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Readers sweet on sauerkraut

With all things German becoming increasingly popular as we celebrate the opening of the Berlin Wall and the possible reunification of Germany, sauerkraut is making a major comeback. I have received numerous letters asking for sauerkraut recipes, many of them also expressing concern about the high sodium content of this salt-cured cabbage.

Here is a wonderful Sauerkraut Salad recipe that is is equally good with fish, poultry or meat.

It is also good served warm as a side dish.

Remember it for summer, too. It's perfect for picnics because it packs so well.

The sodium content of the sauerkraut is lowered dramatically by rinsing it well before using it in this or any other recipe.

A peachy miracle

of reduction

Question: The recipe that follows has been a special favorite of my family for a long time, but in the past few years I have been reluctant to make it.

Can you work one of your miracles of reduction of all the no-no's without sacrificing the delicious taste? _ Josephine Farnia, Newtown, Pa.

Answer: I found I could reduce the flour to 1 cup, which helps reduce the calories since I needed only about half as much of the other high-fat and high-calorie ingredients to balance out the recipe.

Margarine instead of butter and liquid egg substitute in place of the egg yolks help eliminate much of the fat and nearly all of the cholesterol in your kuchen.

I also found that evaporated skim milk substitutes beautifully for the fat- and calorie-laden heavy cream.

Try my Light Peach Kuchen and see if you aren't as pleased with the results as I am.

2 cups sauerkraut, rinsed and well drained

{ cup grated carrot

1{ cups minced celery

{ cup finely chopped onion

1{ cups seeded and chopped green bell pepper

{ cup seeded and chopped red bell pepper

cup white vinegar

cup sugar

Dash freshly ground black pepper

Combine all ingredients. Refrigerate all day or, preferably, overnight before serving. Makes 6 cups, 12 half-cup servings.

Each serving contains approximately 40 calories; no cholesterol; negligible fat; 260 mg sodium.

Peach Kuchen

2 cups all-purpose flour

\ teaspoon baking powder

{ teaspoon salt

1 cup brown sugar

{ cup butter

12 peach halves

1 teaspoon cinnamon

2 egg yolks

1 cup heavy cream

Preheat oven to 400F. Sift flour, baking powder, salt and 2 tablespoons sugar together. Work in butter with 2 knives until mixture looks like cornmeal. Pile into an 8-inch ungreased square pan. Pat an even layer over bottom and halfway up sides of pan with your hands. Place peaches over pastry, sprinkle mixture of cinnamon and remaining sugar over peaches. Bake for 15 minutes. Now mix egg yolks and cream together and pour over baked mixture. Bake 30 minutes longer. Serves 9.

Each serving of the original recipe contains approximately: 406 calories; 112 mg cholesterol; 22 gm fat; 279 mg sodium.

Light Peach Kuchen

1 cup unbleached flour

\ teaspoon baking powder

\ teaspoon salt

{ teaspoon cinnamon

{ cup brown sugar

\ cup corn-oil margarine

12 peach halves, canned or fresh, or 2 (16-ounce) cans juice- or water-packed peach halves, drained

1 teaspoon cinnamon

\ cup liquid egg substitute

1 cup evaporated skim milk

{ teaspoon vanilla

Preheat oven to 400F. Sift together flour, baking powder, salt, { teaspoon cinnamon and 1 tablespoon of the sugar. Work in margarine with 2 knives or pastry blender until mixture looks like cornmeal.

Pile into an 8-inch square pan sprayed with non-stick vegetable coating and pat an even layer over bottom and halfway up sides of pan. Place peaches on top of pastry. Combine remaining sugar with 1 teaspoon cinnamon and sprinkle over peaches; bake 15 minutes.

Combine egg substitute, evaporated skim milk and vanilla. Pour over baked mixture and bake 30 minutes longer. Serves 9.

Each serving of the revised recipe contains approximately: 192 calories; 1 mg cholesterol; 6 gm fat; 199 mg sodium.

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