[Sca-cooks] Kraut Re: Sca-cooks Digest, Vol 19, Issue 53
tgrcat2001 at yahoo.com
Fri Nov 23 14:02:50 PST 2007
long time no chat - will you be making it to 12th
night up in Caerthe - seems Im cooking it ~.~ am still
looking for 1400 or later French veggie recipes (or
better yet a salad! SUGGESTIONS ANYONE????
The Saurkraut would be more to the Hungarian and
Bavarian regions, my family is a bit more northern.
Though yes, good kraut is made with apple and bacon
and juniper and onion (mom is heretical and now adds
crushed pinaple - I dont :-)
> Message: 2
> Date: Fri, 23 Nov 2007 11:35:13 -0700
> From: "Kathleen A Roberts" <karobert at unm.edu>
> Subject: Re: [Sca-cooks] Thanksgiving menu
> To: Cooks within the SCA
> <sca-cooks at lists.ansteorra.org>
> Message-ID: <web-19269795 at theta.unm.edu>
> Content-Type: text/plain; charset="ISO-8859-1";
> On Thu, 22 Nov 2007 13:50:03 -0800 (PST)
> "Cat ." <tgrcat2001 at yahoo.com> wrote:
> > Chiming in late.
> > Mom still likes to do the whole dinner thing with
> > own German American crossover traditional style.
> what? no sauerkraut with pork sausage and
> wasn't thanksgiving (or xmas) when i was growing up
> without a big ole pot of sauerkraut. from, of
> course, the
> hungarian/german side of the family.
> over the years i have added a bit of chopped apple
> onion, pinch of brown sugar and some white wine.
> has to
> be a big ole pot cuz you have leftovers with mashed
> and applesauce a day or so later for dinner.
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