|Cooking in the French Fashion|
|by Stephanie Ovide|
France is renowned for its contributions to the worlds of cuisine and fashion, and this cookbook captures the essence of both! Featuring 38 biling...
Tip: Try fashioned sauerkraut for more results.
1 - 10 of 12 for old fashioned sauerkraut
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Mix vinegar and salt with 1 gallon of cold water and let stand. Chop cabbage and pack tightly into jars. Pour mixture over cabbage until cabbage is ...
Mix vinegar and salt with 1 gallon of cold water and let stand. Chop cabbage and pack tight into jars. Pour mixture over cabbage until it stands on ...
Start with a ... When the little old moon is solid ... kraut in the jar nice and tight, but not too tight, just so you can push on it and it is springy.
Drain and rinse sauerkraut. Add other ... to boil. Place meat which has been cut to serving sizes on top. Cover and simmer for at least 1 1/2 to 2 hours.
Combine all ingredients; mix well. Refrigerate overnight. This goes well with meats or potatoes.
Rinse sauerkraut in strainer under ... into a 3 quart casserole (add no water to the soup). Mix well and cover. Bake at 325 degrees for 1 hour. Serves 4.
For meat pie shell, combine all ingredients; mix well. Press onto bottom and sides of 9 inch pie plate. Bake in preheated moderate oven (350 degrees) ...
Mix ingredients. Sugar or sweeten to taste. Wait 24 hours to eat. Will last up to 2 weeks in refrigerator.
Put in baking ... with sausage, then sauerkraut, layer of ... 1/2 hours or until potatoes are done at 375 degrees. Uncover and brown the last 15 minutes.
Brown franks in ... simmer 3 minutes more. I keep the sauerkraut out until I add the franks and then cook until heated through. Tastes better the next day.
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