CHOCOLATE SAUERKRAUT CAKE

1 pkg. devil’s food cake mix (18.25 oz)
2/3 cup water
3 eggs
1/2 cup vegetable oil
1 cup Silver Floss sauerkraut, rinsed, drained and finely chopped

Combine cake mix, water, eggs and oil in large bowl. Blend at low speed until moistened. Beat 2 minutes at high speed (electric mixer) or by hand. Stir in sauerkraut until well mixed. Pour into well-greased and floured bundt pan or tub pan, two 8 or 9 inch round cake pans, or 13 x 9 inch pan. Bake at 350 deg. until wooden pick inserted in center comes out clean and cake springs back when touched lightly in center: 35 to 45 minutes for bundt or tube pan, 25-35 minutes for round pans, or 30-40 minutes for 13 x 9 inch pan. Cool 15 minutes (25 minutes for bundt cake); remove from pan and cool on rack. Topping: For a spectacular effect, spread 1 can of Comstock Cherry pie filling on top of bundt cake.

SILVER FLOSS SAUERKRAUT SPICE PIE

By: Lois Cheney (Sponsored by Comstock-Michigan Fruit)

3 large eggs. slightly beaten
1/2 cup sugar
3/4 tsp. ground cloves
3/4 tsp. ground cinnamon
2 tsp. flour
1 cup raisins
1 cup chopped walnuts
1 cup Silver Floss sauerkraut, drained (8 oz. can) – do not squeeze dry

Cream eggs and sugar. Add spices and flour to egg mixture, and mix well. Rinse and chop sauerkraut and add to mixture. Stir the mixture well to separate the sauerkraut. Fold in walnuts and raisins, and pour into bottom crust of your favorite 8″ two crust pie recipe. Top with second crust or lattice strips and seal. Bake at 400 deg. for 30-35 minutes, or 375 deg. for 40-45 minutes.

KRAUT SWISS STEAK

1 lb.lean round steak 3/4 inch thick
Salt and pepper
2 cups Silver Floss sauerkraut
1 cup tomato juice
1 medium-sized onion, sliced

Place steak on broiler rack; sprinkle with salt and pepper. Broil 3 to 4 inches from heat 5 minutes on each side, or until browned. Place browned steak in skillet; add undrained kraut, tomato juice and onion slices. Cover and cook over low heat 1 hour and 30 minutes, or until tender. Serves 4.

KRAUT AND FRANK FOLDUPS

1 can Silver Floss sauerkraut, drained
1 tbsp. prepared mustard
2 cups biscuit mix
1 cup processed American cheese
2/3 cup milk
8-10 franks
Caraway seed to taste

Combine kraut and mustard. Cook over low flame until thoroughly heated, stirring occasionally. Combine biscuit mix, cheese and milk; mix thoroughly. Roll out to 1/8 inch thickness on lightly flowered surface. Cut into 8 or 10 5 – inch squares. Place a whole frankfurter diagonally on each biscuit square. Place ¼ Cup kraut mixture over center of each frankfurter. Overlap and seal two opposite corners of biscuit dough across top of kraut. Brush top of fold-ups with 1 Tablespoon milk. Sprinkle with caraway seeds. Place on greased baking sheets. Bake in hot oven (425 deg. 12 minutes, or until done). Serve piping hot.

PHELPS FESTIVE KRAUT

In soup pan, place water to cover sauerkraut and add ¼ tsp. Sugar and salt to water. Cook for 20-30 minutes. Bring to boil and simmer. Drain water well. While kraut is cooking on stove, chop up onion fine. Put butter in large fry pan on medium heat, add onions. Cook until brown and turn down heat. In another small fry pan cook the ground pork. Make certain it is broken into fine pieces. Add pork when done to fried butter and onions. Mix and add 1 tablespoon brown sugar and sauerkraut. Mix well. Fry 5-10 minutes. Add gravy and mix will. Add salt and pepper to taste. Serve warm.

SAUERKRAUT CHEF’S SALAD

3 ½ cups Silver Floss sauerkraut, drained
2 tbsp. minced onion
¼ cup finely diced green pepper
½ cup grated raw carrots
1 cup Swiss cheese, cut in thin strips
1/3 cup chili sauce
2/3 cup mayonnaise (or low calorie mayonnaise)
2 or 3 hard boiled eggs
Slices of salami or other cooked luncheon meat
Lettuce leaves
Salt and pepper to taste

6 – 8 servings

1. Combine sauerkraut, onion, pepper, carrots and cheese; mix well.
2. Mix chili sauce and mayonnaise together and season with salt and pepper to taste.
3. Combine sauce mixture with sauerkraut mixture and toss lightly.
4. Make a bed of lettuce in a salad bowl and top with the salad mixture. Garnish with sliced hard boiled eggs and luncheon meat. Serve well chilled.

SAUERKRAUT POTATO SALAD

(An old fashioned favorite with a zesty touch for a delicious change.)

3 ½ cups Silver Floss sauerkraut, drained
6 cups cooked, diced potatoes
2 hard boiled eggs, chopped
¾ cup mayonnaise (or low calorie mayonnaise)
1 tsp. dry mustard
½ tsp. paprika
Salt and pepper to taste
6 – 8 servings

Combine sauerkraut, potatoes, and eggs; toss lightly and chill. Add remaining ingredients and toss lightly, but thoroughly. Serve chilled.