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Creamed Sauerkraut |
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| By Kathleen Johnson, Laramie, WY | ||||
Ingredients1 quart homemade sauerkraut2 pints heavy cream 2 pints water salt & pepper to taste 1/3 cup flour 1 cup water DirectionsCook kraut in the 2 pints of water for 1/2 hour.Pour in cream and heat to boiling, then turn down so cream does not boil. Mix flour with 1 cup water making a slurry, pour into the kraut and cook slowly until thickened. CommentsServe with either whole boiled potatoes or mashed potatoes, as a side dish for porkServings8Time to prepare5 min. Cook 1 hour. |
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