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Smoked sausage and sauerkraut casserole recipe

Smoked sausage and sauerkraut casserole recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Pork

My take on a classic German combination. Delicious smoked sausage with onions, potatoes, sauerkraut, apple, stock and seasoning.


Kent, England, UK

3 people made this

IngredientsServes: 2

  • oil for frying
  • 2 potatoes, peeled and sliced
  • 1 onion, sliced
  • 1 red apple, peeled and cut into small chunks
  • 1 heaped tablespoon light brown sugar
  • 125g sliced smoked sausage
  • 6 tablespoons sauerkraut from the jar
  • salt and pepper to taste
  • 1 good glug white wine or cider
  • 200ml pork or chicken stock
  • 2 knobs butter

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat the oven to 170 C / Gas 3.
  2. Heat a frying pan with oil over medium heat, and cook and stir the potatoes and onions until starting to soften, but not tender, about 10 minutes.
  3. Add the apple and cook for a further 5 minutes.
  4. Stir in the sugar, sausage, and sauerkraut and season with salt and pepper. Cook for 3 to 4 minutes. Transfer the contents to a casserole dish.
  5. In the same frying pan add the wine and bring up to the boil. Stir in the stock and butter. Add more pepper if needed (go easy on the salt at the stock will be salty). Stir into the casserole dish.
  6. Bake in the preheated oven for about 1 hour.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Got to try this one,! Looks great !-06 Aug 2012


Kielbasa and Sauerkraut

This post may contain affiliate links. Please read my disclosure policy.

Lightly browned kielbasa, a popular smoked sausage, tastes great served on a warm bed of sauerkraut.

Kielbasa and Sauerkraut is an easy family meal that can be made quickly in a skillet, in the oven as a sheet pan meal, crock pot, air fryer, or instant pot. This simple recipe is a regular on our menu and one of the best meals that we make!

This post is sponsored by Ohio Pork, but all opinions are my own!


Sausage Sauerkraut Casserole Recipe Notes:

Back to the amounts&hellip. lay about 1 inch of sauerkraut into the bottom of your casserole dish (any size). add the chopped apples and onions. Mix it all up and press lightly into a level layer. Now lay the sausage over the top in patterns. My mom used Kielbasa, polish and whatever else she saw that looked good to her at the store. I used polish and chicken sausage because that&rsquos what I had. Flexible, healthy, versatile and quick to make. This one&rsquos a keeper for sure!


Best Recipes

Sausage and sauerkraut casserole

Hello everybody, I hope you&rsquore having an incredible day today. Today, we&rsquore going to prepare a special dish, sausage and sauerkraut casserole. It is one of my favorites food recipes. This time, I&rsquom gonna make it a bit tasty. This is gonna smell and look delicious.

This easy recipe for German sausage and sauerkraut produces a simple one-dish meal with wonderful flavors, perfect for warming a cold winter night. You can use kielbasa, knackwurst, or bratwurst in this hearty casserole recipe that's perfect for a cold winter night. Any type of smoked German sausage. One bite of this hearty sausage casserole recipe&ndashfull of sauerkraut, apples and kielbasa&ndashand you'll be transported to a tiny pub in the Alsace region of northern France.

Sausage and sauerkraut casserole is one of the most popular of recent trending foods on earth. It&rsquos simple, it&rsquos quick, it tastes yummy. It&rsquos enjoyed by millions daily. Sausage and sauerkraut casserole is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook sausage and sauerkraut casserole using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sausage and sauerkraut casserole:
  1. Take kielbasa sausage
  2. Get sauerkraut
  3. Take mixed vegetables
  4. Make ready Salt
  5. Make ready Pepper
  6. Make ready Garlic
  7. Get All purpose seasoning salt
  8. Take Ketchup
  9. Prepare Mayo
  10. Take Sour cream
  11. Get butter
  12. Take cheese
  13. Take Season to taste .
  14. Get potatoes mashed

Savory Sweet Potato Casserole with Parmesan CrumbleYummly. Healthy low-carb, keto and paleo recipes plus free guides and diet plans to help you achieve your goals on the ketogenic diet. Mix it all up and press lightly into a level layer. Now lay the sausage over the top in patterns.

Steps to make Sausage and sauerkraut casserole:
  1. Boil potatoes till soft. In the mean time cut up sausage in slices and sauté it with 2 tbs olive oil & season with (salt, pepper, garlic, all purpose). Also heat up frozen veggies in a separate pot
  2. Mash potatoes with ketchup, mayo, butter, (pepper & garlic, & sour cream.
  3. Mix sauerkraut and sausage together
  4. Butter lightly a baking dish and layer in order: - - - sausage & sauerkraut - - veggies - - mash potatoes - - top with cheese
  5. Broil till cheese is browning.
  6. All done, enjoy !

Mix it all up and press lightly into a level layer. Now lay the sausage over the top in patterns. Share: Rate this Recipe The sauerkraut casserole recipe is not Russian. But the recipe includes sauerkraut and so it suited for the website about Russian sauerkraut. Stir in the sugar, sausage, and sauerkraut and season with salt and pepper.

So that is going to wrap it up for this special food sausage and sauerkraut casserole recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


Peel the potatoes, cut into chunks, put in a pot with the sauerkraut, and barely cover with water. Season with salt.

Cover and bring to a boil. Reduce the heat so that it keeps boiling gently. Cook for 25 minutes.

After 25 minutes, put the pork sausage on top.

After 5 more minutes, the pork sausage will be warmed through. Check with a fork whether the potatoes are done. Cook for a few minutes longer if they need more time.

Keep the sausage warm under the cover.

Drain the water from the pot and add milk and butter to taste.

Mash the potatoes and sauerkraut…

…to obtain potato puree mixed with sauerkraut. Taste and adjust the seasoning with salt and pepper.

Slice the sausage and serve.


Astray Recipes: Smoked sausage & sauerkraut casserole

Place sausage in large skillet with ⅓ cup water. Cover bring to a boil over medium heat. Reduce heat to low simmer, covered, 10 minutes. Uncover and simmer until water evaporates and sausages brown lightly.

While sausage is cooking, combine sugar, mustard, caraway and dill in medium saucepan stir until blended. Add sauerkraut and bell pepper stir until well mixed. Cook, covered, over medium heat 10 minutes or until very hot. Spoon sauerkraut into microwavable 2 to 3 quart casserole sprinkle with cheese. Place sausage into sauerkraut cover. Microwave on HIGH 30 seconds or until cheese melts.

Prep and cook time: 20 minutes

NUTRITIONAL INFO: Calories 490, total fat 38g, protein 20g, carb 19g, cholesterol 89mg, sodium 2165mg, dietary fiber 4g Dietary exchanges: ½ bread, 2-½ meat, 2 vegetable, SOURCE: _No Time for Cooking_, Vol. 1, October 16, 1996, No. 5 Meal-Master format by Mary Ann Young. Posted to MC-recipe on "Delurk Day," November 11, 1996


Sausage And Sauerkraut recipes

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Melt butter in skillet. Add onion and green pepper. Cook until tender. Add apple, brown suga. ( more )

Comfort Food! Easy to make hard to stop eating. ( more )

Place all ingredients in crock pot. Cover and cook on HIGH for 4 hours or LOW for 6 hours. . ( more )

Great summertime picnic dish, or winter time all-day casserole. The meat flavors the kraut, . ( more )

Rinse and drain kraut. Combine with applesauce, flour, onion, and caraway. Layer sausage or . ( more )

A quick and easy main course cassarole that is also excellent with frozen pirogies instead o. ( more )

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Prep: 10m Cook: 50m Servs: 6

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Smoked sausage and sauerkraut casserole recipe - Recipes

TRIM FAT FROM AROUND EDGES OF STEAKS
COMBINE BROTH, WINE, ROSEMARY, MARJORAM, GARLIC, AND SALT-MIX WELL
POUR OVER STEAKS
COVER AND CHILL FOR 4-24 HOURS
DRAIN WELL, RESERVE MARINADE
HEAT RESERVED MARINADE IN A SAUCEPAN, OVER A HIGH FLAME
HEAT TO A BOIL, REMOVE FROM HEAT
GRILL PORK STEAKS 4-6 INCHES ABOVE MODERATELY HOT COALS, BASTING OFTEN
REMOVE FROM GRILL, BASTE WITH MARINADE AND OIL
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 231 - Calories from Fat 125
Percent Total Calories From: Fat 54%, Protein 38%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 62mg, Sodium 409mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 21 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

Grilled Walnut Chicken

50 servings
5 pounds walnut pieces
2 cups strained fresh lime juice
2 cups strained fresh orange juice
2 cups strained fresh lemon juice
1/3 cup white wine
1/4 cup minced garlic
3 cups minced scallions
1 cup chicken broth
1 tablespoon dry mustard
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste
1/4 teaspoon cayenne, to taste
6 cups plain yogurt
50 each skinless boneless chicken breast halves
50 cups hot cooked rice

COMBINE WALNUTS (RESERVING A FEW AS GARNISH), LIME JUICE, ORANGE JUICE, LEMON JUICE, WINE, GARLIC, SCALLIONS, CHICKEN BROTH, AND DRY MUSTARD IN A FOOD PROCESSOR
PROCESS UNTIL SMOOTH AND WELL BLENDED
COMBINE YOGURT WITH 3 CUPS WALNUT MIXTURE-MIX WELL
COAT BOTH SIDES OF CHICKEN BREASTS WITH YOGURT MIXTURE COVER AND CHILL FOR 4-48 HOURS
GRILL OR BROIL FOR 10 MINUTES PER SIDE, UNTIL JUICES RUN CLEAR WHEN PIERCED WITH A FORK
SERVE HOT, WITH HOT COOKED RICE AND REMAINING WALNUT MIXTURE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 729 - Calories from Fat 279
Percent Total Calories From: Fat 38%, Protein 22%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 4g, Cholesterol 72mg, Sodium 136mg, Total Carbohydrate 72g, Dietary Fiber 2g, Sugars 0g, Protein 40g, Vitamin A 165 units, Vitamin C 17 units, Calcium 0 units, Iron 5 units

Gruyere Cheesecake

8 servings
2 cups finely ground dry French breadcrumbs
1/4 cup very finely grated Gruyere cheese
3 tablespoons melted butter
2 cups small curd cottage cheese
1/4 cup flour
1/8 teaspoon cayenne
1 cup heavy cream
2 cups grated Gruyere cheese
4 each eggs

