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CATEGORY CUISINE TAG YIELD
Meats, Grains Cornish 4 servings

INGREDIENTS

1 md Onion; peeled and chopped
2 tb Fat; (for those who don't keep kosher, use bacon drippings)
1 lb Sauerkraut; drained
1/2 c Beef bouillon or consomme
2 Tart apples; pared, cored and chopped
1 tb Brown sugar
1/2 ts Caraway seeds
Salt; pepper to taste

INSTRUCTIONS

Source: my grandmother (from some Washington, DC newspaper, ages ago).
Serves 4, can be doubled, etc.
Saute onion in fat in a medium saucepan until tender. Add sauerkraut and
saute 1 minute. Add remaining ingredients and cook SLOWLY, covered, for 30
minutes.
This would be great with the Cornish Hens!
Posted to JEWISH-FOOD digest by "Shelley L. Madden" <shelleym3@hotmail.com>
on Oct 23, 1998, converted by MM_Buster v2.0l.

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