Well, I got the recipe off of my dad. I had intended to surprise him
for his birthday but not being able to find the recipe anywhere else
killed that idea.

In case anyone is interested, here it is:

1 large can sauerkraut
6 large pork chops
12 prunes
salt
2-4 sour apples
2 hands full raisins
flour
milk or cream
Water

Put ingredients in a large pot then fill half full of water and boil
until the meat is done. Separately, take 5 teaspoons flour, add 1 1/2
cups milk or cream and slowly cream. Add to meat mixture and simmer.
(When done this is an unappetizing gray color but it tastes pretty
good.)


Kluski

Fill large pot half full of water, salt and boil. Sift together into
large bowl 6 cups of flour and 1 tablespoon of salt. Add 3 eggs and
mix with hands. Slowly add 1 1/2 cups warm water so that the mixture
resembles a pie dough. For eas in handling, put half the mixture on
an ungreased dinner plate. Take a wet tablespoon and press mixture to
side of plate (press to thin it out toward the edge of the plate).
Take a spoon or butter knife (best to keep it wet, too, if I recall
correctly) and cut small slices of this into the boiling water. Make
the noodles small as they will enlarge as they cook. Finish cooking
noodles. (I don't remember how long this took.) Put into a sieve and
rinse in cold water.

To serve

Remove the sauerkraut and meat and put in separate dishes. Serve with
noodles and broth.

The story goes that my mother followed my grandmother (my father's
mother) around the kitchen as she made it. My grandmother didn't
measure anything so my mom had to observe and estimate. (I can
imagine that this annoyed my grandmother who reportedly didn't like my
mother because she was "English" --her term for anyone who wasn't
Polish. My father was her eldest son and my grandmother had wanted him
to marry a Polish woman. She died when I was five years old so I
barely remember her.)

Heidi