COMBINE BREADCRUMBS, FINELY GRATED CHEESE, AND BUTTER-MIX WELL
PRESS GENTLY BUT FIRMLY ONTO THE BOTTOM AND UP THE SIDES OF A 10-INCH SPRINGFORM PAN
COVER AND CHILL
COMBINE COTTAGE CHEESE, FLOUR, CAYENNE, CREAM, AND REMAINING CHEESE IN A MIXER BOWL-MIX WELL
BEAT IN THE EGGS, ONE AT A TIME
POUR INTO THE PREPARED CRUST
BAKE @ 325 DEGREES FOR 65 MINUTES, OR UNTIL SET
REMOVE FROM OVEN, COOL
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 611 - Calories from Fat 380
Percent Total Calories From: Fat 62%, Protein 22%, Carbohydrate 16%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 24g, Cholesterol 239mg, Sodium 715mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 33g, Vitamin A 1643 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units

Halibut in Parchment

4 servings
4 pieces parchment paper, cut into large heart
4 teaspoons extra virgin olive oil
4 each new potatoes, thinly sliced, blanched, and drained
1 skinless, boneless halibut fillet
1 cup blanched sliced sweet red onion
2 each thinly sliced Roma tomatoes
1 tablespoon minced fresh thyme
1 tablespoon small dice red bell pepper
1 tablespoon small dice zucchini
1 tablespoon small dice yellow squash
2 tablespoons egg whites, slightly beaten

BRUSH ONE SIDE OF THE PARCHMENT WITH OLIVE OIL
ARRANGE A BED OF THE POTATOES ONTO ONE HALF OF THE HEART PLACE THE FISH ONTO THE BED OF POTATOES
ARRANGE REMAINING VEGETABLES ON AND AROUND FISH
MOISTEN EDGES OF PARCHMENT WITH THE EGG WHITES
FOLD OVER AND PRESS TO SEAL
BEGINNING AT THE TOP OF THE FOLD, FOLD A 2-INCH SECTION OF THE PAPER OVER
CONTINUE AROUND THE CUT EDGE OF THE PAPER, OVERLAPPING EACH PREVIOUSLY FOLDED EDGE
TUCK THE POINT UNDER TO SEAL
BAKE @ 375 DEGREES FOR 10-12 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 170 - Calories from Fat 52
Percent Total Calories From: Fat 30%, Protein 28%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 14mg, Sodium 44mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 12g, Vitamin A 422 units, Vitamin C 24 units, Calcium 0 units, Iron 1 units

Ham Spread

24 servings
2 cups cooked ham
1 teaspoon Dijon mustard
1 tablespoon sweet pickle relish
1/3 cup mayonnaise
1 each hard boiled egg, sieved
1/4 cup grated cheddar cheese
2 tablespoons diced pimientoes

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO COARSELY CHOPPED AND WELL BLENDED
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 45 - Calories from Fat 36
Percent Total Calories From: Fat 80%, Protein 18%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 6mg, Sodium 172mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 12 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

Harvest Cheesecakes

12 servings
1 cup finely ground seeded baguette breadcrumbs
1/2 cup melted butter
1/2 pound cream cheese, room temperature
1/2 cup finely minced scallions
1/2 cup finely grated jack cheese
1/4 cup half and half
1 each egg
1/2 cup diced green chiles
3 to 2 tablespoons red or green jalapeno jelly

COMBINE BREADCRUMBS AND BUTTER-MIX WELL
PRESS A THIN LAYER ONTO THE BOTTOM AND UP THE SIDES OF A SPRINGFORM PAN, MUFFIN PAN, OR MINI MUFFIN PAN
COMBINE CREAM CHEESE, SCALLIONS, JACK CHEESE, AND HALF & HALF IN A BOWL
BEAT IN THE EGGS, ONE AT A TIME
FOLD IN THE DICED GREEN CHILES
POUR INTO THE PREPARED CRUST
BAKE @ 325 DEGREES UNTIL SET AND LIGHTLY BROWNED ON TOP REMOVE FROM OVEN AND ALLOW TO COOL COMPLETELY
GARNISH EACH PORTION WITH A DOLLOP OF JALAPENO JELLY
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 211 - Calories from Fat 154
Percent Total Calories From: Fat 73%, Protein 9%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 66mg, Sodium 303mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 707 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

Hash Browned Zucchini

4 servings
1 pound zucchini, finely grated
1/2 teaspoon salt
2 each eggs, beaten
1/3 cup grated parmesan cheese
1/4 cup butter

TOSS ZUCCHINI WITH SALT LET STAND FOR 15 MINUTES
WRAP IN A CLEAN TOWEL AND SQUEEZE OUT MOISTURE
COMBINE ZUCCHINI, EGGS, AND PARMESAN CHEESE-MIX WELL
HEAT BUTTER IN A SKILLET, OVER A MODERATE FLAME
DROP ZUCCHINI BY TABLESPOONSFUL INTO SKILLET, DO NOT CROWD BROWN WELL ON BOTH SIDES
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS KEEP WARM IN A 200 DEGREE OVEN
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 190 - Calories from Fat 146
Percent Total Calories From: Fat 76%, Protein 15%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 9g, Cholesterol 143mg, Sodium 570mg, Total Carbohydrate 4g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 1026 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units

Hazelnut-Honey Butter

4 servings
1/2 pound hazelnuts, toasted
1/4 teaspoon sea salt, or kosher salt
1/4 teaspoon honey
1 tablespoon cashew oil, or peanut oil

COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
COVER AND CHILL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 417 - Calories from Fat 351
Percent Total Calories From: Fat 84%, Protein 7%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 3g, Cholesterol 0mg, Sodium 149mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugars 0g, Protein 7g, Vitamin A 38 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

Hearty Stuffed Zucchini

8 servings
4 each medium zucchini
4 cups chicken broth, or salted water
1 cube beef flavored bouillon
1/2 cup dry breadcrumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon ground thyme
1/4 teaspoon tabasco sauce
2 tablespoons finely minced, rinsed onions
1 tablespoon very finely minced garlic
2 tablespoons olive oil
1/4 cup cracker crumbs
2 teaspoons butter
1/4 pound crisp cooked bacon

CUT STEM ENDS FROM ZUCCHINI
HEAT BROTH OR WATER TO A BOIL, IN A LARGE SAUCEPOT
ADD ZUCCHINI, REDUCE HEAT, AND SIMMER FOR 6-8 MINUTES, UNTIL TENDER
REMOVE FROM BROTH, RESERVING BROTH FOR ANOTHER USE
HALVE ZUCCHINI LENGTHWISE
CAREFULLY SCOOP-OUT THE FLESH, LEAVING A 1/4-INCH THICK SHELL WRAP FLESH IN A CLEAN TOWEL AND GENTLY SQUEEZE OUT MOISTURE
COMBINE FLESH AND POWDERED BOUILLON AND GRIND TO A PASTE ADD BREADCRUMBS, WORCESTERSHIRE, SUGAR, THYME, TABASCO, SALT, AND WHITE PEPPER-MIX WELL
HEAT OIL IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 1 MINUTE
ADD GARLIC, HEAT AND STIR FOR 6-8 MINUTES
REMOVE FROM HEAT AND ADD TO PREPARED MIXTURE-MIX WELL ARRANGE ZUCCHINI SHELLS IN A BUTTERED JELLY-ROLL PAN
DIVIDE STUFFING MIXTURE BETWEEN SHELLS
TOP WITH CRACKER CRUMBS AND DOT WITH BUTTER
BAKE @ 350 DEGREES FOR 15-20 MINUTES, UNTIL LIGHTLY BROWNED GARNISH WITH CRUMBLED BACON
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 188 - Calories from Fat 117
Percent Total Calories From: Fat 62%, Protein 15%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 4g, Cholesterol 15mg, Sodium 1147mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 318 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units

Herb Rolls

16 servings
2 tablespoons unsalted butter
1/4 cup minced scallions
1 teaspoon minced garlic
1/2 cup minced parsley
1 teaspoon oregano
1/2 teaspoon salt
8 ounces refrigerated crescent roll dough
1/3 cup grated parmesan cheese

MELT BUTTER IN A SMALL SKILLET, OVER MEDIUM HEAT
ADD SCALLIONS, GARLIC, PARSLEY, OREGANO, AND SALT
SAUTE FOR 2-3 MINUTES, REMOVE FROM HEAT
PRESS 2 PIECES OF DOUGH TOGETHER, TO MAKE A SQUARE
ROLLOUT INTO A 9-INCH SQUARE
SPREAD WITH HALF OF ONION MIXTURE
SPRINKLE WITH HALF OF THE PARMESAN CHEESE
ROLLUP AS FOR A JELLY ROLL
CUT INTO 1/2-INCH SLICES AND PLACE ON A BAKING SHEET
REPEAT WITH REMAINING DOUGH, ONION MIXTURE, AND CHEESE
BAKE @ 375 DEGREES FOR 6-9 MINUTES, UNTIL GOLDEN
SERVE HOT, WARM, OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 62 - Calories from Fat 24
Percent Total Calories From: Fat 39%, Protein 13%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 6mg, Sodium 176mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 224 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Herb Stuffed Pork Chops

4 servings
4 each center cut pork chops, about 1-inch thick
1/4 pound bulk pork sausage
1/4 cup minced onion
1 cup thinly sliced mushroom
1 tablespoon minced garlic
3 tablespoons parsley
1/2 teaspoon marjoram
1/2 teaspoon sage
1/4 cup fresh breadcrumbs
1/4 teaspoon white pepper
1/4 cup shelled, blanched pistachio nuts
1 each egg, beaten
1 cup flour
1 tablespoon butter
1 cup chicken broth

