Recipes

For Carb Counters

Auntie M's Deviled Egg Salad

Serves: 
5
What You Need: 
  • 10 hard-boiled eggs chopped
  • 3/4 cup mayonnaise
  • 1/3 cup sweet pickle relish made with Sucralose
  • 1 teaspoon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Mix all ingredients thoroughly and chill. Serve on a bed of crisp lettuce.

Stats: 

Calories 400; total fat 38g; saturated fat 7g; cholesterol 440mg; sodium 530mg;
total carbohydrate 3g (dietary fiber 0g, sugars 1g); protein 13g

Baked Chicken Reuben

What You Need: 
  • 1 can (14 ounces) sauerkraut, well drained
  • 4 whole boneless skinless chicken breasts
  • 4 slices Swiss cheese
  • 1-1/4 cup Thousand Island dressing
  • 1 teaspoon chopped fresh parsley

Pour chicken in baking pan, add sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325 degrees for approximately 1 hour or until chicken reaches an internal temperature of 160 degrees.

Stats: 

Calories 680; total fat 40g; saturated fat 10g; cholesterol 185mg; sodium 1440mg; total carbohydrate 17g (dietary fiber 3g, sugars 11g); protein 61g

Cobb Salad

Serves: 
1
Image: 
What You Need: 
  • 1 small head each Chicory and Romaine, cleaned and shredded
  • 1 bunch watercress
  • 2 whole boneless, skinless chicken breasts
  • 1/4 cup pickle juice
  • Pickled Pepper Dressing
  • 8 sweet or spicy gherkins, diced and divided
  • 2 ounces blue cheese, crumbled
  • 1 large ripe avocado, cut in cubes
  • 2 hard-boiled eggs, cut in pieces
  • 2 medium tomatoes, seeded and cubed
  • 8 slices cooked bacon, crumbled

Pickled Pepper Dressing

  • 1/2 cup olive oil
  • 1/2 cup chopped fresh basil
  • 2 cloves garlic, pressed
  • 3 tablespoons Parmesan cheese
  • 4 tablespoons finely chopped sweet pickled red or cherry peppers

In a large bowl, toss together Chicory and Romaine lettuce. Add half the watercress; set aside. In a large skillet over medium high heat, simmer chicken breasts in pickle juice 5 to 7 minutes or until no pink juice runs when meat is pierced with a knife (160 degrees F). Set aside to cool.

Meanwhile, prepare dressing. Toss greens with half of the dressing and half of the diced pickles; spread mixture on a large round plate. Cut chicken into cubes. Mound cheese in center of greens and arrange chicken, avocado, eggs and tomatoes in a spoked pattern on top of greens. Spoon remaining dressing over salad. Sprinkle bacon and remaining pickles over salad. Garnish with watercress. Refrigerate 15 to 30 minutes or until cold. Serves 6 to 8

Pickled Pepper Dressing

With wire whisk in medium bowl, blend together oil, basil, garlic, cheese and pickled peppers.
Yield: 2/3 cup

Stats: 

Calories 400; total fat 29g; saturated fat 7g; cholesterol 115mg; sodium 450mg;
total carbohydrate 11g (dietary fiber 4g, sugars 7g); protein 24

Cuban Chicken Salad

Serves: 
6
What You Need: 

Submitted by: Terry Pitt, Woodbine, MD , USA

  • 4 chicken breast halves, bone in
  • 1 carrot, chunked
  • 1 stalk celery, chunked
  • 1 small onion, unpeeled, quartered
  • Coarse salt
  • 12 whole peppercorns
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dark chili powder
  • Salt and pepper
  • 2 medium dill pickles, minced
  • Julienned dill pickle strips

 

Place cleaned chicken in a large pot; cover with water and add carrot, celery, onion, salt and peppers. Bring to a boil, cover, and reduce to a simmer. Simmer for 1-1/2 hours until very tender.

Remove from heat; cool. Remove chicken meat from bones and tear into bite sized pieces; place meat in a medium sized bowl. In a small bowl, combine mayonnaise, mustard, cumin, coriander, chili powder and pickle. Season to taste with salt and pepper.

Pour mayonnaise mixture over chicken and gently toss to coat. Refrigerate for at least 1 hour before serving. Serve over a bed of salad greens. Garnish with julienned strips of dill pickle.

Stats: 

Calories 430; total fat 27g; saturated fat 5g; cholesterol 120mg; sodium 950mg; total carbohydrate 4g (dietary fiber 2g, sugars 1g) protein 42g

Huevos Rancheros

Serves: 
6
What You Need: 
  • 6 tomatoes (about 1-1/2 pounds)
  • 2 pickled jalapeno peppers, seeded and chopped
  • 2 tablespoons vegetable oil
  • 3/4 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon oregano
  • 2 tablespoons bottled chili sauce
  • Salt and pepper
  • Vegetable oil
  • 2 tablespoons butter
  • 12 eggs

Hold tomatoes on a fork over gas flame until skin blisters or dip into boiling water for 30 seconds. Peel, core and cut tomatoes into chunks. Place in work bowl of food processor or in blender; add jalapeno peppers. Process to make a coarse puree. Set aside.

Heat 2 tablespoons vegetable oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft but not brown, about 8 minutes. Add tomato puree and stir in oregano and chili sauce. Cook, uncovered over medium heat for 15 minutes or until sauce thickens slightly. Season to taste with salt and pepper.

Heat 2 tablespoons vegetable oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft but not brown, about 8 minutes. Add tomato puree and stir in oregano and chili sauce. Add butter to skillet; fry eggs, sunny side up.

Cook, uncovered over medium heat for 15 minutes or until sauce thickens slightly. Season to taste with salt and pepper.

Add butter to skillet; fry eggs, sunny side up.

For each serving, place fried eggs on a heated plate and top with a generous portion of Salsa Ranchero. If desired, garnish plates with cilantro.

Stats: 

Calories 270; total fat 19g; saturated fat 6g; cholesterol 435mg; sodium 550mg;
total carbohydrate 10g (dietary fiber 1g, sugars 7g); protein 14

Pork Loin With Sauerkraut And Beets

Serves: 
6
Image: 
What You Need: 
  • 2 pound center cut boneless pork loin
  • Dry Rub
  • 1 can (15 ounces) whole beets, drained with juice reserved
  • 1/2 cup dry white wine (or water)
  • 2 cups drained sauerkraut

Dry Rub: Mix together 1 tablespoon each coarse salt, dry mustard and freshly ground pepper.

Preheat oven to 350 degrees. Press Dry Rub onto surface of meat; roast in roasting pan for 40 minutes or until juices run clear (to 150 degrees F). Transfer meat to a large platter and allow to rest 15 minutes before slicing.

Meanwhile, pour half of the beet into the roasting pan; add wine. Over medium heat, boil juices about 5 minutes, stirring to loosen meat pieces on pan bottom.

Reserve 6 beets for garnish and puree the remaining beets in a blender; add juices from pan. Set aside.

Combine sauerkraut and remaining beet juice in saucepan and simmer until juice is absorbed. Place the 6 reserved beets on top of the kraut to warm.

Cut pork into 12 slices. Divide pureed beet and juice mixture among 6 plates. Top each "puddle" of sauce with 2 slices of pork. Divide kraut mixture among plates. Slice 6 beets and fan one on each plate. Serves 6

Stats: 

Calories 290; total fat 11g; saturated fat 4g; cholesterol 90 mg; sodium 1380mg;
total carbohydrate 7g (dietary fiber 3g, sugars 3g); protein 34g

Sauerkraut and Chicken Stir Fry

Serves: 
4
What You Need: 
  • 2 teaspoons Dry Cocktail Sherry
  • 1 teaspoon soy sauce
  • 2 tablespoons cornstarch
  • 1/2 tablespoon finely chopped garlic
  • 1 whole uncooked, skinless, boneless chicken breast (approximately 3/4 pound) cut into bite-sized pieces
  • 2 tablespoons corn oil
  • 1/3 cup julienned red peppers
  • 1/3 cup julienned green peppers
  • 1/3 cup julienned snow peas
  • 1/3 cup julienned carrots
  • 1 pound sauerkraut, well drained
  • 2 scallions, sliced
  • 1 cup unsalted cashews

Combine sherry, soy sauce, cornstarch and garlic in small bowl; set aside.

Heat oil in a large non-stick skillet over medium-high heat, add chicken and sherry mixture. Sautee stirring continuously until cooked through. Remove chicken with a slotted spoon.

Add peppers, snow peas and carrots to skillet. Cook, stirring continuously about 3 minutes. Add sauerkraut and stir until heated through. Stir in cooked chicken and scallions and sautee 2 minutes more.

Sprinkle with cashews and serve immediately.

Stats: 

Calories 310; protein 22g; carbohydrate 18g; fat 17g; cholesterol 45mg; sodium 900mg

Sauerkraut Marinated Pork Kabobs

Serves: 
8 servings (2 ounces each)
Image: 
What You Need: 
  • 1/2 cup sauerkraut juice (reserve sauerkraut)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 small onions, thinly sliced
  • 2 whole cloves garlic, crushed
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dry mustard
  • 1-1/2 pounds pork butt or pork shoulder, cubed

 

Combine sauerkraut juice, oil, vinegar, soy sauce, Worcestershire sauce, onions, garlic, pepper and mustard in a bowl; add pork cubes to marinade and turn to coat thoroughly. Cover and marinate 6 hours in refrigerator. Remove meat from marinade, thread on skewers and grill on high heat for one minute. Reduce heat to medium and cook 10 to 12 minutes, turning once. Heat reserved sauerkraut. Serve kabobs with sauerkraut and a variety of grilled vegetables.

Stats: 

Calories 170; protein 15g; carbohydrate 1g; fat 11g; cholesterol 50mg; sodium 170mg

Super-Sized Kraut-Stuffed Chops

Serves: 
6
What You Need: 
  • 1 cup butter, divided
  • 6 thick-cut pork chops
  • 2 green peppers, divided
  • 1 cup diced onion
  • 1 bag (10 ounces) matchstick-style carrots
  • 6 cups drained sauerkraut (about 48 ounces)
  • 1 tablespoon sugar
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme

 

In large skillet, melt 1/4-cup butter. Add chops; cook until browned on both sides; remove chops and set aside. Reserve drippings. Slice 4 rings from green peppers and set aside. Dice remaining green pepper. Add remaining 3/4-cup butter to drippings in skillet; melt butter. Add diced pepper, onion and saut�, stirring constantly, until crisp-tender. Stir in carrots; saut� 1 minute. Add kraut, sugar, salt, pepper and thyme; toss until combined.

With sharp knife, cut each pork chop horizontally at fat side to bone to form a pocket. Stuff each pork chop with vegetable mixture. Bake until internal temperature reaches160 degrees.

Stats: 

Calories 530; total fat 38g; saturated fat 21g; cholesterol 150mg; sodium 2590mg;
total carbohydrate 23g (dietary fiber 10g, sugars 8g); protein 26g

Appetizers, Dips & Sauces

Cilantro Pickled Pesto

Serves: 
1 cup
What You Need: 
  • 2 cups loosely packed fresh cilantro (also called coriander)
  • 1 cup loosely packed fresh parsley
  • 1/4 cup walnuts
  • 1/4 cup low-fat sour cream
  • 2 tablespoons olive oil
  • 2 large garlic cloves, crushed
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons seeded, minced pickled cherry peppers

 

In blender or food processor, blend first seven ingredients until smooth; stir in pickled cherry peppers.

Serving suggestion: Place dollop of pesto on top of fish, chicken or turkey.

Cranberry Port Sauce

What You Need: 
  • 2 cups fresh or frozen cranberries
  • 1/3 cup granulated sugar
  • 1/4 cup orange juice
  • 1/4 cup port wine
  • 1/4 cup seeded, diced pickled banana peppers
  • 1 tablespoon grated orange peel

 

In 1-quart saucepan over medium heat, heat all ingredients to boiling. Reduce heat to low; simmer, uncovered, 5 to 10 minutes or until mixture is thickened, stirring occasionally.

Serving suggestion: Spoon sauce onto each plate to form a pool. Place chicken, turkey or fish fillet on the pool.

Dill Pickle Salsa

What You Need: 
  • 1/3 cup finely diced dill pickle
  • 1 large tomato, finely diced
  • 1 medium pickled jalapeno pepper, cored and finely diced
  • 2 tablespoons cilantro, finely chopped
  • 1/3 cup red onion, finely diced
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Salt and freshly ground pepper, to taste

 

Combine all pickle, tomato, jalapeno pepper, cilantro, red onion, red vinegar, olive oil, salt and pepper.

Fresh Tomato Salsa

Serves: 
4
What You Need: 
  • 2 medium tomatoes, chopped
  • 1/4 cup seeded, finely chopped pickled jalapeño pepper
  • 1 scallion, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lime juice
  • 1 teaspoon grated lime peel

 

Combine tomatoes, jalapeño pepper, scallion, garlic, parsley, lime juice and lime peel in a bowl; stir well and refrigerate until ready to use.

Hot Kraut Relish for Frankfurters

Serves: 
6
What You Need: 

medium-sized green pepper, diced

  • 2 cups undrained sauerkraut (about 16 ounces)
  • � cup water
  • 1 tablespoon Worcestershire sauce
  • � cup grated carrot (about 1 medium-sized carrot)
  • 6 frankfurters

In saucepan, combine green pepper, undrained kraut, water and Worcestershire sauce. Cover over medium heat, stirring occasionally, 5 to 10 minutes or until green pepper is tender. Add carrot. Meanwhile, broil frankfurters 3 to 4 inches from source of heat 3 minutes on each side or until frankfurters are brown. Drain kraut relish, if necessary. Serve relish with frankfurters.

Pickled Chili Dip

Serves: 
6
What You Need: 
  • 1 medium onion, diced
  • 1/2 cup pickled pepper juice
  • 1 pound ground turkey breast
  • 4 ounces pickled pepper rings, diced
  • 1 cup tomato sauce
  • 1 cup lite sour cream
  • 1 cup low-fat cheddar cheese
  • 8 flour tortillas

 

Cook onion in pickled pepper juice until juice evaporates. Add turkey and stir over medium heat until thoroughly cooked. Add pickled pepper rings and tomato sauce. Spoon half of turkey mixture in bottom of a 9-inch, oven-proof pan. Cover with sour cream. Top with remaining turkey. Sprinkle cheddar cheese over top and bake at 375° F for 15 to 20 minutes.

Cut tortillas into triangles with scissors and arrange them on a baking sheet in a single layer. Bake at 375° F until browned and crisp. Serve tortilla chips with dip.

Stats: 

Per serving: 380 calories, 25 g protien, 37 g carbohydrate, 15 g fat, 70 mg cholesterol, 820 mg sodium.

Fried Dill Pickles

Image: 
What You Need: 
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup ice water
  • 1 egg yolk
  • 2 tablespoons dill pickle juice
  • 4 cups drained dill pickle slices or equivalent amount of medium to large pickles, sliced 1/4-inch thick
  • Vegetable oil for frying

Stir flour, cornstarch, baking powder and salt into large bowl. Make a well in center; add water, egg yolk and pickle juice, all at once. Stir with wire whisk to make a smooth batter. Cover bowl and refrigerate 30 minutes.

Heat at least 2 inches of oil in deep fryer or large saucepan to 375�F. In batches, dip pickle slices in the batter to coat evenly and lightly. Fry without crowding in hot oil until golden and crisp, 1-1/2 to 2 minutes. Drain on paper towels and serve at once. Makes about 8 servings as an appetizer or side dish.

Kraut Pineapple Relish

Serves: 
7
What You Need: 
  • 2 cups drained sauerkraut
  • 1/2 cup crushed pineapple
     

 

Stir sauerkraut and pineapple together in a microwavable bowl. Cover and microwave on high for 3 to 4 minutes or until warmed through. Serve over grilled pork or poultry.

Pickled Tortilla Roll-Ups

Serves: 
4
What You Need: 
  • 3 green onions, trimmed
  • 12 mild pickled banana pepper rings (or mild cherry peppers, sliced)
  • 1 package (8 ounces) cream cheese
  • 4 large flour tortillas
  • 8 slices baked ham (about 3/4 pound)
  • 2 medium carrots, grated
  • Alfalfa Sprouts
  • 4 sliced-lengthwise-for-sandwiches dill pickles

 

For a festive party hors d'oeuvre, cut these rolls into slices and serve as finger food; or, make these the night before for packing in family lunch boxes or picnic baskets.

