Posted on 12/30/2005 6:10:49 PM PST by paulat
Oh, what a tug to the heart...Happy New Year, snugs!
Oh...you're starting on the happiest times of your life!! God bless both of you!!!
Happy New Year to you to nearly 30 mins into it now hope you have a great 2006.
All these sauerkraut lovers on one thread! Thanks for your tips on how you fix yours. Sounds great.
Happy new year from IRAN!
Love your sauerkraut recipe! Keeping a copy.
I got some anti-kraut people to start liking it when I intro'ed them by way of these delicious "items" served at a family momnpop cafe and store in Old Town Spring, TX. I just call them "sausage balls" and they never know what hits them. (Sort of like that cake we can make with sauerkraut. Sneaky!)
These are some of my favorite things in the whole world and mine at home NEVER taste as good as theirs do--I know it's their grease! (Or maybe it's having someone else do the cooking and then serve it to me!)
Sausage Sauerkraut Balls
Source of Recipe
Sherry Sinisi, owner, Wunsche Brothers Cafe, Spring, TX
1 pound bulk pork sausage
1 1/2 cups grated mild cheddar cheese
3 eggs, beaten
1 cup sauerkraut, drained, squeezed dry
1 small onion, chopped
1 1/2 to 2 cups dried plain bread crumbs
Vegetable oil for frying
Beer batter (see recipe)
Sour cream for garnish
Combine sausage, cheese, eggs, sauerkraut and onions. Mix gently by hand, trying not to break sauerkraut strands. Shape into 1- to 1-1/2-inch balls and roll in bread crumbs. Prepare to this point then refrigerate until ready to serve. Refrigerate a few hours or overnight so that balls hold together.
When ready to serve, heat oil to 375 degrees. Dip balls into beer batter and fry until golden brown, 5 to 7 minutes. Serve with sour cream. Makes about 30 appetizers.
Beer batter
2 cups flour
1 teaspoon baking powder
1 tablespoon salt, or to taste
1 1/2 cups beer
1 1/2 teaspoons garlic powder
Combine all ingredients and mix until smooth. Makes about 5 cups.
Your Seafood Casserole sounds scrumptious! If I can put Velveeta on lobster, I will have died and gone to heaven. I think I have to make this tomorrow! Thank you.
My blackeyed peas are done and are now residing in the refrigerator because I think they are much better the second day. I did sneak a couple of small bites to make sure they were seasoned properly and decided to add a couple of dashes of red pepper, not much, just enough to add a little heat.
Had to re-season my skillets as some strange male who answers to the title of fiance cooked some unknown something in them and put them in the dishwasher then hid them in the back of the cabinet. Since I only use these particular skillets for cornbread I only discovered his perfidy this morning. Thankfully I discovered the problem this morning where I had time to re-season them.
Man of the Year, 2005: President George W. Bush.
I'm going to have to call the Man of the Year to be the self-same strange male known as fiance as my Man of the Year. I spent 9 days in the hospital with 4 of those being in ICU and he was by my side day and night, sleeping on the recliner in the rooms after having undergone back surgery 6 weeks prior.
I'm the same way about my NYD black-eyes--but had finally settled on two ways that I like them best. "Everything But the Kitchen Sink" is one way, but mostly it's like black-eyed pea chili, with tomatoes, garlic, onions, chile powder, cumin, lots of pork meat of various types.
The second way is pickled, as in Texas Caviar.
Tonight, however, I'm in a dilemma. I cooked the Kitchen Sink recipe all day, thinking all along something was very wrong with the way it smelled. It just didn't smell like chili, so I kept adjusting the seasonings. Still didn't smell right. It smelled like a Christmas tree (and while mine is still up, it's artificial, so that's not what the aroma is).
I started with fresh blackeyes packaged by Frieda's, the veggie people with all the wonderful odd veggies, like sunchokes and things. They should have been fine. But I thought all along I don't like fresh blackeyes in plastic packages, hee hee. I got spoiled by getting fresh ones from a friend who grew bushels of them and I flash-froze them every year just for NYD. I hate blackeyes, actually, so have to find a way to make them flavorful to my taste buds.
Nope, these were "sour" I do believe. So, I threw out the whole darn batch. What a waste of sausage and cooking! I found half a package of dried in the pantry and quick-soaked them, rinsed off the ham hocks from the bad peas, added some bacon and now they smell just like they should. But I'm not doing the all-day dance again.
These will get mashed and refried tomorrow for burritos and another portion for hummus.
HAPPY BLACK-EYED NEW YEAR TO ALL WHO EAT PEAS!!!
Peas, peas, peas, peas, eating goober peas.
For me, it is mostly the outdoor mold spores combined with the high humidity. I've been fine for the past three weeks, but the humidity came back up and the mold spores went from low to medium--I could tell in an instant when something stress-related was added on top of all that and I was crawling on the floor.
This was the first time in the 20 months since I got so sick that outdoor mold spores (not the indoor black mold or mildew kind of stuff) had been in the low range here (in Humidston). And they've only been moderate a handful of times--mostly they're always "HEAVY". And you know about the RH levels. We're bad when the weather guys are saying it's a "low 70%"!!
Who on September 11, 2001 would have thought we would have made it to 2006 without a single follow-up attack?
God bless America and all of intelligence and military professionals working to keep it that way. Cheers to you!
You gotta lot of work to that do. Good luck.
Thanks--I'll look for yours, too, for others who might like it. The grocery stores here put the apple jelly and pineapple preserves on sale together or next to each other on the shelves because so many people make Jezebel Sauce, especially during the holidays and for Super Bowl.
Happy New Year!
FRIEND!!! We are so happy to hear from you!!!
We want to hear from you very often over the next year to let us know how you are doing and what is happening!
Happy New Year to you...and we are glad that you check-in with us!!!
Ha, my first day of 1st grade in my elementary school in Bellaire, I was supposed to walk home and ended up on Post Oak Rd., way far from my house. That was at Horn Elem. We moved a million more times after that, but I was there till 3rd grade, back in the Middle Ages.
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