Easy Reubin Dip (Page 5)

It is starting to feel like fall around here and I am a little bit German. This recipe has been calling our names!

Easy Reuben Dip

1 (16-oz.) jar sauerkraut, drained and squeezed dry
1 c. mayonnaise
1 (8-oz.) cheddar cheese, shredded
4 pkgs. Corned beef, chopped small
1 (8-oz.) Monterey Jack, shredded
Mix everything and place in an 8 x 8 dish. Bake 350 degrees until hot. Serve with rye
bread crackers.

Note: A great Oktoberfest dish!

KRAUTSUPPE (CABBAGE SOUP) Page 16

4 slices of thick bacon, diced
2 c. water
2 onions, diced
6 sprigs of parsley
2 potatoes, cubed
1 Bay leaf, tied together with parsley with string
2 carrots, diced
1 turnip, diced
1 head of cabbage, green , shredded
salt and pepper to taste
4 c. chicken stock
1/4 c. Parmesan cheese
In a 6 qt. pot, lightly brown the bacon and onion to soft over low heat. Combine all
ingredients in pot, except salt, pepper and cheese. Simmer 2 hours. Discard parsley
bundle. Season to taste. Pour into soup bowls and garnish with Parmesan.

We would have a get together with my brother's family and do a 5 course meal from a different country. This was from our German exploration. My kids have since renamed this (forgive me) poop soup....hey, it's a house full of boys! It really is a great root soup recipe. It freezes great. The Parmesan is the key to the great taste.

Cincinnati Sauerkraut Balls Page 2

I brown the sausage a little first, then add the onions.Chop the sausage up, with the spatula, into tiny bits, so each ball has a bit of sausage.

I like to mix in all the smaller ingredients into the cream cheese first.

Make sure the sauerkraut has been squeezed very dry. I use a colander and the base of my hand. Don't rinse the sauerkraut, either!

I like to add the warmed sausage and onions as it sort of melts the cream cheese and allows for a thorough mixture.

Refrigerate for a few hours so you can form the balls easier.

It goes flour, water/egg (I only used 2T. water & 2 eggs for 35 balls!)Place on cookie sheet.

Be ready to go with very hot oil! Paper towel on cooling racks. Be careful! We did 4-5 balls at a time until they were browned and crunchy.


Outside is hot and crunchy and the inside is warm and creamy. You can cool them and freeze at this point.


CINCINNATI SAUERKRAUT
BALLS
Karen
1 (32-oz.) jar sauerkraut, drained and pressed
2 T. sweet hot mustard
1/4 tsp. garlic salt
1 1-lb. breakfast sausage (Like Bob Evan's)
1/2 c. chopped onion
4 T. fine dry bread crumbs (in the mix)
1 (8-oz.) cream cheese at room temperature
4 T. chopped flat leaf parsley
1/8 tsp. pepper
1 c. all purpose flour
4 eggs
4 T. water
1 c. fine bread crumbs (for rolling) 1 bottle Cooking oil for deep fat frying
In a large skillet cook sausage and onion until sausage is brown. Drain.
Drain sauerkraut, pressing out as much liquid as you can. In a large mixing bowl add sauerkraut, sausage mixture, 4 T. bread crumbs, cream cheese, parsley, mustard,
garlic salt and pepper. Cover and chill several hours or overnight. (You can freeze it at this stage, but I freeze after frying) Put flour in a shallow dish. In another shallow dish, beat eggs with water until combined. Put 1 cup bread crumbs in a third
container. Using about 2 T. of sauerkraut mixture, form into balls. (It’s easier to do all at once). Roll the balls into the flour, then the egg mixture, and then the bread crumbs.
Fry a few at a time in deep hot fat (365 degrees) for about 2 minutes or until brown.
Remove from fat with a slotted spoon. Drain on a paper towel. Transfer to a baking
sheet. You can keep these warm in an oven at 275 degrees. I freeze mine at this stage
and reheat in an oven 350 degrees until warmed with no problems. This recipe yields
50-60 balls. That is a "2 bite ball" we made a 1 inch scoop and it yielded 35 "3 bite balls".