Question Comer
(Continued from Page B 8)
ANSWER Karen Adams of Hamburg requested
ways to use homemade sauerkraut other than with hot
dogs or pork. Suggestion: Cook sauerkraut with chick
en, turkey or beef. Thanks for the overwhelming
response from Mrs. John Becker, Paradise; Mary Jane
Bittner, Sabillasville, Md.; J. Houtz of Port Matilda;
Robert Querry, Mapleton Depot; Naomi Blank, Kinzers;
DebTalada, Cheming, N.Y.; and Mary Martin, Annville.
Chezchoslovakian Cabbage Soup
2 pounds beef soup bone
1 cup chopped onions
3 carrots, pared, chopped
1 bay leaf
2 cloves garlic finely chopped
2 pounds beef short ribs
1 teaspoon dried leaf thyme
% teaspoon paprika
8 cups water
8 cups coarsely chopped cabbage
2 cans (1 pound) tomatoes
2 teaspoons salt
'A to % teaspoon Tabasco sauce
Vi cup chopped parsley
3 tablespoons lemon juice
3 tablespoons sugar
1 can (1 pound) sauerkraut, rinse with cold water,
drain.
Place beef bones, onions, carrots, garlic and bay leaf
in roasting pan. Top with short ribs. Sprinkle with thyme
and paprika. Roast uncovered, in 450 degree oven for
20 to 30 minutes or until meat is browned. Transfer meat
and vegetables into large kettle. Using small amount of
water, scrape browned meat bits from roasting pan into
kettle. Add water, cabbage, tomatoes, salt and tabasco.
Bring to a boil. Cover; simmer VA hours. Skim off fat.
Add parsley, lemon juice, sugar and sauerkraut. Cook
uncovered for 1 hour. Remove bones and short ribs
from kettle. Cool slightly. Remove meat from bones. Cut
meat into cubes. Return to kettle. Cook 5 minutes lon
ger. Yield: 12 servings.
Sauerkraut Salad
1 can sauerkraut, drained
1 large pepper, chopped
1 large onion chopped
1 cup celery, chopped
'A cup salad oil
% cup vinegar
1 cup sugar
Mix together all ingredients. Refrigerate overnight
before serving. Keeps well.
Sauerkraut Casserole
1 quart sauerkraut
1 quart tomatoes
% cup uncooked rice
1 pound sausage, bulk
Fry sausage lightly. In a large casserole, mix together
all ingredients. Bake in 325 degree oven for 114 hours or
until rice is tender. Stir several times during baking.
Chocolate-Free Sauerkraut Cake
% cup margarine
1/4 cups sugar
3 eggs
1 teaspoon vanilla
214 cups flour
1 teaspoon soda
1 teaspoon baking powder
14 teaspoon salt
1 cup water
% cup sauerkraut, drained and rinsed
Cream margarine and sugar. Beat in eggs, one at a
time. Stir in mixed dry ingredients alternately with water.
Add vanilla: then sauerkraut. Pour into a greased
9x13-inch pan for 30 minutes or until baked.
Surprise Fudge Cake
VA cups sugar
1 / 2 cup shortening
2 eggs
% teaspoon salt
1 teaspoon vanilla
Vi cup cocoa
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup water
1 8-ounce can sauerkraut
Cream shortening. Add sugar and eggs; beat well.
Add salt and vanilla; beat until well-blended. Sift
together cocoa flour, baking powder and baking soda.
Add alternately to above mixture with water, blend well.
Cooking Without Sugar
(Continued from Page BB)
PUMPKIN PUDDING STUFFED EGGS
1 package sugar-free instant 15 C gg yolks, mashed
vanilla pudding 3 tablespoons prepared mustard
2 cups skim milk y 4 teaspoon salt
2 cups 100 percent natural % cup honey or maple syrup
pumpkin 2 to 3 tablespoons vinegar
Pumpkin pie spice and cinna- j tablespoon celery seed
m °" t 0 1 tablespoon mayonnaise
Mix pudding according to pack- Hard boil eggs Slice cggs
age directions. Add pumpkin and lengthwise. Remove yolks and
spices. Pour into imhvidual serv- combine with other ingredients,
ing dishes or mto a 9-mch baked FiU egg while with mixture .
pie crust. Refrigerate until ready to use.
Arlene Byers
Mercersburg
Denise McGarvey
Reynoldsville
CHOCOLATE PEANUT
BUTTER PUDDING
1 package sugar-free instant
chocolate pudding
2 cups skim milk
1 to 2 tablespoons peanut butter
Mix pudding according to pack
age directions. Add peanut butter.
Mix well. Pour into individual
dishes.
Denise McGarvey
Reynoldsville
GRANOLA
10 cups oatmeal
2 cups wheat germ
2 cups coconut
1 cup chopped almonds
Mix the following. Add to the
above;
I'A cups honey
'A cup oil or butter
1 teaspoon salt
2 teaspoon vanilla
1 cup condensed milk (optional)
Spread on cookie sheets and
roast at 275 degrees for 30 to 40
minutes, stirring a few times.
Remove from oven. Add chopped
dates or raisens. Cool. Store in air
tight container.
A reader from Coatesville
Add washed, drained and finely chopped sauerkraut.
Blend and pour into greased and floured 9-inch square
cake pan. Bake in a 350 degree oven for 30 to 40
minutes or until baked. Note: the sauerkraut tastes like
coconut has been added.