Cut onions and pickled pepper rings into small pieces; stir into cream cheese. Spread equal amounts of mixture onto four tortillas. Sprinkle surface with grated carrot and sprouts. Top each with 2 slices of ham and one sliced-lengthwise-for-sandwiches pickle. Roll tortillas from one side, keeping roll tight without pressing filling out. Serve immediately, or promptly wrap each roll tightly in plastic wrap and refrigerate.

Pickled Pepperoncini Potato Topping

Serves: 
4
What You Need: 
  • 8 small pickled pepperoncini
  • 1 cup sour cream
  • 2 scallions, snipped into small pieces
  • 4 slices crisp bacon, crumbled
  • 2 ounces crumbled blue cheese
  • 4 hot baked potatoes

 

Chop 4 of the pepperoncini into small pieces. In a medium-size bowl, mix sour cream, scallions, chopped pepperoncini, bacon and blue cheese. Cover and refrigerate 1 to 2 hours to let flavors develop. Spoon sour cream mixture onto hot baked potatoes. Serve a whole pepperoncini on the side.

Pickled Pineapple Salsa

Serves: 
2-1/4 cups
What You Need: 
  • 2 cups fresh, finely chopped pineapple or 1can (20 ounce) crushed pineapple, drained
  • 3 tablespoons seeded, minced pickled jalapeno peppers
  • 1 tablespoon grated lime peel
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

 

In medium-sized bowl, stir together all ingredients until well mixed.

Serving suggestion: Serve with chicken. Serve with fish fillets and garnish with pickled jalapeno peppers.

Salsa Cruda

Serves: 
about 2 cups
What You Need: 
  • 1 small red bell pepper, seeded and cut into small chunks
  • 4 medium ripe tomatoes, seeded and cut into chunks
  • 1 small Bermuda onion, coarsely chopped
  • 1 large dill pickle, cut into chunks
  • 1 to 2 pickled jalapeño peppers, seeded and coarsely chopped
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 cup cooked whole kernel corn
  • Salt

 

Combine red pepper, tomatoes, onion, dill pickle and jalapeño pepper in bowl of food processor. Pulse on and off until vegetables are chopped into about 1/4-inch pieces. Transfer mixture to a bowl. Stir in cilantro, lime juice, cumin and corn. Add salt to taste.

Serve with crisp nacho chips and your guests will say olé!

Sauerkraut Balls

Serves: 
Makes about 54 balls
What You Need: 
  • 3 tablespoons butter or margarine
  • 1 medium onion, finely chopped
  • 1 cup finely chopped cooked ham
  • 1 cup finely chopped cooked corned beef
  • 1/2 medium clove garlic, crushed
  • 6 tablespoons flour
  • 1 egg, beaten
  • 2 cups well-drained sauerkraut, finely chopped
  • 1/8 teaspoon each: seasoned salt, monosodium glutamate
  • 1/8 teaspoon Worcestershire
  • 1 tablespoon chopped parsley
  • 1/2 cup beef stock or bouillon
  • 2 cups milk
  • 2-1/2 cups sifted flour
  • 2 cups fine dry bread crumbs

 

A concoction of corned beef, ham and kraut made into bite-size balls and deep fried to a crisp, golden brown.

Melt butter; add onion and cook over low heat 5 minutes. Stir in ham, corned beef and garlic. Cook 10 minutes, stirring occasionally. Blend in 6 tablespoons flour and the egg. Stir in kraut, seasonings and stock. Cook over low heat, stirring occasionally, until thickened. Chill.

Shape into walnut-size balls. Thoroughly combine milk and 2-1/2 cups flour; coat balls with this mixture. Roll in bread crumbs. Fry in deep hot fat (375 ) 2 to 3 minutes, or until lightly browned. Drain on absorbent paper. Serve warm on cocktail picks.

Makes about 54 balls

Note: To Freeze -- Shape kraut mixture into balls; place in freezer container, dividing layers with foil or freezer wrap. Freeze, making sure the container is well sealed. Remove from freezer and partially thaw at room temperature 1 hour before serving time. Increase frying time by about 1 minute.

Sauerkraut-onion Topping

Serves: 
6
What You Need: 
  • 2 tablespoons oil
  • 1 large mild onion, peeled and sliced
  • 1 small green pepper, sliced
  • 1 small sweet red pepper, sliced
  • 1 can (116-ounce) sauerkraut, drained

 

Saute onion and peppers in oil until tender but not browned. Add drained sauerkraut and a few tablespoons of water. Heat through. Use as a topping for hot dogs or knockwurst

Sensational Barbecue Sauce

Serves: 
2-1/2 cups
What You Need: 
  • 1/4 cup butter or margarine
  • 1/3 cup minced onion
  • 1/2 cup sauerkraut juice
  • 1-1/2 cups chili sauce
  • 3 tablespoons light brown sugar
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon salt

 

In a small saucepan, sauté onion in butter until tender but not brown. Stir in remaining ingredients and simmer 10 minutes. Baste grilled meats with sauce during last 10 minutes of cooking time. (Bring sauce to a boil after basting if planning to use as a dipping sauce at the table.)

Slimmed Down Pickled Pepperoncini Potato Topping

What You Need: 
  • 8 small pickled pepperoncini
  • 1 cup low-fat sour cream
  • 2 scallions, snipped into small pieces
  • 4 slices crisp turkey bacon, crumbled
  • 2 ounces crumbled blue cheese
  • 4 hot baked potatoes

Chop 4 of the pepperoncini into small pieces. In a medium-size bowl, mix chopped pepperoncini, sour cream, scallions, bacon and blue cheese. Cover and refrigerate 1 to 2 hours to let flavors develop. Spoon sour cream mixture onto hot baked potatoes. Serve a whole pepperoncini on the side.

Stats: 

Nutritional analysis per serving: 300 calories, 11g protein, 39g carbohydrates, 11g fat, 40mg cholesterol, 640 mg sodium

Sweet Pickle Pie

What You Need: 
  • 3 8-ounce packages cream cheese, softened
  • 2 5-ounce jars sharp Old English pasteurized process cheese spread
  • 1 5-ounce jar blue cheese spread
  • 3/4 cup sweet pickle relish
  • 3/4 cup sweet cucumber slices

 

Measure 3/4 cup cream cheese. Set aside. Combine remaining cream cheese and cheese spreads in a large bowl. Add sweet pickle relish. With electric mixer, beat until well-blended. Spoon into 9-inch pie plate. Spread into an even layer. Chill about 4 hours. To decorate, put the 3/4 cup cream cheese in pastry bag with shell or other decorative metal tip. Pipe border around edge. Garnish with sweet cucumber slices. Serve with crackers.

Tomato and Pickled Pepper Salsa

What You Need: 
  • 3 medium tomatoes, finely diced
  • 2 scallions, finely chopped
  • 2 pickled jalapeño peppers, finely chopped
  • 1 tablespoon finely choped fresh cilantro
  • Juice of 1 lime
  • Salt to taste

 

In medium bowl, combine all ingredients.

Turkey Reuben Pâté

What You Need: 
  • 2 slices rye bread
  • 2 cups undrained sauerkraut (about 16 ounces)
  • 1-1/2 pound ground turkey
  • 3 tablespoons brown mustard, divided
  • 2 large eggs
  • 1/4 pound thinly-sliced corned beef, cut into strips
     

 

Preheat oven to 350 degrees. In a large bowl, crumble bread into small pieces and combine with sauerkraut. When the bread has absorbed the juice, add ground turkey, 1 tablespoon mustard, and eggs. Mix well.

In a 1-quart, non-stick loaf pan, spread 1/3 of the turkey mixture. Spread surface with 1 tablespoon mustard and arrange half of the strips of corned beef in rows. Add another 1/3 of turkey mixture, smooth and repeat mustard and corned beef layers. Cover with remaining turkey mixture and spread the remaining mustard over top.

Bake for 1 hour or until knife inserted into center comes out clean. Cool at room temperature, cover, refrigerate and serve cold the following day with dill pickles, rye crackers and mustard.

Tip: This pâté will keep in the refrigerator for about 1 week
 

Entrees

Baked Chicken Reuben

What You Need: 
  • 1 can (14 ounces) sauerkraut, well drained
  • 4 whole boneless skinless chicken breasts
  • 4 slices Swiss cheese
  • 1-1/4 cup Thousand Island dressing
  • 1 teaspoon chopped fresh parsley

 

Pour chicken in baking pan, add sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil. Bake at 325 degrees for approximately 1 hour or until chicken reaches an internal temperature of 160 degrees.

Stats: 

Calories 680; total fat 40g; saturated fat 10g; cholesterol 185mg; sodium 1440mg;
total carbohydrate 17g (dietary fiber 3g, sugars 11g); protein 61g

Baked Potato With Pickled Taco Topping

Serves: 
6
What You Need: 
  • 6 large baking potatoes
  • 1 small onion, chopped
  • 1/2 cup pickled pepper juice
  • 1/2 pound ground turkey or lean beef
  • 1 cup tomato sauce
  • 1 teaspoon taco seasoning
  • 1/2 cup chopped hot or mild pickled pepper rings
  • 1/2 cup low-fat sour cream

 

Pierce potatoes; microwave at medium-high, turning occasionally, for 8 to 10 minutes or until tender when fork is inserted. Meanwhile, combine onion and pickle juice in saucepan and simmer until onions are soft and liquid is evaporated. Add the ground meat and stir over low heat until thoroughly cooked, or until meat is no longer pink. Add tomato sauce, seasoning and chopped pickled peppers and simmer about 1 minute. Set aside.

Slit cooked potatoes lengthwise, cutting to within an inch of each end, going about 1/2 way through potato. Push potato ends together, forcing potato to open. Spoon meat mixture on each; top with sour cream.

Tip: Prepare and refrigerate topping; carry to work and bake and assemble potato for a quick, hot and tasty lunch.

Barbecued Ribs With Beer and Sauerkraut

Serves: 
6
What You Need: 
  • 2 cups (16 ounces) sauerkraut
  • 3 pounds spareribs
  • 1 cup barbecue sauce
  • 1 bottle (12 fluid ounces) beer

 

Drain the sauerkraut, pouring the liquid over the spareribs. Marinate at room temperature, about 1 hour. Pat dry and place in a roasting pan.

Brush the barbecue sauce on the ribs and bake in the oven for 1-1/2 hours or until very tender, brushing on more sauce as they cook. Remove the ribs to a platter and keep warm. Add the beer to the pan, bring to a simmer and reduce by half. Stir with a wooden spoon to loosen the meat juices and sauce that are stuck to the pan. Add the drained sauerkraut to the pan and simmer until hot and the liquid is absorbed. (More barbecue sauce can be added to flavor the kraut if desired) Mound the sauerkraut on a platter and arrange the ribs around the kraut.

Catfish With Tartar Sauce

Serves: 
6
What You Need: 
  • 1/4 cup sweet pickle relish
  • 1/4 cup pickled jalapeños, chopped
  • 1 cup low-fat mayonnaise
  • 6 catfish fillets
  • 1/2 cup flour
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons butter or oil
  • 1 small lemon or lime
     

 

Combine the relish, jalapeños and mayonnaise to make the tartar sauce and refrigerate (can be made up to 48 hours in advance.)

Rinse the fish fillets and pat dry.

Blend the flour, cayenne pepper and salt, coat the fillets and shake off the excess.

Heat the butter over moderate heat and pan fry the fish about 2 minutes on each side or until the flesh can be flaked with a fork. Serve the fish with the tartar sauce and garnish with wedges of lime or lemon.

Chicken And Pickled Pepper Fajitas

Serves: 
4
Image: 
What You Need: 
  • 1 medium clove garlic, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 pound uncooked, skinless, boneless chicken breast cut into 1/2-inch strips
  • 1-1/2 tablespoons vegetable oil, divided
  • 1 tablespoon lime juice
  • 1 scallion, finely chopped
  • 2 teaspoons cilantro, finely chopped
  • 1 large onion, sliced
  • 1 cup hot and sweet pickled peppers, cut into strips
  • 8 flour tortillas

    Tomato Salsa
     

  • 3 medium tomatoes, finely diced
  • 2 scallions, finely chopped
  • 2 pickled jalape�o peppers, finely chopped
  • 1 tablespoon finely chopped cilantro
  • 2 tablespoons lime juice

 

Combine garlic, cumin, coriander, cayenne, pepper and salt; rub into chicken and refrigerate for one hour. Meanwhile, prepare Tomato Salsa recipe by combining all ingredients; set aside.

Remove chicken from refrigerator. In large skillet, heat 1 tablespoon vegetable oil and brown chicken until cooked through. Remove chicken from skillet and toss with lime juice, scallion and cilantro. Add remaining oil to skillet and cook onions until lightly browned. Add pickled peppers; heat through. Remove and toss with chicken.

Heat tortilla shells according to package directions. Wrap chicken mixture in tortilla shells and serve with salsa.

Stats: 

Nutrition analysis per serving: 460 calories, 32g protein, 52g carbohydrates, 14g fat, 65mg cholesterol, 840mg sodium

Confetti Meatloaf

What You Need: 
  • 1/2 cup cornbread or corn muffin crumbs
  • 1/3 cup milk
  • 1 large red onion, chopped
  • 1 tablespoon vegetable oil
  • 2 large cloves garlic, minced
  • 1/4 cup (packed) fresh cilantro leaves, chopped
  • 1 egg
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoons salt
  • 2 pounds ground beef chuck
  • 6 red and green pickled cherry peppers, seeded and chopped
  • 2 pickled jalape�o peppers, seeded and chopped
  • 1/4 pound bacon, sliced

 

Soak cornbread crumbs in milk until all liquid is absorbed. Saut� chopped onion in vegetable oil until golden brown. Add garlic and cilantro and continue to cook until cilantro is wilted. Set aside.

 

Lightly beat egg with chili powder, cumin and salt.

 

Combine ground chuck with soaked cornbread crumbs, mixing and kneading until thoroughly blended. Add egg mixture, onion mixture and pickled cherry and jalape�o peppers. Continue mixing and kneading unitl all ingredients are well combined.

 

Pack mixture into a 1-quart loaf pan, pressing to eliminate air bubbles. Arrange slices of bacon horizontally across the top, cutting bacon to fit if necessary.

 

Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue to bake for an additional 30 to 40 minutes until meatloaf is cooked through.

 

If serving the meatloaf hot, let stand on serving dish for 10 to 15 minutes before slicing. It also can be served cold or at room temperature.

Country Kitchen Kraut 'N Pork

Serves: 
8
What You Need: 
  • 1/4 cup margarine
  • 1 medium red onion, sliced
  • 1 medium green pepper, sliced in rings
  • 2 pounds boned lean pork shoulder, cut into thin strips
  • 3-1/4 cups drained sauerkraut (about 26 ounces)
  • 1 cup apple juice
  • 1/4 cup chopped pimento
  • 1 teaspoon salt
  • 1 teaspoon caraway seed
  • 1/4 teaspoon basil
  • 1/4 teaspoon cracked black pepper
  • 3 cups pared and grated green apples (about 3 large apples)
  • 1/4 cup butter or margarine

 

In large skillet melt 1/4 cup margarine. Add onion and green pepper; saute, stirring constantly until crisp-tender. Remove vegetables and set aside. Add pork; cook until browned. Stir in sauteed vegetables, kraut, apple juice, pimento, salt, caraway seed, basil and pepper. Simmer covered, 1 hour. Add apples and simmer, uncovered, 20 minutes or until meat is fork-tender.

Flounder With Pickle, Pepper And Corn Relish

Serves: 
4
Image: 
What You Need: 
  • 1/4 cup sweet pickle juice
  • 1 large egg
  • 1/4 cup corn oil
  • 4 flounder fillets (or other mild white fish)
  • 1 cup cornmeal
  • 1 cup frozen corn
  • 1 cup black beans, rinsed and drained
  • 1/4 cup chopped hot pepper rings
  • 1 small red pepper, diced
  • 1/2 cup pickled sweet pepper relish

 

Whisk together pickle juice and egg. Heat corn oil in a non-stick fry pan over medium high heat. Dip fillets into pickle juice mixture and then into cornmeal. Fry fillets 2 to 3 minutes on each side; drain on paper towels. Mix corn, black beans, hot pepper rings, red pepper and pickle relish in small saucepan and heat until warm. Place fillets on plate and spoon relish mixture over the center. Garnish with pickled pepper rings.

