"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sauerkraut Cheese Ball Recipe

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This recipe for Sauerkraut Cheese Ball, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneke Amis
Added: Monday, October 5, 2009


1 (16 oz.) can sauerkraut, drained
1 1/2 lbs. grated Cheddar cheese
2 hard-cooked eggs, chopped
1/2 C. onion, chopped
1/2 C. green bell pepper, chopped
1/2 C. soda crackers, crushed
1 T. sugar
1/4 to 1/2 C. mayonnaise
1 C. walnuts or pecans, chopped (for topping)

Mix sauerkraut, cheese, chopped eggs, onion, green pepper, crackers, and sugar.

Add mayonnaise to moisten.

Shape into ball and sprinkle or roll into chopped walnuts. Refrigerate.

Serve with crackers.

Makes 2 large cheese balls

(you can also "frost" the cheese ball with softened cream cheese mixed with a little lemon juice instead of rolling in nuts)




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