Recipe#1177

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

3 gal (24 lb 12 oz or 4-No. 10 cn) sauerkraut, canned
3/4 cup (6 oz or 1/4-No. 2 1/2 cn) soup and Gravy base, instant, chicken
1 1/2 gal. water, hot
1 1/2 qt. (2 lb) bacon, raw, chopped
1 1/2 qt. (2 lb) onions, dry, chopped
2 cup (12 oz) sugar, brown
1 cup (4 oz) flour, wheat, pastry, sifted

INSTRUCTIONS

Drain sauerkraut; discard juice. Combine sauerkraut, soup base and hot water; cover and simmer 1 hour. Drain sauerkraut; set sauerkraut aside. Discard liquid. Fry bacon until crisp; remove bacon; reserve bacon fat; set aside. Saute onions in bacon fat until light yellow; add bacon and sauerkraut. Blend sugar and flour together; add to sauerkraut; simmer and stir until flour and sugar are absorbed and sauerkraut is hot.