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Full Online Book HomeLearning KitchenVegetables - Sauerkraut-potato Casserole (urberbackenes Sauerkraut)
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Vegetables - Sauerkraut-potato Casserole (urberbackenes Sauerkraut) Post by :Ibiobiz Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2793

Click below to download : Vegetables - Sauerkraut-potato Casserole (urberbackenes Sauerkraut) (Format : PDF)

Vegetables - Sauerkraut-potato Casserole (urberbackenes Sauerkraut)

6 large potatoes, cooked in jackets
3 or 4 tablespoons milk
5 tablespoons butter
Salt and Pepper
1 lb. Sauerkraut
1 small onion, sliced
2 tablespoons grated Swiss Cheese

Preheat oven to 350° F.

Slip the skins off the potatoes while warm, mash with milk, add 2 tbsp. butter, salt and pepper, and beat until fluffy. Divide in half. Place half the potatoes in the bottom of a buttered 1 1/2 quart casserole.

Rinse the sauerkraut with warm water, drain well.

Saute the sliced onion in 1 tbsp. of butter until soft, add the sauerkraut, simmer covered for about 10 minutes. Spoon this over the layer of potatoes. Add the remaining potatoes. Spread grated cheese and 2 more tbls. of butter over the top.

Bake covered in 350 F. oven for about 35 minutes, uncovering during the last 10 minutes.

Makes 6 to 8 servings.
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Vegetables - Sauerkraut -  Sauerkraut Balls
1 lb. potatoes 4 - 6 oz sauerkraut, chopped 1/2 onion, finely chopped 1 to 1 1/2 cups flour 2 tablespoons butter 1/2 tsp. ground nutmeg 1 egg, beaten salt and pepper Cook the potatoes in their skins until tender. Peel them and rub them through a sieve. Add all the other ingredients and blend with a wooden spoon until thoroughly mixed. Turn out onto a floured surface and kneed slightly then shape into a roll about 1" thick. Cut them into even pieces, and then fry them in some heated oil until nicely golden.

Vegetables - Reuben Sandwiches Vegetables - Reuben Sandwiches

Vegetables - Reuben Sandwiches
1 (1 lb.) can of sauerkraut Cooked and sliced corned beef brisket 1/4 lb. Swiss Cheese sliced Fresh Rye Bread Sandwich spread or Thousand Island Dressing Drain sauerkraut completely. Dry on paper towels. Place sauerkraut in the bottom of crockpot. Arrange layer of corned beef slices on sauerkraut. Top with cheese slices. Cover and cook on low no more than 3 hours. Toast slices of rye bread. Spread generousely with sandwich spread or dressing. Spoon ingredients from crockpot onto toasted bread, maintaining layers as they are. Serve open faced or closed.