34 selected recipes for delicious dishes and dinners with kraut from Silver Floss, America's favorite sauerkraut

              3 H. sele.cted
~recipes
for delicious
dishes and
dinners with
rant
from
SILVER FLOSS
~~~~~
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How Sauerkraut
Serves You ...
Low calorie nutrition: Sauerkraut,
since it was first prepared as food
for the men who built the great Wall
of China has been known as a health
food. Crews of the sailing vessels
which explored the New World car­ried
kraut as a staple. Today, food
authorities proclaim it as one of the
best low calorie foods for supplying
essential Vitamin C and bone-build­ing
thiamine and riboflavin. And
SILVER FLOSS Sauerkraut contains
only 39 calories per cup-size serving
-with all the natural health-build­ing
elements sealed into every can
or jar.
Flavor: For generations sauerkraut
has been a traditional addition to
winter meals. Mother or Grand­mother
always "put down" sauer­kraut
each Fall in an earthen crock.
Today, modern food processing
makes it possible for you to serve
sauerkraut's economical goodness
and food value all year 'round. And
in each can or jar of SILVER FLOSS
you'll find the same consistently de­licious
"old-fashioned" flavor which
makes it America's favorite sauer­kraut.
Versatility: Sauerkraut, served alone,
provides a "zesty" second vegetable
for any dinner menu or a hearty
main-dish in combination with
meats. It "stretches" conveniently
to cover the most robust family ap­petites-"
dresses up" easily for a
gathering of guests. Sauerkraut is
also gaining favor as a relish at
teen-age get-togethers.
From appetizer to main dish . ..
Where to find the recipe you need
Sauerkraut has many and varied uses ranging from
appetizer to the main dish of your meal. For your
ease in finding the proper recipe, this booklet has
been arranged in much the same order as you might
serve a dinner.
COCKTAILS
and APPETIZERS:
Page 4
RELISHES and SLAWS:
Pages 5-6
SALADS:
Pages 6-9
SANDWICHES:
Pages 10-11
VEGETABLE CASSEROLES:
Pages 12-14
STUFFINGS
Page 15
MEAT DISHES:
Pages 15-22
Vegetable-Kraut Juice Cock­tail,
Spicy Kraut Juice Cock­tail,
Sauerkraut Balls
Kraut Relish, Kraut Bacon
Slaw, Dutch Kraut Slaw
Kraut and Carrot Salad,
Hearty Sauerkraut Salad,
Kraut Tomato Aspic, Sauer­kraut
Potato Salad, Jellied
Beet and Kraut Salad, Kraut
Salad with Beets, Kraut and
Frankfurter Salad
Grilled Kraut-Round-Dogs
and variations, Kraut-Round­Dogs
With Barbeque Sauce,
Cheese Kraut-Round-Dogs
Kraut Butternut Squash;
Baked Kraut and Tomatoes;
Baked Kraut; Kraut, Apple,
and Caraway Casserole;
Sweet and Spicy Kraut
Kraut Stuffings for Fowl or
Game
Kraut and Franks- Country
Style; Pennsylvania Casse­role;
Sauerkraut and Sau­sage;
Kraut, Pork Chops and
Apple Rings; Apple Kraut
Spare Ribs; Hungarian Pork
Chops; Kraut Swiss Steak;
Frankfurter Crown With
Kraut; Corned Beef and
Kraut Hash Deluxe; Kraut
Veal Stew; Hamburger Balls
and Kraut; Kraut and Frank­furters
With Barbecue Sauce.
3
VEGETABLE-KRAUT JUICE COCKTAIL
(Serves eight)
2 cups SILVER FLOSS kraut juice
2 cups canned vegetable juice cocktail
Combine, season to taste, shake briskly with ice.
SPICY KRAUT JUICE COCKTAIL
(Serves six)
2 cups SILVER FLOSS kraut juice
1 cup tomato juice
dash of salt
lemon juice
dash of Worcestershire sauce
Combine, season to taste, shake with crushed ice.
