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SAUERKRAUT SOUP

SAUERKRAUT SOUP
By Marilou Sheehan Dolan on Saturday, August 24, 2013 at 4:06pm

1 lb. potatoes
8 slices diced bacon
1 medium dice onion
1 16 oz. can sauerkraut
5 cups water
1/4 c. apple juice
3 bouillon cubes
1 1/2 tsp. caraway seeds
salt and pepper to taste
Wash and cook potatoes until tender. Drain and set aside. In a large kettle fry bacon until crisp, add onion and drained sauerkraut and saute for 5 minutes. Add water, bouillon cubes, caraway seeds, and apple juice and bring to boil. Turn down heat and simmer for 20 minutes. Peel potatoes and cut into 1″ cubes, add to soup. Season with salt and pepper, and cook another 5-10 minutes.
LINZ CAKE(Linzertorte)
By Marilou Sheehan Dolan on Saturday, August 24, 2013 at 3:53pm

1 1/3 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 c. sugar
1 egg
2 drops almond extract
2 drops vanilla extract
1 stick butter or margarine
6 tbsp. boysenberry or raspberry preserves
1 tsp. milk
1 egg yolk
3 tbsp. almond slivers
Place flour on counter top, sprinkle with baking powder, cinnamon, cloves, and sugar. Make a well and drop in egg, vanilla and almond extracts. Cut soft butter into slices over the flour and sprinkle with ground walnuts. Knead the ingredients into a smooth dough. Refrigerate dough for 30minutes. Rolls out 2/3 of dough and lined greased 10″x3″ spring form pan with it, making sure you have a 1″ edge around the sides. Spread preserves over the top. Roll out the rest of the dough and cut into 1/2 inch wide strips. Place the strips crisscross on top of the preserves. Beat milk and egg yolk and brush over strips. Sprinkle almond slivers over cake and bake in a preheated oven at 375 for 25-39 minutes.

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