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Show J, FAMILY WEEKLY COOKBOOK MELANIE DE PROFT The popularity of sauerkraut is universal. This is not surprising when one considers the adaptability of kraut to so wide a variety of food combinations. Here are recipes which have captured all of kraut's tangy, tantalizing appeal. Prepare the appetizers, stew, and stuffing for guests as well as for your family. Sauerkraut Stuffing; to 12-l- goose b. r , 1 X . iirt :? for Roast Goose 11- - f Food Editor I (ready-to-coo- k weight) tablespoon butter or margarine 2 large onions, chopped 6J4 caps drained sauerkraut, snipped 2 medium apple's, quartered, cored, and diced 1 small carrot, pared and shredded 2 medium potatoes, shredded (about Vz cups) Yt cup dry white wine 1 to 2 tablespoons brown sugar 2 teaspoons caraway seed Vt teaspoon seasoned pepper 1. Singe and clean goose removing any large layers of fat from the body and neck cavities. Rinse thoroughly, drain, and pat dry with absorbent paper; set aside. 2. Keat butter or margarine in a skillet; add onion and cook until crisp tender, 3 to 5 min. 3. Meanwhile, combine kraut, apple, carrot, and potato in a large bowl; toss until mixed. Add the onion, wine, and a blend of brown sugar, caraway seed, and seasoned pepper, toss again. 4. Rub cavities of goose with salt; lightly spoon stuffing into the body and neck cavities. Truss goose, and set breast side up, on a rack in a shallow roasting pan. 5. Roast, uncovered at 325 F. about 3Vi hrs., or until goose tests done. Remove stuffing to a serving dish and with slices of the roast goose. 1 o ; LI 1 f 2 qts. stuffing . Kraut Stuffing en Casserole Put leftover stuffing into a shallow casserole or baking dish. Sprinkle generously with brown sugar. Overlap thinly sliced apples over sugar, sprinkle again with brown sugar. Set in a 350F. oven, until thoroughly heated and apples are tender. Company Kraut V Meat Stew cups thoroughly drained sauerkraut, chopped Kraut liquid (about Va cups) 1 lb. Polish sausage, cooked and cut in pieces 1 lb. frankfurters, sliced in half lengthwise Vz lbs. leftover roast meat (pork, beef, and turkey), cut in cubes 6 2-i- V-w- 1 Kraut-stuffe- d roast goose served with glazed yams is a delectable holiday entree. -- ny Jj 1 Vi 4 lb. salt pork, diced clove garlic, minced 1 cup finely chopped cooked ham 1 cup finely chopped corned beef Vz medium onions, coarsely chopped 2 tablespoons flour teaspoon seasoned pepper lVz cups chicken, consomme or broth 1 teaspoon dill weed or caraway seed 1. Prepare kraut and meat as directed. In a large saucepot or Dutch oven cook salt pork until golden brown. Stir in r. onions and cook until 2. Blend in flour and seasoned pepper. Stirring constantly, gradually add kraut liquid and chicken consomm6. Mix in the dill weed, kraut, and meat. 3. Cover and simmer gently until thoroughly heated, 30 to 45 min. This stew may be prepared a day or more in advance of v serving and thoroughly reheated. 10 to 12 servings crisp-tende- Note: If desired, clean lbs. fresh mushrooms and slice lengthwise through caps and stems into halves or thick slices. Simmer them gently until just tender, about 5 min., in the chicken consomme before adding consomme to to the saucepot. Remove with a slotted spoon and set aside. When stew is served, top each serving with a generous spoonful of the cooked mushrooms. IV2 n. Deep Fried Kraut V Ham Appetizers 3 tablespoons 1 butter or margarine onion, finely chopped 6 tablespoons flour all-purpo- se 2 cups thoroughly drained sauerkraut, finely chopped 1 vz 1 1 cup beef broth egg anywhere, wear tablespoon snipped parsley cup milk all-purpo- se 1-i- well-browne- Convenient, comfortable Tampax tampons let you do just that. Because they're worn internally, you can feel free to go flour cups Fine dry bread crumbs Fat for deep frying heated to 375F. 1. Heat butter or margarine in a saucepan. Add onion and cook until tender. 2. Mix in garlic, ham, and corned beef until blended; heat thoroughly. Stir in the 6 tablespoons flour and continue cooking and stirring until well blended. 3. Mix in the sauerkraut, parsley, and beef broth. Cook and stir about 5 min. until the thick mixture is thoroughly blended. Spread out in a shallow pan to cool. Cover and chill thoroughly. 4. Shape the mature into balls (refrigerate if not ready to continue with recipe). 5. Prepare a batter by blending the beaten egg, milk, and flour in a bowl; beat until smooth. 6. Dip balls into batter and coat with bread crumbs. Fry in the hot fat until 1 Why should the calendar be against you? When it's time for your monthly period, you should be able to enjoy yourself just as much as you do at any other time. n. any- thing, do anything. Be Mi yourself. There's no chafing or irritation. And you never have to worry about odor forming or anything showing. Tampax tampons are safe and easy to use even the first time. The container-appb'catis silken-smoot- h to make insertion comfortable. The removal cord is chain stitched the entire or length of the tampon. And Tampax tampons are completely disposable, applicator and all. So go ahead and make the most of your days. All of them. d. About 5 doz. appetizers Note: For main dish service, shape balls larger than 1 in. ocvtkorco MOW Family Weekly, November 1, 1970 Utt (V HIlUONt MCTO or WOMtM TAMPAX" TAMPON Y ARC MAOC ONLY TAMPAX INCOKPORATKO, PALMCR. MASS. ' |