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Kraut and Franks Make a Great Team

March 27, 1986

Sauerkraut and frankfurters are an excellent flavor duo, but they also combine well with other foods. Kraut and Franks Stew adds onion, mushrooms and potatoes, then a topping of sharp Cheddar cheese.

Corn-Kraut-Frank Fritters are deep-fried to a golden brown and served with sour cream. They make an interesting appetizer, as well as main dish. KRAUT AND FRANKS STEW

2 tablespoons oil

1 medium onion, sliced

1/4 pound mushrooms, sliced

3 medium potatoes, peeled and thinly sliced

1 (13 3/4-ounce) can beef broth

6 frankfurters

3 cups undrained sauerkraut

3/4 teaspoon caraway seeds

1/2 cup shredded sharp Cheddar cheese

Heat oil in large saucepan or Dutch oven. Add onion and mushrooms and cook over medium heat, stirring frequently, about 5 minutes. Add potatoes and broth and cook, covered, until potatoes are just tender.

Cut frankfurters into 1-inch diagonal slices. Add to saucepan with sauerkraut and caraway seeds. Cover and cook 8 to 10 minutes. Sprinkle with cheese. Makes 6 servings. CORN-KRAUT-FRANK FRITTERS


1 cup flour

1 1/4 teaspoons baking powder

Dash black pepper

2 eggs

1/4 cup milk

1 cup well drained sauerkraut, chopped

1/2 cup cooked whole-kernel corn

1/2 cup finely chopped cooked frankfurters

Sour cream

Pour oil to 3/4-inch depth in deep-fryer or large saucepan. Heat to 365 degrees. Combine flour, baking powder and pepper in medium bowl.

Beat together eggs, milk and 2 tablespoons oil in large bowl. Stir in flour mixture until blended. Add sauerkraut, corn and frankfurters and stir until combined.

Drop heaping tablespoons of batter, 3 or 4 at a time, into hot oil. Cook about 3 minutes on each side, turning once. Drain on paper towels. Serve warm with sour cream. Makes 4 servings.

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