SAUERKRAUT BALLS
(Hors d'oeuvre)
1 finely chopped onion
3 tbsp. butter
1 cup finely chopped ham
1 cup finely chopped
corned beef
X clove garlic, mashed
6 tbsp. flour
1 egg
2 cups SILVER FLOSS,
drained
dash Lawry Salt,
Accent and
Worcestershire Sauce
tbsp. parsley
X cup beef stock
2 cups milk t
2X cups flour f batter
Saute finely chopped onion in butter. Add ham,
corned beef and clove garlic. Heat all well, stir in
6 tbsp. flour and egg and continue to cook, stirring
until the mixture is well blended. Add kraut,
thoroughly drained and ground in the food chop­per.
Add Lawry Salt, Accent, Worcestershire
Sauce, parsley, beef stock and cook until mixture
forms a thick paste. Spread the paste on a platter
to cool and chill well. Shape the mixture into 1
inch balls, dip the balls into the batter made of
2 cups milk and 2'h cups flour and roll them in
fine dry bread crumbs. Fry the balls in deep hot
fat (375° F.) to a rich brown.
4
KRAUT RELISH
(Makes 4-6 servings)
2 cups SILVER FLOSS, X cup mayonnaise
drained and cut in short 1 tbsp. prepared
lengths horse-radish
X cup chopped green 1 tsp. Worcestershire
pepper sauce
~ cup canned pimentos, X tsp. salt
cut in strips Ys tsp. pepper
Combine all ingredients; mix well. Chill. Serve
with fried chicken, hamburgs, hot dogs, steak,
roasts, or any meat dish.
KRAUT BACON SLAW
(Makes 6-8 servings)
3X cups SILVER FLOSS, drained
1 cup crumbled crisp, cooked bacon
X tsp. celery seed
3 tbsp. mayonnaise
Combine all ingredients; mix well. Chill.
5
DUTCH KRAUT SLAW
3X cups SILVER FlOSS X tsp. dry mustard
1 chopped green pepper 1 tsp. celery seed
1 tbsp. minced parsley 2 tbsp. sugar
1 tsp. salt 1 tbsp. chopped onion
~ tsp. pepper 3 tbsp. salad oil
Chill kraut overnight, open and drain off juice.
Combine with rest of ingredients in salad bowl
and mix thoroughly. Chill again and serve on
crisp salad greens.
KRAUT AND CARROT SALAD
(Makes six servings)
4 medium sized carrots
1 cup SILVER FLOSS
X cup sour cream dressing
~ cup walnut halves
lettuce
Grate carrots and combine with kraut. Add the
cream dressing and garnish each serving with
walnut halves. Serve on lettuce.
HEARTY SAUERKRAUT SALAD
cup diced luncheon
meat
2 cups drained
SILVER FLOSS
% cup diced tomatoes
% cup canned peas
% cup diced celery
lettuce or romaine
French dressing
Combine luncheon meat with kraut, peas, toma­toes
and celery. Add French dressing in sufficient
quantity to moisten and blend with salad ingre­dients.
Chill. Serve on bed of lettuce or romaine.
6
KRAUT TOMATO ASPIC
(Makes 6-8 servings)
3)12 cups SILVER FLOSS
~ cup SILVER FLOSS
juice
3 tbsp. unflavored
gelatin
3)12 cups tomato juice
X tsp. thyme
1 tsp. onion salt
);.; cup vinegar
1 tbsp. sugar
salt and pepper to
taste
X cup finely chopped
green pepper
Drain kraut; reserve * cup juice. Soften unfla­vored
gelatin in kraut juice. Heat 3 cups tomato
juice to boiling point; add gelatin mixture and
stir until dissolved. Add thyme, onion salt, vine­gar,
sugar, salt and pepper; mix well. Pour 'h cup
tomato juice mixture into 9-inch ring mold. Chill
until firm. Combine pepper, kraut and remaining
tomato juice mixture; mix well. Turn into mold
over thickened tomato juice mixture. Chill until
firm. Unmold. Garnish with crisp salad greens,
as desired.
7
SAUERKRAUT POTATO SALAD
(Makes 6-8 servings)
3X cups SILVER FLOSS,
drained
6 cups diced cooked
potatoes
2 hard-boiled eggs,
chopped
~ cup mayonnaise
1 tsp. dry mustard
X tsp. paprika
salt and pepper
to taste
Combine kraut, potatoes and eggs; toss lightly.
