SAUERKRAUT PIE

Love sauerkraut? It has plenty of (fermented or soured veg-gie) called pro-biotic, fiber and noted as a good cancer preventive for the colon. It’s a food you may have to be introduce early in your childhood. My parents love sauerkraut and hot dogs and passed it onto me. I loved the non-sweet flavors of such foods (green olives, dill pickles, mustard i.e.) because of this early introduction to fermented foods. A trick I will pass onto my readers. Introduce sauerkraut when the children are in a “hungry” state. This kraut will taste better at this time and do it again about three times. Their are lots of recipes out there but I like them economical and no-fluff style. Find another for this nutritious food. http://thompsonsorganicrecipes.blogspot.com/2011/01/sauerkraut-made-easy.html
Try sauerkraut in other recipes here are two.
Sauerkraut Custard Pie
Servings: 8
3/4 cup cream
-1/2 cups sauerkraut, drained and finely chopped
/2 cup granulated sugar
large eggs
tsp. vanilla extract
(9- inch) pie shell
Preheat oven to 425 degrees F.
In a large bowl, mix cream, sauerkraut, sugar, eggs, and vanilla. Pour mixture into pie shell. Bake at 425 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and continue baking for 20 minutes or until a knife inserted into filling an inch from the edge comes out clean.
This recipe will make one 9-inch pie. If you wish to make more than one pie, the calculations are easy. Simply multiply the ingredients by the number of pies you wish to make.
I love sauerkraut: see my post on how to make up a quick batch in your own kitchen. A semi-homemade style that starts out as bagged shredded cabbage from the produce department of stores. Watch out for sales to keep the small ceramic, (with side wires that self-seal its lid) jar rotating. Ready made sauerkraut is very expensive.
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