BUTTERFLY CHOPS AND POUND BRIEFLY WITHOUT BREAKING
HEAT SAUSAGE IN A SKILLET, OVER A MEDIUM FLAME
HEAT AND STIR FOR 6-8 MINUTES, UNTIL BROWNED
ADD ONIONS AND MUSHROOMS, HEAT AND STIR FOR 1 MINUTE
ADD GARLIC, PARSLEY, SAGE, MARJORAM, AND BREADCRUMBS
STIR IN PEPPER, PISTACHIOS, AND 1 TEASPOON SALT
HEAT AND STIR FOR 2-3 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL COMPLETELY
STIR IN BEATEN EGG-MIX WELL
DIVIDE MIXTURE EVENLY BETWEEN CHOPS
STUFF INTO CENTER, CLOSE, AND SECURE WITH TOOTHPICKS
DREDGE IN FLOUR
SEASON WITH SALT AND PEPPER
HEAT BUTTER IN A SKILLET, OVER A MODERATELY-HIGH FLAME
ADD CHOPS AND SAUTE FOR 10 MINUTES, TURNING ONCE, UNTIL BROWNED ON ALL SIDES
REMOVE TO A ROASTING PAN
BAKE @ 350 DEGREES FOR 60 MINUTES
MEANWHILE, DEGLAZE SKILLET WITH 1/2 CUP BROTH
POUR OVER CHOPS, COVER WITH FOIL
BAKE @ 350 DEGREES FOR 20 MINUTES
TURN CHOPS TO COAT WELL, REMOVE TO A HEATED SERVING PLATTER ADD REMAINING BROTH TO THE ROASTING PAN
HEAT AND STIR TO DISSOLVE FOND
STRAIN THROUGH A CHINOIS OR CHEESECLOTH
POUR OVER CHOPS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 589 - Calories from Fat 324
Percent Total Calories From: Fat 55%, Protein 21%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 36g, Saturated Fat 13g, Cholesterol 148mg, Sodium 533mg, Total Carbohydrate 35g, Dietary Fiber 1g, Sugars 0g, Protein 31g, Vitamin A 456 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units

Herbed Breadcumbs

1 servings
4 cups soft fresh breadcrumbs
1 tablespoon salt
2 teaspoons fresh ground black pepper
1/2 teaspoon cayenne
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground dried bay leaf

COMBINE INGREDIENTS IN A MEDIUM BOWL-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 1572 - Calories from Fat 171
Percent Total Calories From: Fat 11%, Protein 13%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 4g, Cholesterol 20mg, Sodium 9972mg, Total Carbohydrate 299g, Dietary Fiber 3g, Sugars 0g, Protein 51g, Vitamin A 553 units, Vitamin C 1 units, Calcium 0 units, Iron 20 units

Herbed Canape Spread

24 servings
1/4 teaspoon ground rosemary
1/4 teaspoon ground basil
1/8 teaspoon ground thyme
1/2 cup butter

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 35
Percent Total Calories From: Fat 99%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 39mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 146 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Herbed Party Mix

16 servings
5 cups chex or crispix cereal squares
1 cup salted mixed nuts
1 * cup STICK pretzels
1/3 cup melted butter
1 cup walnut pieces
1 tablespoon parsley flakes
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon onion powder

COMBINE CEREAL, NUTS, AND PRETZELS IN A 9x13x2 PAN, SET ASIDE STIR TOGETHER REMAINING INGREDIENTS
POUR OVER CEREAL MIXTURE AND STIR OR TOSS GENTLY TO COAT BAKE @ 250 DEGREES FOR 15 MINUTES, STIR
REPEAT FOR A TOTAL OF 45 MINUTES
OR MICROWAVE FOR 2 MINUTES, STIR, AND MICROWAVE 2 MINUTES MORE
COOL ON PAPER TOWELS
STORE IN AN AIRTIGHT CONTAINER
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 202 - Calories from Fat 124
Percent Total Calories From: Fat 61%, Protein 8%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 4g, Cholesterol 10mg, Sodium 188mg, Total Carbohydrate 15g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 178 units, Vitamin C 8 units, Calcium 0 units, Iron 3 units

Herbed Pork Roast

6 servings
1/3 cup minced garlic
1/4 cup minced parsley
1 tablespoon dried thyme
1 tablespoon olive oil
1 teaspoon salt, or more to taste
1 cup white wine
7 to 5 pounds boneless pork loin
salt
pepper
1 cup minced onion
1 cup tomato sauce
1 tablespoon unsalted butter

COMBINE HALF OF GARLIC, PARSLEY, THYME, OLIVE OIL, AND SALT IN A FOOD PROCESSOR
PULSE TO A PASTE, ADDING JUST ENOUGH WINE TO HOLD TOGETHER CUT MANY SMALL SLITS IN PORK LOIN
OPEN CUTS AND RUB A GENEROUS AMOUNT OF PASTE INTO EACH
RUB REMAINING PASTE OVER THE TOP
POUR REMAINING WINE OVER THE TOP
COVER AND CHILL FOR 4-24 HOURS, TURNING OFTEN
REMOVE FROM PAN, RESERVING MARINADE
SEASON PORK WITH SALT AND PEPPER
PLACE ON A RACK IN A ROASTING PAN
ROAST @ 400 DEGREES FOR 15 MINUTES
ROAST @ 325 DEGREES FOR 2 HOURS, TO AN INTERNAL TEMPERATURE OF 185 DEGREES
REMOVE TO A HEATED SERVING PLATTER, KEEP WARM
POUR OFF AND RESERVE FAT FROM PAN
SAUTE ONIONS AND REMAINING GARLIC IN 2 TABLESPOONS RESERVED FAT FOR 2-3 MINUTES
DEGLAZE THE PAN WITH RESERVED MARINADE, OVER A HIGH FLAME STIR IN TOMATO SAUCE
HEAT AND STIR UNTIL REDUCED BY HALF
SWIRL IN BUTTER
SEASON TO TASTE WITH ADDITIONAL SALT AND PEPPER
SERVE ROAST HOT WITH SAUC

Nutrition Facts
Amount Per Serving: Calories 789 - Calories from Fat 416
Percent Total Calories From: Fat 53%, Protein 38%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 46g, Saturated Fat 16g, Cholesterol 248mg, Sodium 1083mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 75g, Vitamin A 712 units, Vitamin C 16 units, Calcium 0 units, Iron 6 units

Herbed Sausage Meatballs

16 servings
1 pound lean ground pork
2 tablespoons sage
1 tablespoon marjoram
1 teaspoon salt
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon ground cloves

COMBINE INGREDIENTS-MIX WELL
COVER AND LET STAND FOR 30-60 MINUTES OR CHILL UP TO 4 DAYS SHAPE INTO 3/4-INCH BALLS
HEAT A LARGE SKILLET, OVER A MEDIUM-LOW FLAME
ADD THE MEATBALLS, HEAT AND SHAKE PAN UNTIL WELL DONE
SERVE HOT, WITH OR WITHOUT SAUC

Nutrition Facts
Amount Per Serving: Calories 46 - Calories from Fat 19
Percent Total Calories From: Fat 42%, Protein 55%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 18mg, Sodium 166mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 31 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Holiday Shrimp Tree

25 servings
2 quarts water
1/2 cup salt
3 pounds tiger prawns
4 bunches endive
1 each 30-inch styrofoam cone
frilled toothpicks, as required
2 cups cocktail sauce

HEAT WATER AND SALT TO A BOIL IN A STOCKPOT, OVER A MODERATE FLAME ADD SHRIMP, RETURN TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 5 MINUTES
DRAIN, RINSE, AND DRAIN WELL
PEEL AND DEVEIN SHRIMP
COVER AND CHILL SEPARATE
ENDIVE INTO INDIVIDUAL LEAVES, SOAK TO CLEAN, DRAIN, AND CHILL STARTING AT THE BOTTOM, ATTACH ENDIVE TO CONE WITH TOOTHPICK HALVES
ATTACH SHRIMP TO TREE WITH WHOLE TOOTHPICKS
PLACE TREE ONTO A SERVING PLATTER
ARRANGE REMAINING SHRIMP AROUND BASE
SERVE SLIGHTLY CHILLED, WITH COCKTAIL SAUCE TO THE SID

Nutrition Facts
Amount Per Serving: Calories 73 - Calories from Fat 9
Percent Total Calories From: Fat 12%, Protein 61%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 83mg, Sodium 2562mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 171 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units

Holiday Turkey Roll

1 servings
10-inch flour tortilla
cream cheese, whipped to soften
cranberry sauce
very thinly sliced turkey
romaine lettuce, or butter lettuce

SPREAD TORTILLAS WITH A THIN LAYER OF CREAM CHEESE
SPREAD A SMALL AMOUNT OF CRANBERRY SAUCE ONTO THE CREAM CHEESE
COVER CRANBERRY SAUCE WITH A LAYER OF SLICED TURKEY
TOP TURKEY LAYER WITH A SINGLE LAYER OF LETTUCE
ROLLUP TIGHTLY AND PLACE SEAM-SIDE DOWN ONTO A BAKING SHEET COVER AND CHILL FOR 1-96 HOURS
CUT INTO 1-INCH SLICES SERVE
SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 8141 - Calories from Fat 3745
Percent Total Calories From: Fat 46%, Protein 52%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 416g, Saturated Fat 117g, Cholesterol 3489mg, Sodium 3615mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 1057g, Vitamin A 1778 units, Vitamin C 13 units, Calcium 0 units, Iron 74 units

Homemade Pretzels

36 servings
2 packages active dry yeast
2 cups 105-110 degree water
1/2 cup sugar
1/4 cup butter
1 each egg, beaten
2 teaspoons salt
7 cups flour
1 each egg yolk, beaten
1 teaspoon water
sea salt, or kosher salt, as garnish
Dusseldorf or hot-sweet mustard

COMBINE YEAST, WATER, AND SUGAR IN A LARGE MIXING BOWL
LET STAND FOR 5 MINUTES, UNTIL BUBBLY
ADD BUTTER, EGG, SALT, AND HALF OF THE FLOUR-MIX UNTIL SMOOTH CONTINUE TO MIX IN FLOUR UNTIL MIXTURE STIFFENS
ROLL INTO A BALL OR LOG
WRAP IN PLASTIC AND CHILL FOR 4-24 HOURS
DIVIDE DOUGH INTO EQUAL PORTIONS
ROLL EACH PIECE INTO AN 18-INCH ROPE
FORM INTO A PRETZEL SHAPE, PRESSING ENDS TO SEAL
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
REPEAT WITH REMAINING DOUGH
COMBINE YOLK AND WATER-MIX WELL
BRUSH OVER PRETZELS
COVER AND ALLOW TO RISE FOR 30-45 MINUTES
BAKE @ 400 DEGREES FOR 10-15 MINUTES
DIP IN SALT AS DESIRED
SERVE WARM, WITH MUSTARD TO THE SID

Nutrition Facts
Amount Per Serving: Calories 114 - Calories from Fat 16
Percent Total Calories From: Fat 14%, Protein 10%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 15mg, Sodium 179mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 66 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Honey Glazed Chicken

