(1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes. Mrs. Louis Radaj From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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|Serving Size: 1 Serving (656g)|
|Recipe Makes: 6|
|Calories from Fat: 319 (50%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 76.8mg||24 %|
|Sodium 905.6mg||31 %|
|Potassium 1943.4mg||51 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 10.4g||41 %|
|Sugars, other 49.3g|
|Protein 24.8g||35 %|
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Calories per serving: 641
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