| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
Meats, Main dish, Londontowne |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mushrooms, sliced |
| 2 |
lb |
Sauerkraut |
| 1 |
|
Apple, lg, peeled/sliced |
| 1 |
c |
Bacon, coarsely chopped |
| 5 |
|
Peppercorns |
| 6 |
|
Potatos, steamed |
| 1 |
c |
Polish sausage, sliced |
| 1/2 |
lb |
Beef or pork |
| 20 |
oz |
Can tomatos |
| 1/4 |
c |
Water |
| 1 |
|
Bay leaf |
INSTRUCTIONS
(1c leftover meat may be subst for beef/pork)
Squeeze sauerkraut or, if canned, drain. In a large casserole put
sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c
water. Cover and simmer for 75 minutes. Add sausage, meat and bacon.
Simmer 1 hour longer. Serve with steamed potatos.
Steamed Potatos:
Boil peeled potatos in salted water to cover, with a spoonful of butter
added. When cooked drain, add butter and teaspoon of chopped dill and let
stand covered for 5 minutes.
Mrs. Louis Radaj
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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