Sweet & Sour Kraut for  100

1 1/4 cups butter or margarine
5 cloves garlic, minced
10 medium size onions, halved and cut into thin slivers
5 cups firmly packed brown sugar
1 1/4 tsp. black pepper
2 Tbs. salt
10 - 6 oz. cans tomato paste
10 - 1 lb. 11 oz. cans sauerkraut, undrained

In a large skillet, melt butter over low heat; add garlic and onions and cook 
until tender, but not brown. Mix sugar, salt, pepper, tomato paste, and sauerkraut juice in a large roasting pan. Add cooked onions, garlic and 
butter to roasting pan and mix. Stir in sauerkraut. Cover and cook over 
low heat for 1 1/2-2 hours, stirring occasionally. Serve hot over hot dogs 
in rolls. (Can be made in electric roaster pan ) 

NOTE:   In two weeks, our church be having our annual summer festival, 
which is attended by church members and many families from our community.
 I'd like to share the recipe for a delicious sauerkraut that is served at the
 festival as a topping for steamed hot dogs in rolls (last year, we went through 
seven batches of it). I've also served this sauerkraut at pig roasts but the 
recipe will only serve 50 when used as a side dish. I have enjoyed visiting 
this site for a long time and haven't seen anything similar so hope some of 
you will be able to use this during the barbecue season and for other 
occasions too. One of my friends added rounds of smoked sausage to the recipe and served it as a main dish to a bunch of hungry teenagers at her son's
 Halloween party and she said some of his friends' moms recently requested 
the recipe for graduation parties. If you'd like to try it at home first, you can 
just divide everything by 10 except use 1 clove of garlic and add 
a little extra salt. (Ruth)

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