As part of an ongoing series, we are publishing one recipe every week from Pontiac County Recipes, a small book that is home to a collection of kitchen secrets from across the region, published by Pontiac Printshop in 1968.
Our rediscovery of this book last year has inspired us to recirculate its recipes, by way of this newspaper, through the communities from which they first came to us.
If you didn’t overdo it on the sauerkraut front at Ladysmith’s Oktoberfest, boy do we have a recipe (or two) for you. We’ve already shared these, but we felt they deserved a reprint. The first version of this recipe calls for not only two quarts of sauerkraut, but also an entire head of cabbage. The second version opts instead for layers upon layers of sauerkraut, omitting the fresh version of the vegetable altogether. If you’re not sick of cabbage yet, you will be soon.
If you recognize a recipe from either your grandparents’ kitchen, or from your own, please write to us. We would love to hear about how these recipes have lived on.
