Hearty Fare

American Profile presents a menu sure to draw a crowd to your dinner table.

This week, American Profile presents a menu sure to draw a crowd to your dinner table. You may even find your kitchen filling up with family members and friends while the meal is cooking, drawn there by the hearty aroma. And once they're seated at the table, the side dish of zesty spinach will tantalize their taste buds. Add a tart fruit salad and some bread, and you're set for a great meal.

Debra Braley, of Gladwin, Mich., sent us her recipe for Sauerkraut and Ribs. "This recipe has always been one of our favorite dishes,” she explains. It's also an easy way to cook pork ribs. There's no need to bread, marinate or parboil the ribs—just lay them on top of the sauerkraut and cook in the oven.

To accompany the ribs, try the Zesty Spinach Casserole submitted by Patty Newton of Prescott, Ariz. "This recipe has been in my ‘among favorites' box for more than 40 years. I first used it to get my children to eat spinach. Now my grandchildren request it.” This creamy side dish gets a kick from horseradish; adjust the amount you use according to your taste.

As always, American Profile looks forward to receiving—and publishing—your recipes and sharing them with our millions of readers across the nation.

Sauerkraut and Ribs - Debra Braley, Gladwin, Mich.

• 2 quarts sauerkraut
• 2 cups firmly packed brown sugar
• 1 large onion, diced
• 1 large unpeeled apple, cored and diced
• Water (enough to cover sauerkraut)
• 2 pounds country pork ribs

 

Preheat oven to 350F. In a large roaster, combine sauerkraut, brown sugar, onion and apple. Add enough water to cover sauerkraut mixture. Place ribs on top. Cover and cook for 4 hours. Check occasionally to be sure water continues to cover sauerkraut; add more water, 1 cup at a time, if needed. Uncover ribs and cook for an additional hour. Serves 6 to 8.

Zesty Spinach Casserole - Patty Newton, Prescott, Ariz.

• 3 (10-ounce) boxes frozen spinach, thawed
• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 4 tablespoons sour cream
• Salt and pepper
• 1 tablespoon grated lemon rind
• 1 tablespoon minced onion
• ¼ to ½ teaspoon prepared horseradish
• 1 cup seasoned stuffing mix

 

Preheat oven to 350F. Lightly grease a 2-quart baking dish. Place spinach in a colander to drain; squeeze out liquid. In a large bowl, stir together cream cheese, butter and sour cream. Add spinach. Season with salt and pepper, lemon rind, onion and horseradish. Spoon into dish and cover with stuffing mix. Bake about 20 minutes or until edges begin to bubble. Serves 6 to 8.

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