Stats: 

Nutritional analysis per serving: 500 calories, 29g protein, 59g carbohydrates, 18g fat, 105mg cholesterol, 850mg sodium

Frankfurters With Sauerkraut-Onion Topping

Serves: 
8
What You Need: 
  • 2 tablespoons oil
  • 1 large mild onion, peeled and sliced
  • 1 small green pepper, sliced
  • 1 small sweet red pepper, sliced
  • 16 ounces sauerkraut, drained
  • Water as needed
  • 8 frankfurters or knockwurst

Sauté onion and peppers in oil until tender but not browned. Add drained sauerkraut and a few tablespoons of water. Heat through.

Meanwhile, broil or grill frankfurters or knockwurst 3 to 4 inches from heat source, 3 minutes on each side or until frankfurters are brown; top with sauerkraut-onion mixture.

Great Sauerkraut Goulash

Serves: 
4
What You Need: 
  • 3 slices bacon
  • 1/2 pound pork loin cubes (1-1/2 inch)
  • 1/2 cup chopped onion
  • 1 teaspoon caraway seed
  • 1 tablespoon paprika
  • 2-1/4 cups canned chicken stock
  • 1/2 cup water
  • 3 cups sauerkraut, rinsed and drained
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped tomato
  • 1/2 cup light sour cream
  • 2 tablespoons flour
  • Salt and pepper to taste
  • Parsley for garnish (optional)

 

In a heavy pan, cook bacon until crisp; remove and crumble. Set aside.

In drippings, brown pork and cook onion with caraway and paprika until tender. Stir in chicken stock, water and sauerkraut. Cover; cook over low heat for 1 hour. Add green pepper and tomato; cook 30 minutes more or until done. Stir occasionally.

Combine sour cream and flour; stir into pork mixture. Cook, stirring until thickened. Add salt and pepper to taste. Garnish with bacon and parsley.

Grilled Chicken Breasts With Dill Pickle Salsa

Serves: 
4
What You Need: 

Chicken Breasts

  • 4 large uncooked, skinless, boneless chicken cutlets, about 1-1/2 pounds
  • 1 tablespoon olive oil
  • 1/4 cup dill pickle juice
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh cilantro

Dill Pickle Salsa

  • 1/3 cup finely diced dill pickle
  • 1 large tomato, finely diced
  • 1 medium pickled jalapeño pepper, cored and finely diced
  • 2 tablespoons finely chopped fresh cilantro
  • 1/3 cup finely diced red onion
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper

Pound chicken cutlets to even thickness. Combine olive oil, pickle juice, cumin, cayenne pepper, garlic and cilantro in a large bowl. Add chicken and toss until well-coated. Marinate in refrigerator for 1 hour or overnight.

Before grilling chicken, prepare salsa by whisking together pickle, tomato, jalapeño pepper, cilantro, red onion, red wine vinegar, olive oil and salt and pepper to taste. Set aside.

Remove chicken cutlets from marinade and grill over hot coals until golden grown on both sides and cooked through. Serve with salsa.
 

Stats: 

Nutrition analysis per serving: 290 calories, 35g protein, 6g carbohydrates, 14g fat, 95mg cholesterol, 360mg sodium

Grilled Shrimp With Tropical Peppered Salsa

Serves: 
6
What You Need: 
  • 10 large pickled pepperoncini
  • 1 ripe mango
  • 3 kiwis
  • 1 sweet red pepper
  • 1 small red onion
  • 1 lime
  • 2 tablespoons olive oil
  • 2 pounds large, peeled, uncooked shrimp (60 total)
  • 12 10-inch wooden skewers
  • 2 cups cooked rice

 

Soak wooden skewers in water for 30 minutes.

Cut 5 of the pepperoncini into large dice (about 12 pieces each) and finely chop the remaining pepperoncini. Save 2 tablespoons of the brine.

Cut the flesh of the mango and kiwis into small dice. Finely chop the red pepper and onion. Combine these ingredients with the chopped pepperoncini. Grate the lime peel into this mixture.

Combine the juice of the lime with the brine and olive oil. Add half of this vinaigrette to the salsa.

Alternate five shrimp and five pieces of pepperoncini on each skewer. Brush the remaining vinaigrette on the shrimp then grill the shrimp or cook in a preheated 450 degree oven a few minutes or until they turn pink.

Served the skewered shrimp on a bed of rice with the salsa on the side. Pepperoncini can be diced and stirred into the rice to add zest and flavor.

Grilled Turkey Breast With Sauerkraut Relish

Serves: 
10
What You Need: 
  • 6 cups undrained sauerkraut
  • 2 tablespoons salad oil
  • 1 teaspoon poultry seasoning
  • 1 teaspoon grated lemon rind
  • 1 envelope (0.7 ounce) Italian salad dressing mix
  • 1 turkey breast (6 to 8 pounds), split and boned
  • 2 medium Golden Delicious apples, chopped
  • 2 medium oranges, peeled, sectioned and chopped
  • 1/2 cup finely chopped celery
  • 1/2 cup orange juice
  • 2 tablespoons sugar
  • 2 tablespoons chopped chives

Marinade
Drain sauerkraut, reserving kraut and juice. Combine kraut juice with oil, poultry seasoning, lemon rind and Italian dressing mix. Stir until well blended. Rinse turkey well. Place turkey in marinade turning to coat thoroughly. Marinate 2 hours, turning frequently and spooning kraut marinade over turkey.

Grilled Turkey
Place aluminum foil drip pan on coals/lava rocks in barbecue grill to catch drippings and prevent fat flare ups. Place grill rack 8 to 10 inches above prepared hot coals; place turkey on grid over drip pan and cover. Baste turkey at least twice with marinade during the first 40 minutes of cooking (never use poultry marinade during the last 20 minutes of cooking). Turkey is ready when meat thermometer, placed into thickest part of breast, reaches 160 to165 degrees (about 1 hour).

Kraut Relish
While turkey cooks, make relish in large bowl. Toss drained kraut, apples, oranges and celery. Stir in orange juice, sugar and chives. Chill until ready to serve.

Stats: 

Nutrition analysis per serving: 400 calories, 68g protein, 18g carbohydrates, 5g fat, 180mg cholesterol, 1300mg sodium

Home Garden Vegetable Bake

Serves: 
6
What You Need: 
  • 4 cups white bread, cubed
  • 4 tomatoes, sliced thinly
  • 1 medium zucchini, sliced (about 8 ounces)
  • 1 medium yellow squash, sliced (about 8 ounces)
  • 1/3 cup chopped dill pickle
  • 4 small scallions, sliced with some green tops
  • 1 small cucumber, sliced
  • 1/4 cup dill pickle liquid
  • 1/3 cup grated Parmesan cheese
     

 

Place bread cubes in single layer in a 12x7x2-inch baking dish. Microwave at high 3 minutes. Stir once or twice. Remove all but 1 cup croutons from dish.

Divide all vegetables in half. Make a layer of some croutons, and a half each of tomatoes, zucchini, yellow squash, dill pickles, scallions and cucumber. Make second layer with remaining vegetables. Pour pickle liquid over all. Sprinkle with cheese and remaining croutons. Microwave, covered, on high for 20 minutes. Serve hot.

Huevos Rancheros

Serves: 
6
What You Need: 
  • 6 tomatoes (about 1-1/2 pounds)
  • 2 pickled jalape�o peppers, seeded and chopped
  • 2 tablespoons vegetable oil
  • 3/4 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon oregano
  • 2 tablespoons bottled chili sauce
  • Salt and pepper
  • Vegetable oil
  • 2 tablespoons butter
  • 12 eggs

Hold tomatoes on a fork over gas flame until skin blisters or dip into boiling water for 30 seconds. Peel, core and cut tomatoes into chunks. Place in work bowl of food processor or in blender; add jalape�o peppers. Process to make a coarse puree. Set aside.

Heat 2 tablespoons vegetable oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft but not brown, about 8 minutes. Add tomato puree and stir in oregano and chili sauce. Cook, uncovered over medium heat for 15 minutes or until sauce thickens slightly. Season to taste with salt and pepper.

Heat 2 tablespoons vegetable oil in large heavy-bottomed saucepan and add onion and garlic. Cook over medium heat until soft but not brown, about 8 minutes. Add tomato puree and stir in oregano and chili sauce. Add butter to skillet; fry eggs, sunny side up.

Cook, uncovered over medium heat for 15 minutes or until sauce thickens slightly. Season to taste with salt and pepper.

Add butter to skillet; fry eggs, sunny side up.

For each serving, place fried eggs on a heated plate and top with a generous portion of Salsa Ranchero. If desired, garnish plates with cilantro.

Stats: 

Calories 270; total fat 19g; saturated fat 6g; cholesterol 435mg; sodium 550mg;
total carbohydrate 10g (dietary fiber 1g, sugars 7g); protein 14g

Kraut & Frankfurter Bake

Serves: 
4
What You Need: 
  • 2 cups sauerkraut, drained
  • 2 medium apples, cored and diced
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon ground cloves
  • Pepper to taste
  • 2 tablespoons butter or margarine, melted
  • 8 frankfurters
     

 

In shallow 9" x 12" baking pan, combine kraut, apples, caraway seeds, cloves and pepper. Add butter; stir to mix well. Arrange frankfurters on top. Bake in 350° oven for 30 minutes.

Kraut & Frankfurter Crepes

Serves: 
8 crepes
What You Need: 
  • 1 cup biscuit baking mix
  • 1 cup milk
  • 1 egg, slightly beaten
  • 1/2 cup chopped onion
  • 2 tablespoons vegetable oil
  • 1 10-3/4 ounce can condensed cream of mushroom soup
  • 1 cup milk
  • 2 cups sauerkraut, drained
  • 1/2 pound frankfurters, thinly sliced
  • 1 tablespoon chopped parsley

In bowl, combine biscuit mix, 1-cup milk and egg; mix until blended.

Heat a lightly greased 10-inch omelet pan or skillet. For each crepe, add four tablespoons batter, or enough to cover bottom of pan. Cook over medium heat 1 minute on each side or until lightly brown. Lift crepes from pan using pancake turner; place on wax paper.

In saucepan, sauté onion until soft. Stir in soup and milk. Measure out 1/2 cup sauce and set aside. Add kraut, franks and parsley to remaining sauce, mix well, cover and heat 15 minutes.

Spread kraut mixture over center of each crepe, fold over sides and place in greased shallow baking dish. Pour reserved sauce over all. Bake in 350° oven for 15 minutes. Garnish with chopped parsley if desired.

Makes 8 crepes

NOTE: If using crepe maker, follow manufacturer's instructions.

Macaroni and Three Cheeses

Serves: 
6
What You Need: 
  • 2 tablespoons flour
  • 1 cup dill pickle juice
  • 1 cup whole milk ricotta cheese
  • 1/2 cup shredded low-fat cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1/2 pound rotini, cooked

 

In large saucepan over low heat, whisk together flour and pickle juice. Bring to a simmer; whisk until sauce thickens. Remove from heat; whisk in ricotta and blend until smooth. Blend in cheddar and Parmesan. Stir in pasta and reheat over very low heat or transfer to a baking dish and bake in oven at 325°F for 20 minutes.

Pickle juice adds a hint of tangy flavor to this creamy macaroni and cheese dish.

Stats: 

Per serving: 250 calories, 15 g protein, 28 g carbohydrate, 9 g fat, 30 mg cholesterol, 830 mg sodium.

Orange Roughy With Orange Sauerkraut

Serves: 
6
What You Need: 
  • 2 cups (16 ounces) sauerkraut
  • 1 cup orange juice
  • 6 orange roughy fillets (about 2 pounds)
  • 1 stick (1/2 cup) unsalted butter, cold and cut into pieces
  • 1 orange, sliced (for garnish)

Drain the sauerkraut and combine 1/4 cup of the liquid with the orange juice in a large skillet. Reserve sauerkraut.

Bring this liquid to a simmer and add the roughy fillets. Poach about 2 to 3 minutes or until the flesh can be flaked with a fork. Transfer the cooked fillets to a platter and keep warm. Pour 1/2 cup of the liquid into a saucepan, bring to a simmer and reduce to 1/4 cup.

Add the sauerkraut to the skillet and simmer until the remaining liquid is absorbed and the sauerkraut is hot. Meanwhile, whisk the cold pieces of butter into the reduced, simmering liquid to make an orange-flavored French butter sauce. Do not boil the sauce and remove it from the heat as soon as the butter is melted.

Place a small mound of sauerkraut in the center of each plate and place a fillet on top. Spoon a little sauce around the food and garnish with an orange slice.

Pennsylvania Dutch-Style Stuffed Pork Chops

Serves: 
6
What You Need: 
  • 2 cups (16 ounces) sauerkraut
  • 1 cup fresh cornbread crumbs
  • 1/2 teaspoon dried sage
  • 1/4 pound dried apples, coarsely chopped
  • 3 fresh, cooking apples (Granny Smith or Gala)
  • 1 cup (8 ounce can) apple juice
  • 6 thick pork chops (about 2 pounds)
  • Salt and pepper

Drain the sauerkraut and combine 1/4 cup of the liquid with the apple juice. Pour liquid over the dried apples and let plump about 1 hour. Pour off any liquid that remains from the apples; reserve. Add the cornbread crumbs and sage to the apples then add a few teaspoons of apple liquid to moisten. Slit the pork chops to make a deep pocket, season the inside of the meat with salt and pepper and spoon some stuffing into each pocket. Arrange the chops in a roasting pan and season with salt and pepper.

Place in preheated 400 degree oven.

Meanwhile, cut the fresh apples in half lengthwise and remove seeds and stems. When the meat has been roasting about 15 minutes, add the apple halves to the roasting pan and cook the apples and meat another 15 minutes or until the fruit is soft and the meat juices run clear when the point of a knife is inserted into the center of the thickest chop. Transfer the chops and apples to a platter; keep warm. Place the roasting pan over high heat, add the reserved apple liquid, scrape the pan with a wooden spoon to release the meat juices. Turn the heat down, add the sauerkraut and simmer until the sauerkraut is hot and the liquid is absorbed.

Mound the sauerkraut in the center of the platter. Arrange the chops and baked apples around. Serve hot.

Pickled Chicken Nuggets

Serves: 
4
What You Need: 
  • 1 pound boneless, skinless chicken breast, cut into large chunks
  • 1/2 - 3/4 cup dill pickle juice, plus 2 teaspoons
  • 1 cup corn flake crumbs
  • 1 teaspoon Italian seasoning
  • 1/2 cup egg substitute

 

Marinate chicken chunks in pickle juice 15 to 30 minutes. Mix corn flake crumbs and Italian seasoning. Whisk 2 teaspoons pickle juice into egg substitute. With a slotted spoon, transfer the chicken pieces to the egg mixture, stirring to coat. Roll each chicken piece in crumb mixture and place on non-stick baking sheet. Cook 10 minutes at 375°F.

Looking for a great dipping sauce? Try stirring sweet pickle relish into your favorite bottled barbecue sauce.

*Always discard pickle juice used to marinate foods.

Stats: 

Per serving: 180 calories, 27 g protein, 10 g carbohydrate, 3 g fat, 65 mg cholesterol, 220 mg sodium.

Pickled Pepper Brunch Quesadilla

Serves: 
1
Image: 
What You Need: 
  • 1 tablespoon olive oil
  • 2 corn or flour tortillas (8-inch diameter)
  • 1 large egg
  • 6 to 8 pickled pepper rings
  • 1 slice ham
  • 1 slice cheddar cheese or 1/8 cup grated

Brush oil on a non-stick 8-inch skillet. Place one tortilla in pan over low heat and warm for about 1 minute. Break egg onto tortilla; scramble gently with a fork, spreading egg over surface of tortilla. As egg begins to cook, arrange pickled pepper rings evenly over surface; cover with ham, then cheese. When eggs are set (about 3 to 4 minutes), place second tortilla on top and flip the quesadilla to toast the other side. When quesadilla is heated through, slide onto plate and cut into wedges. Serve hot.

