| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Polish |
Londontowne, Main dish, Meats |
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
A Message from our Provider:
“Famous last words: I did it my way”