6 servings
3 pounds meaty chicken pieces
1/3 cup flour
1 teaspoon garlic salt
1/2 teaspoon pepper
1/3 cup melted butter
1/4 cup honey
3 tablespoons strained fresh lemon juice
2 tablespoons soy sauce
1/8 teaspoon ground ginger

COMBINE FLOUR, GARLIC SALT, AND PEPPER IN A BAG
ADD CHICKEN AND SHAKE TO COAT WELL
REMOVE CHICKEN, SHAKE OFF EXCESS
PLACE 2 TABLESPOONS BUTTER IN A BAKING DISH
PLACE CHICKEN IN BAKING DISH, SKIN SIDE DOWN
BAKE, UNCOVERED, @ 350 DEGREES FOR 30 MINUTES
TURN CHICKEN SKIN SIDE UP
COMBINE REMAINING INGREDIENTS-MIX WELL
COAT CHICKEN EVENLY WITH HONEY MIXTURE
BAKE @ 350 DEGREES FOR 30-45 MINUTES, BASTING OFTEN
SERVE HOT OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 642 - Calories from Fat 396
Percent Total Calories From: Fat 62%, Protein 27%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 44g, Saturated Fat 16g, Cholesterol 232mg, Sodium 621mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 2145 units, Vitamin C 10 units, Calcium 0 units, Iron 3 units

Hot Bacon Dip

50 servings
2 pounds cream cheese, room temperature
3/4 cup milk
3/4 cup finely minced onion
3 pounds crumbled, crisp cooked bacon
1 teaspoon prepared horseradish
6 pounds assorted savory crackers

COMBINE CREAM CHEESE AND MILK IN A FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED AND SMOOTH
ADD ONIONS-MIX WELL
ADD BACON, RESERVING 1/4 CUP AS GARNISH-MIX WELL
ADD HORSERADISH-MIX WELL
SPOON INTO A CASSEROLE OR SOUFFLE DISH
BAKE @ 375 DEGREES FOR 15 MINUTES
GARNISH WITH CRUMBLED BACON
SERVE HOT, WITH ASSORTED CRACKER

Nutrition Facts
Amount Per Serving: Calories 483 - Calories from Fat 274
Percent Total Calories From: Fat 57%, Protein 11%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 13g, Cholesterol 44mg, Sodium 948mg, Total Carbohydrate 39g, Dietary Fiber 3g, Sugars 0g, Protein 13g, Vitamin A 264 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units

Hot Cheddar Dip

8 servings
1/2 clove garlic
2 cups half and half
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
2 cups grated cheddar cheese
3 tablespoons flour
1/2 teaspoon salt
toasted croutons
steamed, peeled shrimp
medium dice smoked ham
cauliflower florets
broccoli florets
tortilla chips
assorted savory crackers

RUB THE INSIDE OF CHAFING DISH WITH GARLIC HALF, DISCARD GARLIC
COMBINE HALF & HALF, WORCESTERSHIRE SAUCE, AND DRY MUSTARD IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL WELL BLENDED, WITHOUT BOILING
COMBINE CHEDDAR AND FLOUR IN A LARGE BOWL-TOSS TO MIX WELL GRADUALLY STIR CHEESE MIXTURE INTO SAUCEPAN, UNTIL INCORPORATED
SEASON TO TASTE WITH SALT
TRANSFER TO CHAFING DISH
ARRANGE REMAINING INGREDIENTS AROUND CHAFING DISH
THIN CHEESE MIXTURE WITH HALF & HALF AS NECESSARY
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 215 - Calories from Fat 152
Percent Total Calories From: Fat 71%, Protein 18%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 10g, Cholesterol 54mg, Sodium 360mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 605 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units

Iberian Cauliflower

6 servings
1 head cauliflower
1/2 teaspoon salt
2 tablespoons lemon juice
3 tablespoons olive oil
1/4 cup very finely minced garlic
1/8 teaspoon cayenne
1 teaspoon white wine vinegar

COMBINE CAULIFLOWER, SALT, LEMON JUICE, AND WATER TO COVER IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, UNTIL TENDER-CRISP
REMOVE FROM HEAT, DRAIN WELL
HEAT OLIVE OIL IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD THE GARLIC, HEAT AND STIR FOR 6-8 MINUTES, UNTIL GOLDEN SEASON WITH CAYENNE AND VINEGAR
POUR OVER CAULIFLOWER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 92 - Calories from Fat 62
Percent Total Calories From: Fat 67%, Protein 6%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 203mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 22 units, Vitamin C 30 units, Calcium 0 units, Iron 0 units

Individual Zucchini Souffles

20 servings
5 each zucchini, about 7-inches long
1 teaspoon butter
2 tablespoons flour
1/4 cup milk
1 each egg yolk, beaten
2 tablespoons grated cheddar cheese
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 each egg whites, beaten stiff but not dry

FLUTE ZUCCHINI WITH A ZESTER OR PEELER, CUTOFF ENDS
CUT EACH ZUCCHINI INTO 3/4-INCH THICK SLICES
USING A MELON BALLER, SCOOP OUT THE TOP HALF OF EACH SLICE STEAM ZUCCHINI UNTIL ALMOST TENDER, DRAIN, AND COOL
LINE A BAKING SHEET WITH PARCHMENT PAPER
PLACE ZUCCHINI CUPS UPRIGHT ONTO BAKING SHEET
HEAT BUTTER IN A SMALL SKILLET, OVER A MEDIUM FLAME
WHISK IN FLOUR TO MAKE A BLONDE ROUX
GRADUALLY WHISK IN MILK, HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
WHISK IN EGG YOLK, CHEDDAR, MUSTARD, SALT, AND PEPPER
FOLD STIFF WHITES INTO YOLK MIXTURE
SPOON INTO ZUCCHINI CUPS, FILLING TO THE TOP
PLACE BAKING SHEET ONTO TOP RACK OF OVEN
BAKE @ 425 DEGREES FOR 5-8 MINUTES, UNTIL PUFFED AND GOLDEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 20 - Calories from Fat 8
Percent Total Calories From: Fat 37%, Protein 25%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 12mg, Sodium 46mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 162 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units

Irish Cream Brulee

10 servings
4 cups whipping cream
1 each vanilla bean, halved
13 each egg yolks, beaten
1/2 cup sugar
1 cup cream liqueur, such as Bailey's Irish

COMBINE CREAM AND VANILLA BEAN IN A SAUCEPAN, OVER A LOW FLAME
BRING JUST TO A SIMMER, REMOVE FROM HEAT, AND SET ASIDE COMBINE YOLKS, SUGAR, AND CREAM LIQUOR-MIX WELL
GRADUALLY STIR IN WARMED CREAM MIXTURE
POUR INTO INDIVIDUAL HEATPROOF CUSTARD CUPS
PLACE INTO A DEEP BAKING PAN
POUR BOILING WATER INTO BAKING PAN, AROUND CUPS, TO A DEPTH OF 1-INCH
BAKE @ 350 DEGREES FOR 30-40 MINUTES, UNTIL SET
REMOVE FROM HEAT, COOL
COVER AND CHILL FOR 2-96 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 514 - Calories from Fat 391
Percent Total Calories From: Fat 76%, Protein 5%, Carbohydrate 12%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 25g, Cholesterol 411mg, Sodium 57mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 1886 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Irish Lamb Stew

16 servings
3 pounds lean boneless lamb shoulders
6 cups water, or lamb based white stock
1 each onion
2 whole cloves, stuck into onion
1 each bay leaf, tied into a sachet
1 clove garlic, tied into a sachet
4 each peppercorns, tied into a sachet
6 sprigs parsley, tied into a sachet
1/4 teaspoon thyme, tied into a sachet
1/2 teaspoon salt, to taste
3 cups sliced onions
1 cup thinly sliced leeks, white part only
6 each potatoes, peeled, thinly sliced
1 pound carrot, thinly sliced
1 pound turnip, peeled, cut into matchsticks

CUT MEAT INTO 1-INCH CUBES
HEAT WATER TO A BOIL IN A HEAVY SAUCEPAN, OVER A MODERATE FLAME
ADD THE LAMB (WATER SHOULD COVER COMPLETELY)
RETURN TO A BOIL, REDUCE HEAT, AND SKIM WELL
ADD THE CLOVE-STUDDED ONION AND THE SACHET
SEASON WITH SALT AND SIMMER FOR 60 MINUTES
ADD THE SLICED VEGETABLES AND SIMMER UNTIL MEAT AND VEGETABLES ARE TENDER
REMOVE AND DISCARD THE SACHET AND STUDDED ONION
ADJUST THE SEASONINGS AS NECESSARY
SERVE HOT, GARNISHED WITH MINCED PARSLE

Nutrition Facts
Amount Per Serving: Calories 246 - Calories from Fat 55
Percent Total Calories From: Fat 22%, Protein 32%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 56mg, Sodium 173mg, Total Carbohydrate 28g, Dietary Fiber 2g, Sugars 0g, Protein 20g, Vitamin A 8092 units, Vitamin C 24 units, Calcium 0 units, Iron 3 units

Irish Raisin Bread

4 servings
3/4 cup seedless raisins
2 cups flour, in all
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 package active dry yeast
1 cup buttermilk
2 tablespoons butter

COMBINE RAISINS WITH WATER TO COVER IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REMOVE FROM HEAT, ALLOW TO COOL, AND DRAIN COMBINE HALF OF FLOUR, SUGAR, SALT, BAKING SODA, AND YEAST COMBINE BUTTERMILK AND BUTTER IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO JUST BELOW A BOIL, REMOVE FROM HEAT, AND COOL TO 105-110 DEGREES (MIXTURE SHOULD BE CURDLED)
BEAT INTO FLOUR/SUGAR MIXTURE, UNTIL SMOOTH
ADD 1/4 CUP FLOUR AND BEAT UNTIL SMOOTH
STIR IN RAISINS AND ENOUGH OF THE REMAINING FLOUR TO MAKE A SOFT PLIABLE DOUGH
PLACE INTO A GREASED BOWL, TURNING TO COAT ON ALL SIDES COVER AND ALLOW TO RISE FOR 60 MINUTES, UNTIL DOUBLED TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD 20-25 TIMES ROLL INTO A BALL AND PLACE ONTO A GREASED BAKING SHEET
FLATTEN INTO AN 8-INCH ROUND
COVER AND LET RISE FOR 30-60 MINUTES, UNTIL NOT QUITE DOUBLED SPRINKLE LIGHTLY WITH FLOUR
CUT A CROSS IN THE CENTER
BAKE @ 375 DEGREES FOR 35-45 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN AND COOL COMPLETELY
SERVE AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 439 - Calories from Fat 64
Percent Total Calories From: Fat 15%, Protein 9%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 4g, Cholesterol 18mg, Sodium 525mg, Total Carbohydrate 84g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 240 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units

