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Pigs-in-the-Blanket Recipe

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This recipe for Pigs-in-the-Blanket, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kay Mulvaney
Added: Friday, June 16, 2006


2 lbs. ground pork
1/2 small onion finely chopped
1/2 cup rice
1 egg
1 tsp. salt
1/4 tsp. pepper
Medium head cabbage
1 32 ounce can saurkraut
2 T shortening
2 T flour
1 qt. tomato juice
1 small onion
4 T sugar
1/3 c. sugar

Combine pork,rice,onion,salt, pepper, and egg. Mix well and set aside.

Place cabbage in salted boiling water and as leaves become soft remove for rolling. Cut off heavy fiberous part of the leaf. Cut up any remaining cabbage and add to saurkraut.

Place about four tablespoons of meat mixture in cabbage leaf, roll up and and tuck in the ends.

In roaster put a light layer of chopped onion and saurkraut, sprinkle about two tablespoons of sugar over the ingredients, add piggies, another layer of
saurkraut,onions, and sugar, and top with piggies.

In a saucepan, heat shortening, add flour and brown, add tomato juice, and 1/3 cup of sugar. Cook until slightly thickened and pour over the piggies.

Bake at 325F for about 1 1/2 hours.

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Personal Notes:
Personal Notes:
This is Helen's receipe so everything is approximate.




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