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 THE TAILGATER
 The Monthly Tailgating Webzine

German Sauerkraut and Potato Balls

Ingredients:
1 pound potatoes (about 3 to 4 medium) peeled, diced and cooked until tender
2 cups sauerkraut
1 cup small diced ham
4 eggs (2 yolks, 2 whole)
¼ cup whole grain mustard
2 Tbls. minced onions
Flour (about 1 cup)
2 Tbls. milk
Bread crumbs (about 3 cups)

Salt and pepper (to taste)
Oil, for frying

Place diced potatoes in a medium-sized saucepan and cover with water.  Bring to a boil over medium heat and cook until fork-tender; drain.  Place potatoes in a large bowl and mash.  Allow to cool for 5 to 10 minutes.  Add the sauerkraut, ham, 2 egg yolks, mustard and onion.  Mix well.  Season with salt and pepper.  Form the mixture into small balls, about a tablespoon each.  Place on a parchment lined baking sheet. Place in the freezer uncovered for 30 minutes.

Prepare the egg wash by mixing 2 eggs with 2 tablespoons of milk.  Place the flour, breadcrumbs and egg wash in separate bowls. 

Preheat a few inches of oil in a fry pan or use a fryer.  Roll each sauerkraut ball in the flour, coating completely.  Then dip each ball in the egg wash, letting any excess drip off.  Lastly, roll each ball in the bread crumbs.  Fry the sauerkraut balls in batches until golden brown, about 2 to 3 minutes.  Remove from the oil and drain on paper towels.  (Note:  If sauerkraut balls are cooking too quickly, reduce the heat.)

Dipping Sauce (optional):
1 1/2 cups sour cream
1 tablespoon finely chopped fresh parsley

½ cup whole grain mustard  

In small mixing bowl, combine the mustard and sour cream; season with salt and pepper to taste.   Mix well.  Garnish with parsley.  Serve the sauerkraut balls on a large platter with the mustard dipping sauce.  

Baked Beans

Ingredients:

1 large onion, chopped
½ pound of bacon, chopped
½ cup vinegar
1 cup brown sugar
dash of garlic salt
dash of dry mustard
1 lb. can lima beans, drained
1 lb. can butter beans, drained
1 lb. kidney beans, drained
1 lb. can pork and beans, DO NOT DRAIN (can be doubled or buy larger can)

Fry up the onion and bacon. Then add the vinegar, brown sugar, garlic salt and mustard.  Simmer for 20 minutes.  Place the beans in a slow cooker, add the sauce. Cook on low, until warm or you are ready to serve.

- From the kitchen of Shannon Milinovich.  Submitted by Emily Uebbing, Grand Rapids, Michigan

Hot Dog & Toppings

Everyone has a personal way of dressing the famous hot dog.  Here are just a few topping suggestions for you and your guests to try the next time you serve the “almighty dog.”  Perhaps one of these is currently a favorite of yours or is soon to be.  

• Grilled peppers, sauerkraut and onion

• Sauerkraut and melted Swiss cheese

• Coleslaw and tomatoes

• Steamed onions and yellow mustard

• Green relish, onions, tomatoes and yellow mustard

• Chili, onions and brown mustard

• Chili, cheese and jalapenos

• Chili, cheese and sauerkraut

• Baked beans and cheese

• Avocado, tomato and mayonnaise

• Cream cheese and green onions

As you can imagine, dressing a hot dog is endless.  Here is a list of potential toppers to have on hand during your next cookout.  Be creative and enjoy!

• Mustard (classic yellow, spicy brown, honey mustard or horseradish mustard to name a few)

• Ketchup (traditional tomato or exotic varieties)

• Mayonnaise

• Relish (classic green relish or choose from the many other varieties)

• Pickles (try sliced dill)

• Sauces (such as Tabasco , tartar, BBQ, chili, garlic, spaghetti meat sauce)

• Onions (diced or sliced, steamed or raw)

• Coleslaw

• Sauerkraut

• Peppers (such as grilled green or red and jalapenos)

• Baked Beans

• Chili

• Bacon

• Cheeses (try shredded Swiss, nacho cheese sauces or cream cheese)

• Tomatoes (diced or sliced)

• Salsa

• Avocados (sliced) or guacamole

Red, White & Berry Cream Pie

Combine the cream cheese and sugar.  Stir in the whipped topping.  Pour filling into pie shell.  Decorate top with blueberries and raspberries (or strawberries.)  Chill for several hours.  Serve. Delicious!

Ingredients:

One 8-ounce container frozen whipped topping, thawed

One 8-ounce package cream cheese, softened

3/4 cup confectioners' sugar

Fresh blueberries and raspberries, or strawberries

One 9-inch chocolate graham cracker pie shell