Chill. Add remaining ingredients; toss lightly,
but thoroughly.
JELLIED BEET AND KRAUT SALAD
(Makes six servings)
2 envelopes unflavored
gelatin
X cup cold water
2 cups boiling water
1 tsp. salt
1 tsp. sugar
2 cups finely chopped
cooked beets
medium-sized apple,
cored and finely
chopped
2 cups SILVER FLOSS
2 tbsp. horse-radish
Soak gelatin in cold water; combine boiling wa­ter,
gelatin, salt and sugar. Stir until gelatin is
dissolved; cool. Combine gelatin mixture, beets,
apple, kraut and horse-radish; mix thoroughly.
Turn into a greased l'h quart loaf pan or mold.
Chill until firm and serve on crisp salad greens.
KRAUT SALAD WITH BEETS
(Makes six servings)
IX cups SILVER FLOSS
1 cup diced cooked beets
J.-:4 cup finely chopped onion
Combine kraut and beets. Sprinkle onion over the
top. Serve on lettuce with French dressing.
8
KRAUT AND FRANKFURTER SALAD
(Makes six servings)
4 cups sliced franks
3 cups SILVER FLOSS
2 tbsp. minced onion
X cup finely diced green
pepper
% cup grated raw carrot
Y3 cup chi I i sauce
YJ cup mayonnaise
salt and pepper
lettuce
Cut franks into % inch slices. Drain kraut. Com­bine
franks, kraut, onion, green pepper and car­rot.
Mix chili sauce and mayonnaise and season
to taste. Add kraut mixture; toss lightly. Serve
on salad greens.
9
KRAUT ROUND DOGS • A new and different way to
serve Sauerkraut, and a recipe that is sure to be­come
a family favorite. The basic recipe and its
variations score a "hit" with the younger set and
is especially good for teen-age barbeques.
GRILLED KRAUT·ROUND-DOGS
(Makes eight servings)
8 frankfurters
2 cups SILVER FLOSS,
drained
2 tbsp. finely chopped
onions
1 tsp. celery salt
8 hamburger buns, split,
buttered and toasted
mustard and mayonnaise
Cut deep slits in frankfurters (about 'h inch
apart) without cutting all the way through. Grill
franks about 5 minutes, turn and grill about 3
minutes more. Meanwhile, combine kraut, onions,
and celery salt. Mix well. Heat 10 minutes if de­sired,
but may be served cold. Arrange kraut on
warm bun bottoms, top with a frank, fill center
with more kraut, add a dab of mayonnaise, top with mustard. Add bun top and serve.
VARIATIONS • Chopped chives, pimientos or grated
carrots can be substituted for chopped onions.
Onion rings can be arranged on bottom of bun.
Cheese slices can be grilled for a few minutes
before serving, on the bun.
10
KRAUT-ROUND-DOGS WITH BARBEQUE SAUCE
(Makes eight servings)
8 frankfurters
2 cups drained SILVER
~ tsp. garlic powder
X tsp. sage
FLOSS
lemon juice
8 split, buttered and
toasted hamburger rolls
2 tbsp. all-purpose flour
Drain kraut; reserve juice. Add enough lemon
juice to reserved kraut juice to make 1 cup. Com­bine
flour, garlic powder and sage; add to juices
Cook over low heat, stirring constantly, until
thickened.
Cut deep slits in frankfurters (about 'h inch
apart) without cutting all the way through.
Brush with part of sauce. Grill 3 to 5 minutes
on each side.
Meanwhile, combine kraut and remaining sauce.
Heat to serving temperature, stirring frequently.
Serve frankfurters topped with kraut on buns
split in half, buttered and toasted.
