Hi Listers, On another USA list, came the subject of Fried Sauerkrut, and a few other dishes that the senior mind can't remember at this early hour of the day...But has anyone one on the list prepared this as a side dish for the holidays, and how is it done? Have to guess its a German item? My IRISH Mom made fried cabbage,We<list> talked of Waldorf Salad <made with puddings> which is a fruit salad of the Fall..Now that I think harder on this subject, we had nothing, latin or mexican shared? There was a Shrimp/Sausage/Tomato soup that interested me, but no recipie cross the web in my direction. grr. ~Linda~ Happy Holidays, to you and yours~

Fried sauerkraut could be German, but the Polish in my home town probably ate that too. I love sauerkraut, so looked it up, and here's a recipe that sounds heavenly: SAUERKRAUT German Fried Sauerkraut, Pan Sauteed In a large enough fry pan, lightly fry 1/2 cup sliced onions in 1/4 cup butter or bacon drippings. Open one No. 3 can sauerkraut (About 2-3/4 cups). Save the Juice. Wash and rinse the sauerkraut in a strainer, shake out water until sauerkraut is just dripping, add it to the pot with onions, cover the pot and cook the sauerkraut, adding; 1 cup water and more as it steams away 2 tablespoons brown sugar 1 teaspoon caraway seed Cook slowly for 20 minutes Add and stir in some of the saved sauerkraut juice to taste. Vinegar can also be used. Now, it's your turn. How do you cook fried cabbage? That also sounds tempting! myra herron Linda Mock <[email protected]> wrote: Hi Listers, On another USA list, came the subject of Fried Sauerkrut, and a few other dishes that the senior mind can't remember at this early hour of the day...But has anyone one on the list prepared this as a side dish for the holidays, and how is it done? Have to guess its a German item? My IRISH Mom made fried cabbage,We talked of Waldorf Salad with puddings> which is a fruit salad of the Fall..Now that I think harder on this subject, we had nothing, latin or mexican shared? There was a Shrimp/Sausage/Tomato soup that interested me, but no recipie cross the web in my direction. grr. ~Linda~ Happy Holidays, to you and yours~ When you want to respond to a query or comment posted on this List, I find it MUCH easier to post a new message -- remembering to include the SUBJECT from the post you are responding to !! Please make sure there is a SURNAME or place-name in the Subject. To search the archives: http://archiver.rootsweb.com/cgi-bin/search?path=CAN-USA-MIGRATION The information page is: http://lists.rootsweb.com/index/other/Immigration/CAN-USA-MIGRATION.html ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message MYRA HERRON This message represents the official view of the voices in my head. "Political correctness is a doctrine fostered by a delusional, illogical, liberal minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end." unknown 'Democracy is two wolves and a lamb voting on what to have for dinner. Liberty is a well armed lamb contesting the vote!'

Saurkraut is essentially sour, fermented cabbage. My mom made it the same way my grandfather did and that was to thinly slice whole cabbages on a device designed just for that purpose. She made it in a huge crock - 75 gallons filled with the shredded cabbage and layered with rock salt. She had a wooden tool that looked like a big potatoe masher to pound the shredded cabbage to bring out juices that mixed with the salt to create brine. It was important to weight down the top layer of cabbage as it fermented in the crock so that air didn't get to the mixture. I'm guessing it would spoil if that happened. It's been nearly 60 years since I remember my mother and the saurkraut and don't recall how long before the mixture was ready but I remember it was greatly reduced in volumn by the time it was. She left the mixture stored in the crock in the basement until it was all gone. I like it to this day rinced and drained and sauted in butter in a heavy fry pan accompanied with browned country sausages.