickel bread, toasted
1 cup Steinfeld's Sauerkraut well drained
In a medium mixing bowl combine egg and beer. Stir in bead crumbs and caraway seed. Add ground beef and mix well. Shape into 4 oval patties, each about 5 inches long and 1/2 inch thick. Place patties on an unheated rack in a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once (allow about 9 minutes total for medium ). Top with cheese. Heat just till cheese melts. Serve burgers on toasted bread with sauerkraut. Delicious served with Hot German Potato Salad. Makes 4 servings.
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1 3-3 1/2 pound chicken
2 tablespoons margarine
2 medium onions, chopped
1 16-ounce jar Steinfeld's Sauerkraut, rinsed
1 teaspoon salt, divided
1 teaspoon black pepper, divided
1/2 teaspoon paprika
1 chicken bouillon cube
1 cup hot water
Cut fryer in serving pieces. Melt margarine in skillet, add onion and sauerkraut, 1/2 teaspoon salt and 1/2 teaspoon pepper and saute for several minutes. Combine remaining 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika and rub chicken. Arrange sauerkraut mixture in roasting pan. Place chicken on top of mixture and pour over the chicken and sauerkraut. Reserve the remainder to pour over sauerkraut if it becomes dry. Bake in 325 degree oven for 1 hour or until chicken is done.
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1/2 pound bacon
1 large onion, chopped
1 27-ounce can Steinfeld's Sauerkraut, drained, reserve liquid then rinse and squeeze dry
2 to 3 dill pickles, chopped
2 tablespoons chopped pimiento
Cook bacon in large skillet over medium heat until crisp. Drain well. Crumble and set aside. Drain all but 2 tablespoon fat from skillet. Return skillet to med-high heat. Add onions and saute until golden about 5 to 10 minutes. Add bacon and remaining ingredients and mix well. Cover, reduce heat and simmer, stirring occasionally and adding reserved sauerkraut liquid if mixture seems too dry, until heated about 30 minutes.
Bon Appetit
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1/2 cup warm water
1 pkg. active dry yeast
1 1/2 cups warm milk
1/4 cup sugar
1/4 cup vegetable oil
1 egg
1 1/2 teaspoon salt
1 tablespoon caraway seeds
1 1/2 cup sauerkraut, rinsed, drained and chopped
1 2/3 cups rye flour
5 1/2 cups all purpose flour
Dissolve yeast in warm water. Add milk, sugar, oil, egg,
Salt, caraway seeds, sauerkraut and rye flour.
Mix well with electric mixer. Gradually add all purpose flour to make a soft dough. Turn out on floured surface and knead remaining flour in. Place in greased bowl and let rise until double in bulk. Punch down and form into 2 loaves. Bake in 350 degree oven for 45 minutes.
Steinfeld's
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1 16-ounce can Steinfeld's Sauerkraut, washed and drained
2 medium Spanish onions, thinly sliced
1 12-ounce can or bottle of beer
2/3 cup chili sauce
Freshly ground pepper
1/4 cup firmly packed dark brown sugar
1 medium size green apple, peeled, cored and sliced very thin
Combine sauerkraut, sliced onions, beer chili sauce and pepper in large skillet over medium low heat and cook, stirring occasionally, 30 minutes. Stir in sugar and apple and continue until most of the liquid is absorbed, 15 to 20 minutes. Serve immediately. Yields 4-6 servings.
Bon Appetit
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1/2 pound pork sausage
1/4 cup dried minced onions
1 16-ounce can Steinfeld's Sauerkraut,
rinsed, drained and chopped into fine shreds
2 tablespoons fine dry bread crumbs
1 3-ounce package cream cheese, softened
1 teaspoon prepared mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup flour
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry bread crumbs
Oil for deep frying
In large fry pan, crumble and cook sausage and onion until lightly browned, drained fat.
Mix in next six ingredients, refrigerate until cool. Shape mixture into egg mixture, then in remaining bread crumbs. Cook in hot oil (375 degrees) until golden brown about 2 to 3 minutes. Serve hot.