REUBEN SANDWICH
(Makes six sandwiches)
18 slices Russian rye bread
I¥.! cups Thousand Island Dressing
12 slices Swiss cheese (about 12 ounces)
¥2 cup SILVER FLOSS
24 slices corned beef (about 12 ounces)
Butter or margarine
Spread bread with dressing. On each of 12 bread
slices, arrange one cheese slice, two teaspoons kraut,
and two slices corned beef. Stack these bread slices to
make six sandwiches. Cover with remaining bread
slices. Secure with picks. Spread outside surfaces with
butter or margarine and grill until cheese is melted
and sandwich is heated through. Cut diagonally into
three pieces. Serve with French fl'ied potatoes.
11
(Makes4-6 servings)
1 2-pound butternut
squash
tsp. salt
2 tbsp. butter or
margarine
2 tsp. minced chives
1 cup soft bread crumbs
Y.l tsp. dry mustard
Y.l tsp. salt
pepper
1 cup drained SILVER
FLOSS
2 strips bacon
Cut squash in half lengthwise. Scoop out seeds. Place squash halves in kettle with 'h inch water.
Add 1 tsp. salt, cover and simmer 15-20 minutes.
Remove pulp from squash, leaving '4 inch rim
around shell. Mash pulp. In a saucepan, melt but-ter
or margarine over low heat; add chives and
bread crumbs. Saute until bread crumbs are gold-en
brown. Remove from heat and add mustard,
salt, pepper, kraut and mashed squash pulp; mix
thoroughly. Refill shells with kraut-squash mix-ture.
Top each half with a strip of bacon. Place
filled shells in baking pan. Bake in hot oven
( 400°) 20-25 minutes. Serve immediately.
12
BAKED KRAUT AND TOMATOES
(Makes six servings)
6 large tomatoes
1 cup bread crumbs
1 cup SILVER FLOSS
1 tbsp. chopped onion
salt and pepper
2 tbsp. melted butter
6 tbsp. buttered crumbs
Cut thin slices from the stem ends of tomatoes
and remove the pulp. Combine crumbs, kraut and
onion ; season with salt and pepper to suit taste
and add melted butter and cubed tomato pulp. Fill
tomato cups with the mixture and top with but­tered
crumbs and place in oiled baking pan. Bake
for 20 minutes in moderately hot oven, 400°.
BAKED KRAUT
(Makes six servings)
IX lbs. fresh pork
2X cups SILVER FLOSS
,
•
salt and pepper
1 cup water
Cut the pork in lx2 inch pieces. Put half of kraut
in the bottom of a baking dish, add layer of the
pork, season with salt and pepper; add remaining
kraut and top with the rest of the pork. Season
with salt and pepper to suit taste and add water.
Bake 1 'h hours in a moderate oven, 350°.
13
KRAUT, APPLE, AND CARAWAY CASSEROLE
(Makes six servings)
3)4 cups SILVER FLOSS
X cup thinly sliced
onions
I tsp. caraway seeds
2 small apples, cored
3 tbsp. brown sugar
~ cup water
Combine kraut, onions and caraway seeds. Pare
and dice one apple. Add diced apple and 2 tbsp.
brown sugar to kraut mixture; mix well. Turn
into greased 1 'h quart casserole. Slice remaining
apple and place slices on top of kraut mixture in
casserole. Sprinkle with remaining 1 tbsp. brown
sugar. Pour water over contents of casserole.
Cover and bake in moderate oven (350°) 40 min­utes,
or until apple slices are tender.
SWEET AND SPICY KRAUT
(Makes six servings)
~ cup vinegar
2 tbsp. packed brown
sugar
2 whole cloves
I bay leaf
~ tsp. salt
2 tbsp. grated onion
3)4 cups SILVER FLOSS
I tbsp. chopped parsley
Combine all except parsley. Mix wen, cook over
medium heat 30 minutes, remove and add parsley.
Serve immediately.
14
KRAUT STUFFINGS FOR FOWL OR GAME
2 cups SILVER FLOSS
2X cups coarse fresh
bread crumbs
~ cup raisins
1 cup diced apples
3 tbsp. finely diced
onion
~ tsp. salt
Ye tsp. pepper
~ tsp. poultry seasoning,
or X tsp. sage and
X tsp. thyme
Thoroughly drain kraut. Put bread crumbs into a
warm oven to dry out and become crisp. Combine
all ingredients, mixing well. Yield: stuffing for
a 5 lb. bird or 5 cups.
