Kraut and Franks Make a Great Team

Sauerkraut and frankfurters are an excellent flavor duo, but they also combine well with other foods. Kraut and Franks Stew adds onion, mushrooms and potatoes, then a topping of sharp Cheddar cheese.

Corn-Kraut-Frank Fritters are deep-fried to a golden brown and served with sour cream. They make an interesting appetizer, as well as main dish. KRAUT AND FRANKS STEW

2 tablespoons oil

1 medium onion, sliced

1/4 pound mushrooms, sliced

3 medium potatoes, peeled and thinly sliced

1 (13 3/4-ounce) can beef broth

6 frankfurters

3 cups undrained sauerkraut

3/4 teaspoon caraway seeds

1/2 cup shredded sharp Cheddar cheese

Heat oil in large saucepan or Dutch oven. Add onion and mushrooms and cook over medium heat, stirring frequently, about 5 minutes. Add potatoes and broth and cook, covered, until potatoes are just tender.

Cut frankfurters into 1-inch diagonal slices. Add to saucepan with sauerkraut and caraway seeds. Cover and cook 8 to 10 minutes. Sprinkle with cheese. Makes 6 servings. CORN-KRAUT-FRANK FRITTERS

Oil

1 cup flour

1 1/4 teaspoons baking powder

Dash black pepper

2 eggs

1/4 cup milk

1 cup well drained sauerkraut, chopped

1/2 cup cooked whole-kernel corn

1/2 cup finely chopped cooked frankfurters

Sour cream

Pour oil to 3/4-inch depth in deep-fryer or large saucepan. Heat to 365 degrees. Combine flour, baking powder and pepper in medium bowl.

Beat together eggs, milk and 2 tablespoons oil in large bowl. Stir in flour mixture until blended. Add sauerkraut, corn and frankfurters and stir until combined.

Drop heaping tablespoons of batter, 3 or 4 at a time, into hot oil. Cook about 3 minutes on each side, turning once. Drain on paper towels. Serve warm with sour cream. Makes 4 servings.