Re: [CnD] My mother's Stollen

[Eileen Scrivani via Cookinginthedark]

Thanks Wendy. This is manageable.

Eileen

From: Wendy via Cookinginthedark
Sent: Wednesday, October 18, 2017 10:31 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] My mother's Stollen

Here is my mother's Stollen, which makes a loaf:
Stollen~
Scald:
¾ c. milk
Pour into large bowl & add
1/3 c. granulated sugar
1 tsp. Salt
¼ c. shortening
Stir until shortening melts. Cool to lukewarm. Meanwhile, dissolve
1 tsp. Sugar in ½ c. lukewarm water (100 degrees F.) Over this sprinkle
1 envelope active dry yeast
Let stand for 10 min. Then stir briskly with fork. Add softened yeast to 
lukewarm milk mixture together with
1 slightly beaten egg
Stir
Beat in
2 c. pre-sifted all-purpose flour
Beat vigorously by hand or with electric mixer. Blend in ½ c. chopped blanched 
almonds ¼ c. chopped mixed peel ¼ c. chopped candied cherries
1 c. raisins, 1 T. grated lemon rind
Gradually beat in with spoon an additional 2 – 2 ½ c. flour Work in the last of 
the flour with a roatating motion of the hand. Turn dough onto floured surface 
& knead 8 – 10 min. Shape into smooth ball & place in greased bowl, rotating 
dough to grease surface. Cover with damp cloth and let rise until doubled 
(about 1 ½ hours). Keep in warm place.
Punch down & roll into oval about 12 x 8 inches Spread with 2 T. soft butter.
Fold in 2 lengthwise shape into crescent. Press folded edge firmly. Place on 
greased baking sheet & brush top with butter. Let rise again until doubled 
(about ¾ hour).
Bake in preheated 375 oven for 35 – 45 min.
Frost while warm with icing sugar glaze.
Decorate with candied cherries and blanched almonds.


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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Reinhard Stebner via Cookinginthedark]

If I wanted to add blueberries, how much blueberries should I be adding?

Sent from my iPhone

> On Oct 18, 2017, at 8:12 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> It really is a good cake and the blueberries would make it even better?
> 
> Did they quit making the muffin mix?  I liked it too.
> 
> Marilyn
> 
> -Original Message-
> From: Deborah Barnes via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, October 18, 2017 5:16 PM
> To: cookinginthedark@acbradio.org
> Cc: Deborah Barnes
> Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
> 
> This sounds absolutely wonderful!
> 
> I used to love getting the Duncan Hines Blueberry muffin mix.  It had a can 
> of blueberries and a topping.  I'd love to be able to use your recipes and 
> put blueberries in it.  I can't get the loaf/muffin mix now, so this sounds 
> wonderful!  I'm making it as soon as I can get to the grocery store!
> 
> Deb B.
> 
> -Original Message-
> From: Marilyn Pennington via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Wednesday, October 18, 2017 3:15 PM
> To: cookinginthedark@acbradio.org
> Cc: Marilyn Pennington
> Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE
> 
> I am posting this recipe again, because I may have messed up the subject 
> line.  
> 
> 
> 
> I take this coffee cake to Church sometimes because we always have food there 
> before Church begins.  I have been asked to bring it more than once.
> 
> 
> 
> THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE
> 
> 
> 
> 1 yellow cake mix
> 
> 1 box instant vanilla pudding
> 
> 1 c. sour cream
> 
> 4 whole eggs
> 
> 1/2 c. cooking oil
> 
> 1/2 c. milk
> 
> 
> 
> Blend cake mix and pudding. Add rest of ingredients. Beat all together for
> 10 minutes at medium speed with electric mixer.
> 
> 
> 
> TOPPING:
> 
> 
> 
> 3 tsp. cinnamon
> 
> 1/4 c. granulated sugar
> 
> 1 tbsp. flour
> 
> Nuts or chocolate chips (optional)
> 
> 
> 
> Mix together. Pour half of the batter in a greased angel food pan. Sprinkle 
> half of the topping on the batter; cut in and add remaining batter and 
> sprinkle
> 
> with the remaining topping on cake.
> 
> 
> 
> Bake at 350 degrees for 50 minutes or until it passes the clean toothpick 
> test.  Enjoy.  Marilyn
> 
> 
> 
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[CnD] My mother's Stollen

[Wendy via Cookinginthedark]