KRAUT AND FRANKS-COUNTRY STYLE
(Makes six servings)
4-8 frankfurters, cut in
~ inch sections
3~ cups SILVER FLOSS
X cup bacon drippings
~ tsp. caraway seeds
2 tbsp. grated onions
3 cups seasoned mashed
potatoes
Combine frankfurters and kraut with bacon drip­pings
and caraway, then mix and heat thoroughly.
Add onions to potatoes while whipping them.
Place mixture in 2 quart casserole with potatoes
on top. Bake 20-25 minutes at 350°. Serve piping
hot.
15
PENNSYLVANIA CASSEROLE
(Makes 4-6 servings)
1 cup boiled or baked
ham, cut into ~ inch
pieces
3 cups SILVER FLOSS
1~ tbsp. lemon juice
% tsp. salt
2 medium apples, sliced
Mix ham, kraut, lemon juice, and salt in lightly
greased casserole. Place a layer of the kraut mix­ture
on the bottom, then a layer of sliced apples.
Alternate layers until casserole is filled. Cover
and bake in a 350° oven 30 minutes.
16
SAUERKRAUT AND SAUSAGE
(Makes six servings)
2 tbsp. shortening
X cup diced onion
X cup diced green pepper
3 cups SILVER FLOSS
1 cup finely diced apple
18 link sausages
Melt shortening in large heavy saucepan. Add
onion and green pepper. Saute 5 minutes. Add
kraut and diced apple. Heat, covered, over a low
flame 25-30 minutes or until apples are tender,
stirring occasionally. Meanwhile place sausages in
a cold frying pan with enough water to cover
bottom of pan. Cover and cook slowly 10-15 min­utes;
remove cover, increase heat and cook until
browned. Serve hot kraut topped with sausages .
KRAUT, PORK CHOPS AND APPLE RINGS ..
(Makes four servings)
X cup butter
X cup currant jelly
3 medium-sized apples,
cut in rings
4 loin pork chops
2 cups SILVER FLOSS
1 cup chopped onions
Melt butter and currant jelly in skillet; add apple
rings and cook until apple rings are browned.
Remove apple rings and place pork chops in skil­let;
brown lightly. Meanwhile, combine kraut and
onions; place on top of browned pork chops. Cover
and cook 30 minutes over low heat. Uncover and
place apple rings on top of kraut mixture; cover
and continue cooking 30 minutes.
17
APPLE KRAUT SPARE RIBS
(Makes six servings)
3X cups SILVER FLOSS
2 cups chopped, pared
apples
cup chopped celery
medium-sized onion,
chopped
2 tsp. brown sugar
2 matching spareribs
(about IX lbs. each)
salt and freshly
ground pepper
Combine kraut, apples, celery, onion and brown
sugar; mix thoroughly. Place 1 section of ribs on
rack in baking pan. Spread ribs with kraut stuff­ing.
Cover with remaining rib section and season
with salt and pepper. Bake, uncovered in moderate
oven (350°) 1 'h hours, or until ribs are tender.
18
HUNGARIAN PORK CHOPS
(Makes six servings)
6 pork chops
salt and pepper
3 cups SILVER FLOSS
4 tsp. paprika
1)1 cups canned tomatoes
1 tsp. brown sugar
Sprinkle chops lightly with salt and pepper; flour
on both sides. Brown in heavy skillet, then ar­range
kraut on top. Sprinkle with paprika and
brown sugar. Pour tomatoes over top. Cover and
cook slowly on top of stove 40-45 minutes or until
chops are very tender. Lift chops and kraut onto
hot platter. Thicken any juice left in pan with a
little flour and pour over chops.
KRAUT SWISS STEAK
(Makes four servings)
1 pound lean round steak,
%inch thick
salt and pepper
2 cups SILVER FLOSS
1 cup tomato juice
1 medium-sized onion,
sliced
Place steak on broiler rack; sprinkle with salt
and pepper. Broil 3 to 4 inches from heat 5 min­utes
on each side, or until browned. Place browned
steak in skillet; add undrained kraut, tomato
juice and onion slices. Cover and cook over low
heat 1 hour and 30 minutes, or until tender.
