Spareribs, sauerkraut and dumplings
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Spareribs |
| Salt And Pepper | ||
| 1 | quart | Sauerkraut |
| 2 | cups | Water |
| 2 | cups | All-Purpose Flour |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Baking Powder |
| 1 | Egg | |
| ⅔ | cup | Milk |
| 3 | tablespoons | Shortening -- melted |
Directions
Cut spareribs into serving-size pieces. Sprinkle with salt and pepper and place in a deep saucepan. Add sauerkraut and water. Simmer until ribs are tender; about 1 hr. For Dumplings: Combine flour, salt, and baking powder. Beat egg; add milk and melted shortening to egg. Add to dry ingredients, blending lightly. Drop batter by spoonfuls onto sauerkraut and spareribs. Cover tightly and steam with removing cover for 15 to 18 mins. Yield: 6 servings.
Recipe By : Southern Living Inflation Cookbook - 1973 From: Dan Klepach Date: 05-03-95 (159) Fido: Cooking