Auntie M's Deviled Egg Salad

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

Baked Chicken Reuben

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.

Cobb Salad

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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

Cuban Chicken Salad

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.

Huevos Rancheros

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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.

Pork Loin With Sauerkraut And Beets

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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

Sauerkraut and Chicken Stir Fry

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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.

Sauerkraut Marinated Pork Kabobs

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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.

Super-Sized Kraut-Stuffed Chops

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.