Italian Breaded Chops

4 servings
1 each beaten egg
2 tablespoons water
2 cups unseasoned dry breadcrumbs
1/4 teaspoon salt
1/2 teaspoon white pepper
4 each pork loin chops, about 1-inch thick
1/4 cup clarified butter
1/4 cup ground sage

COMBINE BEATEN EGG AND WATER-MIX WELL
COMBINE BREADCRUMBS, SALT, AND PEPPER IN A PAPER BAG
DIP CHOPS INTO EGG MIXTURE, ALLOWING EXCESS TO DRIP OFF
PLACE INTO PAPER BAG AND SHAKE TO COAT, SHAKE OFF ANY EXCESS PLACE ONTO A SHEET OF WAXED PAPER
CHILL FOR 60 MINUTES TO SET COATING
COMBINE CLARIFIED BUTTER AND SAGE IN A SKILLET, OVER A MODERTE FLAME
ADD CHOPS AND BROWN WELL ON BOTH SIDES
PLACE INTO A BAKING DISH
BAKE @ 350 DEGREES FOR 30 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 473 - Calories from Fat 201
Percent Total Calories From: Fat 42%, Protein 25%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 11g, Cholesterol 148mg, Sodium 713mg, Total Carbohydrate 38g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 638 units, Vitamin C 2 units, Calcium 0 units, Iron 4 units

Italian Canape Spread

COMBINE INGREDIENTS-MIX WEL

Nutrition Facts
Amount Per Serving: Calories 35 - Calories from Fat 35
Percent Total Calories From: Fat 99%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 39mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 147 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Kielbasa in Blankets

16 servings
1/4 cup melted butter
1 cup mustard
1 package refrigerated flaky crescent roll dough
1 pound Polish kielbasa

COMBINE BUTTER AND MUSTARD-MIX WELL
SEPARATE DOUGH INTO EQUAL PORTIONS
BRUSH EACH PORTION WITH MUSTARD MIXTURE
CUT SAUSAGE INTO EQUAL PORTIONS
PLACE ONTO PORTIONS OF DOUGH
ROLLUP, STARTING AT WIDE END
PLACE ONTO AN UNGREASED COOKIE SHEET
BRUSH WITH MUSTARD MIXTURE
BAKE @ 350 DEGREES FOR 15 MINUTES
DRAIN ON PAPER TOWELS
SERVE HOT, WITH ADDITIONAL MUSTARD TO THE SID

Nutrition Facts
Amount Per Serving: Calories 130 - Calories from Fat 102
Percent Total Calories From: Fat 78%, Protein 14%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 27mg, Sodium 531mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 109 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units

Lagered Kraut with Apple

4 servings
16 ounces sauerkraut, drained
1 each apple, sliced
9 ounces beer
1 tablespoon sugar
1 tablespoon butter
1/2 teaspoon caraway seeds
1/4 teaspoon white pepper

RINSE SAUERKRAUT WELL, DRAIN
COMBINE ALL INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES, STIRRING OFTEN, UNTIL MOST OF THE LIQUID HAS EVAPORATED SERVE HO

Nutrition Facts
Amount Per Serving: Calories 123 - Calories from Fat 29
Percent Total Calories From: Fat 24%, Protein 4%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 2g, Cholesterol 8mg, Sodium 783mg, Total Carbohydrate 18g, Dietary Fiber 2g, Sugars 0g, Protein 1g, Vitamin A 156 units, Vitamin C 20 units, Calcium 0 units, Iron 2 units

Lamb with Minted Vegetables

4 servings
1/4 cup olive oil
8 each lamb rib chops
4 cups peeled, finely diced potatoes
4 cups finely diced zucchini
2 tablespoons strained fresh lemon juice
2 tablespoons water
1/4 cup finely minced fresh mint

HEAT THE OIL IN A VERY LARGE SKILLET, OVER A HIGH FLAME
ADD THE POTATOES AND SAUTE FOR 6-8 MINUTES, UNTIL GOLDEN REMOVE THE POTATOES WITH A SLOTTED SPOON TO DRAIN
SEASON THE CHOPS WITH SALT AND PEPPER
ADD THE CHOPS TO THE PAN AND SAUTE FOR 5-6 MINUTES PER SIDE, UNTIL MEDIUM-RARE
REMOVE TO A HEATED SERVING PLATTER, SET ASIDE
POUR OFF THE FAT FROM THE PAN
ADD THE ZUCCHINI TO THE PAN, OVER A MODERATE FLAME
HEAT AND STIR FOR 1-2 MINUTES
ADD THE LEMON JUICE AND WATER, HEAT AND STIR FOR 1 MINUTE ADD THE POTATOES AND MINT, STIR
SEASON TO TASTE WITH SALT AND PEPPER
SPOON AROUND THE LAMB CHOPS ON THE SERVING PLATTER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 683 - Calories from Fat 301
Percent Total Calories From: Fat 44%, Protein 32%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 9g, Cholesterol 172mg, Sodium 196mg, Total Carbohydrate 41g, Dietary Fiber 2g, Sugars 0g, Protein 55g, Vitamin A 534 units, Vitamin C 43 units, Calcium 0 units, Iron 7 units

Lamb with Pistachios

6 servings
3 each untrimmed loins of lamb
3 tablespoons Dijon mustard
1/4 cup shelled, finely ground pistachio nuts
1 teaspoon balsamic vinegar
3 tablespoons red wine
3 tablespoons beef broth
1 teaspoon rosemary
1/4 cup unsalted butter
loin trimmings of lamb

TRIM LOINS FULLY, RESERVING TRIM
HEAT A DRY CAST IRON SKILLET, OVER A MODERATE FLAME
SEAR THE LAMB LOINS ON ALL SIDES
MOISTEN WITH DIJON MUSTARD
COAT EVENLY WITH GROUND PISTACHIOS
PLACE ON A RACK IN A ROASTING PAN
ROAST @ 450 DEGREES FOR 10 MINUTES
REMOVE FROM OVEN AND ALLOW TO REST FOR 20 MINUTES MEANWHILE, HEAT A DRY CAST IRON SKILLET OVER A MODERATE FLAME
ADD LAMB TRIMMINGS AND BROWN WELL
ADD THE VINEGAR, WINE, AND STOCK
HEAT AND SHAKE PAN TO REDUCE LIQUID BY HALF
ADD THE ROSEMARY, HEAT AND STIR FOR 5 MINUTES
REMOVE FROM HEAT, WHISK IN BUTTER
SEASON TO TASTE WITH SALT AND PEPPER
SLICE LOINS THINLY
SERVE HOT, WITH SAUC

Nutrition Facts
Amount Per Serving: Calories 118 - Calories from Fat 97
Percent Total Calories From: Fat 83%, Protein 6%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 5g, Cholesterol 21mg, Sodium 215mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 308 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

Leek-Bacon Potatoes

4 servings
4 each red potatoes, about 4oz each
2 ounces Canadian bacon, finely minced
1 cup minced leek
1 tablespoon milk
1/2 teaspoon black pepper

SCRUB POTATOES, PRICK WITH A FORK
MICROWAVE ON HIGH FOR 5 MINUTES, TURN
MICROWAVE ON HIGH FOR 5 MINUTES
COMBINE LEEKS AND POTATOES IN A BOWL
MICROWAVE ON HIGH FOR 2 MINUTES, STIR
MICROWAVE ON HIGH FOR 1 MINUTE MORE
REMOVE FROM OVEN
CUT TOPS FROM POTATOES, SCOOP OUT FLESH TO WITHIN 1/4" OF SIDES
COMBINE REMOVED POTATO PULP WITH MILK-MASH TO MIX WELL
STIR IN BACON, LEEKS, AND PEPPER
SPOON INTO POTATO SHELLS
REPLACE TOP OF POTATO
MICROWAVE ON HIGH FOR 1-2 MINUTES, TO HEAT THROUGH
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 262 - Calories from Fat 15
Percent Total Calories From: Fat 6%, Protein 14%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 9mg, Sodium 243mg, Total Carbohydrate 53g, Dietary Fiber 2g, Sugars 0g, Protein 9g, Vitamin A 30 units, Vitamin C 37 units, Calcium 0 units, Iron 3 units

Leftover Potato Pancakes

4 servings
2 cups leftover mashed potatoes
4 to 2 ounces milk
1 cup flour
1 cup vegetable shortening

BEAT POTATOES WITH ENOUGH MILK TO SOFTEN
GRADUALLY STIR IN ENOUGH FLOUR UNTIL IT PULLS AWAY FROM BOWL
KNEAD TO MIX WELL
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO ROUNDS WITH A BISCUIT CUTTER
HEAT SHORTENING TO 375 DEGREES
ADD ROUNDS AND FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 668 - Calories from Fat 473
Percent Total Calories From: Fat 71%, Protein 3%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 9g, Cholesterol 4mg, Sodium 326mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 38 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units

Madeira Grilled Game Hen

50 servings
50 each Rock Cornish game hens, halved
1 cup melted butter
2 tablespoons Dijon mustard
2 tablespoons salt
1 tablespoon white pepper
1 tablespoon cayenne
6 cups medium dice carrots
6 cups medium dice celery
3 cups chicken stock
1 cup white wine
3 cups olive oil
6 cups Madeira
6 cups cream
6 each egg yolks, slightly beaten