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2/3 cup margarine
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
2 1/4 cups sifted all purpose
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup Steinfeld's Sauerkraut, rinsed and drained
Thoroughly cream margarine with sugar. Beat in eggs and vanilla . Sift together dry ingredients; add alternately with water to creamed mixture. Stir in kraut. Turn into two greased and floured 9 inch round pans or one 9 x 13 inch pan. Bake in 350 degree oven 25 to 30 minutes. Frost with favorite frosting.
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1 16-ounce can Steinfeld's Sauerkraut
1/3 cup minced scallions or green onions
3 tablespoons butter, divided
3 tablespoons flour
2/3 cup scalded milk
1/2 pound boiled ham, minced
1/3 cup fine dry bread crumbs
Salt and cayenne pepper to taste
Flour
1 egg slightly beaten with 1 teaspoon water
Pinch of salt
Additional bread crumbs
2 cups oil for deep frying
Rinse sauerkraut in colander under cold running water and drain it. Place sauerkraut in large saucepan with water to cover. Bring to a boil and continue to boil 10 minutes. Drain sauerkraut in colander, squeeze out any moisture and chop well. In large saucepan saute scallions 2 tablespoon butter over moderate heat for 2 minutes. Stir in flour and cook mixture stirring for 3 minutes.
Remove pan from heat, add scalded milk in a stream, whisking mixture until thick and smooth. Add sauerkraut and cook over low heat, stirring occasionally for 10 minutes. In a skillet saute ham in 1 tablespoon butter over moderately high heat until it is just heated through and stirring bread crumbs. Fold ham mixture into sauerkraut mixture. Add salt and pepper to taste and simmer stirring for 3 minutes. Spread mixture 1/2 inch thick on well buttered cookie sheet and chill it covered with foil or plastic wrap for at least 4 hours. Form tablespoons of mix croquettes with flour, coat them with egg water mixture and pinch of salt, and roll them in bread crumbs. Refrigerate, covered for 1 hour. In deep fryer, fry in hot fat 3 to 4 minutes. Remove and drain on paper towel. Arrange on heated serving dish. Serve with mustard. Makes 24-28 croquettes.
The Pleasures of Cooking, A Cookbook Sampler
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6 pork chops
1 cup chopped onion
1 cup chicken broth
1 to 2 pounds of Steinfeld's Wine Kraut
1 tablespoon wine vinegar
1 tablespoon brown sugar
1/2 cup fresh cranberries (optional)
Salt and pepper to taste
Brown chops on both sides; set aside. Salt and pepper them to taste. Saute onion in the drippings until brown and tender. Return chops to pan and add chicken broth.
Cover and simmer 20 minutes until pork is done. Remove chops and keep warm. Add sauerkraut, sugar, vinegar and cranberries. Cook until heated through. Serve over pork chops.
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1 cup drained garbanzo beans
1 cup drained red kidney beans
1 16-ounce jar Steinfeld's Sauerkraut, drained
1/2 cup chopped celery
1/3 cup diced green pepper
1 tablespoon chopped pimiento
1/2 cup sugar
1/3 cup oil
1/3 vinegar
Mix all together and refrigerate overnight.
Bean Cookery Sue and Bill Deeming
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1 pound ground beef
1 pound onions, chopped (3 large)
1 clove garlic, minced
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1 teaspoon pepper
2 cups Steinfeld's Sauerkraut, drained
1/2 pound mozzarella cheese, shredded (2 cups)
3 eggs
1 cup milk
3 tablespoons vegetable oil
1 cup all purpose flour
1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees. In large skillet, brown beef with onion and garlic; drain. Stir in tomato sauce and paste, oregano, basil and pepper.
