Salad dressing, sauerkraut sought, found


August 31, 1994|By Ellen Hawks | Ellen Hawks,Sun Staff Writer

A salad dressing with a nutty flavor and a sauerkraut appetizer were requests that brought a ready response.

Mary Lou Thompson of Longmont, Colo., asked for a "sweet poppy seed dressing, without onions, which is for fruit."

Nancy McGilvray of Redmond, Ore., responded.

McGilvray's Fruit Salad Dressing

1/4 cup pineapple juice

1/4 cup salad oil

1 tablespoon honey

1/4 teaspoon salt

1 teaspoon curry

1 teaspoon lemon peel

1/4 teaspoon coriander

1 teaspoon poppy seeds

2 tablespoons wine vinegar

Combine all in a jar and shake well. Refrigerate and shake before using.

Chef Gilles Syglowski suggested soaking the poppy seeds in the 2 tablespoons wine vinegar overnight. "It gives the dressing a nutty flavor," he says.

Tari Parker of Onalaska, Wash. requested an appetizer she enjoyed "while living in Akron, Ohio, about 15 years ago. They were sauerkraut balls and were kind of chewy, highly seasoned and very unusual."

Amy M. Drury of Annapolis responded with a recipe. "They used to make them in Akron, Ohio, and this is a famous recipe from a great Cleveland restaurant of the 1950s which was loved by everyone in Canton, near Akron, who could get their hands on it," she wrote.

Drury's Sauerkraut Balls Yields about 25 balls

1/2 pound ham

1/2 pound pork

1/2 pound corned beef

1 onion, medium size, chopped

pinch of parsley

2 cups flour

1 teaspoon dry mustard

1 teaspoon salt

2 cups milk

2 pounds sauerkraut

1 beaten egg

fresh bread crumbs

In a meat grinder, grind the ham, pork and corned beef. Mix in the onion and parsley and fry until brown. Drain. Sift the flour with the dry mustard and salt and add to meat mixture with the milk. Cook together in a large pan and stir until fluffy. Cool, then add 2 pounds of sauerkraut and put the entire mixture through a food chopper twice and mix thoroughly. Roll into balls about the size of walnuts. Dredge in flour and dip in beaten egg. Roll in fresh bread crumbs and deep fat fry. Serve hot.

Chef Gilles Syglowski noted that the recipe seemed too salty and he would substitute a teaspoon of garlic powder for the teaspoon of salt.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

Recipe requests

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate page with your name, address and phone number. Note the number of servings each recipe makes.

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