COAT GAME HENS WITH MELTED BUTTER AND DIJON MUSTARD SEASON WITH SALT, WHITE PEPPER, AND CAYENNE
PLACE ONTO A RACK IN A BROILER PAN
ARRANGE CARROTS AND CELERY IN BROILER PAN
MOISTEN MIREPOIX WITH CHICKEN STOCK AND WINE
DRIZZLE OLIVE OIL OVER GAME HENS
BROIL UNDER A HIGH FLAME, TURNING AND BASTING OFTEN, UNTIL FLESH IS NO LONGER PINK IN THE CENTER
REMOVE TO A HEATED SERVING PLATTER OR PLATES
KEEP WARM IN A 200 DEGREE OVEN
PLACE THE BROILER PAN OVER A MEDIUM FLAME
DEGLAZE THE PAN WITH MADEIRA WINE
HEAT AND STIR TO DISSOLVE THE FOND
COMBINE CREAM AND EGG YOLKS-MIX WELL
WHISK INTO THE PAN
HEAT AND STIR, OVER A LOW FLAME, UNTIL SLIGHTLY THICKENED STRAIN WELL THROUGH A FINE CHINOIS
POUR AROUND GAME HENS
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 990 - Calories from Fat 760
Percent Total Calories From: Fat 77%, Protein 18%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 84g, Saturated Fat 23g, Cholesterol 489mg, Sodium 571mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 46g, Vitamin A 4672 units, Vitamin C 9 units, Calcium 0 units, Iron 4 units

Mama's Zucchini Bread

8 servings
3 cups flour
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
3 cups shredded zucchini
1 cup raisins
1 cup chopped nuts
3 each eggs, beaten
2 teaspoons vanilla
1 cup oil

COMBINE DRY INGREDIENTS IN A LARGE BOWL
ADD REMAINING INGREDIENTS-MIX WELL
POUR INTO 2 GREASED LOAF PANS
BAKE @ 350 DEGREES FOR 90 MINUTES, UNTIL A PICK INSERTED IN THE CENTER COMES OUT CLEAN
REMOVE FROM OVEN, COOL ON A WIRE RACK
SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 724 - Calories from Fat 348
Percent Total Calories From: Fat 48%, Protein 6%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated Fat 4g, Cholesterol 80mg, Sodium 148mg, Total Carbohydrate 83g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 290 units, Vitamin C 5 units, Calcium 0 units, Iron 2 units

Manhattan Clam Chowder I

50 servings
1/2 pound sliced bacon
3 cups small dice carrots
2 cups small dice celery
2 cups small dice onions
1 cup seeded, small dice green bell pepper
1/4 cup minced garlic
1 teaspoon thyme
6 quarts water
1 cup tomato concasse
36 each minced large clams
3 pounds peeled, small dice potatoes
salt, to taste
pepper, to taste

SAUTE BACON IN A LARGE SKILLET, OVER A MEDIUM FLAME, UNTIL GOLDEN
ADD CARROTS, CELERY, ONIONS, AND BELL PEPPERS
HEAT AND STIR FOR 5 MINUTES
ADD GARLIC AND THYME
HEAT AND STIR FOR 2-3 MINUTES
ADD WATER, TOMATOES, AND ANY LIQUOR RESERVED FROM THE CLAMS
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
ADD CLAMS AND POTATOES, SIMMER FOR 60 MINUTES
SEASON TO TASTE WITH SALT AND PEPPER
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 85 - Calories from Fat 27
Percent Total Calories From: Fat 31%, Protein 24%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 13mg, Sodium 82mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 1981 units, Vitamin C 13 units, Calcium 0 units, Iron 5 units

Many Bean Soup

12 servings
1 pound assorted dried beans
2 tablespoons salt
2 quarts water
1 pound smoked ham shank, hocks, or summer sausage
1 cup minced onion
24 ounces undrained, peeled canned tomatoes
1 tablespoon
1/4 cup strained fresh lemon juice
1 tablespoon minced garlic

COMBINE BEANS, SALT, AND WATER TO COVER IN A LARGE POT, OVER A HIGH FLAME
HEAT TO A BOIL, SIMMER FOR 10 MINUTES, REMOVE FROM HEAT
COVER AND LET STAND FOR 1 HOUR, DRAIN WELL
COMBINE BEANS, 2 QUARTS WATER, AND HAM HOCKS IN A SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS
ADD REMAINING INGREDIENTS-MIX WELL
SEASON TO TASTE
SIMMER FOR 30 MINUTES
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 197 - Calories from Fat 27
Percent Total Calories From: Fat 14%, Protein 31%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 38mg, Sodium 1387mg, Total Carbohydrate 27g, Dietary Fiber 3g, Sugars 0g, Protein 15g, Vitamin A 522 units, Vitamin C 14 units, Calcium 0 units, Iron 4 units

Marinated Grilled Pork

6 servings
1 tablespoon olive oil
2 tablespoons white wine
2 teaspoons pureed garlic
1/4 teaspoon oregano
1 teaspoon paprika
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound boneless pork loin

CUT PORK INTO 1/8x1x2-1/2 INCH SLICES
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
REMOVE FROM MARINADE, DRAIN WELL
GRILL OR BROIL FOR 4-8 MINUTES, UNTIL WELL BROWNED ON BOTH SIDES
SERVE HOT OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 59
Percent Total Calories From: Fat 61%, Protein 31%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 24mg, Sodium 124mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 297 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Marinated Mushrooms

12 servings
1 pound button mushrooms, wiped clean and trimmed
1/3 cup olive oil
3 tablespoons red wine vinegar
1/4 cup minced scallions
1 tablespoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons minced parsley

PACK MUSHROOMS INTO A STERILE JAR
STIR TOGETHER REMAINING INGREDIENTS-MIX WELL
POUR OVER MUSHROOMS
SCREW ON LID TO SEAL
CHILL FOR SEVERAL HOURS, INVERTING JAR FREQUENTLY
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 73 - Calories from Fat 56
Percent Total Calories From: Fat 76%, Protein 6%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 210mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 81 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

Marinated Pasta Salad

12 servings
1/2 pound rotelle noodles
14 ounces artichoke hearts, drained, diced
3/4 cup sliced pitted black olive
4 ounces diced pimientoes, drained
1 cup minced sweet red onion
1 cup small dice provolone cheese
1 cup small dice cheddar cheese
1/3 cup white wine vinegar
1/4 cup olive oil, or liquid drained from artichokes
2 tablespoons honey
3/4 teaspoon basil
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt

HEAT 10-12 QUARTS SALTED WATER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, ADD ROTELLE NOODLES
RETURN TO THE BOIL AND COOK FOR 8-10 MINUTES, UNTIL TENDER DRAIN, RINSE, AND DRAIN WELL
COMBINE PASTA, ARTICHOKE HEARTS, OLIVES, PIMIENTOS, ONIONS, AND CHEESES-TOSS TO MIX WELL
COMBINE REMAINING INGREDIENTS IN A BLENDER
PROCESS UNTIL WELL MIXED
COMBINE WITH PASTA MIXTURE-MIX WELL
COVER AND CHILL FOR 2-48 HOURS
SERVE SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 231 - Calories from Fat 106
Percent Total Calories From: Fat 46%, Protein 15%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 5g, Cholesterol 17mg, Sodium 296mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 522 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units

Mediterranean Broiled Shrimp

4 servings
1/2 cup olive oil
1/2 cup white wine
1/4 cup lemon juice
2 tablespoons minced parsley
1/2 teaspoon oregano
1 pound jumbo shrimp, peeled, deveined
12 each scallions, bias cut in 2-inch lengths

COMBINE INGREDIENTS-TOSS TO MIX WELL
COVER AND MARINATE FOR 30-60 MINUTES
BROIL OR GRILL SHRIMP FOR 2-3 MINUTES ON EACH SIDE, BASTING OFTEN
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 387 - Calories from Fat 261
Percent Total Calories From: Fat 68%, Protein 24%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 4g, Cholesterol 173mg, Sodium 173mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 378 units, Vitamin C 11 units, Calcium 0 units, Iron 4 units

Mediterranean Salad

8 servings
1 cup olive oil
1/2 cup apple cider or white wine vinegar
1/4 cup strained fresh lemon juice
1/4 cup very finely minced sweet red onion
1/4 teaspoon salt, to taste
1/4 teaspoon fresh ground white pepper, to taste
1/4 teaspoon fresh ground black pepper, to taste
1 teaspoon finely minced Italian flat-leaf parsley
1/2 teaspoon sugar
12 ounces canned solid white tuna in water, drained
1 cup bias-cut and blanched fresh green beans
4 each new potatoes, cooked, sliced
16 each green olives, such as Kalamata
8 each small quartered tomatoes
1 pound assorted mesclun or mixed greens

COMBINE OLIVE OIL, VINEGAR, LEMON JUICE, ONIONS, SALT, WHITE PEPPER, BLACK PEPPER, PARSLEY, AND SUGAR IN A BLENDER OR FOOD PROCESSOR
PROCESS UNTIL WELL BLENDED, SET ASIDE
ARRANGE REMAINING INGREDIENTS ONTO A LETTUCE-LINED PLATTER LIGHTLY MOISTEN WITH THE DRESSING MIXTURE
MAY BE GARNISHED WITH QUARTERED HARD-BOILED EGGS, CAPERS, AND PARSLEY
SERVE CHILLE

Nutrition Facts
Amount Per Serving: Calories 399 - Calories from Fat 267
Percent Total Calories From: Fat 67%, Protein 15%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 4g, Cholesterol 18mg, Sodium 481mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 5150 units, Vitamin C 64 units, Calcium 0 units, Iron 3 units

Meryl's No Liver Pate

16 servings
1 cup cooked brown lentils
1 cup sliced onion
2/3 cup shelled walnuts
3 each peeled hard boiled eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Dijon mustard

COMBINE ONIONS AND WALNUTS IN A FOOD PROCESSOR
PULSE UNTIL FINELY CHOPPED
ADD REMAINING INGREDIENTS, PROCESS TO DESIRED CONSISTENCY SPOON INTO A PLASTIC LINED GELATIN MOLD
CHILL FOR 2-96 HOURS
UNMOLD ONTO A SERVING PLATTER
SERVE AT ROOM TEMPERATURE OR SLIGHTLY CHILLE

Nutrition Facts
Amount Per Serving: Calories 70 - Calories from Fat 38
Percent Total Calories From: Fat 55%, Protein 19%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 40mg, Sodium 126mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 60 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

Mini Cheese Shells

24 servings
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1/4 teaspoon salt
1/4 cup finely grated parmesan cheese
1 1/2 cups flour

COMBINE INGREDIENTS-MIX WELL
SHAPE INTO A BALL
WRAP IN PLASTIC AND CHILL FOR 1-96 HOURS
ROLL INTO A ROPE, DIVIDE INTO EQUAL PORTIONS
ROLL EACH PORTION INTO A 3-1/2" CIRCLE
PRESS INTO A 2-INCH MUFFIN CUP
REPEAT WITH REMAINING DOUGH
BAKE @ 425 DEGREES FOR 5-7 MINUTES
REMOVE FROM OVEN
FILL AS DESIRE

