Kraut & Dumplings

Ingredients

• 2 lb. pork ribs (broth)
• Salt
• Butter
• 1 #2 can kraut
• 3 cups plain flour
• 1 tsp. salt
• 1 tsp. baking powder
• 2 Tbsp. shortening
• 3/4 cup milk

Method

1. 1

   Salt ribs to taste and cook in sufficient amount of water over medium heat until tender.

2. 2

   You will need to retain about...

Nutrition per serving

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 36. The excerpt below is the record exactly as published.

buttered noodles In large, heavy skillet brown hamburger. Pour off excess grease, Reduce heat; add chopped onion and minced. garlic. Cook till onion’ is’ tender; but not brown. Blend in all-purpose flour, paprika, salt, pepper, crushed thyme and bay leaves. Add tomatoes. Cover and simmer, stirring occasionally, about 30 minutes. JStir often last 10 minutes. Stir in dairy sour cream, verve at once over hot buttered noodles. Makes 8 servings. Peggy Everhart Sumner 160 MAIN DISHES HAM CONES lo. cooked ham, ground Tosp. onion, grated TOSD. eprepared "musvard ege > silignvily *beaven TRpSp, “pineapple syrup 1/2 cup crushed cornflakes 6 pineapple slices MR HH Mix first 6 ingredients together thorough- eos De II LOeCOne—cnaped*palvies Chol! in additional cornflake crumbs and place Pecmmcole, On a pineapple sitice in shallow baking dish. Bake. uncovered for 30 min- utes at 350 degrees F. Note: Can make anead and freeze. Margaret Harrison POPIN' FRESH BARBECUPS 3/4 lb. ground beef 1/2 cup barbecue sauce 2 Tbsp. brown sugar ferop .. miced "onion hecary biLscusus 12) Cook meat, drain grease, add all other ingredients. Line tart pans with biscuit dough. Pour in mixture and bake at 400 degrees for 10 to 12 minutes. Top with shredded cheddar cheese. Mrs. Curtis A. Myers 161 MAIN DISHES SPAGHETTI SAUCE DOs) SVOUNnG POliiC large onion, chopped fine green pepper, chopped fine qt. whole tomatoes small can tomato paste 1/2-0Z. package spaghetti sauce mix can chopped mushrooms, drained 1/2 tsp. each, salt and pepper e bay leaves LAcwespambad i) 3/4 Tosp. garlic powder or 1 clove garlic well chopped fab, INERT a MPIC Neal in & Ppp pe pp Brown meat with onions and green pepper. Cook until meat is done, Drain excess fat. Add all remaining ingredients. Sim- mer forme Hours), lines James C2 Dirl ion BAKED PEPPERS & green peppers Lyilbyeeround, chuck, omc iD Se bOiteoariany, ground 1/2 cup rice, cooked seasoning salt 1/2 cup grated cheese Cut peppers in half. Remove membrane and seeds. ° Lefuwater coméwro anbpoliine noin: and drop peppers in this water and when peppers change color, remove from water. Use l tsp.) salt toate water. | eho mt overcook, Remove the peppers from the water and place in a greased baking dish 162 MAIN DISHES and sturt with the following: Mix vp the ground chuck or ground cooked ham, cooked rice, drained, grated cheese, salt to Taste, break two eggs into»mixture and naseveryiuehhes Usewanhittle sweet milk GeO soften mixturesmistuffopeppers,and eoverseach pepper with bread crumbs, or you can use crushed cornflakes. Puta pat of butter on top of each pepper. Bake at 350 degrees F, until brown, Mes. J0nn snyder SLURFED: PEPPERS foibo. ecroundybeef 2 cups rice (cooked) 1/4 cup chopped onion Me vomtspsosalt 1/3 tsp. black pepper 2 8-oz. cans tomato sauce Cut green peppers lengthwise, remove seeds Praevasi.selichtivyemixesround beef, rice, onion, salt, pepper, and 1 can tomato Samee. Podesdicnzly into pepper nalves. Arrange in baking pan. Pour remaining tomato sauce over peppers. Cover tight- Ty wichhtode ered dsandsebakesat, 350) de- grees 1 hour or until peppers are tender. Makes enough to serve 4 people, 2 halves each, Mrs. Howard G. Foltz STUFFED PORK CHOPS 12 thin-cut (3/4cinch) rib or:doin, pork chops 163 MAIN DISHES Bowl of apple sauce otuffing: | 2 1/2 cups toasted bread cubes 1/4 cup melted butter or margarine 1/4 cup chopped raisins 1/2 tsp. sage i ESDENSa LG 1/5 tsp. seasoned pepper iL Ssmalivonion , 7 chopped i UspS pars iteyittakes lL cup applesauce Combine and mix stuffing’ ingredients, Arrange: six’chops) in baking panvandip lace 1/6 of stuffing on each chop, Add second chop over stuffing and secure with tooth- picks. Cover and roast in 400 degree oven 40 minutes. Remove cover and re- duce temperature to 350 degrees and con- tinue roasting until fork tender about 20 additional minutes. Serve hot with additional apple sauce, Ree Byerly (Mrs. 0. V.) SPARERIBS - CABBAGE 'N KRAUT 3-4 lbs. lean pork spareribs, cut in serving pieces Salt and pepper 1 small can sauerkraut 1/2 small head cabbage, thinly sliced 1 large onion) thinly slacec l apple, quartered, cored and sliced 1 tsp. caraway seeds or dill weed 1 cup water LCSD 7 Seal v oprinkle spareribs with salt and pepper. 164 MAIN DISHES Brown spareribs for 30 minutes in heavy Skillet or broiler pan. Put alternate layers of spareribs, sauerkraut, cabbage, Onion and apple in Crock-pot. Add cara- way seeds or dill weed to water and pour over all, Cover and set to Low for 6 to 8 hours, (High: 4 to 5 hours, Stir several times during cooking, when using High only). Note: May be prepared using all sauerkraut or all cabbage, if desired, Ree Byerly (Mrs. 0. V.) KRAUT & DUMPI-INGS 2 lb. pork ribs (broth) Salt Butter 1 #2 can kraut Dumplings: 3 cups plain flour 1 tsp. salt 1 tsp. baking powder 2 Tbsp. shortening 3/4 cup milk

Cook this with the app: pantry check, scaling, and the assistant.