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Recipe: Sauerkraut Stuffing and Stuffed Spareribs (1957)

Main Dishes - Pork, Ham
SAUERKRAUT STUFFING

1 (1 lb., 11 oz.) can sauerkraut, drained
2 tablespoons brown sugar
1 clove garlic, minced
1 large onion, chopped
1 tart apple, peeled, cored, and chopped
1/4 cup dried currants
1 cup chopped water chestnuts
1/8 teaspoon thyme
Salt and pepper (to taste)

Chop sauerkraut. Add remaining ingredients, and mix thoroughly. Use as stuffing for spareribs.

Makes about 5 cups

TO PREPARE STUFFED SPARERIBS:
Put stuffing in bottom of baking pan and cover with spareribs, cut in serving pieces. Bake in moderate oven, 325 degree F for 1 1/2 to 2 hours, turning ribs occasionally to brown evenly on all sides.

Makes about 6 cups
From: Recipelink.com
Source: Magazine pullout: Stuffings, The Collector's Cookbook #10, Woman's Day magazine, November 1957
MsgID: 017741
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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