Nutrition Facts
Amount Per Serving: Calories 79 - Calories from Fat 49
Percent Total Calories From: Fat 62%, Protein 7%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 15mg, Sodium 90mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 201 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

Mini Corn Dogs

16 servings
1 cup flour
2/3 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 each egg, beaten
3/4 cup milk
2 tablespoons corn oil
1 pound cocktail wieners, or lit'l smokies sausages
oil, for frying

COMBINE FLOUR, CORNMEAL, SUGAR, BAKING POWDER, AND SALT IN A MIXING BOWL
IN ANOTHER BOWL, COMBINE EGG, MILK, AND 2 TABLESPOONS OIL
ADD TO FLOUR MIXTURE, STIR TO MIX WELL
HEAT OIL TO 375 DEGREES
DIP WIENERS IN BATTER ALLOW EXCESS TO DRIP OFF
FRY FOR 1-1/2 TO 2 MINUTES, UNTIL GOLDEN
DRAIN ON PAPER TOWELS
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 178 - Calories from Fat 104
Percent Total Calories From: Fat 58%, Protein 12%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 4g, Cholesterol 32mg, Sodium 397mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 58 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units

Mini Crab Cakes

8 servings
2 each eggs
1/4 cup mayonnaise
1/4 cup flour
1/2 cup minced parsley
2 tablespoons minced parsley
1 tablespoon dry mustard
1 teaspoon Dijon mustard
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
1/2 pound picked, flaked crabmeat
1/2 teaspoon Worcestershire sauce, to taste
peanut oil, for sauteeing
1 teaspoon kosher salt

WHISK EGGS INTO MAYONNAISE
STIR IN FLOUR, 1/2 CUP PARSLEY, DRY MUSTARD, DIJON MUSTARD, SALT, AND PEPPER
FOLD IN CRABMEAT
ADD WORCESTERSHIRE TO TASTE
FORM INTO LITTLE CAKES
COVER AND CHILL UNTIL FIRM
HEAT OIL IN A LARGE SKILLET
ADD CAKES, A FEW AT A TIME, AND SAUTE FOR 2 MINUTES ON EACH SIDE, UNTIL LIGHTLY BROWNED
SPRINKLE LIGHTLY WITH KOSHER SALT
GARNISH WITH REMAINING MINCED PARSLEY
SERVE WAR

Nutrition Facts
Amount Per Serving: Calories 151 - Calories from Fat 102
Percent Total Calories From: Fat 67%, Protein 18%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 95mg, Sodium 653mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 561 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units

Mini Ham Strudels

15 servings
2 cups very finely shredded green cabbage
1 cup finely minced smoked ham
1/4 cup very finely minced onion
1 tablespoon butter
2 cups frozen spinach, thawed
1/2 cup minced sliced water chestnuts
1 tablespoon minced ginger
1 tablespoon soy sauce
2 teaspoons cornstarch
5 each sheets frozen filo dough, thawed
1 tablespoon melted butter
2 tablespoons dry mustard
1 tablespoon cold water

HEAT 1 TABLESPOON BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD ONIONS AND HAM, HEAT AND STIR FOR 4-5 MINUTES
SQUEEZE MOISTURE FROM SPINACH
ADD SPROUTS, SPINACH, WATER CHESTNUTS, AND GINGER
HEAT AND STIR FOR 2 MINUTES
COMBINE SOY SAUCE AND CORNSTARCH, STIR TO DISSOLVE
ADD TO MIXTURE IN SKILLET
HEAT AND STIR UNTIL THICKENED, REMOVE FROM HEAT
CUT EACH FILO SHEET INTO 6) 5-1/2 INCH SQUARES
ARRANGE INTO STACKS OF 2 SQUARES EACH
PLACE 2 TABLESPOONS FILLING ONTO A CORNER OF EACH STACK
FOLD BOTH LAYERS OF CORNER TO CENTER, OVER FILLING
FOLD IN SIDES OVER FILLING AND ROLL TO REMAINING CORNER
PLACE, SEAM-SIDE DOWN, ONTO A PARCHMENT-LINED COOKIE SHEET BRUSH WITH MELTED BUTTER
BAKE @ 350 DEGREES FOR 25 MINUTES, UNTIL GOLDEN
COMBINE MUSTARD AND WATER-MIX WELL
LET STAND FOR 5 MINUTES
SERVE HOT, WITH MUSTARD TO THE SID

Nutrition Facts
Amount Per Serving: Calories 72 - Calories from Fat 31
Percent Total Calories From: Fat 43%, Protein 17%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 8mg, Sodium 241mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 1687 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units

Mushroom Pate

6 servings
1/4 cup room temperature unsalted butter
1/2 pound mushroom, minced
2 teaspoons finely minced garlic
1/4 cup minced scallions, white part only
1/3 cup chicken broth
1/4 teaspoon salt, to taste
1/2 teaspoon fresh ground white pepper, to taste
1/4 pound cream cheese, room temperature
2 tablespoons minced scallion tops
1 pound assorted savory crackers

HEAT HALF OF BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD MUSHROOMS AND SAUTE FOR 2-3 MINUTES
ADD THE GARLIC AND SCALLION WHITES, SAUTE FOR 2 MINUTES
ADD THE BROTH, SIMMER OVER A MODERATE FLAME FOR 4-5 MINUTES, UNTIL ALL OF THE LIQUID HAS EVAPORATED
REMOVE FROM HEAT, AND COOL
COMBINE CREAM CHEESE AND REMAINING BUTTER IN A MIXER BOWL PROCESS UNTIL WELL BLENDED
ADD MUSHROOM MIXTURE, SALT, AND PEPPER-MIX WELL
POUR INTO A PLASTIC-LINED MOLD
COVER AND CHILL FOR 2-96 HOURS
UNMOLD ONTO A SERVING PLATTER
GARNISH WITH MINCED SCALLION GREENS
SERVE WITH ASSORTED SAVORY CRACKER

Nutrition Facts
Amount Per Serving: Calories 519 - Calories from Fat 263
Percent Total Calories From: Fat 51%, Protein 6%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 15g, Cholesterol 41mg, Sodium 875mg, Total Carbohydrate 56g, Dietary Fiber 5g, Sugars 0g, Protein 8g, Vitamin A 586 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units

Mushroom Tartlets

12 servings
2 cups flour
1 cup unsalted butter
1 teaspoon salt, omit if using salted butter
1/2 cup cold water
1 pound mushroom
1/2 ounce dried cepe or boletus mushrooms
1/3 cup butter
4 cups cream
3 tablespoons white wine
4 each eggs, beaten
1 teaspoon thyme
1/4 teaspoon salt, to taste
1/4 teaspoon white pepper, to taste

COMBINE FLOUR AND SALT ON A PASTRY BOARD OR IN A LARGE BOWL CUT IN BUTTER TO THE SIZE OF SMALL PEAS
MAKE A WELL IN THE CENTER AND POUR IN HALF OF THE WATER
TOSS AND CUT IN THE WATER UNTIL WELL MIXED
ADDITIONAL WATER MAY BE ADDED UNTIL DOUGH HOLDS TOGETHER DO NOT KNEAD DOUGH
FORM INTO A CAKE, WRAP IN PLASTIC, AND CHILL
ROLLOUT AND PRESS INTO BOTTOMS AND UP SIDES OF TARTLET TINS COVER CEPES WITH WATER AND ALLOW TO SOAK FOR 20 MINUTES DRAIN WELL, RESERVING LIQUID, AND MINCE FINE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND CEPES AND SAUTE UNTIL MOISTURE EVAPORATES
REMOVE FROM HEAT, SET ASIDE
REDUCE RESERVED WATER BY HALF, REMOVE FROM HEAT, AND COOL SLIGHTLY
COMBINE REDUCED LIQUID, CREAM, WINE, AND THYME-MIX WELL SEASON TO TASTE WITH SALT AND WHITE PEPPER
REDUCE SLIGHTLY, REMOVE FROM HEAT, AND COOL
ADD EGGS-MIX WELL
ARRANGE MUSHROOMS IN TART SHELLS
POUR EGG MIXTURE OVER MUSHROOMS
BAKE @ 375 DEGREES FOR 10-12 MINUTES, UNTIL SET AND CRUST IS GOLDEN
REMOVE FROM OVEN AND ALLOW TO COOL BRIEFLY BEFORE CUTTING SERVE WARM OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 500 - Calories from Fat 382
Percent Total Calories From: Fat 76%, Protein 6%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 26g, Cholesterol 196mg, Sodium 352mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 1631 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

Mushrooms in Garlic Oil

50 servings
4 cups olive oil
3 cups white wine
2 cups fresh lemon juice
1 tablespoon finely grated lemon zest
4 each bay leaves
1/3 cup finely minced parsley
3/4 cup very finely minced garlic
1 teaspoon red pepper flakes
1 tablespoon whole black peppercorns
1 tablespoon salt
6 pounds whole button mushrooms

COMBINE OIL, WINE, LEMON JUICE AND ZEST, BAY LEAVES, PARSLEY, GARLIC, RED PEPPER FLAKES, PEPPERCORNS, AND SALT IN A SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES STRAIN THROUGH A CHEESECLOTH-LINED FINE CHINOIS
RETURN TO A CLEAN SAUCEPOT, OVER A MODERATE FLAME
WIPE MUSHROOMS CLEAN WITH A DAMP CLOTH
ADD MUSHROOMS, BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT AND ALLOW MUSHROOMS TO COOL, IN THE MIXTURE
COVER AND CHILL
DRAIN WELL
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR

Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 158
Percent Total Calories From: Fat 81%, Protein 3%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 2g, Cholesterol 0mg, Sodium 145mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 70 units, Vitamin C 8 units, Calcium 0 units, Iron 1 units

Navy Bean Soup

8 servings
1 pound dried navy beans
water, to cover
9 cups water
1 pound bacon, minced
2 cups minced onions
2 cups minced celery
4 cubes chicken bouillon
1 each bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
16 ounces undrained, peeled canned tomatoes

