Recipe - Simmered Sauerkraut

24 Three fourths pound SAUERKRAUT #10
1 teaspoon PEPPER BLACK 1 LB CN

1. POUR OFF HALF THE LIQUID EXCEPT FOR BEANS IN TOMATO SAUCE, CREAM STYLE
CORN, BLACKEYED PEAS, SAUERKRAUT, RED CABBAGE, AND TOMATOES.

2. PLACE IN STEAMJACKETED KETTLE OR STOCK POT.

3. HEAT TO SIMMER. SIMMER ABOUT 10 MINUTES, STIRRING GENTLY. DO NOT
BOIL.

4. PLACE IN SERVING PANS. GARNISH AS DESIRED.
:

NOTE:

1. PREPARE VEGETABLES IN SMALL BATCHES TO PREVENT MUSHY, BROKEN, OR
DISCOLORED VEGETABLES BECAUSE OF OVERCOOKING.

2. IN STEP 2, VEGETABLES (GREEN BEANS, LIMA BEANS, AND BLACKEYED PEAS)
MAY BE SEASONED WITH 1 LB (3 CUPS) DICED RAW BACON. COOK UNTIL CRISP;
DRAIN. ADD TO VEGETABLES. SIMMER BLACKEYED PEAS 45 MINUTES.

3. IN STEP 2, VEGETABLES MAY BE SEASONED WITH 1 TO 2 TSP BLACK PEPPER.

4. IN STEP 4, 1 LB (2 CUPS) MELTED BUTTER OR MARGARINE MAY BE ADDED TO
ASPARAGUS, GREEN OR LIMA BEANS, CARROTS, WHOLE KERNEL CORN, OKRA, ONIONS,
SWEET OR WHITE POTATOES, OR SPINACH.

5. VEGETABLES MAY BE STEAMED. SEE GUIDELINES FOR STEAM COOKING VEGETABLES
(RECIPE NO. QG6000) FOR DIRECTIONS.

6. FOR OTHER CAN SIZES, SEE RECIPE NO. A00500.

7. TO HEAT VACUUM PACKED WHOLE KERNEL CORN, ADD 2 CUPS WATER.

8. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

Recipe Number: QG1011

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.