Pickled Pepper Ratatouille With Pasta

Serves: 
6 to 8
What You Need: 
  • 1 jar (16 ounces) mild pickled pepper rings
  • 2 small onions, sliced into rings
  • 2 medium zucchini, cut into 1/2-inch rounds
  • 1 long, thin eggplant, cut into 1/2-inch rounds
  • 6 plum tomatoes, cut into 1/2-inch rounds
  • 6 cloves garlic, minced
  • 8 fresh basil leaves, minced (or 1 tablespoon Italian seasoning)
  • Salt
  • 1 pound wagon wheel pasta

 

Into a large skillet, drain the liquid from the pickled peppers and bring to a simmer; reserve pickled peppers. Add onions, zucchini, eggplant, tomatoes, garlic and basil; cook over medium heat about 20 minutes or until tender but not mushy. Stir in the reserved pickled peppers and heat through. Season with salt if desired. Meantime, cook the pasta according to package directions. Toss the ratatouille into the pasta and serve hot, warm or cold.

Cooked chicken or sausage would be a great addition to this dish.

Pickled Sesame Pork Loin

Serves: 
4
What You Need: 
  • 1 1/2 pounds boneless pork top loin
  • 1 tablespoon olive oil
  • 1 tablespoon rosemary
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sweet pickle relish
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sesame seeds

 

Sweet pickle relish, Dijon mustard and sesame seeds team to form an unusual sweet-savory crust on the exterior of this pork loin.

Preheat oven to 350°F. Brush pork loin all over with oil and set in roasting pan. Rub rosemary and garlic over top and sides of pork and sprinkle with salt and pepper. Combine relish and mustard in a small bowl and spread over top and sides of pork. Sprinkle sesame seeds on top and sides of pork to form a crust. Roast for about 1 1/2 hours or until meat thermometer registers 150°. Remove from oven and let stand for 5 minutes before slicing into 1/4-inch slices.

Stats: 

Per serving: calories 293; fat 14g; saturated fat 3g; cholesterol 75mg; carbohydrates 11g; sodium 568 mg; protein 31.5g

Pickled Stuffed Meatloaf

Serves: 
4 to 6
What You Need: 
  • 2 eggs
  • 1/2 cup flavored dry breadcrumbs
  • 1/3 cup milk
  • 1/2 cup minced onions
  • 1 teaspoon each dried oregano and basil
  • 1/2 teaspoon each salt and pepper
  • 2 pounds lean ground beef
  • 4 slices mozzarella cheese
  • 6 sliced-lengthwise-for-sandwiches dill pickles
  • 1/2 cup sliced mushrooms
  • 1 tomato, sliced

 

Sandwich-cut pickles aren't just for layering between bread. Here, they are used in meatloaf. Tomato slices, mushrooms and mozzarella cheese provide color and flavor accents.

Preheat oven to 350°F. In large bowl, beat together eggs, breadcrumbs, milk, onions, oregano, basil, salt and pepper. Add ground beef and combine. Place half of ground beef mixture into bottom of roasting pan and mild loaf approximately 3 inches wide and 7 inches long. Fold 2 slices cheese in half and lay lengthwise down center of loaf. Top with 3 pickles, mushrooms, tomato slices and remaining pickles. Fold remaining slices of cheese in half and place on top of pickles.

Mold remaining meat mixture on top, making sure all stuffing is covered on all sides, as well as top. Cover and bake for 20 minutes. Uncover and bake 40 to 50 more minutes, or until meat is no longer pink on the inside.

Stats: 

Per serving: Calories 551; fat 39g; saturated fat 16g; cholesterol 203mg; carbohydrate 13g; sodium 1,538 mg; protein 36g.

Poached Salmon With Pickled Corn Salsa

Serves: 
6
What You Need: 
  • 1 salmon fillet (1-1/2 pounds)
  • 1 jar (10 ounces) dill pickle slices
  • 1 jar (4 ounces) diced pimentos
  • 1 tablespoon olive oil
  • 1 can (15 ounces) corn, drained
  • 1 cup low-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh or dried dill weed, chopped

 

Place the salmon fillet, skin side down in a large oven-proof pan. Drain the pickles, pouring the liquid over the fish. Choose 8 to 10 pickle slices about the same size and set aside for garnish. Chop the remaining pickle slices and place in a small bowl. Add the pimentos, oil and corn to the pickles (the liquid from the corn can be added to the fish). This salsa can be made up to 48 hours in advance.

Blend the mayonnaise, mustard and dill weed, set aside. Add water (or clam juice or chicken stock) to the salmon fillet to cover halfway. Bring the liquid to a simmer, cover and cook on top of the stove or in a preheated 400 degree oven for about 10 to 15 minutes. Baste the top of the fish every few minutes until done, when the flesh can be flaked with a fork.

Let cool at room temperature in the liquid. Transfer to a platter (place a spatula between the fish and the skin to remove the skin and lift the fillet out of the pan.) Overlap the whole slices of pickle down the center of the fish. The corn salsa and mustard sauce can be served on the side or spooned around the side of the salmon.

Tip: The flavor of the fish will be better if served at room temperature, but it's also delicious if made a day in advance and chilled. Season with a little extra salt if serving the fish cold.

Pork Loin With Sauerkraut And Beets

Serves: 
6
Image: 
What You Need: 
  • 2 pound center cut boneless pork loin
  • Dry Rub
  • 1 can (15 ounces) whole beets, drained with juice reserved
  • 1/2 cup dry white wine (or water)
  • 2 cups drained sauerkraut

 

Dry Rub: Mix together 1 tablespoon each coarse salt, dry mustard and freshly ground pepper.

Preheat oven to 350 degrees. Press Dry Rub onto surface of meat; roast in roasting pan for 40 minutes or until juices run clear (to 150 degrees F). Transfer meat to a large platter and allow to rest 15 minutes before slicing.

Meanwhile, pour half of the beet into the roasting pan; add wine. Over medium heat, boil juices about 5 minutes, stirring to loosen meat pieces on pan bottom.

Reserve 6 beets for garnish and puree the remaining beets in a blender; add juices from pan. Set aside.

Combine sauerkraut and remaining beet juice in saucepan and simmer until juice is absorbed. Place the 6 reserved beets on top of the kraut to warm.

Cut pork into 12 slices. Divide pureed beet and juice mixture among 6 plates. Top each "puddle" of sauce with 2 slices of pork. Divide kraut mixture among plates. Slice 6 beets and fan one on each plate.

Stats: 

Calories 290; total fat 11g; saturated fat 4g; cholesterol 90 mg; sodium 1380mg;
total carbohydrate 7g (dietary fiber 3g, sugars 3g); protein 34g

Reuben Meatball Casserole

Serves: 
6 to 8
What You Need: 
  • 1 pound lean ground beef
  • 1 pound ground lean pork
  • 1 cup rye breadcrumbs (2 slices)
  • 1 egg
  • 2 tablespoons bottled chili sauce
  • 1 tablespoon prepared mustard
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons vegetable oil
  • 1 medium-sized onion, chopped
  • 1 large carrot, sliced
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon paprika
  • 1 cup apple juice
  • 4-1/2 cups (1-1/2 pounds) sauerkraut, drained
  • 1 large apple, quartered, cored and sliced
  • 1 cup sour cream
  • 1/2 cup shredded Swiss cheese

 

Preheat oven to 350 degrees. In large bowl, mix beef and pork with breadcrumbs, egg, chili sauce, mustard, salt and pepper until well-blended. Shape into 2-inch balls (makes about 24 meatballs). Brown, half at a time, in oil in a large skillet; remove as they are browned with a slotted spoon and set aside.

Sauté onion and carrot in drippings in skillet for 5 minutes. Add caraway seeds, paprika and apple juice, and bring mixture to the boil. Stir in sauerkraut and apple. Turn mixture into a shallow 2-quart casserole; add meatballs and cover.

Bake for 30 minutes or until meatballs are cooked through. Remove cover, stir in sour cream and sprinkle with Swiss cheese. Continue baking, uncovered, 10 to 15 minutes, until cheese is melted and hot.

Reuben Pizza Bagels

Serves: 
4
What You Need: 
  • 4 bagels, pumpernickel or rye
  • 1 pound sliced corned beef
  • 2 cups sauerkraut
  • 4 tablespoons hamburger pickle relish
  • 8 slices low-fat Swiss cheese
  • 16 to 24 pickled pepper rings

 

Preheat oven to 400 degrees. Cut bagels in half. Divide corned beef between 8 bagel halves. Mix together sauerkraut and relish; divide and mound on top of corned beef. Place cheese slice on each half. Top each with 2 to 3 pickled pepper rings; bake until bagels are hot and cheese is melted, about 5 minutes.

Reuben Pizza

Serves: 
6
Image: 
What You Need: 
  • 1/4 cup horseradish mustard
  • 1 package (8 ounces) cream cheese
  • 1 pre-made 12-inch pizza crust
  • 1 cup drained sauerkraut
  • 1/2 pound thinly-sliced corned beef, cut into strips
  • 1 cup (4 ounces) grated Swiss cheese
  • 12 pickled pepper rings
  • Olives (optional)

 

Preheat oven to 450 degrees. Blend mustard and cream cheese; spread over pizza shell to within 1 inch of the edge. Spread sauerkraut and corned beef evenly over pizza. Sprinkle on cheese and arrange pickled pepper rings over pizza. Bake for 10 minutes or until cheese is melted.

Sauerkraut and Chicken Stir Fry

Serves: 
4
What You Need: 
  • 2 teaspoons Dry Cocktail Sherry
  • 1 teaspoon soy sauce
  • 2 tablespoons cornstarch
  • 1/2 tablespoon finely chopped garlic
  • 1 whole uncooked, skinless, boneless chicken breast (approximately 3/4 pound) cut into bite-sized pieces
  • 2 tablespoons corn oil
  • 1/3 cup julienned red peppers
  • 1/3 cup julienned green peppers
  • 1/3 cup julienned snow peas
  • 1/3 cup julienned carrots
  • 1 pound sauerkraut, well drained
  • 2 scallions, sliced
  • 1 cup unsalted cashews

 

Sauerkraut, invented by the Chinese more than 2,000 years ago, returns to its origins in this fast-cooking stir fry. It adds extra crunch and tangy flavor to the chicken and colorful vegetables.

Combine sherry, soy sauce, cornstarch and garlic in small bowl; set aside.

Heat oil in a large non-stick skillet over medium-high heat, add chicken and sherry mixture. Saut�, stirring continuously until cooked through. Remove chicken with a slotted spoon.

Add peppers, snow peas and carrots to skillet. Cook, stirring continuously about 3 minutes. Add sauerkraut and stir until heated through. Stir in cooked chicken and scallions and saut� 2 minutes more.

Sprinkle with cashews and serve immediately.

Stats: 

Calories 310; protein 22g; carbohydrate 18g; fat 17g; cholesterol 45mg; sodium 900mg

Sauerkraut And Pasta Primavera

Serves: 
8
What You Need: 
  • 1/3 cup olive oil
  • 2 whole cloves garlic, crushed
  • 2 tablespoons chopped fresh dill or 1 teaspoon dried dill
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • 1 package (10 ounces) frozen peas, thawed
  • 1 jar (4 ounces) roasted red peppers, cut in strips
  • 2 cups sauerkraut, rinsed and squeezed
  • 2 cups fresh mushrooms, sliced
  • 1 package (5 ounces) frozen tiny cooked shrimp, thawed
  • 1 package (16 ounces) fettuccine or fusilli*

 

Combine oil, garlic, dill, vinegar, salt and pepper; set aside for 30 minutes. Toss peas, red peppers, sauerkraut, mushrooms and shrimp in oil mixture. Cook pasta according to package instructions and drain. While pasta is cooking, heat oil and vegetable mixture in small saucepan until warmed through; toss with drained pasta. Serve hot or cold.

* Can also use rotini or rotelle

Stats: 

Nutrition analysis per serving: 350 calories, 14g protein, 51g carbohydrate, 10g fat, 355mg cholesterol, 222mg sodium

Sauerkraut Marinated Pork Kabobs

Serves: 
8 servings (2 ounces each)
Image: 
What You Need: 

  • 1/2 cup sauerkraut juice (reserve sauerkraut)
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 small onions, thinly sliced
  • 2 whole cloves garlic, crushed
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon dry mustard
  • 1-1/2 pounds pork butt or pork shoulder, cubed

Combine sauerkraut juice, oil, vinegar, soy sauce, Worcestershire sauce, onions, garlic, pepper and mustard in a bowl; add pork cubes to marinade and turn to coat thoroughly. Cover and marinate 6 hours in refrigerator. Remove meat from marinade, thread on skewers and grill on high heat for one minute. Reduce heat to medium and cook 10 to 12 minutes, turning once. Heat reserved sauerkraut. Serve kabobs with sauerkraut and a variety of grilled vegetables.

Stats: 

Calories 170; protein 15g; carbohydrate 1g; fat 11g; cholesterol 50mg; sodium 170mg

Spiny Pineapple

What You Need: 

Make a "Spiny Pineapple" by sticking Sweet and Sour Chicken Kabobs into a whole pineapple. Cut a slice off the bottom so it sits level, and use cherry tomato halves, pickle chunks and a whole baby dill to make a funny face. Kids will love it!

Sweet and Sour Chicken Kabobs

Serves: 
4
What You Need: 
  • 1 pound boneless, skinless chicken breast
  • 1/2 cup dill pickle juice
  • 1 can (8 ounce) pineapple chunks
  • 8 cherry tomatoes, halved
  • 3 to 4 baby dill pickles, cut into 1/2-inch pieces
  • 1/2 cup pineapple juice (from can of pineapple chunks)

 

Cut chicken into large cubes (about 24); place in saucepan and cover halfway with pickle juice and cook over low heat until done (no pink remains). Drain and cool. On 8 small skewers, alternate chicken chunks, pineapple chunks, tomato halves and dill pickle pieces. Simmer pineapple juice until syrupy and brush over kabobs.

Variation: Kabobs without pineapple "wash" can be served plain and dunked into a dip made from 1/2 cup mayonnaise, yogurt or sour cream mixed with 1 tablespoon dill pickle juice, 1 teaspoon pineapple juice and 1/2 teaspoon curry powder.

Make a "Spiny Pineapple" by sticking these kebobs into a whole pineapple. Cut a slice off the bottom so it sits level, and use cherry tomato halves, pickle chunks and a whole baby dill to make a funny face. Your kids will love it!

Stats: 

Per serving (2 skewers): 200 calories, 24 g protein, 10 g carbohydrate, 7 g fat, 65 mg cholesterol, 410 mg sodium

Tacos with Pickled Pepper Salsa

Serves: 
4
What You Need: 
  • 1 medium onion, diced (about 1 cup)
  • 1/2 cup pickled pepper juice
  • 1 pound ground turkey breast
  • 8 ounces pickled pepper rings, diced
  • 12 ounces chunky-style salsa
  • 1 cup shredded Monterey Jack cheese
  • 8 taco shells, warmed
  • Alfalfa sprouts or shredded lettuce

 

Over medium heat, cook the diced onion in pickled pepper juice until juice evaporates. Add ground turkey and stir as it cooks. When turkey is no longer pink, add diced pickled pepper rings and salsa and heat through. Stir in cheese. Spoon mixture into taco shells. Top with sprouts or lettuce.

Stats: 

Per serving: 460 calories, 32 g protein, 28 g carbohydrate, 25 g fat, 105 mg cholesterol, 1470 mg sodium.

Tuna Cakes With Pickled Corn Relish

Serves: 
4
Image: 
What You Need: 
  • 1 can (12 ounces) tuna, drained
  • 2 slices bread (broken into pieces)
  • 1 egg
  • 1 tablespoon mayonnaise
  • 6 dill pickle slices
  • 1 teaspoon dill weed (dried or fresh)
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons milk
  • 1 egg
  • 1/2 cup flour
  • Salt and pepper
  • 1/2 cup dry bread crumbs
  • 2 tablespoons olive oil
  • Pickled Corn Relish
  • 4 English muffins
     

Pickled Corn Relish
 

  • 1/2 cup corn (canned or frozen)
  • 12 dill pickle slices
  • 2 tablespoons mayonnaise

 

In food processor, put tuna, bread, egg, mayonnaise, pickle slices, dill weed and Old Bay seasoning; blend to a course mixture. Form into 4 burgers. In shallow bowl, mix milk with egg. Season flour by adding salt and pepper to taste. Coat each burger with flour mixture; dip into milk mixture, then coat with bread crumbs. In large skillet over medium heat, heat oil. Add patties and brown, about 2 minutes on each side. (Or brush olive oil on a baking sheet, arrange "cakes" without touching and bake 10 to 12 minutes at 350 degrees.) Meantime, prepare pickled corn relish by adding corn, dill pickles and mayonnaise to food processor. Pulse to blend. Toast English muffins. Place cooked tuna cake on toasted muffin; top with equal amounts of relish and other muffin half.