COMBINE BEANS AND WATER TO COVER IN A DUTCH OVEN OR STOCKPOT, OVER A HIGH FLAME
HEAT TO A BOIL, SIMMER FOR 5 MINUTES, AND REMOVE FROM HEAT
COVER, LET STAND FOR 60 MINUTES, AND DRAIN WELL
COMBINE BEANS AND 9 CUPS WATER, SET ASIDE
BROWN BACON IN A SKILLET, OVER A MEDIUM FLAME
DRAIN OFF ALL BUT 4 TABLESPOONS FAT
ADD ONIONS AND CELERY, SAUTE FOR 10 MINUTES
STIR BACON MIXTURE INTO BEANS
STIR IN BOUILLON, BAY LEAF, SALT, PEPPER, AND CLOVES
PLACE OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 90 MINUTES STIR IN TOMATOES, BREAKUP WITH A SPOON
SIMMER, UNCOVERED, FOR 30-60 MINUTES, UNTIL SLIGHTLY THICKENED
SERVE HO

Nutrition Facts
Amount Per Serving: Calories 553 - Calories from Fat 307
Percent Total Calories From: Fat 55%, Protein 14%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 12g, Cholesterol 38mg, Sodium 1247mg, Total Carbohydrate 42g, Dietary Fiber 4g, Sugars 0g, Protein 19g, Vitamin A 416 units, Vitamin C 27 units, Calcium 0 units, Iron 5 units

New England Boiled Dinner

15 servings
5 pounds trimmed corned beef brisket
3 each cabbage, cut into wedges
15 each new potatoes, scrubbed
3 cups large dice turnips
3 cups large dice carrots
3 cups pearl onions

COMBINE BEEF AND WATER TO COVER IN A STOCKPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL FORK TENDER
REMOVE MEAT FROM LIQUID WITH A SLOTTED SPOON
DRAIN WELL AND KEEP WARM
SIMMER VEGETABLES SEPARATELY IN COOKING LIQUID, UNTIL TENDER SLICE BEEF, ACROSS THE GRAIN
SERVE HOT, GARNISHED WITH VEGETABLES, AND ACCOMPANIED BY HORSERADISH, HORSERADISH SAUCE, OR HOT MUSTAR

Nutrition Facts
Amount Per Serving: Calories 507 - Calories from Fat 263
Percent Total Calories From: Fat 52%, Protein 25%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 10g, Cholesterol 148mg, Sodium 1780mg, Total Carbohydrate 29g, Dietary Fiber 3g, Sugars 0g, Protein 32g, Vitamin A 6417 units, Vitamin C 127 units, Calcium 0 units, Iron 5 units

New England Clam Chowder

24 servings
2 quarts minced clams, with juice
1 quart water
1/4 cup vegetable oil
2 cups finely minced onions
1 1/2 cups minced celery
1 1/2 cups small dice carrots
1 teaspoon minced garlic
64 ounces chopped canned tomatoes
1/2 teaspoon salt, to taste
1/2 teaspoon white pepper, to taste

DRAIN CLAMS AND RESERVE JUICE, MINCE CLAMS, AND SET ASIDE COMBINE CLAM JUICE AND WATER IN A SAUCEPAN, OVER A HIGH FLAME BRING TO A BOIL, REMOVE FROM HEAT
HEAT OIL IN A HEAVY SAUCEPOT, OVER A MEDIUM FLAME
ADD THE ONIONS, CELERY, CARROTS, AND GARLIC, COOK UNTIL SOFTENED WITHOUT BROWNING
STIR IN JUICE MIXTURE, HEAT TO A BOIL
ADD THE POTATOES AND SIMMER UNTIL TENDER
NOTE: IF YOU ARE USING LARGE AND TOUGH "CHOWDER CLAMS" GRIND AND ADD TO THE POT WITH THE POTATOES
STIR IN THE MINCED CLAMS AND TOMATOES
HEAT SLOWLY WITHOUT BOILING
SEASON TO TASTE WITH SALT AND WHITE PEPPER
SERVE HO


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Already reviewed this r3cipe, and forgot to add that I did not put the apples in. Fruit and salty meat is not to my taste. Also, I’ve had this dish many times in Alsace, and they simply don’t put apples in! And to answer the German vs French question, Alsatians are indisputably French, and fiercely Alsatian and NOT German (though their cuisine is obviously influenced by their neighbors). Drink an Alsatian Riesling or pinot blanc, or an American or German Riesling marked « dry ».

This is a very flexible recipe and can use any combination of meats you like. I like using smoked pork ribs and/ or pork chops, wild boar (I get a small loin from Dɺrtagnan, bratwurst and wiesswurst.) You can easily double the recipe but you need to have a big pot, or two. I use a large Le Creuset dutch oven for mine.

I have a question. Since this is so highly rated, Iɽ like to make it for Christmas dinner. I have 14 people coming, so is it safe to just double this recipe to feed 14? Please advise. Thanks

This is a pretty good recipe for Choucroute though I think I prefer it without the smoked ham hocks. I've made other recipes that use pork loin and one that uses pork shoulder (which is the best one so far.) The key as mentioned below is the very best of ingredients - especially the meats . I used homemade kraut which was nice. I agree with jaydee1 - if you are near Seattle go to the Bavarian market at Pike Place for the meats.

I have made this for my Oktoberfest ever since is issue hit my mailbox. For those who live close to Seattle, hit on the Bavarian market in Pike Market. Great wurst, great sauerkraut (get it from the meat counter, best ever)

My apologies! Although I stand by my opinion that this recipe is fabulous. My story about the bakers oven belongs to another classic from his town called a "baeckeoffe". It uses beans and not the sauerkraut.

My father, who lives in the Alsace region, always uses pigs feet in this dish. He uses hocks too but their sausages are a lot different than you can find here. I suppose this dish is flexible in its ingredients. In his town they traditionally used to take there dish to the baker's (as well as many others) and they would cook as the bread oven cooled and be ready when they returned from working the fields. (They don't do this now but thought the tradition was worth relating).

Omitted ham hocks as suggested by reviews, replaced with chicken broth. No juniper berries. Otherwise followed recipe. Everyone loved it. Will make again!

Honestly, I've been counting the days till the weather was (finally) cool enough to make this spectacular dish again. I discovered this recipe last year, and made it at least a half dozen times over the winter. It's the only recipe I'll ever use for choucroute, and has replaced my family's old Pennsylvania Dutch standby of pork ribs and sauerkraut. I do make several changes to the recipe, which include forgoing the ham hocks (they over power the taste of the other meats in the dish and lend a "stringy" texture to the velvety sauerkraut and apples). Instead I just add low sodium chicken stock. Also, I add smoked pork chops to the sausage combination. Delectable. As far as the apples are concerned, I use what I happen to have on hand, which is usually Golden Delicious or Granny Smith, and neither compromise the flavor. Finally, I usually end up buying a nice Riesling since I can't find the Alsatian wine, and no one ever complains. On a final note the juniper berries are essential don't skip this ingredient. And if you make this a day in advance you'll thank yourself it is out of this world, and cold-weather comfort food at its' best.

I did not have all of the meat and sausage required so used beef broth instead of ham hocks and didn't have quite all of the sausage. It was still delicious and I bet would have been even better if I had had all of the sausage. I also used champagne instead of wine because I heard that is more traditional. (Good way to finish any leftover or open sauerkraut in your fridge)

Delicious even when heavily modified to reflect what I had. Used fresh shredded savoy cabbage, not sauerkraut braised it with 1 onion, some smoked Cure 81 ham, apples, a tablespoon of turbinado sugar, plus cloves, juniper berries and peppercorns. Added white wine and braised for 30 or so minutes splash or two of cider vinegar at the end. Browned bratwurst, chicken bratwurst, and knackwurst separately, then served on top. Stonewall Farms horseradish mustard on the side.

Guests loved this, I followed other reviewers advice: skipped ham hock and used 2 cups stock instead, added 2 pounds cubed smoked pork chops, made a day in advance, tied spices in cheese cloth. Next time I would replace the kielbasa with more smoked pork chop and cut it into larger pieces. I also think there was too much sauerkraut and would cut it in half.

This is exceptional. A crowd pleaser. I skipped the ham hock step, used chicken broth instead. Added garlic to my cheese cloth spice pouch. I used bratwusts and smoked sausage. Only one and a half jar could fit in my pan. Made everything stove top. takes time, but it's pretty easy to make.

It was delicious. I used Fiji apples beacause I don't care for Reds. I didn't have any juniper berries, and used the chardoney on hand instead and it it turned out great. The apples were delicious! Tossed the potatoes in butter because hey, this ain't no fat free dish.

Absolutely delicious. I have often made the "quick" version (also good) but my family and I loved this one. Prep time is not too bad once you've got everything - next time I would do the ham hocks in advance. Ingredients are key - I am lucky to live near a German deli and their quality wursts and kraut added a lot. I like this with a dry Alsatian white such as Trimach Gewürztraminer or Pinot Blanc.

Super choucroute recipe, and easy to do, once you do the shopping for all of the ingredients. I cooked the ham hock the day before, and that worked well.

This is a very good recipe though I did not follow exactly. I left out the ham hocks, bratwurst,and knockwurst. Instead used 8 ounces apple smoked bacon, 1lb keilbasa, 1 lb pork chops, and 1 lb chicken/apple sausage. Used homemade sauerkraut from red cabbage, gala apples instead of Delicious. I also skipped the potatoe ring. I happenned to have the Alsace Pinot Blanc on-hand and used the juniper berries which gave the dish a unique aroma while cooking. This ia an excellent recipe. Just ate it for the second night in a row and I think it was the best after sitting a day and half.

This is a very good recipe for a traditional French Brasserie dish. I made the recipe exactly as written and plan in the future to skip the ham hocks step for two reasons: the very smoky stock overwhelmed the flavor of the sauerkraut and the dry bits of hock meat did not appeal to me. I have been served Choucroute Garnie many times and the sauerkraut is generally not so full of bacon and ham hock bits as this recipe includes. It is very important however to saute the onions in bacon fat. The apple is important and after cooking, the peel is the same color as the sauerkraut and barely distinguishable. Do not skip the apples. As for the wine, I do not believe that a dry white is crucial. A Riesling or Gewürztraminer will also work just fine. The juniper berries, cloves, allspice berries, and bay leaves are wonderful. To bake this dish in the oven is an option. I have exactly the same results with Choucroute (in a good heavy Dutch oven) on the stove top over a low flame. Buy some horseradish mustard, good beer, hearty bread and invite some friends over. You will convert some who think that they dont like sauerkraut.