The Wines of Bordeaux (Penguin Handbooks)
by Edmund Penning-Rowsell A comprehensive study of wine in Bordeaux covering the history of the area, its connections with the English, the first chateaux, how the wine was...

1. PICKLED KRAUT Chop cabbage, clean stalks and pack in sterile jars up to the neck. Mix water, salt and red vinegar well. Pour over cabbage. Have seals hot and seal. Ingredients: 4  (cabbage .. salt .. vinegar ...)

2. POLISH "BIGOS" Put sauerkraut in a ... bacon fat to the kraut-cabbage mixture. Add salt, pepper and 1/2 glass of red wine to taste. Ingredients: 11  (bacon .. cabbage .. fat .. mushrooms .. onion .. pork ...)

3. REUBEN PIZZA Spread the pizza dough ... Pull and spread the kraut evenly over the meat. ... the meat and the kraut: Ingredients: 6  (pickles ...)

4. RUBEN MEATLOAF Combine egg, crumbs, onion, relish, dressing, Worcestershire sauce, salt and pepper. Add beef, mix and flatten on wax paper. Cover with sauerkraut ... Ingredients: 9  (beef .. cheese .. crumbs .. egg .. onion .. sauce ...)

5. KRAUT AND SCHWEINE RIPPEN Spray Dutch oven with ... potato and simmer until kraut mixture thickens. Remove pickling ... mashed potatoes. Yield: 6 servings. Ingredients: 9  (apples .. cubes .. onion .. ribs .. sugar ...)

6. FISH AND KRAUT SANDWICHES Cook fish by baking, broiling, poaching or in the microwave oven. Cool and flake. In mixing bowl, combine fish, sauerkraut, pickles, mayonnaise and ... Ingredients: 8  (bread .. cheese .. mayonnaise .. pickles ...)

7. KRAUT Mix and bring to boil. Cut up cabbage (about 12 quarts). Put in jars. Pour hot mixture over cabbage. Ingredients: 3  (salt .. vinegar ...)

8. SAUERKRAUT Work with about 5 ... checking at 3 weeks. Kraut should taste sour but ... be frozen instead of canning. Ingredients: 2  (cabbage ...)

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