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German Sauerkraut

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CATEGORY CUISINE TAG YIELD
German 100 Servings

INGREDIENTS

1 lb BACON;SLICED FZ
1 lb APPLE FRESH
18 1/2 lb SAUERKRAUT #10
3 lb ONIONS DRY
1 c SUGAR; BROWN, 2 LB

INSTRUCTIONS

1.  COMBINE SAUERKRAUT, BACON, ONIONS, APPLES, CARAWAY SEED, AND BROWN
SUGAR; COOK 1 1/2 HOURS, STIRRING OCCASIONALLY.
NOTE:  1.  IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED
ONIONS AND 1 LB 4 OZ FRESH APPLES A.P. WILL YIELD 1 LB PARED, CHOPPED
APPLES.
NOTE:  2.  IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A01100.
NOTE:  3.  ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.
Recipe Number: Q05900
SERVING SIZE: 1/2 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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