Simmer 10 minutes. Spoon into greased 9 by 13 inch baking dish. Top with sauerkraut and mozzarella. Place in heated oven. In large bowl, beat eggs with milk and oil. Beat in flour until
smooth. Pour over hot filling in pan, covering completely. Sprinkle on Parmesan cheese. Continue baking at 375 degrees for 35 to 40 minutes, until puffed and lightly browned. Cut into squares. Serve hot Yields 6 to 8 servings
Nationwide sauerkraut recipe contest: Gloria Bove Bethlehem, PA
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1 large onion, chopped
3 slices bacon, diced
4 large potatoes, diced
1 16-ounce jar Steinfeld's Sauerkraut, chopped
1/2 teaspoon caraway seeds
1 teaspoon sugar
Salt to taste
1 tablespoon flour
2 cups dairy sour cream
Saute onion and bacon. Add potatoes and 3 cups water. Bring to boil and simmer until tender. Add sauerkraut, caraway seeds, sugar and salt. Boil for 15 minutes. Mix sour cream and flour mixture into soup and simmer until thickened. (Do not boil).
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1 pork steak
1 onion, cut in chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
Cover steak with water and add remaining ingredients. Bring to a boil and simmer 1 hour.
Add:
1 14 1/2 ounce can chicken broth
2 medium potatoes, scrubbed and cubed
2 medium carrots, sliced
1 stalk celery, sliced
1 16-ounce jar Steinfeld's Wine Kraut, drained
1 tablespoon brown sugar
1/2 pound polish sausage, sliced
2 cups canned tomatoes
Simmer 1 hour. Serve with grated Swiss cheese (optional). Serves 8 to 10.
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2 loaves frozen bread dough
Filling:
1 12-ounce package hot sausage
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1/2 cup chopped black olives
1 16-ounce can Steinfeld's Sauerkraut, rinsed and drained well
2 tablespoons Dijon style mustard, divided
8 ounces grated Swiss cheese (2 cups), divided
Thaw dough according to package directions. When thawed prepare the filling: In a skillet brown the sausage using a wooden spoon to crumble the sausage then drain off any fat. Add onion, red pepper and olives and saute. Add the drained sauerkraut using a fork to distribute the sauerkraut evenly throughout. Set aside while preparing the bread dough. Roll out bread dough on lightly floured board into a 9" x 14" rectangle. Gently transfer to greased cookie sheet and brush one tablespoon mustard down the center length of the bread. Using half of the meat-kraut mixture, spread over the mustard. Now spread a layer of grated cheese (1 cup) on the meat mixture. Cut 7 to 9 slashes on each side of the filling. Beginning on one side, lap first dough section over, switch over to the other side and lap the next over. Continue until bread is completely braided. Seal both ends. Let rise 30 minutes and bake 20 to 25 minutes in 350 degree oven.
Jessie Hostetler
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1 1/2 to 2 pounds Kielbasa Sausage
1/2 medium onion, chopped
2 medium potatoes, scrubbed and grated
1 16-ounce jar Steinfeld's Wine Kraut
1 tablespoon brown sugar
Salt and Pepper to taste
Chopped parsley, garnish optional
Cut sausage in 2-1/2 - 3 inch pieces and slice in half lengthwise, then brown in medium high skillet. Remove sausage and drain on paper towel. In a small amount of sausage fat saute the onion and grated potatoes. Saute about 5 minutes then add carrots and Wine kraut. Rinse Wine Kraut jar with small amount of water and add. Return sausage and add brown sugar, salt and pepper to taste. Simmer covered for 30 minutes. Sprinkle with chopped fresh parsley. Serves 4 to 6.
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Brown in skillet 1 pound bulk sausage
Drain off fat. Arrange in 2 quart casserole dish:
2 medium raw sweet potatoes, peeled and sliced
1 medium apple, peeked and sliced
Sprinkle with salt to taste
1 16-ounce can Steinfeld's Sauerkraut, rinsed and drained
Browned sausage
Combine and pour over:
1 tablespoon sugar
1 tablespoon flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup water
Cover and bake at 350 degrees for 1 1/2 hours or until potatoes are tender.