Here is my mother's Stollen, which makes a loaf:
Stollen~
Scald:
¾ c. milk
Pour into large bowl & add
1/3 c. granulated sugar
1 tsp. Salt
¼ c. shortening
Stir until shortening melts. Cool to lukewarm. Meanwhile, dissolve
1 tsp. Sugar in ½ c. lukewarm water (100 degrees F.) Over this sprinkle
1 envelope active dry yeast
Let stand for 10 min. Then stir briskly with fork. Add softened yeast to 
lukewarm milk mixture together with
1 slightly beaten egg
Stir
Beat in
2 c. pre-sifted all-purpose flour
Beat vigorously by hand or with electric mixer. Blend in ½ c. chopped blanched 
almonds ¼ c. chopped mixed peel ¼ c. chopped candied cherries
1 c. raisins, 1 T. grated lemon rind
Gradually beat in with spoon an additional 2 – 2 ½ c. flour Work in the last of 
the flour with a roatating motion of the hand. Turn dough onto floured surface 
& knead 8 – 10 min. Shape into smooth ball & place in greased bowl, rotating 
dough to grease surface. Cover with damp cloth and let rise until doubled 
(about 1 ½ hours). Keep in warm place.
Punch down & roll into oval about 12 x 8 inches Spread with 2 T. soft butter.
Fold in 2 lengthwise shape into crescent. Press folded edge firmly. Place on 
greased baking sheet & brush top with butter. Let rise again until doubled 
(about ¾ hour).
Bake in preheated 375 oven for 35 – 45 min.
Frost while warm with icing sugar glaze.
Decorate with candied cherries and blanched almonds.


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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Deborah Barnes via Cookinginthedark]

If they didn't, we haven't seen it for a while and if I remember correctly, the 
last time we got DH, there were berries in the muffin mix (envelope) and no 
topping.

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 18, 2017 8:12 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

It really is a good cake and the blueberries would make it even better?

Did they quit making the muffin mix?  I liked it too.

Marilyn

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 18, 2017 5:16 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

This sounds absolutely wonderful!

I used to love getting the Duncan Hines Blueberry muffin mix.  It had a can of 
blueberries and a topping.  I'd love to be able to use your recipes and put 
blueberries in it.  I can't get the loaf/muffin mix now, so this sounds 
wonderful!  I'm making it as soon as I can get to the grocery store!

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 18, 2017 3:15 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

I am posting this recipe again, because I may have messed up the subject line.  

 

I take this coffee cake to Church sometimes because we always have food there 
before Church begins.  I have been asked to bring it more than once.

 

THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE

 

1 yellow cake mix

1 box instant vanilla pudding

1 c. sour cream

4 whole eggs

1/2 c. cooking oil

1/2 c. milk

 

Blend cake mix and pudding. Add rest of ingredients. Beat all together for
10 minutes at medium speed with electric mixer.

 

TOPPING:

 

3 tsp. cinnamon

1/4 c. granulated sugar

1 tbsp. flour

Nuts or chocolate chips (optional)

 

Mix together. Pour half of the batter in a greased angel food pan. Sprinkle 
half of the topping on the batter; cut in and add remaining batter and sprinkle

with the remaining topping on cake.

 

Bake at 350 degrees for 50 minutes or until it passes the clean toothpick test. 
 Enjoy.  Marilyn

 

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Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Marilyn Pennington via Cookinginthedark]

It really is a good cake and the blueberries would make it even better?

Did they quit making the muffin mix?  I liked it too.

Marilyn

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 18, 2017 5:16 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

This sounds absolutely wonderful!

I used to love getting the Duncan Hines Blueberry muffin mix.  It had a can of 
blueberries and a topping.  I'd love to be able to use your recipes and put 
blueberries in it.  I can't get the loaf/muffin mix now, so this sounds 
wonderful!  I'm making it as soon as I can get to the grocery store!

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 18, 2017 3:15 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

I am posting this recipe again, because I may have messed up the subject line.  

 

I take this coffee cake to Church sometimes because we always have food there 
before Church begins.  I have been asked to bring it more than once.

 

THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE

 

1 yellow cake mix

1 box instant vanilla pudding

1 c. sour cream

4 whole eggs

1/2 c. cooking oil

1/2 c. milk

 

Blend cake mix and pudding. Add rest of ingredients. Beat all together for
10 minutes at medium speed with electric mixer.