19
FRANKFURTER CROWN WITH KRAUT
(Makes 6-8 servings)
3X cups SILVER FLOSS
X cup grated carrots
X cup grated potatoes
X cup chopped, unpared
red apple
X cup finely grated
onions
3-ounce can sliced
mushrooms, drained
2 tbsp. melted butter
frankfurters
Combine all but frankfurters and mix thorough­ly.
Thread frankfurters, top and bottom, arrange
in circle and tie (use white, heavyduty thread ) .
Place frankfurter crown in shallow pan, fill with
kraut mixture and bake 30 minutes at 360°. Serve
immediately.
20
CORNED BEEF AND KRAUT HASH DELUXE
(Makes four servings)
2 cups drained SILVER
FLOSS
1 can Corned Beef Hash
2 tbsp. minced onion
2 tbsp. ketchup or chili
sauce
Add onion and ketchup or chili sauce to corned
beef hash and blend. Spread hash mixture on
bottom of well-greased casserole. Cover hash with
layer of kraut. Bake in 325° oven for 30 minutes.
KRAUT VEAL STEW
(Makes six servings}
3X cups SILVER FLOSS
2 cups canned tomatoes
1 pound shoulder of veal,
cut in X inch square
pieces
2 4-ounce cans button
mushrooms
X medium-sized green
pepper, chopped
1 tsp. sugar
IX tbsp. grated onion
Dash ground bay leaf
X tsp. thyme
X cup all-purpose flour
In a large saucepan, combine all ingredients ex­cept
flour; mix well. Bring to a boil over medium
heat. Reduce heat, cover and cook about 45-50
minutes, or until veal is tender; stir occasionally.
Drain off % cup liquid and combine with flour.
Add flour-liquid mixture to stew and mix well;
cook over low heat until thickened. Serve piping
hot.
21
HAMBURGER BALLS AND KRAUT
(Makes 8-10 servings)
2 tbsp. bacon fat
X cup chopped onion
1 tbsp. bread crumbs
1 lb. hamburger
1 egg
salt and pepper
3X cups SILVER FLOSS
1 cup hot water
Brown onion in melted fat, and combine with
crumbs, hamburger, and egg. Season to taste and
roll into balls. Add meat balls and hot water to
kraut, in baking dish. Bake 1% hours at 350° .
KRAUT AND FRANKFURTERS WITH BARBECUE SAUCE
(Makes four servings)
2 cups SILVER FLOSS
1 medium-sized onion,
chopped
2 tbsp. butter or
margarine
1 lb. frankfurters
X cup chili sauce
X cup ketchup
X cup firmly-packed
brown sugar
Combine undrained kraut and onion. Cook over
low heat 10 minutes. Drain. Meanwhile, melt but­ter
or margarine. Add frankfurters and cook over
low heat 10 minutes, turning occasionally. Com­bine
remaining ingredients; mix well. Cook over
low heat, stirring occasionally, 5 minutes. Ar­range
kraut on serving dish. Top with frank­furters
and barbecue sauce.
22
Handy . measurmg
guide to
krau. t rec1pes
Glass Jar
Approximately 4 cups
1 liquid quart
No. 303 Can
Approximately 2 cups
Weight 1 lb.
8 oz. Can
Approximately 1 cup
Weight 8 oz.
No. 2)12 Can
Approximately 3)12 cups
Weight 1 lb. 11 oz.
NoTE: Some people prefer cooking sauerkraut
for a longer period of time. This can be done
without otherwise changing the recipes.
23
SILVER FLOSS
~~~~~
SOM-65
with the same, wonderful OLD-FASHIONED
flavor of grandmother's homemade sauer­kraut
... extra crisp, white and tender!
Made only from the choicest grades of
Western New York State's finest cabbage
crops, SILVER FLOSS is packed in the
world's most modern plant of its kind. We
invite your critical inspection if you're
out our way.
EMPIRE STATE PICKLING CO., PHELPS, N.Y.
A DIVISION OF CURTICE-BURNS. INC.
LITHO IN U. S. A.