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12 to 16 ounces Hungarian or Bratwurst sausage, casing removed
1 clove garlic, minced
1 cup Steinfeld's Sauerkraut, rinsed and squeezed dry
1/4 cup minced green pepper
1/4 cup minced onions
1 recipe pastry dough
Saute garlic with sausage to partially cook. Add remaining ingredients. Roll out dough thinly and cut into 4 inch rounds. Place about 2 tablespoons filling on each; fold over and seal. Brush tops with melted margarine. Bake in 400 degree oven 15 minutes.
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6 boneless chicken breasts
12 slices corned beef
6 cub of Swiss cheese
1 16-ounce can Steinfeld's Sauerkraut, drained
1/3 cup chopped onion
1/4 teaspoon pepper
1/2 teaspoon brown sugar
2 tablespoons parsley, chopped
Lay chicken breast flat on a board. Season with salt and pepper. Combine drained sauerkraut, onion, pepper, brown sugar and parsley. Meanwhile with two slices of corned beef fill center with 1/4 cup sauerkraut mixture, place cheese cube in center and roll up. Place this in center of Chicken and fold over as tightly as possible and secure with skewer. Place in greased baking dish. Repeat the process until all chicken breasts are used. Bake at 350 degrees for 45 minutes.
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5 large baking potatoes
2 cup chopped ham
1 cup salad dressing or mayonnaise
3/4 cup grated Swiss cheese
2 tablespoon chopped green pepper
2 tablespoon chopped pimiento
1 tablespoon instant minced onion
1 16-ounce can Steinfeld's Sauerkraut rinsed and drained
1 teaspoon salt
1/4 teaspoon pepper
Additional grated cheese
Scrub and bake potatoes at 375 degrees for 60 minutes or microwave on high power at 6 to 7 minutes per pound of potatoes. Mix together remaining ingredients. Cut potatoes in half, clean out inside, mix with above mixture. Fill potatoes up again with this mixture. Bake at 425 degrees for 15 minutes.
Sprinkle a small amount of grated cheese on top and return to oven to melt
Jessie Hostetler
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For each Reuben:
2 slices pumpernickel or dark rye bread
4-6 slices thinly sliced corned beef
1/4 cup Steinfeld's sauerkraut, drained
1-2 slices thinly sliced Swiss cheese
Thousand Island dressing
Layer beef, sauerkraut and Swiss cheese on bread and top with a generous amount of dressing. Place top slice of bread on sandwich and grill in buttered skillet on both sides, until cheese is slightly melted. Serve with dill pickles.
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1 1/2 pounds ground turkey
1/3 cup seasoned bread crumbs
2 eggs, lightly beaten
1/3 cup finely chopped onions
1 cup Steinfeld's Sauerkraut, rinsed and drained
Salt and pepper to taste
Mix ingredients together, form into patties and fry in small amount of oil. Makes 8 patties. Serve in hamburger bun with Thousand Island dressing, sliced tomato and lettuce.
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2 tablespoon oil
3 medium carrots, sliced
2 medium onions, sliced
1/4 cup chopped parsley
1/2 teaspoon salt
Heat oil in skillet; add remaining ingredients and cook over medium heat 15 minutes.
Add:
4 cups chicken broth
1 16-ounce jar Steinfeld's Wine Kraut, drained
1/2 teaspoon caraway seed
Shredded cheese, optional garnish. Heat to boiling. Reduce heat and simmer covered for 20 minutes. Ladle soup in bowls and sprinkle shredded cheese over top.
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2 to 3 pounds stew meat
3 quarts water
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
Cover and simmer 2 to 3 hours.
Add:
1/2 cup chopped green pepper
2 stalks celery, chopped
2 large carrots, chopped
1 medium onion, chopped
1 32-ounce can tomatoes, drained of the juice, (4 cups)
1/2 teaspoon summer savory
1 teaspoon dried sweet basil
1/2 teaspoon chili powder
1 16-ounce can Steinfled's Sauerkraut
Heat together until vegetables are tender.
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