 

TOPPING:

 

3 tsp. cinnamon

1/4 c. granulated sugar

1 tbsp. flour

Nuts or chocolate chips (optional)

 

Mix together. Pour half of the batter in a greased angel food pan. Sprinkle 
half of the topping on the batter; cut in and add remaining batter and sprinkle

with the remaining topping on cake.

 

Bake at 350 degrees for 50 minutes or until it passes the clean toothpick test. 
 Enjoy.  Marilyn

 

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Re: [CnD] Mimi's Stollen

[Eileen Scrivani via Cookinginthedark]

Marilyn,

No way can I store 7 extra loaves. I was thinking of maybe freezing or giving 
one. I’m not good at cutting recipies or working out ratios. Some of those 
dried fruits the recipe calls for can be on the pricey side and for that reason 
as well I don’t want to make 8 loaves. I’ll hold onto the recipe and maybe my 
sister-in-law who is a really excellent baker might know what I can do to 
reduce the quantity.

Thanks,

Eileen

From: Marilyn Pennington via Cookinginthedark
Sent: Wednesday, October 18, 2017 7:02 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] Mimi's Stollen

My mom and I never cut the recipe down, but we would put loaves of it in the 
freezer and it freezes well.

Marilyn

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, October 18, 2017 5:12 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Mimi's Stollen

Hey Eileen,

Make it and send some my way.  

Re: [CnD] Mimi's Stollen

[Marilyn Pennington via Cookinginthedark]

I think I already answered your question, but I have never cut it down.  I have 
made it and frozen loaves of it to have later or to give as gifts.

Marilyn

-Original Message-
From: Eileen Scrivani via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, October 18, 2017 3:18 PM
To: cookinginthedark@acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] Mimi's Stollen

Hi Marilyn,

I’d be interested in making this Stollen recipe for the holidays, but don’t 
want to make 8 loaves of it. Any ideas on how to cut down all the ingredients 
to only make 1 or 2 loaves tops?

Eileen

From: Marilyn Pennington via Cookinginthedark
Sent: Wednesday, October 18, 2017 2:59 PM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington ; cookinginthedark@acbradio.org
Subject: [CnD] Mimi's Stollen

Mimi's Stollen

3 cakes yeast

2 cups lukewarm milk

8 cups flour, divided

1 pound margarine

1 cup sugar

4 eggs

1 teaspoon salt

1 (15 ounce) package golden raisins

1 (15 ounce) package dark raisins

1 (15 ounce) package currants

1 pound mixed candied fruit

1/2 pound candied cherries and pineapple

Lemon Icing (see below)

Dissolve yeast in lukewarm milk; stir in 1 cup flour. Let stand in warm place. 
Cream together margarine, sugar and eggs; stir in salt. Add yeast mixture; beat 
well. Gradually stir in remaining flour, reserving 1/2 cup to mix with fruit. 
Knead dough, gradually adding fruit as you knead. Let rise until doubled in 
volume. Shape into loaves and place in 8 by 4 inch loaf pans. Let rise until 
doubled. Bake at 325 degrees for 50 minutes. Glaze while still warm.

Makes 8 loaves.

Lemon Icing:

2 cups powdered sugar

4 tablespoons butter, melted

Lemon juice

Combine powdered sugar with butter; add enough lemon juice to make of spreading 
consistency.  Mama's Corner.



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[CnD] MY KRISTIN'S PUMPKIN ROLL RECIPE

[Marilyn Pennington via Cookinginthedark]

MY KRISTIN’S PUMPKIN ROLL RECIPE



3 eggs

2/3 cup plain pumpkin (not pie filling)

1 cup sugar (maple sugar may be used if available)

3/4 cup flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon ginger (optional)

1/2-3/4 cup chopped walnuts or pecans

powdered sugar (for sprinkling)



Preheat oven to 350°F.



Combine all dry ingredients, add eggs and pumpkin (fresh, frozen or canned;
if using frozen, drain out excess liquid).



Butter or spray with non-stick spray a jelly roll pan (11x15 inch). Cut a
sheet of wax or parchment paper to fit the bottom of the jelly roll pan.
Line

pan with wax or parchment paper to edges.



Spread pumpkin mixture evenly over paper liner. Sprinkle with chopped nuts.



Bake at 350°F for about 15 minutes or until done.



While the pumpkin roll is baking, spread a large clean cotton dish towel or
cloth on a work surface; sprinkle the towel with powdered sugar.



