INGREDIENTS

INSTRUCTIONS

From:    Buck & Janna Warncke <warncke@AGT.NET>  Date:    Tue, 6 Aug
1996 16:01:59 -0600 This recipe was found in the  Lone Prairie Valley
Recipe Roundup Cookbook and was put out by the  Lone Prairie Riding
Club of Lone Prairie B.C. The person who donated  the recipe was Betty
Webber.  Pur rice to cook in 2-1/2 quarts(4 cups) of hot water.  Stir
to  prevent sticking to pot.  Cover and cook at medium heat until it is
only half done. Drain off water.  Do not wash; set aside.  Place the
sauerkraut in a bowl.  Pour warm water over it to remove  some of the
sour tast.  Stir with a spoon for a few minutes.  Drain  off water,
then to sauerkaut add 4 cups of hot water. Place on heat  and cook
until tender.  For fine shedded sauerkraut, it takes about 1/2 an hour.
If liquid  boils away add more to replace it - do not drain this
liquid.  Into frying pan put butter, meat, onion & bacon.  Fry the meat
and  onion on medium until half done, about 10 minutes.  Now, add the
half  cooked rice to sauerkraut.  Stir it up with a large wooden spoon,
then add the pan fried meat and onion. Stir it up again, then add: 1
teaspoon salt and a shake of black pepper, 1 cup of hot water to  which
a tablespoon of melted butter has been added. Pour this over  mixture
slowly. Stir until evenly distributed.  Place this in a baking pan and
bake in oven, uncovered, for 1-1/2  hours at 325    degrees F.  EAT-L
Digest  5 August 96  From the EAT-L recipe list.  Downloaded from
Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 152
Calories From Fat: 67
Total Fat: 12.2g
Cholesterol: 45.4mg
Sodium: 130.9mg
Potassium: 557.9mg
Carbohydrates: 28.1g
Fiber: 1.1g
Sugar: 1.2g
Protein: 6g