Sauerkraut with Wine and Grapes

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             FOOD FUNNY
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Here's a clever one from Rosemary Zwick:

A young man hired by a supermarket in the vegetable section reported for
his first day of work. The manager greeted him with a warm handshake and
a smile, gave him a broom, and said, "Your first job will be to sweep out the store."

"But I'm a college graduate," the young man replied indignantly.

"Oh, I'm sorry. I didn't know that," said the manager. "Here, give me the broom -- I'll show you how."

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             TODAY'S RECIPE
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Resourceful German cooks have about a jillion ways to dress up the
ubiquitous sauerkraut, and this is one of my favorites.

Sauerkraut with Wine and Grapes (Weinkraut)

2 Tbs (30 ml) bacon fat or butter
2 lbs (900 g) sauerkraut, rinsed and thoroughly drained
2 cups (500 ml) dry white wine
1/2 lb (225 g) seedless green grapes

Heat the bacon fat in a pot over moderate heat and add the sauerkraut,
stirring to separate the strands. Add the wine and bring to a boil.
Reduce the heat and simmer covered for 1 to 1 1/2 hours, until most of
the wine has been absorbed. Stir in the grapes and simmer for 10 minutes.
Serves 6 to 8.
Received on Wed Sep 10 18:33:39 2008