Following are excerpts from the June 2003 Abilene Reflector-Chronicle article I wrote about Lylas Gugler.
“Friends and family agree that Lylas Gugler is an exceptional cook. Over the years she has collected recipes that capture the unique and wholesome flavors of everything from zucchini and pea pods to other unusual vegetables such as brussel sprouts and kohlrabi.”
Her recipes were not just run-of-the-mill and always had great crowd appeal. She once made this sauerkraut dish for a Beta Sigma Phi covered dish supper. It's one of those recipes that many might not be willing to try if they only saw a list of ingredients . . . but just one taste of Lylas' dish and the Beta ladies were going back for more.
Her daughter-in-law, Anna Gugler, recently made it (in a slow cooker) for an outdoor gathering and, as always, it was one of the first dishes to disappear.
Lylas’ cooking legacy continues to live on through her recipes . . . and I’m sure that would please her. She was indeed, as I said back in 2003, “A hostess with the mostest!”
Hot Sauerkraut Yield: about 8 to 10 servings1 quart sauerkraut, drained
1 quart canned tomatoes, drained & chopped (if using fresh, be sure to peel)
3/4 cup granulated sugar
6 slices bacon, fried and crumbled (reserve bacon grease)
1 onion, chopped & sautéed in a little bacon grease
1. Combine all ingredients in casserole or in a 9”x13” baking dish or casserole dish.
2. Bake for 1 hour at 350°.
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