Moms Sauerkraut Recipes

Steps:

• Empty sauerkraut and stewed tomatoes into a 9 x 13 inch baking dish (use a larger dish if you have a lot of ribs).
• Place onion rings in juice. Arrange ribs on top of everything. Salt and pepper to taste.
• Cover with foil and cook in a 350 degrees F oven for one hour or until ribs are COMPLETELY done. This may take up to two hours. The leftover juice in the pan is GREAT on baked potatoes with a little sour cream.

Steps:

• In a large skillet, saute onion in butter until tender.
• Add ham and corned beef; cook, stirring often, for five minutes.
• Add garlic salt, prepared mustard, black pepper, sauerkraut, 1/2 cup flour, and beef stock to skillet.
• Mix well.
• Cook for 10 minutes, stirring often.
• Spread sauerkraut mixture on a platter and allow to cool.
• When mixture is cool enough to touch, shape into 1- inch size balls.
• Refrigerate sauerkraut balls for 1 hour.
• Roll balls in remaining flour, dip into beaten eggs, then roll in bread crumbs.
• Fry in hot oil in a deep fryer until golden brown.

Steps:

• Boil chicken in water with bay leaf, chili peppers, peppercorns and salt, until done. Remove chicken, separate meat from the bones, and add it back into the broth. Add remaining ingredients, and cook until the potatoes and onion are tender.

Steps:

• Melt butter in a Dutch oven or a heavy saucepan.
• Add onion and cook until golden yellow.
• Stir in sauerkraut and 1/2 cup water, cook for about 8 minutes.
• Add potato and caraway seed, mix well.
• Pour in about 2 cups of boiling water.
• Cook uncovered over low heat for 30 minutes.
• Cover, and continue cooking for 30 minutes longer.
• If it starts to dry out, add the additional 1/2 cup of boiling water.