Sauerkraut With Dill By Sy Food

REUBEN NACHOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix mayonnaise, ketchup, sour cream, relish, red onion, Dijon mustard, and garlic salt together in a small bowl until well blended. Set aside.
• Layer 1/2 of the tortilla chips in an even layer on a baking sheet. Top with 1 cup Swiss cheese, 1/2 cup Cheddar cheese, and 1/4 teaspoon dill. Repeat layers on top.
• Bake in the preheated oven until cheeses are melted, about 5 minutes. Remove from oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Top nachos evenly with corned beef and sauerkraut. Broil until heated through, 1 to 2 minutes. Top nachos with the mayonnaise sauce.

SAUERKRAUT WITH DILL BY SY

Steps:

• Remove the outside leaves of the cabbage, cut out the core and quarter the head.
• Slice/Shred the cabbage into thin strips.
• In a wide Corningware dish (or crock pot) add a layer of the shredded cabbage and sprinkle salt on top, add some dill and toss.
• Next add another layer and sprinkle with salt, dill and toss, etc.
• Add luke warm water to cover the cabbage mixture and toss. (Note: It is important to have enough liquid cover the cabbage all the time. As needed add more liquid; 2 tablespoons salt to 1 quart water-to cover.).
• Next put a flat plate on top to press the cabbage down and then cover with cheese cloth. Make sure the cheese cloth does not go over the lip of the dish, but tucked in around the cabbage.
• Next cover with plastic wrap. (You can also use a plastic zip-lock bag filled with water to act as a weight and seal the cabbage from the air. I use the glass Corningware cover upside down and on the plate, as an additional weight.).
• Every few days, remove any scum and poke (I use chopsticks), toss lightly to make sure there are no air pockets.
• Let ferment for about 3-4 weeks.
• Remove any remaining scum/discolored kraut, toss.
• Transfer to a glass container and refrigerate.
• NOTES:
• 1) It is important to completely de-solve the salt if adding more liquid at the beginning or later on. Also, to thoroughly toss the cabbage. Because if you don't the finished sauerkraut will appear "Sandy" due to the salt granules not de-solving completely.
• 2) Please do your homework on making a safe recipe free from bad bacteria. That is, a good sauerkraut, which is fermented and then refrigerated (which can keep up to 1-2 months). This recipe is not intended for the canning process which uses a hot water bath to seal the sauerkraut and can keep for an extended period of time. This recipe is only written as a general guide only and specific quantities of ingredients are not listed. Because it is important for you to search and follow the written/proper proportions (from a published recipe within an established website or cook book) for the cabbage, salt, vinegar, water, etc and recommended "times" for fermentation. So go to the internet and do a search for a good Sauerkraut Recipe.
• Furthermore, go to these URL's as well; National Center for Home Food Preservation,
• http://nchfp.uga.edu/how/can6a_ferment.html,
• http://nchfp.uga.edu/how/can_06/sauerkraut.html,
• And go to the Food dot com message board, Canning, Preserving and Dehydrating,.
• http://www.food.com/bb/viewforum.zsp?f=24.
• Finally, the Ball Book is a good source of how to safely make fermented products as well.
• 3) This recipe and all notes have now been modified from the initial post.

SAURKRAUT PASTA

Steps:

• Boil Noodles with oil. Drain. Put back onto pot and mix with heated kraut and cheese. Let sit for 5 min on low. Serve and enjoy!
• Option; add sour cream for creamy-ness!

HUMMUS, ALREADY PREPARED (CANNED) BY SY

Steps:

• In a bowl blend the Hummas with the garlic, olive oil, tahini paste, lemon juice, cumin; vary the olive oil, tahini paste and lemon juice to make sure that it does not become to thin.
• You want a nice thick consistency to the Hummas.
• Place on a large round plate and using the back of a spoon to create a"circular swirl like form" around the sides.
• Sprinkle with a little chili/tobasco sauce and garnish with sun-dried tomatoes.
• Serve with pita bread (warm in microwave), pickled garlic cucumbers/olives (Israeli/Arabic variety).
• OPTION- SINGLE HUMMUS PLATE, ALREADY PREPARED (canned).
• Using the above recipe, place a single serving of hummus on a small round plate (add more tahini to taste).
• Using the back of a spoon to create a"circular swirl like form" around the sides and a"well" in the center.
• Sprinkle with hot chili sauce (Substitution- Tobasco Brand/Texas Pete Hot Sauce) In the"well" put some chopped onions, greens, fresh tomato, etc.
• Garnish with parsley.
• Serve on a side dish: pita bread (warm in a microwave), pickled garlic cucumbers and olives (Israeli/Arabic variety).
• .
• NOTE: Try Pita Snacks#35658 (http://www. recipezaar. com/35658).

AUSTRALIAN-IRISH SHEPHERD'S STEW BY SY

Steps:

• Combine the seasoned flour ingredients in a medium bowl.
• Dust lamb.
• Heat olive oil in skillet.
• Brown meat over high heat for 8-10 minutes.
• Remove meat, discard fat and place meat in large pot (clean pot).
• Add chicken/beef stock, carrots, onions, celery, rosemary, thyme and parsley.
• Cover, bring to boil, reduce heat and simmer for 1/2 hour.
• Add potatoes, and simmer for 15 more minutes; don't over cook the potatoes and turnips.
• Remove lid.
• Add blended flour and water.
• Add Mixed Vegetables.
• Simmer uncovered for another 15 minutes.
• Season to taste and serve.