 

Tip: serve as hors d'oeuvres, form into 12 small patties and serve on saltines.

Twice Baked Kraut and Ham Potatoes

Serves: 
6
What You Need: 
  • 6 large baking potatoes
  • 1/4 cup sauerkraut juice
  • 1/2 cup low-fat sour cream
  • 1/2 cup low-fat mayonnaise
  • 1 cup sauerkraut, drained
  • 1/4 pound boiled ham, cut in thin strips
  • 1/2 cup grated Parmesan or Cheddar
     

 

Preheat oven to 375 degrees. Bake potatoes in oven for 35 minutes (or pierce with fork and microwave at medium-high, turning potatoes occasionally, for 20 minutes), or until tender when fork is inserted. Remove from oven. Cut each potato in half lengthwise and scoop out center of potatoes, leaving about 1/2 inch of potato inside skin.

Mash potato "insides" with sauerkraut juice. Add remaining ingredients and mix well. Mound equal amounts of mixture into each potato shell; bake 10 minutes or until heated through. Serve immediately.

Tip: To reheat leftover potatoes, bake in 350 degree oven for 10 minutes; or, microwave for about 2 minutes on medium heat (for one potato).

Breads

Flaky Peppered Biscuits

Serves: 
10 to 12 biscuits
What You Need: 
  • 1-1/2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/3 cup vegetable shortening
  • 3/4 cup shredded sharp cheddar cheese
  • 3 tablespoons seeded and chopped hot red and green pickled cherry peppers
  • 4 slices crisp bacon, crumbled or 1/4 cup finely chopped ham
  • 1/2 cup chilled milk

 

Preheat oven to 425 degrees. Combine flour, baking powder and sugar in food processor. Blend in shortening by pulsing on and off until mixture resembles coarse corn meal.

Put mixture in a medium-sized mixing bowl. Stir in cheese, peppers and bacon or ham. Add milk and mix until just blended.

Turn dough out onto lightly floured surface; knead lightly, about 10 turns. Roll or pat dough to 1/2-inch thickness. Cut into 2-inch rounds with a biscuit cutter. Gather scraps, reshape and cut into rounds. Place biscuits on an ungreased cookie sheet 1 inch apart.

Bake in oven for 12 minutes or until golden brown. Transfer to cooling rack for 5 to 10 minutes. Serve hot.

Stats: 

Nutritional analysis per serving: 160 calories, 4g protein, 13g carbohydrates, 10g fat, 10mg cholesterol, 240mg sodium

Pickled Pepper Biscuits

Serves: 
6
What You Need: 
  • 2/3 cup milk
  • 1 jar (16 ounces) mild pickled pepper rings, chopped (about 1/2 cup)
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons sugar
  • 1/2 cup shortening (or softened, unsalted butter)

 

Preheat oven to 450 degrees. Combine milk and chopped pickled peppers; set aside. In large bowl, sift together flour, baking powder, salt, cream of tartar and sugar. Cut the shortening into the flour mixture until blended and mixture looks like small crumbs. Form a well in the center of the mixture; pour in pickled pepper mixture; stir quickly to form a soft dough. Turn onto a lightly floured surface and knead gently to further mix and smooth the dough, about 10 strokes. Transfer to an ungreased baking sheet and roll or pat dough to be about 1/2-inch thick. With a knife, cut into 12 to 16 squares. Bake for 10 to 12 minutes, or until lightly browned.

Tip: If you prefer "hotter" biscuits, substitute 8 ounces of hot pickled peppers for mild ones.

Sauerkraut Rye Bread

Serves: 
2 loaves
What You Need: 
  • 3 cups whole rye flour
  • 1 envelope dry yeast
  • 2 cups warm water
  • 1-1/2 cups sauerkraut (undrained)
  • 2 Tbs. vegetable shortening
  • 1-1/2 Tbs. caraway seeds
  • 2 tsp. salt
  • 4 - 4-1/2 cups unbleached flour
  • 1 egg white

 

Start sponge 6 - 18 hours before you plan to make the bread. In a large bowl, mix 2 cups of the rye flour, yeast, and 1-1/2 cups of water until smooth. Cover with plastic wrap and let stand at room temperature for at least 6 but no more than 18 hours. (The mixture rises and falls as it ferments but should appear as a soft doughy mass when ready.)

Add sauerkraut, remaining 1/2 cup warm water, shortening, caraway seeds, salt and remaining cup of rye flour; mix well with wooden spoon. Gradually stir in 3 cups of the unbleached flour to make a stiff dough. (The dough will be quite sticky at first, becoming smoother and more elastic as flour is added in next steps.)

Turn dough out onto floured surface and knead for 10 minutes, adding enough of the remaining flour to keep dough from sticking. Knead until smooth, elastic and no longer sticky. Place dough in large clean bowl. Cover and let rise in a warm place until almost tripled in volume (1-1/2 - 2 hours.)

Punch dough down; divide in half. Knead each piece a few times, then shape into smooth round or oval loaves. Place each loaf on a greased cookie sheet. Cover loosely with a towel and let rise until almost double in volume (about 50 minutes)

Preheat oven to 400°. Brush top and sides of loaves with the beaten egg white. Make 3 - 4 slashes, ½-inch deep, on surface of loaves with razor blade or very sharp knife.

Bake on middle rack in oven for 35 to 40 minutes or until crust is golden brown and loaves sound hollow when tapped. Slide onto cooling rack. Can be served slightly warm or completely cooled.

Sandwiches

Caraway Kraut and Split Frank Sandwiches

Serves: 
6
What You Need: 
  • 6 frankfurters
  • 1 tablespoon caraway seeds
  • 2 cups sauerkraut, drained with juice reserved
  • 12 slices thin rye bread
  • 3 tablespoons Dijonnaise (or an equal mixture of mustard and mayonnaise)

 

Cut frankfurters lengthwise without cutting all the way through. In a non-stick skillet over medium heat, lay hot dogs flat and fry 2 minutes on each side. Remove to a platter and keep warm; keep heat under pan. Add caraway seeds to pan and toast 30 seconds; add sauerkraut. Add small amounts of sauerkraut juice if mixture begins to stick to pan. Meantime, toast bread and spread equal amount of mustard/mayonnaise mixture on each slice. Place franks on each of six slices of bread; top each with even amounts of kraut mixture and top with remaining bread slices.

Tip: The split franks can be spread out in an oven-proof casserole dish, covered with kraut mixture and cooked in a 375 degree oven for 20 minutes. Five minutes before serving, arrange bread on cookie sheets and toast in oven.

Confetti Kraut and Frankfurters

Serves: 
8
What You Need: 

1 medium onion, chopped

1 tablespoon butter or margarine

2 cups (about 16 ounces) sauerkraut, drained

1/3 cup raisins

1/2 cup grated carrot

1 cup apple juice

8 frankfurters

8 frankfurter rolls

 

In medium saucepan, saute onion in butter until soft. Mix in sauerkraut, raisins, carrot and apple juice. Bring to a boil; cover and simmer 15 minutes. Meanwhile, in medium saucepan, cover frankfurters with water and simmer 10 minutes or until heated through; drain. Place frankfurters in rolls and top with kraut mixture.

Creole Egg Salad Sandwich

Serves: 
4
What You Need: 
  • 4 large eggs, hard boiled
  • 4 tablespoons finely diced celery
  • 2 tablespoons minced red onion
  • 1/4 cup finely chopped sour pickles
  • 1 clove garlic, minced
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 1-1/2 teaspoons white wine vinegar
  • 1 teaspoon lime or lemon juice
  • 3/4 cup low-fat mayonnaise
  • Salt
  • 1/2 bunch watercress
  • 8 slices whole wheat bread

 

Peel and chop eggs in medium size bowl. Add celery, onions, pickle, garlic, paprika, cayenne, vinegar, juice and mayonnaise; blend well. Add salt to taste. Rinse and dry watercress. Break smaller pieces from thick stems; set small pieces aside. Divide egg mixture among 4 bread slices; top each with small pieces of watercress and remaining bread slices.

Stats: 

Nutrition analysis per serving: 310 calories, 12g protein, 42g carbohydrates, 11g fat, 210mg cholesterol, 930mg sodium

Dilled Grilled Cheese Sandwich

Serves: 
4
What You Need: 
  • 8 slices whole wheat bread
  • 8 slices low-fat American cheese product
  • 12 sliced-lengthwise sandwich pickles

 

Cutting these yummy sandwiches into strips or triangles makes them more fun to eat!

Using four slices of bread, layer each with a slice of cheese, three long pickle slices, and another slice of cheese. Top each with remaining bread slices. Cook over medium heat in non-stick skillet or griddle 1 to 2 minutes until bread is toasted on both sides and cheese is melted.

Stats: 

Per serving: 240 calories, 14 g protein, 36 g carbohydrate, 5 g fat, 5 mg cholesterol, 1550 mg sodium.

Greek Pickled Pita

Serves: 
6
What You Need: 
  • 1 tablespoon olive oil
  • 1 large head garlic
  • 1 medium zucchini
  • 1 red pepper
  • 1 can (15 ounces) chickpeas, drained
  • 1/4 cup dill pickle juice
  • 24 dill pickle slices
  • Salt and pepper
  • 3 large pita pockets
  • Alfalfa sprouts

 

Preheat oven to 400 degrees. Brush baking sheet with olive oil. Separate cloves of garlic, leaving skins on, and spread on corner of baking sheet. Cut zucchini in half lengthwise; cut each half into three flat strips. Spread on baking sheet in single layer. Cut pepper in half, remove seeds, and cut each half into three strips; place on baking sheet. Bake 5 to 10 minutes or until vegetables are soft and lightly browned.

Squeeze the roasted garlic cloves out of their skins directly into the bowl of a food processor. Add chickpeas and puree, adding pickle juice slowly until mixture becomes a smooth paste. Add pickles to bowl and pulse machine enough to coarsely chop pickles and blend. Add salt and pepper to taste.

Cut pitas in half and place a pinch of alfalfa sprouts in bottom of each. Add a zucchini slice, a pepper strip, and divide hummus evenly among pitas (about 1/4 cup each). Top with more sprouts and serve.

Green-Eyed Monster Burgers

Serves: 
6
Image: 
What You Need: 

These burgers have a surprise inside

1/2 cup dill pickle juice

1 envelope onion soup mix

2 pounds lean ground beef

30-42 dill pickle chips

Mix pickle juice and onion soup mix; add ground beef and mix thoroughly. Divide into 12 thin patties. Arrange 5 to 7 dill pickle chips in the center of six patties; cover with remaining patties and seal edges well. Pan fry in non-stick fry pan or broil 5 to 6 minutes on each side.

Variation: Mold burgers into hot-dog-shaped patties and use sliced-lengthwise sandwich pickles between patties.

Stats: 

Per serving: 350 calories, 35 g protein, 2 g carbohydrate, 22 g fat, 115 mg cholesterol, 690 mg sodium.

Grilled and Pickled Chicken Sandwich

Serves: 
4
What You Need: 

2 large boneless, skinless chicken breasts

1/4 cup pickle juice

1/4 cup olive oil

2 large red peppers

8 leaves raddichio or oak leaf lettuce

12 sliced-for-sandwiches bread and butter pickles

1/3 cup low-fat mayonnaise

8 slices whole grain bread

Cut chicken breasts in half lengthwise to obtain 4 chicken pieces. Mix together pickle juice and olive oil. Marinate chicken pieces in pickle juice mixture for 30 minutes. Cut peppers in half and remove stem and seeds; place skin side down on grill and cook until peppers are blackened and wilted. Place in paper bag to cool; remove skins, reserving any juice. Cook chicken breasts on grill until done (5 to 7 minutes per side). Toast bread slices on grill. Stir pepper juice into mayonnaise to thin slightly. Spread mayonnaise onto toasted bread slices.

Assemble sandwiches by placing lettuce leaf, 1 chicken breast, a red pepper half, 3 sliced-for-sandwiches pickles, and another lettuce leaf on top of 4 toasted bread slices. Top with remaining toasted bread slices.

Stats: 

Nutritional analysis per serving: 400 calories, 21g protein, 53g carbohydrates, 12g fat, 35mg cholesterol, 890 sodium

Hearty Ham And Cheese Sandwich

Serves: 
2
Image: 
What You Need: 
  • 4 slices hearty bread such as sourdough
  • Mayonaise (optional)
  • 1 bunch fresh arugula, cleaned
  • Roasted red peppers
  • 1/2 pound thinly-sliced Westphalian Ham
  • 1/3 pound thinly-sliced Brie Cheese
  • Cornichon pickles

 

Spread 2 slices of bread with mayonaise, if desired. Arrange arugala pieces to taste on each slice of bread. Top with equal amounts of peppers, ham, cheese and pickles in layers. Top with remaining slices of bread and server.

 

Serves 2

 

Tip: To serve as hors d'oeuvres, form into small patties and serve on saltines.

Kraut Swiss Round Dogs

Serves: 
8
What You Need: 
  • 2 cups undrained sauerkraut
  • 1 teaspoon basil leaves
  • 8 hamburger buns, split
  • 8 slices Swiss cheese
  • 8 frankfurters

 

Combine kraut and basil in saucepan. Cover and cook over low heat, stirring occasionally, 10 minutes; drain. Top bun halves with cheese slices and broil 5 to 7 inches from source of heat 3 to 5 minutes or until browned.

Cut 10 deep slits in each frankfurter without cutting all the way through. Broil 5 to 7 inches from source of heat 3 to 5 minutes. Turn and broil 3 minute longer. Place frankfurters on bun bottoms; top with kraut mixture and bun tops.

Mexican Kraut Round Dogs

Serves: 
8 sandwiches
What You Need: 
  • 1 medium onion, chopped
  • 4 cups drained sauerkraut
  • 1 10-1/4 ounce can marinara sauce
  • 8 corn tortillas
  • 8 green pepper rings
  • 8 frankfurters
  • 1 8-ounce can whole kernel corn, heated and drained

 

Sauté onion in vegetable oil until golden. Add kraut and marinara sauce; mix well. Cover and cook over low heat 30 minutes.

Fry tortillas in 1-inch vegetable oil until crisp; drain on paper towels. Fry green pepper rings 1 minute and drain.

Cut 7 - 10 deep parallel slits in each frankfurter without cutting all the way through. Broil 5 - 7 inches from source of heat or cook on outdoor grill 3 - 5 minutes. Turn and broil 3 minutes.

Top each tortilla with kraut, round dog, then green pepper ring. Fill center of round dogs with corn.

New Orleans Muffaletta

Serves: 
2 to 4 Sandwiches
What You Need: 
  • 1/3 cup finely chopped red pepper
  • 1/4 cup finely chopped black olives
  • 3 tablespoons chopped parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 cup olive oil
  • 1 baguette (French bread loaf), about 14-inches long
  • 4 to 6 leaves from head of leaf lettuce
  • 4 to 6 ounces thinly-sliced roast beef
  • 4 to 6 ounces thinly-sliced provolone cheese
  • 4 to 6 ounces sliced Genoa salami
  • 4 to 6 ounces Swiss cheese
  • 4 to 6 ounces sliced mortadella
  • 12 sliced-for-sandwiches dill pickle slices

Combine first six ingredients in small bowl; stir to mix well.

 

Cut baguette in half and then each piece in half horizontally. Spread an equal amount of relish mixture on each of the bottom bread pieces. Layer on lettuce, roast beef, provolone, salami, Swiss cheese and mortadella. Top with pickle slices. Carefully place tops of breads on filling; press down gently.

 

Sandwiches improve in flavor if left to stand a short while. Garnish with sweet gherkin pickles.

