Where can I find a recipe that ran in McCall's (Cooking School section
I believe) in the mid 1980s? It had sauerkraut, kielbasa, Canadian
bacon, smoked pork chops and potatoes in it if memory serves me
correctly.

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Request for Question Clarification by tar_heel_v-ga on 20 Dec 2002 11:58 PST

While I can't find the exact recipe, I did find one that has your
ingredients  Does this sound familiar:

4 pounds raw or cooked sauerkraut
6 tablespoons goose fat or lard
1 large onions, chopped
1 large dessert apple, peeled, cored, and sliced
1 (1-pound) piece unsmoked lean bacon
1 (1-pound) piece Canadian bacon
1 (1-pound) piece smoked pork loin
1 (1 pound) piece smoked pork sausages

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Request for Question Clarification by tar_heel_v-ga on 20 Dec 2002 12:07 PST

bettymcm..

Bear in mind, this is only a partial recipe.  I have found literally
100's of recipes with the ingredients you are looking for as this
sounds like a dish I have eaten.  If I can provide you with several
recipes for this particular dish, while not the McCall's recipe, will
that suffice for an answer?

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Clarification of Question by bettymcm-ga on 20 Dec 2002 12:44 PST

Yes, I believe it would although I'd love to find that exact recipe.
The recipes I've found usually have only a few of the ingredients and
are often made in a crock pot. The recipe I have in mind was made on
top of the stove -- again, if memory serves. One other thing -- it was
seasoned with juniper berries.

bettymcm..

The juniper berries sealed it!  :)

The recipe you are referring to is known as Choucroute.  I have had it
a few times and with different recipes and the ingredient list is a
bit overwhelming when looking at it, but for sauerkraut fans, it is
delicious.

Here is a recipe for Choucroute from FoodTV:
http://www.foodtv.com/foodtv/print/recipe/0,6255,19324,00.html

Le Choucroute du Baron
Recipe courtesy Anne Willan

4 pounds raw or cooked sauerkraut
6 tablespoons goose fat or lard
1 large onions, chopped
1 large dessert apple, peeled, cored, and sliced
1 (1-pound) piece unsmoked lean bacon
1 (1-pound) piece Canadian bacon
1 (1-pound) piece smoked pork loin
1 (1 pound) piece smoked pork sausages
2 teaspoons juniper berries
Salt and pepper
2 bottles (750 ml each) medium-dry white wine
5 pounds waxy potatoes
8 cured pork chops
8 frankfurters
1/2 cup schnapps or gin
Dijon mustard, for serving

Drain and rinse with sauerkraut with cold water, then leave it to
drain in a colander. Melt 4 tablespoons of the fat in a large
flameproof casserole. Add the onions and saute them over low heat,
stirring occasionally, until tender, 7 to 10 minutes. Spread half of
the sauerkraut over the onions, first squeezing it in your fists to
extract all the water. Set the apple, both kinds of bacon, the smoked
sausages, and smoked pork loin to top. Sprinkle with juniper berries
and add seasoning, mainly pepper. Cover the meat with the rest of the
sauerkraut, squeezing it dry also, and pour over the wine. Cut a piece
of parchment paper to fit inside the casserole and press it directly
on top of the sauerkraut. Cover and simmer on top of the stove until
the sauerkraut is tender, 1 1/2 to 2 hours. About halfway through
cooking, pour over the schnapps.

Half an hour before the sauerkraut is cooked, put the potatoes in a
pan of cold salted water, cover and bring them to a boil. Simmer until
tender when pierced with a knife, 15 to 20 minutes. Drain and keep
them warm, peeling them just before serving.

Heat 1 tablespoon fat in a frying pan and cook the cured pork chops
until well done, 5 to 7 minutes on each side. Add them to the
casserole 15 minutes before the sauerkraut is cooked. Warm the
frankfurters in very hot water until heated through, about 1 minute.
Leave them in the water to keep warm, draining them just before
serving.

To serve, taste the sauerkraut and adjust the seasoning. Lift out both
kinds of bacon and the pork loin and carve them in generous slices.
Drain the sauerkraut well and pile it on a large heated platter.
Arrange the meats and sausages on top, with the potatoes around the
edge. Pass mustard at the table.

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 2 hours 5 minutes

If you would like more recipes for Choucroute, you can click on the
link below in the references section.  However, they all tend to run
about the same regading ingredientsm but you may get some ideas.

Enjoy your choucroute! Thanks for your question and if you need any
additional clarification, please let me know.

Regards,

-THV

Search strategy:
sauerkraut canadian bacon pork chops kielbasa
Choucroute

More Information:
Choucroute recipe
://www.google.com/search?hl=en&lr=&ie=ISO-8859-1&q=Choucroute+recipe&btnG=Google+Search