Skip to comments.FR Weekly Cooking Thread *Recipes* Sept 3, 2011
Posted on 09/03/2011 6:28:07 AM PDT by libertarian27
Welcome to the 39th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
Seeing the sauerkraut recipe reminded me of a recipe I have been trying to find. Way back in the 1970’s there was a crock pot recipe going around for kielbasa style sausage cooked in a crock pot with sauerkraut, spices, onions, and I think apples and brown sugar. Anyone have the recipe? I have tried to come up with this recipe myself but there must be some spice or something that I am missing because mine never quite tastes like the one I remember. I am not sure if it is a spice or some other secret ingredient I am missing.
Sausage and Kraut
1 1/2 pounds smoked kielbasa, regular or low fat turkey kielbasa, cut into 3-inch lengths
2 bags (16 ounces each) sauerkraut, rinsed and well drained
3 large Granny Smith apples, peeled, cored and cut crosswise into rings
1 medium yellow onion, thinly sliced and into rings
1 cup chicken broth
1/2 teaspoon caraway seeds, optional
8 medium red potatoes, (about 3 lbs.), peeled and quartered
Place half of the kielbasa in a 5 to 7-quart slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings. Pour the chicken broth over mixture and sprinkle with caraway seeds. Cover and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 9 hours, or until apples and onions are tender.
Place potatoes in a saucepan; cover with water and bring to a boil. Cook 20 minutes or until tender; drain.
Makes 8 servings
I have one recipe, Flamenco Lady (not sure if it is what you are looking for or not)
1 lb. sauerkraut (canned, rinsed and drained)
1 lb. kielbasa
3 tart cooking apples that are sliced thick
1/2 cup brown sugar
3/4 tsp salt
1/8 tsp pepper
1/2 tsp caraway seed
3/4 cup apple juice
Place 1/2 of the sauerkraut on the bottom of the crock pot. Place apples and sausages on top; add the rest of the other ingredients except the juice. Top with the the other half of the sauerkraut and pour the apple juice on top. Heat high for 3-4 hours or low for 6-7 hours.
***Is this similar to what you are looking for?!
Many yrs. ago my favorite was Texas Best. They were bought out by one of the big Co.s. Disappeared.
Now they are making it again. I can order it online but haven’t yet.
It’s sightly sweet, a little hot and sticks to the meat on the grill.
Ping me, too! I’ve never competed but at a church soup and bread dinner, my chicken and rice was the first soup finished. My wife’s breads finished soon after, two HUUGE loaves of Italian, an onion, an herb and a rye loaf. But then, her breads always do well at pot lucks and such. We are welcome just about anywhere if we bring bread.
“We are welcome just about anywhere if we bring bread”.
I get the feeling that the doors would swing open widely with a pot of your chicken and rice, too! What good, homey, comfort eating. Chicken and rice soup and homemade bread! Perfect dinner!
Thank you! Mine never tasted quite right. Probably because I used the liquid from the kraut and no chicken broth and added brown sugar to mine.
Now I want to try it soon! I can almost taste it right now!
She always seemed to have a lot of home made chicken stock, so that is most likely what she used. I remember the hours she used to spend in the kitchen (high heels and dress no less...). Lots of memories from a very good cook....
Yes, thank you! Now I have to make it twice so I can see which recipe my family likes best! What fun, cause I love sauerkraut! Guess it is my German roots!
With Autumn, I always drag out my “Fall” recipes. Sauerkraut recipes are definitely a great Fall dish IMHO. (just like pumpkin bread or beef stew).
This recipe for Babootie, a South African dish, is inexpensive, easy to prepare, and absolutely delicious:
2 pounds ground beef
2 onions, grated or chopped
2 cloves garlic, chopped
1 16-ounce can stewed tomatoes, chopped in small pieces
1½ tablespoons sugar
2 tablespoons curry powder
1 tablespoon garam marsala (optional but recommended)
2 tablespoons vinegar
1 to 2 teaspoons salt
2 firm bananas, sliced
2 apples, peeled, cored and diced
½ Cup raisins
Tomato paste as needed to thicken
Brown the beef, onions and garlic in a large skillet. Drain off excess fat. Add all other ingredients. Simmer, stirring frequently, for 30 minutes. Serve over rice (serves 6 to 8 people).
In honor of National Coffee Ice Cream Day, you can make a really easy mud pie: Fill a premade chocolate cookie pie crust with scoops of coffee ice cream, slightly mounded in the center (or alternate coffee ice cream with rocky road). Drizzle with caramel and chocolate ice cream toppings and sprinkle with chopped nuts (pecans are my favorite). Cover and freeze till firm; top with whipped cream to serve.
2-3 scoops of regular peanut butter
2-3 cups of milk
a few scoops of sugar
Put milk and sugar in blender, and blend for 30-40 seconds
Drop the first two scoops of peanut butter until blended well
Drop the last scoop and stop blender after a few seconds..
This is ice cream
So is this.
WEB SITE http://www.stclairicecream.com
Hello Libertarian27 . . . could you please put a link on last weeks thread to connect to this weeks thread . . . thank you very much.
“Babootie” is Tagalog (Filipino) for good or wonderful?
It's good, too.
Easy Easy Squash with Creamed Greens
Squash(es) (I use acorn squash or butternut)
Big bunch of greens (I use chard or spinach)
Can of condensed cream of chicken soup
Salt, pepper, nutmeg
Opt. garnishes: shredded cheese, crumbled cooked Italian, sage pork sausage or chorizo, crumbled bacon, or heck, all of the above.
Score your squash once longitude-wise so as to be able to split it in half. Then put it (still whole) in the microwave and cook til soft. Amount of time will vary according to th the size and number of of your squas(es) and the power of your microwave, but I gave it 3-4 minutes for one butternut squash, then shifted it over on its other side and gave it another 3 -4 minutes so it was soft and cooked evenly.
Meanwhile make creamed greens. Remove mid stem from chard, tear leaves in pieces, and simmer/steam in water for 10 minutes. Drain but reserve liquid. Then put the greens in the food processor and together with a couple big heaping spoonsful of cream of chicken soup, salt, pepper and nutmeg. Process until it's the consistency you like: if you like more liquid, add either some of the greens water, or (if that's too strong) some milk or cream. Correct seasonings.
Wait til squash is cooled enough to handle,then split with a knife and scoop out the seeds. Put creamed chard into cavity of squash and microwave to re-heat another minute. Pat of butter on top. Garnish with shredded cheese or sausage if you like. Serve with buttered garlic toast. That's it.
Click on the links on the top menuboard and there are a whole family of other recipe sites.