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Spare Ribs and Sauerkraut - Alice Kuhar's Recipes

SPARE RIBS AND SAUERKRAUT
(Friska rebra i kiselo zelje) (From Mama Segedi's Croatian.Cook Book)
Directions:
Place (about 2 pounds) sauerkraut in. a kettle to cook. (If kraut is too sour, wash in clean cold water) Add washed spare ribs (about 4 pounds).

Cook together adding about one half, to one cup of hot water. When meat is tender (which will be about 1-1/2 to 2 hours for 4 pounds of meat) make a brown sauce.

BROWN SAUCE: 1 heaping tablespoon lard, 1 heaping tablespoon flour. Add a little chopped onion and brown together. Pour into the cooking sauerkraut and meat. Boil a few minutes more. Remove from stove and serve hot. Serve with polenta (mush) or with mashed potatoes.

SOUR TURNIPS AND MEAT
(Kisela repa i meso)
Directions:
Use home canned sour turnips or those prepared from the butcher shop. Proceed as for the above recipe. Use pork or spare ribs. When meat is cooked (which will be about 1-1/2 to 2 hours for 4 pounds of meat), make a very white sauce of 1 heaping tablespoon of lard and 1 heaping tablespoon of flour. Add a little chopped onion. Mix lightly and pour into the cooking turnips and meat. (If white sauce is added you will notice that the turnips will remain white.)


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