[Sca-cooks] Okay, anybody doing anything unusual for Thanksgiving?
Kathleen A Roberts
karobert at unm.edu
Tue Nov 25 14:53:12 PST 2008
On Tue, 25 Nov 2008 16:50:38 -0500
"Mairi Ceilidh" <jjterlouw at earthlink.net> wrote:
> Would you be willing to share your recipe for the
>dumplings that go in the
> sauerkraut and sausage dish? I would be grateful, even
>if my husband would
> rather be elsewhere.
as would my husband, oddly enough. in his food formative
years, his mother ate cold sauerkraut out of the aluminum
can. i believe the trauma has lasted until this day,
altho he will eat a small serving of this sauerkraut on
holidays. which is when i make it, out of deference to
his.... pain.
the dumplings are a vague recipe learned when i was young.
about a cup of flour, 1/4 tsp salt, black pepper to
taste, 1 egg, 1/2 tsp baking powder, water until it looks
right. once i added caraway seeds and it tasted great,
but looked like i used buggy flour. 8) so add seeds to
the kraut, not the dumplings.
the sauerkraut needs to be a bit soupy. in a crock pot i
mix 1 jar of sauerkraut, 1 small chopped onion, 1 small
chopped apple, about 1 cup of white wine, a heaping
tablespoon of brown sugar (not packed), fennel or caraway
as you like, and lay some plain pork sausages or pork
chops on top and cook until the sausage/pork is about
done. then i moosh (technical term) everything around and
drop the dumpling batter on top, return the crock pot lid
and cook until the dumplings are done.
it's a meal in itself.
cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
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