from foods with a foriegn flavor textbook, posted for zwt5... contributed by betty g. alexander, norwalk, ca
a fabulous, romantic dish for two - and it's quick and easy! i adapted the recipe from a junior league of lafayette, la recipe; they say that it is the creation of sous chef bryan richard of chez marcelle. the original recipe calls for an entire stick of
super delicious and so pretty for a get-together. i use 3 roma tomatoes or 1 large vine-ripened (in the summer). feel free to add other layers or switch ingredients. (chopped olives would be nice. :smile:) note: cooking time is refrigeration time. enjoy-
this recipe goes way back. my grandmother made her sauerkraut this way, and she probably learned it from her grandmother! actually, this method of preparation is considered german in origin, but since grandmother was bohemian by birth, we always called
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