Planked Kraut Dinner
|Garlic||1 Clove (5 gm)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Drained sauerkraut||2 Cup (32 tbs)|
|Canned pimentos||4 Ounce|
|Packed light brown sugar||1⁄4 Cup (4 tbs)|
|Light corn syrup||1 Tablespoon|
|Prepared mustard||2 Tablespoon|
Saute garlic and onion in 3 tablespoons butter in large skillet until tender.
Add sauerkraut, sugar, 1/4 teaspoon salt and pepper.
Drain pimentos; dice.
Add to sauerkraut mixture; toss until well mixed.
Cover; keep warm over low heat.
Pare carrots; cut into 1- inch slices diagonally.
Simmer in salted water for about 20 minutes or until tender; drain.
Combine 2 tablespoons butter, brown sugar, corn syrup, mus- tard and remaining salt in small saucepan; heat until blended, stirring constantly.
Pour over carrots; toss gently until coated.
Place sauerkraut mixture in cen- ter of large heatproof plank.
Cut 3 diagonal 1 /2-inch deep slits in frankfurters; brush with melted butter.
Arrange frankfurters, carrots and mashed potatoes around sauerkraut mixture; drizzle melted butter over potatoes.
Broil 6 to 8 inches from heat until frankfurters and potatoes are lightly browned.