When cake is done, remove from oven. Run a butter knife along edges to
release cake from sides. While still warm, invert pumpkin roll onto towel.
Gently

peel off wax or parchment paper.



Using the towel to help lift the cake, roll up the towel (cake and all)
beginning at the short side of the cake; continue rolling until you have the
cake

in the shape of a jelly roll. Allow to cool in this position.



When the cake has cooled, unroll gently; spread with filling (see below) and
re-roll. Refrigerate until ready to serve.



Filling for Pumpkin Roll:



Mix and whip until creamy:



2 teaspoons butter

8 oz. package cream cheese

1 teaspoon vanilla

1 cup confectioners sugar.  Enjoy.  From my niece, Kristin.



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Re: [CnD] Mimi's Stollen

[Marilyn Pennington via Cookinginthedark]

My mom and I never cut the recipe down, but we would put loaves of it in the 
freezer and it freezes well.

Marilyn

-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Wednesday, October 18, 2017 5:12 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Mimi's Stollen

Hey Eileen,

Make it and send some my way.  

Re: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Deborah Barnes via Cookinginthedark]

This sounds absolutely wonderful!

I used to love getting the Duncan Hines Blueberry muffin mix.  It had a can of 
blueberries and a topping.  I'd love to be able to use your recipes and put 
blueberries in it.  I can't get the loaf/muffin mix now, so this sounds 
wonderful!  I'm making it as soon as I can get to the grocery store!

Deb B.

-Original Message-
From: Marilyn Pennington via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Wednesday, October 18, 2017 3:15 PM
To: cookinginthedark@acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

I am posting this recipe again, because I may have messed up the subject line.  

 

I take this coffee cake to Church sometimes because we always have food there 
before Church begins.  I have been asked to bring it more than once.

 

THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE

 

1 yellow cake mix

1 box instant vanilla pudding

1 c. sour cream

4 whole eggs

1/2 c. cooking oil

1/2 c. milk

 

Blend cake mix and pudding. Add rest of ingredients. Beat all together for
10 minutes at medium speed with electric mixer.

 

TOPPING:

 

3 tsp. cinnamon

1/4 c. granulated sugar

1 tbsp. flour

Nuts or chocolate chips (optional)

 

Mix together. Pour half of the batter in a greased angel food pan. Sprinkle 
half of the topping on the batter; cut in and add remaining batter and sprinkle

with the remaining topping on cake.

 

Bake at 350 degrees for 50 minutes or until it passes the clean toothpick test. 
 Enjoy.  Marilyn

 

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Re: [CnD] Mimi's Stollen

[Deborah Barnes via Cookinginthedark]

Hey Eileen,

Make it and send some my way.  

Re: [CnD] Mimi's Stollen

[Eileen Scrivani via Cookinginthedark]

Hi Marilyn,

I’d be interested in making this Stollen recipe for the holidays, but don’t 
want to make 8 loaves of it. Any ideas on how to cut down all the ingredients 
to only make 1 or 2 loaves tops?

Eileen

From: Marilyn Pennington via Cookinginthedark
Sent: Wednesday, October 18, 2017 2:59 PM
To: cooking-frie...@groups.io
Cc: Marilyn Pennington ; cookinginthedark@acbradio.org
Subject: [CnD] Mimi's Stollen

Mimi's Stollen

3 cakes yeast

2 cups lukewarm milk

8 cups flour, divided

1 pound margarine

1 cup sugar

4 eggs

1 teaspoon salt

1 (15 ounce) package golden raisins

1 (15 ounce) package dark raisins

1 (15 ounce) package currants

1 pound mixed candied fruit

1/2 pound candied cherries and pineapple

Lemon Icing (see below)

Dissolve yeast in lukewarm milk; stir in 1 cup flour. Let stand in warm
place. Cream together margarine, sugar and eggs; stir in salt. Add yeast
mixture; beat well. Gradually stir in remaining flour, reserving 1/2 cup to
mix with fruit. Knead dough, gradually adding fruit as you knead. Let rise
until doubled in volume. Shape into loaves and place in 8 by 4 inch loaf
pans. Let rise until doubled. Bake at 325 degrees for 50 minutes. Glaze
while still warm.

Makes 8 loaves.

Lemon Icing:

2 cups powdered sugar

4 tablespoons butter, melted

Lemon juice

Combine powdered sugar with butter; add enough lemon juice to make of
spreading consistency.  Mama's Corner.



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[CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE

[Marilyn Pennington via Cookinginthedark]

I am posting this recipe again, because I may have messed up the subject
line.  

