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Recipes Lost And Found: Great Balls Of Sauerkraut!

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By JEFF HOUCK | The Tampa Tribune

Published: March 12, 2009

Eugene Baus of Brooksville several weeks ago wrote to ask for a recipe for sauerkraut balls made at Stouffer's restaurant in Cleveland. His request elicited a raft of replies.

Eve Seidman of Riverview, 91, sent a recipe she clipped from a Chicago newspaper. Pat Evans of Brandon mailed a version she clipped from the Tribune in 1993. Marian Evans of Palm Harbor shared a recipe from the "3 Rivers Cookbook." Beverly Whited of Sun City Center sent her favorite, as did Dorothy Wrobbel of Tampa and Beverly Berman of Spring Hill.

Elizabeth M. Jane of Lake Placid sent a recipe she found in the "The Stouffer Cookbook of American Food and Drink," which was published to mark Stouffer's 50th anniversary in 1974 (and, yes, it's available on eBay). Jane says the first restaurant, called Stouffer Lunch, opened on East Ninth Street in Cleveland in May 1924.

"I hope Eugene has fun making them," Jane wrote. "I certainly enjoy making them every Christmas."

Jane's recipe includes a mustard dipping sauce. "The recipe is as follows and must be made just as it is written, or it will not be right," she wrote.

Yes, ma'am. It runs verbatim below.

GOODY GOODIES

Carl E. Stachowski of Sun City Center is looking for a Golden Goody Bars recipe that uses Bisquick mix, dark brown sugar and coconut flakes in a 9-by-13 baking pan.

"I haven't made it in 10 years, and I lost the recipe," Stachowski wrote.

The cookies are cut into squares after cooling, then coated with powdered sugar.

LEFTOVER REQUESTS

Tammy Greenlee of Riverview wants a peanut butter toast recipe she used to eat in her school lunchroom in the mid-1970s.

Johanna Tschantre of Spring Hill wants Scottish-style stuffing made with old-fashioned oatmeal.

Jan Pugliese of Tampa is looking for an ice cream recipe similar to Starbuck's Coffee Ice Cream.

A reader named Gretchen in Plant City is looking for a shortbread cookie recipe with pastel frosting, and for the Paprika Chicken served at Piccadilly restaurant.

SAUERKRAUT BALLS

1/4 pound ground pork sausage

1/4 pound ground cooked ham

1/4 pound ground cooked corned beef

1/4 cup finely chopped onion

1/2 teaspoon finely chopped parsley

1 cup all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons dry mustard

1 cup whole milk

3 cups firmly packed sauerkraut

For the egg batter

2 eggs, beaten

2/3 cup water

1 teaspoon salt

Break up pork sausage into small bits and fry in a heavy skillet until lightly brown.

Add ground ham and corned beef, chopped onion and parsley. Continue to cook, stirring frequently with a fork until hot.

Sift flour, salt and dry mustard together once; add to meat mixture, stirring constantly to combine.

Add milk and continue to cook over low heat until mixture is thickened. Remove from heat.

Stir in chopped sauerkraut and mix well. Chill mixture thoroughly. For rapid chilling, spread in a shallow pan and place in freezer for 30 minutes.

Shape mixture into 3/4-inch balls. Roll in flour.

Combine beaten eggs, water and salt and blend to make egg batter. Dip floured balls into egg batter, then in fresh bread crumbs.

Deep fry in 360-degree fat for 1 1/2 to 2 minutes, or until golden brown. Drain on absorbent paper and serve hot with mustard sauce.

Makes about 75 balls.

Note: Balls may be frozen after shaping. Defrost for 30 to 45 minutes before breading.

MUSTARD SAUCE

1/2 cup granulated sugar

1 tablespoon dry mustard

1 1/4 teaspoon corn starch

1/4 teaspoon of salt

1 egg yolk

1/2 cup hot coffee cream

2 1/4 teaspoons cider vinegar

Mix sugar, dry mustard, corn starch and salt together in a heavy saucepan.

Beat egg yolk slightly. Add to dry ingredients and mix until thoroughly combined.

Gradually add hot cream to egg mixture, beating until smooth. Place over medium heat and cook, stirring frequently until sauce thickens and starch taste disappears.

Slowly add vinegar, beating constantly.

Remove sauce from heat and cool at room temperature, stirring frequently to prevent formation of a crust.

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa, FL 33601, or e-mail jhouck@tampatrib.com.

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