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HUNTERS STEW

Category:    Soups, Appetizers
Yield: 5 servings
 
      4 ea Dried mushroom                    1/4 c  Water
      2 lb Sauerkraut                          1 ea Apple, peel, core, sliced
      1 cn 20 oz Tomatoes                      5 ea Peppercorns
      1 ea Bay leaf                            2 c  Diced Polish sausage
      1 c  Coarsely chopped bacon              1 ea Steamed potatoes
 
  Soak the mushrooms in 1/4 cup water for 2 hours.  Bring to boil and simmer
  for 1/2 hour.  Slice.  Wash the sauerkraut and squeeze it.  Add mushrooms
  and the liquid in which they were cooked.  Add the apples, the tomatoes,
  peppercorns, and bay leaf.  Cover and simmer for 1 hour and 15 minutes. Add
  the meat and the bacon, simmer 1 hour longer.  It is best reheated. Served
  with steamed potatoes or rye bread.
 

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