PING: Oh Barb

In article <[email hidden]>,

Michael \'Dog3\ said:

I've decided to do ribs and kraut tonight. I do not know why, but I can't
seem to find a recipe in the RFC archives. What is your recipe or do you
just wing it? If you don't mind sharing. If you don't mind posting it I
will be appreciative. Or, if you prefer, please email me.

Michael <- turkey be damned 😉

I wing it. Or wung it. "-) I browned the ribs (spareribs, cut in
pieces to fit inside the dutch oven) in a bit of hot oil, then dumped a
jar of Gedney kraut (liquid and all; I didn't even rinse it) on top,
added a handful of Penzeys dried onion slices, a tsp or so of caraway
seeds, a serious grinding of black pepper, covered it and let it simmer
for a good hour and a half, I'll bet. I never did get around to putting
some potatoes on top but did add a couple weenies to heat through. I've
eaten worse.

Mom used to cook pork neck bones in a kettle of homemade kraut and then
thicken it up a bit with the browned flour and onion mixture we call
zaprashka (roll that 'r'😉. We'd eat out of that kettle for 3 days. :-)

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Oh pshaw, on Mon 26 Nov 2007 03:01:45p, Melba's Jammin' meant to say...

Quoted message said:

In article <[email hidden]>,

Michael \'Dog3\ said:

I've decided to do ribs and kraut tonight. I do not know why, but I

can't

Quoted message said:

Quoted message said:

seem to find a recipe in the RFC archives. What is your recipe or do

you

Quoted message said:

Quoted message said:

just wing it? If you don't mind sharing. If you don't mind posting it

I

Quoted message said:

Quoted message said:

will be appreciative. Or, if you prefer, please email me.

Michael <- turkey be damned 😉

I wing it. Or wung it. "-) I browned the ribs (spareribs, cut in
pieces to fit inside the dutch oven) in a bit of hot oil, then dumped a
jar of Gedney kraut (liquid and all; I didn't even rinse it) on top,
added a handful of Penzeys dried onion slices, a tsp or so of caraway
seeds, a serious grinding of black pepper, covered it and let it simmer
for a good hour and a half, I'll bet. I never did get around to putting
some potatoes on top but did add a couple weenies to heat through. I've
eaten worse.

Mom used to cook pork neck bones in a kettle of homemade kraut and then
thicken it up a bit with the browned flour and onion mixture we call
zaprashka (roll that 'r'😉. We'd eat out of that kettle for 3 days. :-)

Boy, that's sure the way to do it! YUM!

--
Wayne Boatwright

Date: Monday, November(XI) 26th(XXVI),2007(MMVII)

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