 

I take this coffee cake to Church sometimes because we always have food
there before Church begins.  I have been asked to bring it more than once.

 

THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE

 

1 yellow cake mix

1 box instant vanilla pudding

1 c. sour cream

4 whole eggs

1/2 c. cooking oil

1/2 c. milk

 

Blend cake mix and pudding. Add rest of ingredients. Beat all together for
10 minutes at medium speed with electric mixer.

 

TOPPING:

 

3 tsp. cinnamon

1/4 c. granulated sugar

1 tbsp. flour

Nuts or chocolate chips (optional)

 

Mix together. Pour half of the batter in a greased angel food pan. Sprinkle
half of the topping on the batter; cut in and add remaining batter and
sprinkle

with the remaining topping on cake.

 

Bake at 350 degrees for 50 minutes or until it passes the clean toothpick
test.  Enjoy.  Marilyn

 

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[CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE

[Marilyn Pennington via Cookinginthedark]

I take this coffee cake to Church sometimes because we always have food
there before Church begins.  I have been asked to bring it more than once.

 

THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE

 

1 yellow cake mix

1 box instant vanilla pudding

1 c. sour cream

4 whole eggs

1/2 c. cooking oil

1/2 c. milk

 

Blend cake mix and pudding. Add rest of ingredients. Beat all together for
10 minutes at medium speed with electric mixer.

 

TOPPING:

 

3 tsp. cinnamon

1/4 c. granulated sugar

1 tbsp. flour

Nuts or chocolate chips (optional)

 

Mix together. Pour half of the batter in a greased angel food pan. Sprinkle
half of the topping on the batter; cut in and add remaining batter and
sprinkle

with the remaining topping on cake.

 

Bake at 350 degrees for 50 minutes or until it passes the clean toothpick
test.  Enjoy.  Marilyn

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[CnD] Roast Beef With Ginger Ale

[Marilyn Pennington via Cookinginthedark]

Roast Beef With Ginger Ale

1 (3 pound) beef roast

1/2 cup flour

1 envelope dry onion soup mix

1 envelope dry brown gravy mix

2 cups ginger ale

Coat the roast with flour. Reserve any flour that doesn't stick to the
roast. Place roast into 3 1/2 to 4 quart slow cooker. Combine the dry soup
mix, gravy mix, remaining flour and ginger ale in a bowl; mix well. Pour
sauce over the roast. Cover; cook on low for 8 to 10 hours, or until the
roast is tender. Serve with mashed potatoes or rice.

Makes 6 to 8 servings.  Enjoy.  Mama's C orner.

 

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[CnD] Mimi's Stollen

[Marilyn Pennington via Cookinginthedark]

Mimi's Stollen

3 cakes yeast

2 cups lukewarm milk

8 cups flour, divided

1 pound margarine

1 cup sugar

4 eggs

1 teaspoon salt

1 (15 ounce) package golden raisins

1 (15 ounce) package dark raisins

1 (15 ounce) package currants

1 pound mixed candied fruit

1/2 pound candied cherries and pineapple

Lemon Icing (see below)

Dissolve yeast in lukewarm milk; stir in 1 cup flour. Let stand in warm
place. Cream together margarine, sugar and eggs; stir in salt. Add yeast
mixture; beat well. Gradually stir in remaining flour, reserving 1/2 cup to
mix with fruit. Knead dough, gradually adding fruit as you knead. Let rise
until doubled in volume. Shape into loaves and place in 8 by 4 inch loaf
pans. Let rise until doubled. Bake at 325 degrees for 50 minutes. Glaze
while still warm.

Makes 8 loaves.

Lemon Icing:

2 cups powdered sugar

4 tablespoons butter, melted

Lemon juice

Combine powdered sugar with butter; add enough lemon juice to make of
spreading consistency.  Mama's Corner.

 

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[CnD] Easy Sauerkraut Salad

[Marilyn Pennington via Cookinginthedark]

Easy Sauerkraut Salad

1 can (27 ounces) sauerkraut, rinsed and drained

1 cup finely chopped celery

1 cup finely chopped onion

1 jar (2 ounces) diced pimiento, drained

1 cup sugar

In a large bowl, combine sauerkraut, celery, onion and pimiento. Add sugar;
mix well. Cover; refrigerate overnight. Serve chilled.

Makes 8 to 10 servings.  Mama's Corner.

 

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