ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thickened Sour kraut

Misc.
ADVERTISEMENT
This recipe is from my aunt.
Thickened Sour Kraut:
Saute 1/4-1/2 c. Chopped onions in 2-Tbsp oil or bacon drippings. Thicken this with 2-Tbsp flour. Will be stiff. Add 1 can slightly drained Kraut, and add 2-Tbsp sugar. Stir and cook till desired consistency and till flour is cooked. Add water as it cooks, up to about 1 c. or so.
MsgID: 034028
Shared by: Randy Howe Wichita Kansas
In reply to: ISO: Czech rec. Knedlicke and Zailie (sp)
Board: International Recipes at Recipelink.com
  • Read Replies (7)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Czech rec. Knedlicke and Zailie (sp)
  Connie/OH
2 Recipe: Knedlik A Zeli,
  Elly, Ohio
3 Recipe: Dumplings for Knedlik A Zeli
  Elly, Ohio
4 These recipes are the ones!!!
  Connie/OH
5 Recipe: Potato Dumplings
  Randy Howe Wichita Kansas
6 Recipe: Potato Dumplings
  Randy Howe Wichita Kansas
7 Recipe: Potato Dumplings
  Randy Howe Wichita Kansas
8 Thickened Sour kraut
  Randy Howe Wichita Kansas
ADVERTISEMENT
Random Recipes
  • Nantucket Restaurant Creme Brulee
  • CREME BRULEE 2 cups heavy cream 4 large egg yolks 1/3 cup granulated sugar 1/2 vanilla bean, halved lengthwise and scraped 3 tbsp. superfine sugar Preheat the oven to 350 degrees F. To prepare the custard...
  • Sesame Noodles with Asparagus Tips
  • SESAME NOODLES WITH ASPARAGUS TIPS FOR THE MARINADE: 1/4 cup sesame oil 3 tablespoons dark sesame oil 7 tablespoons soy sauce 3 tablespoons Chinese black or balsamic vinegar 3 1/2 tablespoons...
  • Cheese Casserole Bread (Betty Crocker, 1986)
  • CHEESE CASSEROLE BREAD 1 package active dry yeast 1/2 cup warm water 1/2 cup lukewarm milk, scalded and cooled 2/3 cup butter, softened 2 eggs 1 teaspoon salt 3 cups all-purpose flour 1 cup shredded Swiss or cheddar c...
  • Swiss Steak (18-quart roaster oven - serves 50)
  • SWISS STEAK 12 lb. thick round steak, cut into 50 pieces 4 cups all purpose flour 1 tbsp. black pepper 1 tbsp. Italian herb seasoning 2 tsp. grated lemon peal 1 lb. butter or margarine 2 pkg. (1 1/4 oz. each) dry onio...
ADVERTISEMENT
  • HAPPY NEW YEAR 2009!
  • January 1, 2009 RECIPE SWAP HAPPY NEW YEAR 2009! Best Wishes for a Safe, Happy, and Healthy New Year From Our Kitchen to Yours! Betsy and...
  • Potato Challah
  • POTATO CHALLAH "Potatoes combined with eggs results in particularly moist, fluffy loaves that are less sweet than regular challah. Slices of the bread make fabulous French toast and...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thickened Sour kraut
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!