I was afraid that I would start something with asking about a recipe. It seems I remember
someone getting mad that the group was talking about recipes and unsubscribed. Then again
who cares. This stuff is still about our heritage so I guess it's worth while.
I got plenty of questions about the recipe since I had not included it so here it is. I
hope some one had heard of it. I hope more of this kind of thing comes up. At least it
got some talk on the net. I wonder if anyone has any info about some of the lost skills
from the old country?
Everything is in proportion to the size of the pork roast.
Take a pork roast and place in large pot.
Cover with enough water that the entire roast is under water. Add salt, garlic powder and
a bay leaf.
Boil at a rolling boil until meat is done. Meat falls apart.
Remove meat and cool stock.
Soak hard rolls in stock. The amount of rolls should be the same amount as the water ½ and
½. So if you have one quart of stock you should have about one quart of rolls.
Run the meat through a grinder. Squeeze out the rolls and add salt and pepper, butter
garlic powder and stir together. Add enough stock to medium consistancy (like oatmeal).
Bake in a covered dish at 300 degrees for 1 to 2 hours, uncover last hour so it gets
really brown, crusted over.
Serve over small boiled potatoes and layer with brown sauer kraut.
Brown Sour Kraut
2 large cans to sour kraut drain juice and reserve.
Slice up two medium onions very thin.
Pour sour kraut juice into a large sauce pan. Add Kitchen bouquet to desired darkness
(medium) add onions, caraway, dill and kraut. Stir to blend. Cook on low for at least two
hours but closer to four hours.
Serve layered. First - Boiled potatoes
Second - Meat mixture
Third - Sour kraut
The Left overs;
Heat and spread over caraway rye, season with pepper and eat open faced.