They say you should never judge a book by its cover.
Well, you probably shouldn't judge a recipe by its name, either.
Case in point - this week's Local Flavor: Recipes We Love winner, Jenkins Twp. resident Dorothy Leyshon's Sauerkraut Mess, which, despite its somewhat unappetizing-sounding moniker, makes terrific eating.
For her efforts, Mrs. Leyshon received a $100 gift certificate from Ray's ShurSave Supermarkets, which has locations in Old Forge, Waymart, Factoryville and Montrose.
The roots of Sauerkaut Mess go back many years, to a day when Mrs. Leyshon was having a hard time trying to figure out what to make for dinner that night.
But, being an adaptable cook, she quickly decided on a few things to throw together in a roasting pot - pork spare ribs, tomatoes, onions, celery, carrots, potatoes and, of course, sauerkraut.
After a couple of hours in the oven, dinner was ready.
When one of Mrs. Leyshon's five daughters arrived home from school to discover the concoction on the stove, she remarked, condescendingly, "Is that for the dog?"
"I was hurt, and I said, 'No, that's Sauerkraut Mess,'" Mrs. Leyshon said.
A family sataple
Despite her insult, Mrs. Leyshon's daughter loved the dish. In fact, everyone in her family did, so it remains a staple all these years later.
"My son-in-law absolutely loves it," said Mrs. Leyshon while serving up a huge batch of Sauerkraut Mess on a recent afternoon.
Truth be told, the rustic dish looks just fine, and it tastes even better. The pork was fall-off-the-bone tender, and melded perfectly with the other ingredients, particularly the sauerkraut. No wonder so many people eat pork and sauerkraut on New Year's Day for good luck.
"I like sauerkraut on everything," Mrs. Leyshon said.
Mrs. Leyshon's mother, the late Helen Rubel, made her own sauerkraut. She was a great cook, and through her influence, Mrs. Leyshon began cooking at the tender age of 12. Her first successful dish - lemon meringue pie.
"Everyone said Helen Rubel could throw a tire in a pot and make a good pot of soup," Mrs. Leyshon said with a laugh. "I take after her in a lot of ways. You could never go to her home without her offering you something to eat."
Mrs. Leyshon spent years cooking at several area restaurants, including the former Beaver House in the Poconos.
Cooks for family
Today, she cooks for her family - in addition to her daughters, she has 12 grandchildren and seven great-grandchildren - as well as for her neighbors. She cans tomatoes, chili sauce and pickles, smokes her own sausage and kielbasi, makes potato and cheese and sauerkraut pierogies, and bakes a wide assortment of treats, including pumpkin roll and kolachi.
"You name it, I'll make it," Mrs. Leyshon said. "I love to cook. That's my passion. It gives me something to do."
Contact the writer: jmcauliffe@timesshamrock.com, @jmcauliffeTT on Twitter
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Dorothy Leyshon's Sauerkraut Mess
16 pork spare ribs (you could also use pork chops)
1 large can chopped tomatoes
1 large bag sauerkraut, unwashed
1 large onion, cut up
2 to 3 carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
6 potatoes, quartered
In a roasting pan, place ribs. Add the remaining ingredients, adding the tomatoes last. Cover pan with foil and bake at 350 degrees F for 90 minutes to 2 hours, until the ribs are done.
Winestein says
Sauerkraut dishes confound wine pairings. Best to reach for a foamy beer.
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