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The Amish Cook

By LOVINA EICHER

Editor’s Note: Lovina is spending the week of Dec 27 with her children who are on their holiday break. Her column will return in its regular format next week. New Year’s Day is a celebratory occasion among the Amish. I have heard stories for years of how Lovina’s Grandpa Graber ushered in the New Year by blowing in a conch shell, sending out a loud “horn” type sound across the rural fields. New Year’s Eve features snacks and eager waiting by children for the midnight hour. Following are two recipes from “An Amish Christmas”, one is a great New Year’s Eve snack and the other is a delicious recipe for sauerkraut, a traditional New Year’s dish in may homes. - Kevin Williams, Amish Cook Editor

Carmel Corn

9 quarts popped corn

2 cups brown sugar

1/2 cup white corn syrup

1 teaspoon salt

2 sticks margarine

1/2 teaspoon soda

1 teaspoon vanilla

Boil the sugar, syrup, margarine and salt for 5 minutes. Take from stove and add soda and vanilla. Pour over popcorn and mix well. Pour into pans. Bake at 250 for 1 hour. Stir several times during baking.

Sauerkraut Balls

2 pound ground pork

2 pound ground beef

1 medium minced onion

1 (16 ounce) can sauerkraut (undrained)

1 tablespoon chopped parsley

1 teaspoon lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

2 tablespoon horseradish

2 teaspoon dry mustard

1 teaspoon Tabasco sauce

1 egg, beaten

1 tablespoon Parmesan cheese

2 teaspoon garlic salt

1 teaspoon poultry seasoning

1 cup saltine cracker crumbs

Combine all ingredients for meat mixture in large bowl and mix well. Roll into 1-inch balls.

Breading:

3 eggs

3 cups milk

1 cup (or more) dry bread crumbs

1 teaspoon poultry seasoning

Oil for deep frying

Combine bread crumbs and poultry seasoning. Dip sauerkraut balls into egg mixture, then roll lightly in bread crumbs. Deep-fry in hot oil

(370 degrees F) for 4 to 5 minutes or until cooked completely through.

Makes 60 to 70 sauerkraut balls.

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