Original Reuben Sandwich

Serves: 
2
What You Need: 
  • 2 tablespoons Thousand Island dressing
  • 1/4 cup chilled, well-drained sauerkraut
  • 2 slices dark rye bread
  • 2 teaspoons soft butter
  • 4 slices Swiss or Emmanthaler cheese (3 ounces)
  • 4 slices kosher-style corned beef (6 ounces)

 

Mix dressing with sauerkraut. Spread outside of bread slices with soft butter. Place bread, buttered side down, side by side. Place Swiss cheese on each slice of bread; place corned beef on only one slice, and the kraut dressing on the beef. Assemble the sandwich to be grilled on a sandwich grill or skillet. If a skillet is used, press down with a spatula until sandwich is browned and the cheese oozes. Serve immediately.

Stats: 

Nutritional analysis per serving: 530 calories, 30g protein, 17g carbohydrates,
38g fat, 135mg cholesterol, 1570mg sodium
 

Pickled Pepper Pitas

Serves: 
4
What You Need: 
  • 12 small pitas (white or whole wheat)
  • 1 jar (16 ounces) mild pickled peppers, chopped (about 1/2 cup)
  • 1 pound sausage meat, cooked and crumbled
  • 2 cups grated mozzarella or provolone cheese (8 ounces)
  • 1 can (10 ounces) pizza sauce
     

 

Preheat oven to 400 degrees. With scissors, cut about a 3-inch opening along the edge of each pita; set aside. In large bowl, combine pickled peppers, sausage, cheese and pizza sauce. With a spoon, fill each pita with an equal amount of the pickled pepper mixture. Lay pitas flat on a baking sheet and bake 10 minutes or until pita is crisp and heated through.

Tips: Kids will love this "inside out" pizza; for "stroganoff" style, substitute 1 cup low-fat sour cream for the pizza sauce; these sandwiches can be assembled in advance and heated up at the last minute.

Pickled Salmon Burgers With Homemade Tartar Sauce

Serves: 
4
What You Need: 
  • 1/2 cup low-fat mayonnaise
  • 8 baby dill pickles, chopped
  • 2 teaspoons dill pickle juice
  • 4 sprigs fresh dill, chopped
  • 2 scallions, chopped
  • 1/4 teaspoon paprika
  • 1 can (14 ounces) salmon, drained
  • 1/2 to 1 cup fresh bread crumbs
  • 1 egg, beaten
  • 4 Kaiser rolls

 

In a small bowl, combine mayonnaise, pickles, pickle juice, fresh dill, scallions and paprika. In a separate small bowl, flake apart salmon and toss with bread crumbs. Place about 1/3 of the mayonnaise mixture into a third, medium-size bowl. Whisk in the egg and stir in the salmon mixture. Form into 4 cakes and brown in non-stick pan, about 1-1/2 to 2 minutes on each side. Place cakes on roll and top with a dollop of sauce.

Stats: 

Nutrition analysis per serving: 490 calories, 35 g protein, 65 g carbohydrate, 10 g fat, 120 mg cholesterol, 1600 mg sodium

Pork Burger With Zesty Kraut and Pineapple Salsa

Serves: 
4
What You Need: 
  • 1 pound ground pork
  • 1 teaspoon salt
  • 1 teaspoon dried onion flakes
  • 8 hot and spicy pickled pepper rings, chopped
  • 4 Pineapple rings
  • 1 cup sauerkraut
  • 8 hot and spicy pickled pepper rings
  • 1 teaspoon hot pepper flakes (optional)

 

Combine pork, salt, onion flakes and chopped pickled pepper rings. Form into four patties and pan fry over medium heat about 4 to 5 minutes on each side or until no pink juice exude from the center. Remove to a plate and keep warm. Add pineapple rings, sauerkraut, pickled pepper rings and hot pepper flakes to pan; heat through, stirring occasionally. (Add a little pineapple or sauerkraut juice to help loosen bits of meat in pan.) Transfer the pineapple to four plates and place a burger on top of each. Top each burger with kraut mixture; serve hot.

Tip: Serve homemade nacho chips with these burgers - brush 4 small corn tortillas with oil and sprinkle with cayenne pepper. Cut into triangles and bake at 350 degrees about 5 minutes or until crisp.

Red Kraut and Frankfurters

Serves: 
6
What You Need: 
  • 2 cups drained sauerkraut
  • 1/2 cup condensed tomato soup
  • 1 teaspoon cayenne pepper
  • 6 frankfurters
  • 6 frankfurter buns

 

Heat oven to 375 degrees. Combine the sauerkraut, soup and pepper in an oven proof dish and stir to mix well. Press frankfurters into the kraut mixture and spoon a bit of the kraut mixture over the frankfurters. Bake for 20 minutes or until mixture begins to bubble. Two minutes before serving, open buns and put on oven rack to heat through. Transfer a hot dog to each bun and mound kraut mixture on top.

Round Dogs with Dilled Beans

Serves: 
8
What You Need: 
  • 2 cups undrained sauerkraut
  • 1 can (16 ounces) baked beans
  • 1 teaspoon dill seed
  • 8 frankfurters
  • 16 round slices pumpernickel bread, buttered

 

Combine kraut, beans and dill seed in saucepan. Cover and cook, slowly, 15 minutes. Meanwhile, cut deep slits in each frankfurter at 1 inch intervals without cutting all the way through. Place on grill or in broiler and cook 5 to 7 inches from source of heat 3 to 4 minutes. Turn and cook 3 minutes longer. Set each curled frankfurter on slice of bread; fill center with kraut mixture. Top with remaining bread.

Scandinavian Open-Face "Dilly" Sandwich

Serves: 
4
What You Need: 
  • 4 tablespoons sweet or hamburger pickle relish
  • 4 thin slices rye bread
  • 12 slices boiled ham (about 1 pound)
  • 4 slices Jarlsberg cheese
  • 4 sliced-lengthwise-for-sandwiches dill pickles

 

Spread relish on each slice of bread. Top with three slices of ham and one slice of cheese. Cut pickles lengthwise, into four strips, but not cutting through end. Put pickles on top of each sandwich, fanning "slices." Serve.

Tip: Substitute sweet gherkins, baby dills or pickled pepper rings for sliced-lengthwise-for-sandwiches dill pickles.

Smoked Turkey Tortilla With Cranberry Salsa

Serves: 
4
What You Need: 

Cranberry Salsa

  • 1 cup cranberry relish
  • 1/4 cup finely chopped onion
  • 1 tablespoon minced fresh ginger
  • 2 pickled jalapeño peppers, minced (or more to taste)
  • 1 tablespoon chopped fresh cilantro
     

Combine cranberry relish, onion, ginger, jalapeño peppers and cilantro in small bowl; stir until blended. Refrigerate. (Can be prepared several days ahead.)

 

Turkey Tortilla Roll

  • 4 flour tortillas, 10-inch
  • 8 to 12 Romaine lettuce leaves, ribs removed
  • 12 to14 ounces sliced, cooked or smoked turkey breast
  • 1 cup Cranberry Salsa
     

One at a time, heat tortillas, turning once on hot griddle or on a rack set over a deep 10-inch skillet with boiling water. Heat just until softened (10-15 seconds).

Cover a tortilla with lettuce, then one fourth of the turkey; spoon about 2 tablespoons Cranberry Salsa over turkey. Roll up jelly roll fashion and place seam side down on a plate. Repeat with remaining tortillas. Cover tightly with plastic wrap. Refrigerate until serving time. (Can be prepared 2 to 3 hours ahead.) Serve with remaining Cranberry Salsa on the side.
 

Smoked Turkey Reuben

Serves: 
4
What You Need: 
  • 4 tablespoons no-fat mayonnaise
  • 4 tablespoons hamburger pickle relish
  • 8 slices rye bread
  • 1 pound smoked turkey breast
  • 1 jar (4 ounces) roasted red peppers
  • 2 cups sauerkraut
  • 4 slices low-fat Swiss cheese
  • 4 kosher dill pickles

 

Preheat oven to 400 degrees. Combine mayonnaise and relish. Spread on each slice of bread, dividing evenly. Divide turkey and place atop each of four bread slices. Cut peppers into strips and mix with sauerkraut; place equal amount of kraut mixture on top of turkey. Add slice of cheese. Heat in oven until cheese melts, about 3 to 5 minutes. Remove from oven; top with second slice of bread and serve each with a pickle.

Tip: These sandwiches can be served "open face."

Spicy Grilled Chicken-Jalapeño Burgers

Serves: 
4
What You Need: 
  • 1 pound ground chicken
  • 1/2 cup fresh whole-wheat bread crumbs
  • 1 small carrot, peeled and grated
  • 1 scallion, minced
  • 2 tablespoons seeded, minced pickled jalapeño pepper
  • 1/2 teaspoon salt
  • 4 kaiser rolls or hamburger buns, split
  • Fresh Tomato Salsa

 

Fresh Tomato Salsa

2 medium tomatoes, chopped
1/4 cup seeded, finely chopped pickled jalapeño pepper
1 scallion, thinly sliced
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon lime juice
1 teaspoon grated lime peel

Combine tomatoes, jalapeño pepper, scallion, garlic, parsley, lime juice and lime peel in a bowl; stir well and refrigerate until ready to use.
 

Prepare grill (medium-high heat). In large bowl combine ground chicken, bread crumbs, carrot, scallion, jalapeño and salt. Divide mixture into four equal portions, shaping into 1-inch-thick patties.

Place patties on grill rack; grill 6 to 8 minutes on each side, or until done. Place buns, split side down, on grill rack during last 3 minutes of cooking time (or until toasted). Place burgers on bottom half of toasted buns, spoon Fresh Tomato Salsa on each burger, and top with upper half of toasted bun.
 

Stats: 

Nutrition analysis per serving: 490 calories, 42g protein, 51g carbohydrates, 13g fat, 100mg cholesterol, 1020mg sodium

Dogs with Kraut & Apples

Serves: 
4
What You Need: 
  • 4 hot dogs
  • 1 cup apple juice
  • 2 cups sauerkraut
  • 1 large unpeeled Red Delicious apple, cored
  • 4 whole wheat hamburger buns

 

Slit hot dogs 4 to 5 times on the diagonal, cutting about half of the way through. Bring juice to simmer in large skillet; add hot dogs. Cook until dogs curl, about 5 minutes; remove hot dogs.

Bring apple juice back to simmer; add sauerkraut and heat until juice is absorbed. Meanwhile, cut four medium horizontal slices from center of apple and set aside. Grate remaining apple pieces into heated sauerkraut; stir to blend. Set hot dogs on top of kraut mixture to stay warm.

Place one apple slice on bottom of hamburger buns. Set hot dogs on apple slices and top with apple/kraut mixture.

For grown up kids: replace juice with beer and substitute chopped pickled peppers for apples.

Super Turkey Club Reuben

Serves: 
4
What You Need: 
  • 1 jar (5 ounces) pasteurized processed blue cheese spread
  • 1 can (12 ounces) beer
  • 2 cups well-drained sauerkraut (about 16 ounces)
  • 1/2 cup chopped radishes
  • 3 tablespoons finely chopped parsley
  • Dash of freshly ground black pepper
  • 1 round loaf pumpernickel or rye bread, about 6-inches in diameter
  • Lettuce leaves
  • 1/2 pound sliced, cooked, turkey breast
  • 1/2 pound sliced, cooked, beef salami

 

Combine blue cheese spread and 2 tablespoons of beer; set aside. Place remaining beer and sauerkraut in a saucepan and simmer uncovered for about 5 minutes; cool completely. Drain thoroughly and add radishes, parsley and pepper; toss to blend.

Assemble sandwiches by cutting entire loaf of bread horizontally into 6 slices. Spread blue cheese mixture on one side of each slice of bread. For each sandwich, use 3 slices of bread. On first slice of bread, blue cheese mixture side up, place lettuce leaf, 1/4 of kraut mixture, 1/4 of turkey slices and 1/4 of salami slices. Add second slice of bread, blue cheese mixture side down, spread blue cheese mixture on dry side of second bread slice and repeat lettuce, kraut and meat layers. Top with third slice of bread, blue cheese mixture side down. Wrap and chill about 1 hour before serving. Cut both sandwiches in half. Garnish with pickles and radishes.
 

Stats: 

Nutrition analysis per serving: 450 calories, 34g protein, 29g carbohydrate, 22g fat, 105mg cholesterol, 2110mg sodium

Turkey Burger & Pickled CranRelish

Serves: 
4
Image: 
What You Need: 
  • 1 pound ground turkey
  • 2 tablespoons sweet pickle relish
  • 1/2 teaspoon salt
  • 1/4 cup sweet pickle relish
  • 1/4 cup cranberry relish
  • 4 toaster-size corn muffins or 2 sandwich-size English muffins

 

Heat grill to medium. Combine turkey, relish and salt; form mixture into patties. Grill burgers about 4 to 5 minutes on each side or until no pink juices run from the center. Meanwhile, stir together pickle and cranberry relish. Transfer each burger to a toasted muffin; top each with relish mixture; serve open face.

Soups

Pickle Bean Vegetable Soup

Serves: 
6
What You Need: 
  • 1-1/4 cups dry pea (navy) beans
  • 6 cups water
  • 1 can (13-3/4 ounces) beef stock or broth
  • 1/4 cup dill pickle liquid
  • 1 cup sliced celery
  • 1 cup slivered cabbage
  • 3/4 cup thinly sliced carrot
  • 1/2 cup thinly sliced onion
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon marjoram
  • 1/2 teaspoon basil
  • 1-1/2 cups sliced dill pickles
  • 1 can (28 ounces) tomatoes in juice
     

 

Rinse and sort beans. Place in large saucepot. Add water, bring to a boil and boil for 2 minutes. Remove from heat; soak 1 hour.

Drain beans reserving 2 cups liquid. Combine cooked beans and remaining ingredients.

Cover and simmer 1-1/2 to 2 hours adding reserved bean liquid as needed, and stirring occasionally until beans are tender.

Pickled Gazpacho

Serves: 
6
What You Need: 
  • 2-1/2 cups chopped fresh tomatoes
  • 1 medium zucchini, sliced
  • 1/2 cup sweet fresh cucumber pickles
  • 2 tablespoons sweet pickle liquid
  • 2 tablespoons chopped chives
  • Dash oregano
     

 

In a blender or food processor, blend half of the ingredients until finely chopped. Pour into bowl. Repeat with remaining ingredients. Chill thoroughly.

Potato-Pickle Soup

Serves: 
4
What You Need: 
  • 3 medium white potatoes, pared (1 pound)
  • 2 large zucchini
  • 1 large stalk broccoli, stems trimmed
  • 1 medium onion
  • 1/3 cup sliced sweet pickles
  • 2-1/2 cups chicken stock or broth
  • Salt and pepper to taste
  • Plain lowfat yogurt

Cut potatoes, zucchini, broccoli and onion into small chunks and place in a 3-quart saucepan. Add pickles and chicken stock. Cover; bring to a boil.

Simmer 20 minutes or until vegetables are very tender. Puree in food processor or blender in 3 to 4 batches. Return to pan and heat through, or serve cold.

Season with salt and pepper. Serve with a dollop of yogurt.
 

Sauerkraut-Tomato Soup

Serves: 
6 to 8
What You Need: 
  • 2 pounds sauerkraut
  • 1 28 ounces can whole tomatoes, undrained
  • 1 cup chopped onions
  • 1 13-3/4 ounce can chicken or beef broth
  • 1-1/2 cups water, or as needed
  • Salt and pepper
  • Plain yogurt or cooked shrimp for garnish
     

Drain sauerkraut well, reserving juice and about 1/2-cup sauerkraut for garnish.

Combine sauerkraut, tomatoes, onions and broth in stainless steel or Dutch oven. Bring to a boil. Cover and simmer over very low heat 2-1/2 to 3 hours. Add water as needed during cooking.

Season with some of the reserved sauerkraut juice, salt and pepper to taste. Garnish with cooked shrimp and sauerkraut or a dollop of plain yogurt and serve with Sauerkraut Rye Bread.
 

Salads

Auntie M's Deviled Egg Salad

Serves: 
5
What You Need: 

10 hard-boiled eggs chopped

3/4 cup mayonnaise

1/3 cup sweet pickle relish made with Sucralose

1 teaspoon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

Mix all ingredients thoroughly and chill. Serve on a bed of crisp lettuce.
 

Recipe contributed by Nancy Hale, Fresno, CA.

