Recipes Included On This Page Hochrippe und Sauerkraut (Spareribs and Sauerkraut) Homemade Hot Sauce Hot Sauce Hot Sausage Snacks Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Hochrippe und Sauerkraut (Spareribs and Sauerkraut) Recipe By : Unknown source Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces sauerkraut -- (2 cans) 3 pounds spareribs -- country style 2 teaspoons paprika 6 beef bouillon cubes 1/2 teaspoon caraway seeds 1/2 teaspoon pepper 10 slices bacon -- rolled in flour Rinse and drain the sauerkraut; place in a large 4-quart casserole. Add 2 quarts of hot water, uncooked spareribs, paprika, bouillon cubes, caraway seeds and pepper. Cook covered, over low heat, 3 to 4 hours. Fry the floured bacon slices. Break bacon into the sauerkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 756 Calories; 59g Fat (70.2% calories from fat); 44g Protein; 12g Carbohydrate; 6g Dietary Fiber; 179mg Cholesterol; 2830mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 2 Vegetable; 8 1/2 Fat. Back to Recipe List * Exported from MasterCook * Homemade Hot Sauce Recipe By : cited Bobbie Flay Serving Size : 60 Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red wine vinegar 2 tablespoons Dijon mustard 1 tablespoon chipotle chile red bell pepper -- pureed 1 tablespoon honey 1/2 teaspoon salt Blend ingredients together in blender or food processor. NOTES: Publication: St. Petersburg Times Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue in response to a request; 29 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (7.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Hot Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh red chiles -- stemmed [like Fresno, Holland or cayenne] 3 tablespoons kosher salt 2 cups white vinegar Rinse the chiles in a colander under hot running water; pat dry. Transfer chiles to the bowl of a food processor along with the salt. Process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until finely chopped, about 1 minute. Transfer the chile mixture to a glass jar. Cover and let sit in a cool place to ripen for 2 days, without stirring. Uncover and stir in the vinegar. Cover and let sit in a cool place for 5 days to let age and allow the flavors to meld. Set a mesh strainer over a bowl. Pour the chile mixture into the strainer and press it through the mesh screen with the back of a spoon. Discard solids. Pour sauce into a glass bottle with a tight-fitting lid. Refrigerate for up to 6 months. Shake before each use. Makes 2 1/2 cups. Notes : "This homemade version is in a league of its own. This recipe was first published in Saveur in Issue #117" Publication: Saveur.com Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue in response to a request; 28 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Hot Sausage Snacks Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 13-01 Jan 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean hamburger 1 pound bulk sausage -- hot or mild 1 pound Velveeta -- cubed Oregano and garlic to taste Cocktail rye bread Preheat oven to 350F. Brown the hamburger and sausage in a large skillet; drain. Return the meat to the skillet and add the Velveeta and spices. Stir until cheese melts. Spread the mixture on cocktail rye bread slices and place on a cookie sheet. Bake for 20 minutes. These are so filling that your guests won't feel like they're missing out on a main dish. Contributed to the FareShare Gazette by Art; 31 January 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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