The Rural Voice, 2001-10, Page 41Dijon mustard; mix well. Brush top
of ribs with apple jelly mixture
during last 10 minutes of cooking.
SPARERIBS WITH
SAUERKRAUT
Allow 1 Ib (500 g) per serving.
Brown spare ribs. Place sauerkraut
in a greased baking dish. Sprinkle
with 1/2 cup (125 mL)brown sugar
and 1/2 cup (125 mL) water. Arrange
spare ribs on top of sauerkraut. Cover
dish and cook in moderate oven
350°C (160°C) for one hour.
HAM CHEESE (SCHNITZELS)
Edam or Gouda cheese
ham, very thinly sliced
1 egg
bread crumbs
oil
Slice cheese into pieces 3x1 1/2
inch and 3/8 inch thick.
Wrap cheese with ham slices,
covering the whole piece of cheese.
Dip in beaten egg and cover with
bread crumbs (about 2 or 3 schnitzels
per person).
Heat oil in frying pan and brown
schnitzels on both sides, just until
cheese starts to melt.
If the oil is good and hot, it only
takes about 1 minute for each side.
Serve with noodles and salad.
SAUERKRAUT PATTIES
1 14 -oz jar of sauerkraut
8 oz sausage meat
1/2 cup chopped onion
Drain sauerkraut and chop fine.
Fry sausage meat with onion. Drain
well. Add:
4 oz cream cheese
I tsp prepared mustard
1/4 tsp garlic powder
2 tbsp parsley
Add sauerkraut to the above
mixture. Chill well. Make small
patties. Roll in flour, then well -beaten
egg and fine bread crumbs. Fry in
butter. Put in baking dish. Dot with
butter and add a bit of water. Bake at
350°F for 30 minutes.
GERMAN -STYLE PORK CHOPS
4 shoulder pork chops
1 cup applesauce
2 cups sauerkraut, undrained
1/4 cup finely chopped onions
2 tbsp brown sugar
salt and pepper to taste
caraway seed
Brown chops in pan. Remove.
Drain off fat.
Reserve 1/4 cup of the applesauce.
Combine remaining applesauce with
sauerkraut, onions and brown sugar.
Sprinkle with caraway seed. Add
chops and season. Place tablespoon
of reserved apple sauce on top of
each chop. Cover skillet. Cook
slowly until chops are tender about
35-45 minutes.
GLAZED PORK HOCKS IN
BEER WITH SAUERKRAUT
8 smoked pork hocks, 2 per
serving
salt and pepper
1/4 cup brown sugar
2 medium onions, chopped
I2 -oz beer or ale
IO oz can tomato juice
1 28 -oz can sauerkraut
1 tsp caraway seed (optional)
Scrub pork hocks in cold water.
place in single layer in a roasting pan.
Sprinkle liberally with salt and
pepper. Add brown sugar and
chopped onions. Pour beer and
tomato juice over. Cover with lid or
foil. Bake at 375°F for 2 hours.
Remove lid and bake 1 hour
longer, uncovered or until very
:=uiaer. Drain sauerkraut and spread
around hocks. Cover and heat for
another 1/2 hour.
GEWURZTE SCHWEINS
RIPPCHEN
(SPICY PORK RIBS)
2-3 lbs spareribs
2 cups beef broth
2/3 cup ketchup
3 tbsp worcestershire sauce
2 tbsp vinegar
1/2 tsp celery salt
1/8 tsp cayenne
3-5 whole cloves
1 tsp allspice
2-3 bay leaves
1 tsp garlic salt
I medium onion, chopped
Preheat oven to 350°F. Cut ribs
into pieces. Dredge with flour, salt
and pepper. Brown and place in
bottom of roaster. Sprinkle with
onions. Combine remaining
ingredients. Pour over top. Cover
and bake 1 1/2-2 hours. Remove ribs,
Degrease sauce. Thicken if necessary.
Serve with spatzle or rice.
SAUSAGE APPLE BAKE
1 1/2 lbs small link sausage
2 tbsp flour
2 cups water
3 tbsp vinegar
2-3 apples
3 tbsp brown sugar
Brown sausage in frying pan.
Remove and place sausage in
casserole dish. (A rectangular 7x 10"
approximately, is ideal.)
Pour some fat from frying pan. hut
leave enough for gravy. Add flour,
water, and vinegar. Stir as it thickens.
Peel apples. core and cut into rings.
Place on top of sausages. Sprinkle
brown sugar over all. Pour gravy on
top.
Bake at 350°F for 35-45 minutes.
If desired, cheese slices may be
placed on top and dish returned to
oven for a few minutes until cheese
melts or turns slightly brown.
GERMAN MUSTARD
l cup hot dried mustard (bu) from
bulk store)
1 cup brown sugar
1 cup evaporated milk
1 cup vinegar
2 eggs, beaten
Mix all ingredients in top of
double boiler. Cook over water.
stirring occasionally until thickened.
Cool and pour into jars.
APPETIZER SPARERIBS
Cut 2 1/2 pounds fresh spareribs
into 2" pieces. Place in pot. Add 2
tbsp instant minced onion and 2 tsp
salt. Cover with water. Simmer.
covered until meat is tender, about 45
minutes. Drain and chill until ready
to serve.
Sparerib Sauce:
Dissolve 1 beef cube in boiling
water. Stir in 2 tbsp cornstarch mixed
with 1/4 cup vinegar. Add 2 tbsp soy
sauce, 1/4 tsp cloves. 3/4 cup brown
sugar and 1/2 tsp each ginger. garlic
powder, curry powder. Stir constantly
over medium heat until sauce
thickens.
If desired ribs may be glazed by
baking in 375°F oven for 30 minutes.
Serve with prepared horseradish
mustard and plum sauce.0
OCTOBER 2001 37