Stats: 

Calories 400; total fat 38g; saturated fat 7g; cholesterol 440mg; sodium 530mg;
total carbohydrate 3g (dietary fiber 0g, sugars 1g); protein 13g

Basil and Pickled Pepper Dressing

What You Need: 
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh basil
  • 1 clove garlic, pressed
  • 1 1/2 tablespoons Parmesan cheese
  • 2 tablespoons pickled sweet red pepper, finely chopped

With wire whisk in medium bowl, blend together oil, basil, garlic, cheese and pickled pepper.

Yield: 1/3 cup

 

Stats: 

Tip: To cut fat and calories, blend 1/4 cup low- or no-fat Italian dressing with Parmesan cheese and the red pepper.

The Best Potato Salad Ever

Serves: 
14-16
What You Need: 

6 large Russet potatoes
5 large hard-boiled eggs, peeled and diced
3 small green onions, thinly sliced (white and light green part only)
1-1/2 cup mayonnaise
3/4 cup Miracle Whip salad dressing
1/3 cup sweet relish

Boil potatoes until tender; drain and cool completely. When cool, peel and dice. Place diced potatoes in large bowl along with eggs and onions. In medium bowl, mix mayonnaise, salad dressing and relish. Pour just enough dressing over potato mixture to coat all ingredients. Gently toss, adding salt and pepper to taste. If desired, sprinkle Seasoning Salt over top and garnish with parsley. (Use any left-over dressing on hamburgers or sandwiches.)
 

Recipe contributed by Mickey Evans, Uta

Cajun Hot Pepper Potato Salad

Serves: 
6
What You Need: 

2-1/2 pounds waxy potatoes, cooked, peeled and cut into chunks
2 large hot pickled peppers, cut into rings
1/4 cup quartered oil-cured olives
4 green onions, sliced (white and light green part only)
1 cup mayonnaise
1 tablespoon mustard
1 teaspoon salt
1/4 teaspoon each: dried thyme and dried basil, crumbled, anise seeds, cayenne pepper and fresh ground black pepper
   

 

In large bowl, place potatoes, pepper rings, olives and onions. In small bowl, stir together mayonnaise, mustard, salt and remaining spices. Toss dressing with potato mixture. Chill and garnish with pickled pepper rings to serve.

Recipe contributed by Marion Karlin, Iowa

Chicken and Sauerkraut Salad With Basil-Orange Vinaigrette

What You Need: 

1 teaspoon crushed fennel seeds
1 teaspoon Dijon mustard
1 clove garlic, minced
2 teaspoons grated orange zest
2 tablespoons balsamic or red wine vinegar
2 tablespoons olive oil 1/2 cup chopped fresh basil
1/2 teaspoon pepper
3/4 pound cooked chicken breast, cut into 1/4-inch strips
1 pound rinsed and thoroughly drained sauerkraut
Salt and pepper
8 lettuce leaves
2 small pita bread rounds, cut in half

To make dressing, combine fennel seeds, mustard, garlic, orange zest, vinegar, olive oil, basil and pepper. Set aside.

Toss chicken strips with sauerkraut and half the dressing. Add salt and pepper to taste. On each of four plates, place 2 lettuce leaves and top with salad. Add remaining dressing to each plate. Serve with pita bread pieces.

Serves 4
 

Cobb Salad

Serves: 
6-8
Image: 
What You Need: 

1 small head each Chicory and Romaine, cleaned and shredded
1 bunch watercress
2 whole boneless, skinless chicken breasts
1/4 cup pickle juice
Pickled Pepper Dressing
8 sweet or spicy gherkins, diced and divided
2 ounces blue cheese, crumbled
1 large ripe avocado, cut in cubes
2 hard-boiled eggs, cut in pieces
2 medium tomatoes, seeded and cubed
8 slices cooked bacon, crumbled

Pickled Pepper Dressing
1/2 cup olive oil
1/2 cup chopped fresh basil
2 cloves garlic, pressed
3 tablespoons Parmesan cheese
4 tablespoons finely chopped sweet pickled red or cherry peppers

In a large bowl, toss together Chicory and Romaine lettuce. Add half the watercress; set aside. In a large skillet over medium high heat, simmer chicken breasts in pickle juice 5 to 7 minutes or until no pink juice runs when meat is pierced with a knife (160 degrees F). Set aside to cool.

Meanwhile, prepare dressing. Toss greens with half of the dressing and half of the diced pickles; spread mixture on a large round plate. Cut chicken into cubes. Mound cheese in center of greens and arrange chicken, avocado, eggs and tomatoes in a spoked pattern on top of greens. Spoon remaining dressing over salad. Sprinkle bacon and remaining pickles over salad. Garnish with watercress. Refrigerate 15 to 30 minutes or until cold. Serves 6 to 8

Pickled Pepper Dressing
With wire whisk in medium bowl, blend together oil, basil, garlic, cheese and pickled peppers.
Yield: 2/3 cup

Stats: 

Calories 400; total fat 29g; saturated fat 7g; cholesterol 115mg; sodium 450mg;
total carbohydrate 11g (dietary fiber 4g, sugars 7g); protein 24g

Cuban Chicken Salad

Serves: 
6
What You Need: 

4 chicken breast halves, bone in
1 carrot, chunked
1 stalk celery, chunked
1 small onion, unpeeled, quartered
Coarse salt
12 whole peppercorns
1/2 teaspoon red pepper flakes
1/2 cup mayonnaise
1/4 cup yellow mustard
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dark chili powder
Salt and pepper
2 medium dill pickles, minced
Julienned dill pickle strips


Place cleaned chicken in a large pot; cover with water and add carrot, celery, onion, salt and peppers. Bring to a boil, cover, and reduce to a simmer. Simmer for 1-1/2 hours until very tender. Remove from heat; cool.

Remove chicken meat from bones and tear into bite sized pieces; place meat in a medium sized bowl. In a small bowl, combine mayonnaise, mustard, cumin, coriander, chili powder and pickle. Season to taste with salt and pepper. Pour mayonnaise mixture over chicken and gently toss to coat. Refrigerate for at least 1 hour before serving.

Serve over a bed of salad greens. Garnish with julienned strips of dill pickle.

Recipe contributed by Terry Pitt, Woodbine, MD

Stats: 

Calories 430; total fat 27g; saturated fat 5g; cholesterol 120mg; sodium 950mg;
total carbohydrate 4g (dietary fiber 2g, sugars 1g) protein 42g

Curried Chick Pea and Rice Salad with Sweet Gherkins

What You Need: 

1 jar (10 ounces) sweet gherkins, about 15 pickles
1 tablespoon oil
1-1/2 cups long grain rice or wild rice blend
1 can (15 ounces) chick peas (garbanzo beans)
1 can (14 ounces) chicken broth (or 1-3/4 cups water)
1 tablespoon curry powder
2 to 3 green onions trimmed and minced
Salt to taste
    

Choose 6 gherkins for garnish that are the same size, and fan each one by making several parallel slits leaving the stem end intact. Set aside. Slice the remaining pickles into small even-sized pieces and set aside, reserving the brine.

Heat oil over medium heat in a large pan with a tight-fitting lid. Add curry powder and stir until the perfume of the spice is released. Add the chick peas (reserve the liquid from the can) and the rice and cook a few minutes until the rice becomes slightly translucent. Combine chicken stock and chick pea liquid and enough pickle brine to make 2-1/4 cups. Add liquid to rice and bring to a simmer. Cover the pan and simmer gently about 15 minutes (or bake in a preheated 375 degree oven for 17 to 20 minutes.)

Cool to room temperature and toss the rice mixture with sliced pickles and onions. Add salt to taste.

Mound the salad in a bowl and decorate with the gherkin "fans."

Tip: Cooked shrimp or chicken cut in chunks can be added to turn this side dish into a main course.

Serves 6

Dilly Potato Salad

Serves: 
8-10
What You Need: 

4 cups cooked red potatoes, cut into 1-inch chunks
1/2 cup diced red bell pepper
1/2 cup sour cream
1/2 cup sour pickles, diced
2 tablespoons fresh dill, chopped
2 teaspoons sugar
1 teaspoon salt

Place potatoes and red peppers in a large bowl. In a medium bowl, mix sour cream, pickles, dill, sugar and salt. Pour sour cream dressing over potato mixture; gently toss to coat. Refrigerate until chilled. Garnish with fresh dill if desired.

Recipe contributed by Cathy Meacham, North Carolina
 

German Pickled-Potato Salad

Serves: 
6
Image: 
What You Need: 

1-1/2 pounds red potatoes, cut into 1-inch chunks
1 package (8 ounces) sliced bacon, diced
1 cup sliced kosher dill pickles (1/2-inch slices)
2 large scallions, sliced
1/4 cup cider vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Lettuce leaves
    

In 2-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are just tender. Drain and set potatoes aside.

Meanwhile, in 12-inch skillet, over medium-high heat, cook bacon until crisp, stirring occasionally. Remove bacon to paper towels to drain. Discard all but 1 tablespoon drippings from skillet; over medium heat, add potatoes, pickles, scallions, vinegar, sugar, salt and pepper. Cook 3 to 5 minutes or until potatoes are lightly browned and mixture is heated through, stirring frequently. Add drained bacon and blend well.

To serve, line platter with lettuce leaves; spoon potato salad onto lettuce leaves

Grilled Vegetable Salad With Mixed Pickle Dressing

Serves: 
6
What You Need: 

2 small yellow squash, split in half lengthwise
2 small zucchini, split in half lengthwise
1 small Italian eggplant, about 1/2 pound, split in half lengthwise
1/4 pound shiitake mushrooms, stems removed
2 tablespoons olive oil
1 jar (16-ounce) whole cherry peppers, drained, cut and seeded
Mixed Pickle Dressing


Mixed Pickle Dressing
4 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt and pepper, to taste
1 tablespoon parsley, finely chopped
2 tablespoons finely diced sweet pickles
2 tablespoons diced dill pickles
2 tablespoons diced pickled hot pepper rings


 

Brush yellow squash, zucchini, eggplant and mushrooms with olive oil, then brush grill rack with olive oil and grill vegetables over hot coals until golden brown but still firm. When vegetables have cooled, slice into chunks and combine in a large bowl with cherry peppers. Pour dressing over vegetables and toss.
 

To make dressing, combine olive oil, vinegar, mustard and salt and pepper to taste. Stir in parsley, pickles and pickled peppers.

Hawaiian Macaroni Salad

What You Need: 

2 cups elbow macaroni
4 cups water
1 teaspoon salt
1/3 cup mayonnaise
4 tablespoons soy sauce
1/2 cup crushed pineapple, drained (reserve 2 Tbsp. juice)
1/2 cup pickled banana peppers, drained and chopped (reserve 2 Tbsp. juice)
1/2 cup sweet onion, chopped
1/2 cup frozen snow peas, thawed and sliced into bite-sized pieces
2 tablespoons flaked coconut

   

Place water in a large saucepan. Add salt and bring to a boil. Add macaroni, and cook for 8 minutes or until al dente. Drain. Mix together mayonnaise, soy sauce, 2 tablespoons pineapple juice, and 2 tablespoons pickled pepper juice. Pour over macaroni, and stir until well coated. Fold in pineapple, peppers, onion and snow peas. Spoon into serving dish, and sprinkle with coconut. Serve warm or chilled.

Makes about 5 cups macaroni salad

Recipe contributed by Sally Sibthorpe, Rochester Hills, MI

Layered Eggplant Salad

Serves: 
6
What You Need: 

A crowd-pleasing appetizer or an easy summer supper, grilled eggplant slices are alternated with pickled sweet peppers, ripe tomatoes, proscuitto, mozzarella and fresh basil in this attractive salad.

1 eggplant, medium (about 1 pound), cut in 1/4" to 1/2" slices
2 tablespoons vegetable oil
1/4 teaspoon each dried basil, oregano and garlic powder
Salt and pepper
6 slices mozzarella cheese, cut into 4 triangles
6 slices proscuitto or Westphalian ham, cut in half
12 slices red, ripe tomatoes (about 2 large)
12 slices pickled sweet red pepper slices, about 2" x 2" (about 1/2 of 24 ounce jar)
12 fresh basil leaves
Basil and Pickled Pepper Dressing

Brush eggplant slices with oil and sprinkle with basil, oregano, garlic powder and salt and pepper to taste. Grill eggplant on medium-hot grill about 5 to 7 minutes or until tender. Arrange on platter, alternating eggplant slice with pickled pepper, two triangles mozzarella, half slice of ham, slice of tomato and a basil leaf. Repeat until all slices are arranged. Spoon Basil and Pickled Pepper Dressing over and serve.
 

Stats: 

Per serving: calories 261; fat 18g; saturated fat 5g; cholesterol 24mg; carbohydrate 17g; sodium 377mg; protein 10g

Melon With Chile-Lime Dressing

Serves: 
6
What You Need: 

2 tablespoons lime juice
2 tablespoons vodka
2 minced pickled jalapeño peppers
1 tablespoon olive oil
1 teaspoon sugar
1/4 teaspoon salt
1 small cantaloupe melon
1/2 small honeydew melon, seeded
lime slices or wedges for garnish
    

Combine lime juice, vodka, jalapeño pepper, sugar, salt and oil. Mix until well blended. Refrigerate.

About 1/2 hour before serving, cut cantaloupe in half, scoop out seeds. Cut melon into thin wedges and remove rind. Slice honeydew into 3-inch pieces, remove rind.

Arrange melon pieces on deep platter and spoon the dressing over them. Refrigerate 15 minutes. Serve with lime slices or wedges.
 

Mr. King's Kartaffle Salad

Serves: 
6-8
What You Need: 

2-1/2 pounds small red potatoes, scrubbed clean
1/2 pound (6 to 8 slices) bacon
3 hard-cooked eggs, peeled and chopped
2 ripe tomatoes, diced
2-3 large dill pickles, diced
1 green pepper, chopped
1/2 cup chopped onion
1 tablespoon dill pickle juice
1/2 tablespoon grainy Dijon mustard
2 teaspoons sugar
1/2 cup mayonnaise

Cook potatoes in gently boiling salted water just until tender. Drain and cool enough to touch. Cut into bite-size pieces. Cook bacon until crisp and reserve 2 tablespoons drippings. Crumble bacon into bits. In large bowl, combine potatoes, bacon bits and drippings, eggs, tomatoes, pickles, green pepper and onion.
In separate small bowl, combine pickle juice, mustard, sugar and mayonnaise. Add salt and pepper to taste. Pour over potato mixture and toss gently to coat all ingredients.

Serve at once or cover and refrigerate. Salad is good at room temperature or cold.

Old-Fashioned Potato Salad

Serves: 
4
What You Need: 

1/4 pound bacon, cut into 1/2 - inch pieces
4 to 5 medium new potatoes
1/2 teaspoon salt
3 hard-boiled eggs, sliced
1/3 cup scallions, chopped (including green tops)
1/2 cup dill pickles, chopped
3/4 teaspoon celery seed
1/4 teaspoon fresh ground pepper
1/2 teaspoon garlic salt
2/3 cup mayonnaise
3 tablespoons white wine vinegar
2 tablespoons hot water
2 tablespoons sugar
2 tablespoons Dijon mustard

Optional Garnishes:
Hard-boiled eggs, sliced or in wedges
Bacon, diced and cooked
Ripe olives
Parsley

In a medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels; reserve 1/4-cup drippings and set aside.

Scrub potatoes and place in a large saucepan. Cover with water, add 1/2 teaspoon salt and bring to a boil. Lower heat and boil gently until tender when pierced with a fork, about 25 minutes, depending on their size. Drain and cut into 1/2-inch cubes. Place in a large bowl; add eggs, scallions, pickles, celery seed, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point the mixture may be refrigerated, covered overnight.

In a small saucepan heat reserved 1/4-cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to a boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature.

Garnish with eggs cut into slices or wedges, bacon, olives and parsley.

Recipe submitted by Dieter King, Ontario, Canada. 

Pasta Pepper Salad Jardiniere

Serves: 
8
What You Need: 

8 ounces uncooked rotelle (corkscrew) pasta
3 tablespoons olive oil, divided
1 large red onion, sliced
1 medium zucchini, cut into 3/4-inch chunks
1 medium yellow squash, cut into 3/4-inch chunks
2 large cloves garlic, crushed
1/2 teaspoon ground black pepper
1-3/4 teaspoons salt, divided
2 cups loosely packed, fresh basil leaves
1/2 cup pickled banana pepper rings
2 large tomatoes, cut into 1-inch chunks or 1 pint cherry tomatoes, each cut in half
    

Prepare pasta according to package directions; drain and set aside.

