Re: [PyrNet-L] Traditional New Year's Meal

[Kshoffman@aol.com]

In a message dated 01/01/2000 12:12:06 PM Eastern Standard Time, 
bamb@monmouth.com writes:

<< Judith, It is French according to the Frugal Gourmet, anyway.
 From the Alsace-Lorraine region in the northeast portion of
 France. We never used to have Pork and Sauerkraut. We always had
 Filet Mignon. Then Carolyn Hardy started spending New Year's with
 us. She's Irish and Pork and Sauerkraut was a tradition in her
 family. >>

I'd love to have the recipe, Barb.  When husband Rick and I went to Europe in 
August 1998, we spent most of our time in Alsace, and loved it.  The food is 
wonderful.  We stayed with friends of a friend, and our hosts insisted on 
cooking for us nearly every day we were there.  It was a different regional 
specialty at every meal, from Chicken Reisling to Tarte Flambe, and I 
remember one sort of dumpling dish with veal in a tomato type sauce.  
Magnificent desserts and salads too.  Oh, and the breads, butter, and 
cheeses, and wines, well, you just can't find these where I live that 
compare. Many of the home cooked meals we had reminded me all too much of my 
Southern U.S. heritage!

Kelley Hoffman
kshoffman@aol.com