Sauerkraut Soup
'A cup chopped onion
3 tablespoons bacon fat
'A clove minced garlic
Vi pound diced lean pork
2 cups sauerkraut, chopped
6 cups stock, bouillon or consomme
VA tablespoon butter
V/i tablespoon flour
1 teaspoon sugar
Diced ham or salami
Saute onion in fat until golden brown. Add garlic and
pork. Cook over low heat about 20 minutes. Add sauerk
raut and stock. Cook until kraut is tender, about 45
minutes. Melt butter and stir in flour to make a paste. Stir
this paste into a little of the soup, stirring until smooth.
Add mixture to soup. Add sugar and season to taste.
Garnish with ham or salami. Serves 6.
For slow cooker: Saute onion, garlic and pork as
directed. Place all ingredients except butter and flour
into the slow cooker. Cook on low setting. When done,
add butter and flour paste as directed to thicken and
season to taste.
ANSWER A Snyder County reader requested a
recipe for soda biscuits. Thanks Anita Moyer, Bernville,
for sending in a recipe dated 1940.
2 cups all-purpose flour
Vz teaspoon baking soda
V* teaspoon salt
4 tablespoons shortening
cup sour milk or buttermilk
Sift and measure flour. Sift again with soda and salt.
Rub or cut shortening into the dry ingredients until it is as
fine as coarse cornmeal.
Add enough milk to make a soft dough. This may take
1 tablespoon more or less.
Turn onto floured board. Knead lightly. Roll !4 inch
thick and cut with floured biscuit cutter. Prick with fork.
Place biscuits on ungreased baking sheet. Bake at 475
degrees for 12-15 minutes. Yield: 12 biscuits.
WHOLE WHEAT PANCAKES
2 cups whole wheat flour
2 tablespoons honey
1 teaspoon salt
2 teaspoons soda
2 cups sour milk
2 eggs
Combine ingredients and beat
with spoon. Fry immediately.
Arlene Byers
Mercersburg
HEALTH MUFFINS
1 cup flour
1 cup whole wheat flour
1 cup oat bran
1 tablespoon baking powder
'A teaspoon baking soda
'A teaspoon salt
1 cup grated carrot
1 cup raisins
2 large eggs, whites only
1 cup skim milk
A cup frozen apple juice
concentrate
A cup drained pineapples
2 tablespoons vegetable oil
Mix together. Spray muffin
pans. Bake at 400 degrees for 15 to
20 minutes. Makes 12 muffins,
200 calories each.
Soda Biscuits
lincas&r Filming, Saturday, Jahtiary 28,198£89
Dinner
Yield: 6 servings
Exchanges per 1-cup serving:
2 Medium-Fat Meat
1 Vegetable
1 Bread
1 Fat
Ingredients:
1 cup uncooked macaroni
1 8-ounce can tomato sauce
I pound ground beef
'A cup grated Cheddar cheese
(about 2 ounces)
'A cup whole kernel com, canned
or frozen
1 Tablespoon dehydrated minced
onion
2 cups cut green beans, canned or
frozen
V* tcaspooon salt
1 Tablespoon Worcestershire
sauce
Dash basil (optional)
'/< cup water.
Method:
1. Cook macaroni according to
package directions. Drain; add
tomato sauce.
2. Brown beef in a large skillet.
Drain well.
3. Add macaroni to skillet; add
remaining ingredients. Mix; cover
and simmer over low heat until
bubbly.
4. Add more water if mixture
becomes dry.
Raisin Rice Pudding
Yield: 4 cups (8 servings)
Exchanges per 'A cup serving: 'A
Milk, 'A Bread, 'A Fat, 1 Fruit.
Ingredients:
2 eggs, slightly beaten
2 cups cooked rice
I'A cups skim milk
2 tablespoons sugar
'A cup raisins
1 teaspoon vanilla
'A teaspoon cinnamon or nutmeg
'A teaspoon salt
Method:
1. Preheat oven to 350 degrees
F.
Carlisle reader
2. Combine all ingredients.
3. Set a VA -quart baking dish
in shallow pan on oven rack. Pour
pudding in baking dish.
4. Bake for 45 minutes or until
knife inserted in pudding comes
out clean
Dressing;
2 cups water
A to 'A cup vinegar
Boil water and vinegar.
Beat the following and add to
boiling liquid:
'A cup honey or maple syrup
2 rounded tablespoons
unbleached flour
I'A tablespoons prepared
mustard
1 teaspoon salt
2 eggs, beaten
Cook until thickened. Cool. Add
the following and mix well;
1 cup mayonnaise
1 tablespoon celery seed
'/< cup chopped onion
3 to 4 hard boiled eggs, diced
Shredded carrots for color
Arlene Byers
Mercersburg
BRAN MUFFINS
’/< cup orange or grapefruit juice
1 cup low fat buttermilk
1 egg
'A cup molasses
1 cup whole wheat flour
V* cup bran cereal
V* teaspoon baking soda
'A teaspoon ground nutmeg
'A teaspoon salt
I'A tcaspooi. grated orange rind
'A cup grated unpcclcd at.pic,
optional
Combine juice, buttermilk, egg
and molasses. Gradually stir in the
remaining ingredients. Stir well.
Bake at 350 degrees for 20 to 23
minutes or until wooden pick com
es out clean. Makes 12 muffins, 81
calories each.
Beef Macaroni Skillet
POTATO SALAD
A reader