Meanwhile, in 12-inch skillet, heat 2 tablespoons oil over medium heat. Add onion, zucchini, squash, garlic, pepper and 1 teaspoon salt; cook until vegetables are tender-crisp, stirring occasionally, about 5 to 8 minutes.

In blender or food processor, blend basil leaves, pickled banana pepper rings,
1 tablespoon oil and 3/4 teaspoon salt until smooth.

In large bowl, toss pasta, cooked vegetables, basil mixture and tomatoes until well mixed.

Pickle, Bean and New Potato Salad

Serves: 
8
What You Need: 

This light, no-mayo potato salad gets crunch and tangy taste from chopped dill pickles, fresh green beans and black olives.

1 pound small red-skinned new potatoes, cut into eighths (about 4 cups)
1 pound fresh green beans, cut into 2-inch pieces (about 4 cups)
2/3 cup vegetable oil
2 tablespoons country-style Dijon mustard
2 tablespoons dill pickle liquid
2 tablespoons chopped fresh dill or 2 teaspoons dried
1/2 teaspoon ground black pepper
1 cup chopped dill pickles
1/2 cup sliced black olives

In large pot, cover potatoes with water and bring to a boil. Reduce heat to medium, cover and cook 4 minutes; add beans and cook 4 minutes or until beans are crisp-tender and potatoes are soft. Meantime, in large bowl, whisk together oil, mustard, pickle liquid, dill and black pepper. Drain vegetables and add to bowl. Add pickles and olives and toss lightly until vegetables are covered with dressing.

Stats: 

Per serving: calories 244; fat 19.5g; saturated fat 2g; cholesterol 0mg; carbohydrate 17g; sodium 642mg; protein 3g

Pickleliscious Chicken Salad

Serves: 
4
What You Need: 

1 pound boneless, skinless chicken breast, cubed (about 2 cups)
1/2 cup pickle juice, plus 2 tablespoons
1/2 cup light mayonnaise
1 cup chopped celery
1 bunch scallions, chopped
1/2 cup spicy bread and butter pickle chips, diced

Place uncooked chicken cubes in a single layer in a 10-inch saucepan. Pour pickle juice to cover halfway and cook over low heat until chicken is cooked through (until no pink remains). Drain and cool. Stir mayonnaise and 2 tablespoons pickle juice together in a large bowl; add chicken, celery, scallions and pickles. Mix well. Serve as sandwich filling or spoon over salad greens.

Stats: 

Per serving: 300 calories, 26 g protein, 18 g carbohydrate, 13 g fat, 75 mg cholesterol, 590 mg sodium
 

Red, White and Bleu Savory Potato Salad

Serves: 
8-10
What You Need: 

6 large red potatoes, unpeeled
4 hard boiled eggs, peeled
4 small green onions, thinly sliced (white and light green part only)
6 slices maple smoked bacon
1/2 cup blue cheese crumbles (or one 4-ounce package)

Dressing
1-1/2 cup mayonnaise
1/3 cup minced bread & butter pickles
1 tablespoon cider vinegar
2 tablespoons reserved bacon drippings
1 tablespoon prepared mustard
1/4 teaspoon celery seed (ground or whole)
1/4 teaspoon Tabasco sauce
1 teaspoon ground black pepper
1/2 teaspoon salt
   

In large pot of salted, boiling water, cook potatoes until fork tender. Drain; set aside. Cook and crumble bacon, reserving 2 tablespoons drippings. In medium bowl, stir together all dressing ingredients; if thinner dressing is desired, add small amounts of liquid from pickle jar.
While potatoes are still warm, cut into small chunks. In deep glass bowl, layer 1/3 potatoes, eggs and onions. Top each layer with 1/3 portion of dressing. Repeat two more times ending with dressing. Top with crumbled bacon and blue cheese.
 

Recipe contributed by Megan Murphy, Texas, USA

Rueben Salad

What You Need: 

1 large head red leaf lettuce or other leafy greens
3/4 pound cooked, lean corned beef, cut into thin strips
2 cups sauerkraut, rinsed and drained
1/2 pound Swiss cheese, cubed (2 cups)
1 cup Russian dressing
1 cup pumpernickel croutons*
1 teaspoon caraway seeds

*Pumpernickel Croutons
2 tablespoons butter or margarine
3 slices pumpernickel bread

Tear lettuce into a large bowl (should make 6 cups), reserving 4 large leaves to garnish plates. Add corned beef, sauerkraut and Swiss cheese; toss gently.

Divide mixture evenly and place on top of whole lettuce leaves on plates. Pour on Russian dressing, top with croutons and sprinkle with caraway seeds.

To make croutons, spread butter on both sides of bread. Cut into 1/2-inch cubes. Bake 15 minutes on a baking sheet at 300°F.

 

Skinny Mini Potato Salad

What You Need: 

1 pound red potatoes, scrubbed & diced
1 tablespoon Dijon mustard
3 tablespoons olive oil
2 tablespoons pickle juice
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1 small yellow pepper, finely chopped
4 dill pickle spears, chopped
1 small red onion, finely chopped
1 cup frozen peas, thawed under running water

Cover potatoes with cold, lightly salted water. Bring to a boil. Reduce heat and simmer until just tender; drain and let cool slightly. Whisk together mustard, olive oil and pickle juice to make a vinaigrette; add warm potatoes. Blend in other vegetables and serve on lettuce or as a side dish.
 

Smoked Turkey, Pickle and Apricot Salad

Image: 
What You Need: 

3/4 pound smoked turkey, julienned (about two cups)
1 cup chopped celery
1/2 cup chopped, dried apricots
1/4 cup chopped sweet pickles
1/2 cup thinly sliced radishes
2 scallions, chopped
1/2 cup low-fat mayonnaise
1 teaspoon celery seed
Salt and freshly ground black pepper
    

Combine turkey, celery, apricots, pickles, radishes and scallions in a large bowl. Set aside. Whisk together mayonnaise and celery seed in a small bowl; add salt and pepper to taste. Fold mayonnaise dressing into turkey mixture and toss gently to coat. Season according to taste. Cover and refrigerate. Serve chilled.

Serves 4

Stats: 

Nutrition analysis per serving: 200 calories, 18g protein, 27g carbohydrates, 3.5g fat, 30mg cholesterol, 1080mg sodium
 

Spicy Tossed Green Salad

Serves: 
6
What You Need: 

8 cups torn mixed salad greens
1 large tomato, diced
1/3 cup hot pickled pepper rounds
1/3 cup sliced red onion
1/3 cup salsa
1/3 cup fresh cilantro
1/3 cup ranch style dressing
1/2 cup corn chips, coarsely crushed
1/2 cup cheddar cheese

In a large bowl, toss salad greens, tomato, pepper rings, cilantro and onion. Combine salad dressing and salsa, mixing well. Pour over salad and toss to coat. Sprinkle with chips and cheese. Serve immediately.

Recipe contributed by Edward Folmar, Modesto, CA.

Spring Sauerkraut and Fruit Salad

Serves: 
4-6
What You Need: 

3 cups sauerkraut, drained (reserve juice for marinade)
1 medium red delicious apple, chopped
1 medium orange, peeled, sectioned & chopped
1/4 cup finely chopped celery
1/4 cup orange juice
1 tablespoon sugar
1 tablespoon chopped chives

Toss drained kraut, apple, orange, celery and orange juice. Mix well with sugar and chives. Chill until ready to serve.

Summertime Pickled Rice Salad

What You Need: 

1-1/2 cups uncooked long grain rice
2-1/2 cups water
1/2 cup olive oil
1/3 cup prepared Dijon-style mustard
2 large cloves garlic, crushed
1/2 teaspoon salt
3 hard-cooked eggs, chopped
1 cup chopped dill pickle
1 cup frozen peas, thawed
1 can (6-1/2 ounces) tuna, drained and flaked
1/4 cup diced pickled cherry peppers
Radicchio or red cabbage leaves

In 2-quart saucepan, heat rice and water to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Remove from heat. Cool slightly.

Meanwhile, in large bowl, combine oil, mustard, garlic and salt. Add rice, eggs, dill pickle, peas, tuna and cherry peppers; toss until well mixed.

To serve, line platter with radicchio or cabbage leaves; spoon rice salad onto leaves.

Serves 6

Summery Kraut Salad

Serves: 
8
What You Need: 

4 cups rinsed and drained sauerkraut
1/2 cup sliced green onions
1 cup sliced celery
1-3/4 cups seedless red grapes, halved
2 cups diced, unpeeled red apple
3 tablespoons apple cider vinegar
2 tablespoons lemon juice
3 tablespoons honey
2 tablespoons olive oil
Salt and pepper
    

Place sauerkraut in large bowl. Add onion, celery, grapes and apple.

In a small bowl, blend vinegar, lemon juice and honey; gradually whisk in oil. Pour dressing over salad and toss until well combined. Add salt and pepper to taste. Refrigerate for at least 1 hour or until serving time.
 

Stats: 

Nutrition analysis per serving: 100 calories, 1g protein, 18g carbohydrates, 4g fat, 0mg cholesterol, 287mg sodium
 

Sweet Potato and Pickles Salad

Serves: 
6-8
What You Need: 

4 medium sweet potatoes, peeled and quartered
1/2 pound bacon, cut into 1-inch pieces
1 cup sweet pickles, sliced
1 cup pecan halves
3/4 cup Lemon Ginger Dressing (recipe follows)
8 red lettuce leaves


Lemon Ginger Dressing

1 tablespoon fresh lemon juice
1/2 cup brown sugar
1 teaspoon fresh gingerroot or 1/4 teaspoon ground ginger
1/2 cup canola oil
2 tablespoons cider vinegar 

To Make Dressing:
Place ingredients in a pint jar with a cover. Shake well.
Makes about 3/4 cup dressing.

To Make Salad:
Steam potatoes in double boiler until tender, about 25 minutes. Cool and cut into bite-size pieces. In large frying pan, cook bacon until crisp, about 5 to 7 minutes. Combine potatoes, bacon, pickles and pecan halves with dressing in large container. Line serving dish with lettuce leaves. Spoon salad on top. Garnish with additional pickles if desired.
 

Recipe contributed by Connie Emerson, Minnesota, USA

Turkey Reuben Salad

Serves: 
6
What You Need: 

3 slices pumpernickel bread, for croutons
1 large head red leaf lettuce, or other leafy greens
3/4 pound cooked turkey breast, cut into thin strips
2 cups rinsed and drained sauerkraut
1/2 pound low-fat Swiss cheese, cubed (about 2 cups)
1 cup low-fat Russian dressing
1 teaspoon caraway seeds

To make croutons, cut bread into 1/2-inch cubes. Bake 15 minutes on a baking sheet at 300° F. Set aside.

Tear lettuce into a large bowl (should make about 6 cups), reserving 6 large leaves to garnish plates. Add turkey, sauerkraut and Swiss cheese; toss gently.

Divide mixture evenly and place on top of whole lettuce leaves on plates. Pour on Russian dressing, top with croutons and sprinkle with caraway seeds.

 

Stats: 

Nutrition Analysis Per Serving: 338 Calories, 888mg Sodium, 34g Protein 74mg Cholesterol, 26g Carbohydrate, 30% Calories from fat, 11g Fat

Tuscan Tuna Salad

Serves: 
4
What You Need: 

1 (12-ounce can ) chunk tuna, drained and flaked
1 (15-ounce can ) white beans, rinsed and drained
1/4 cup diced roasted red bell peppers
2 Tbsp. diced red onion
2 Tbsp. sliced black olives
1 cup sliced pepperoncini
1 stalk celery, sliced
2 Tbsp. snipped basil
2 Tbsp. snipped Italian parsley
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 clove garlic, crushed
1/2 tsp. fennel seed
1/2 tsp. ground pepper
Garnish: Radicchio leaves and toasted pine nuts
 

Combine the first 9 ingredients in a mixing bowl. Mix together the rest of the ingredients in a small bowl till well blended. Toss with the salad mixture and place on a platter. Surround with the radicchio leaves and garnish with the pine nuts.

Recipe contributed by Roxanne Chan, Albany, CA

Zesty Potato Salad

Serves: 
12-16
What You Need: 

6 cups cooked, cubed, peeled potatoes
1-1/2 cups shredded cheddar cheese
1 can (15 ounce) black beans, rinsed and drained
2/3 cup chopped sweet pickled peppers
1/2 cup sliced celery
1/3 cup sliced green onions
3 tablespoons fresh minced cilantro
3/4 cup Ranch salad dressing
1/2 cup chunky salsa
1/2 teaspoon salt
Lettuce leaves (optional)

In a large bowl, combine the potatoes, cheese, beans, sweet pickled peppers, celery, onions and cilantro. In a small bowl, combine salad dressing, salsa and salt. Pour dressing over potato mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve in a lettuce-lined bowl if desired.

Desserts

Lemony Kraut Ice Cream

Serves: 
2 quarts
What You Need: 
  • 2 tablespoons cornstarch
  • 1 cup sugar
  • 1/4 cup grated lemon peel (about 6 medium lemons)
  • 1-1/2 cups milk
  • 2 eggs, separated
  • 1/2 cup each: lemon juice, sauerkraut juice
  • 1 quart heavy cream, whipped
     

 

Mix cornstarch, sugar and lemon peel in saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils 1 minute. Remove from heat. Beat egg yolks in large bowl. Gradually blend in milk mixture. Cool. Stir in lemon juice and kraut juice. Beat egg whites until stiff, but not dry. Fold with cream into cornstarch mixture. Turn into refrigerator trays. Freeze until ice crystals form around edges of trays. Turn mixture into large bowl and beat well. Return to trays. Freeze until firm. Mellow in refrigerator for 1/2 hour before serving.

Sauerkraut Apple Cake

Serves: 
12
Image: 
What You Need: 

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup firmly packed brown sugar
4 large eggs
1 cup vegetable oil
16 ounces sauerkraut, rinsed well and squeezed thoroughly dry
1 Granny Smith apple, peeled, cored, coarsely grated and squeezed thoroughly dry
1 cup coarsely chopped walnuts or pecans

Cream Cheese Frosting

1 package (16 ounces) cream cheese, softened
1 cup confectioners' sugar
3-1/2 tablespoons heavy cream
2 tablespoons grated orange rind
1 teaspoon cinnamon
2 teaspoons vanilla

 

Preheat oven to 350 degrees F. Line bottoms of two 8-inch round cake pans with waxed paper. Grease and flour pans.

Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium-size bowl; set aside. Mix sugars together in large bowl, breaking up any lumps. Whisk in eggs, then oil, until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and stir just until moistened.

Spoon cake mix into prepared cake pans. Bake about 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool 10 minutes, then invert cakes onto wire racks to cool completely. Spread Cream Cheese Frosting on top of one cake. Top with second cake and frost top and sides.

Cream Cheese Frosting
Whip cream cheese, slowly adding sugar, until fluffy. Add heavy cream, orange rind, cinnamon and vanilla. Mix well. Makes about 2-1/4 cups.

Serves 12

Stats: 

Nutrition analysis per serving: 600 calories, 8g protein, 57g carbohydrate, 40g fat, 50mg cholesterol, 700mg sodium

Sauerkraut Chocolate Cake

Serves: 
12
What You Need: 

2/3 cup margarine or butter
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
2-1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
2/3 cup drained sauerkraut, rinsed and chopped

Whipped Cream Frosting
1-1/2 cups heavy cream, well chilled
3 tablespoons sugar
 

Preheat oven to 350 degrees F. Grease and flour one 9 X 13 baking pan or two 8-inch square or round baking pans.

In large bowl, thoroughly cream margarine with sugar. Beat in eggs and vanilla. In another large bowl, sift together cocoa, flour, baking powder, baking soda and salt; add dry mixture alternately with water to egg mixture. Stir in sauerkraut.

Spoon into prepared baking pans. Bake about 30 to 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool. Invert cakes to remove from pans. Spread Whipped Cream Frosting on top of sheet cake or one round cake and top with second cake and frost top and sides.

Whipped Cream Frosting
Whip cream with sugar until soft peaks form. Makes about 3 cups.

© 2017, Pickle Packers International, Inc.

Pickle Packers International, Inc. is a trade association for the pickled vegetable industry.