Saturday, November 16, 2013

Corn and Sauerkraut

Doris Finley's recipe from the Lewiston Morning Tribune, February 1981

Brown together `1-1/2 pounds lean bacon, cut into small pieces, and 1/2 cup diced onion.
Drain off fat.
In a large saucepan place 1 large jar kraut, undrained.
Add bacon and onion mixture, 2 cans whole kernel corn, undrained, and 2 cans button mushrooms, drained.
Salt to taste and simmer for 1 hour. (May add caraway and anise seeds for a different flavor if desired). May be served hot or cold.

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