Sweet on sauerkraut

SWAP SHOP | Sugar's the key in summer salad

When H.F. of Evanston requested a sweet Sauerkraut Salad recipe, Jan Daitchman, R. Litterio, Kathi Gormley and Carol Bernard, all of Chicago, sent their family favorites, all containing sugar.

"Even people who don't like sauerkraut love this one because it's sweet," adds Litterio, whose recipe with sauerkraut, celery, onion and green pepper was one her grandmother made. Bernard's recipe calls for identical ingredients, simply different measurements and a chilling time of 4 to 6 hours; Gormley's recipe adds 1 cup of grated carrots and a 4-ounce jar of diced pimentos (drained).

Daitchman's recipe differs, including bean sprouts (for a delightful crunch) and pimento (for color).

For crunchy Sauerkraut Salad, combine a 16-ounce can of bean sprouts (drained), a 26-ounce can sauerkraut (drained), 1 1/2 cups chopped celery, 1/2 cup chopped green pepper, an optional 4-ounce jar of pimiento (drained), 2 cups white granulated sugar and 1 cup white vinegar. Mix all together and let set overnight before serving.

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For readers still looking for unique watermelon recipes, this one from the National Watermelon Board teams watermelon and raspberries with jalapeno peppers -- yes, jalapeno peppers -- for a Watermelon Raspberry Jalapeno Salsa served over cream cheese that is sure to add tantalizing flavors and interesting textures to your next party.

Still unsure about how to select a good, ripe watermelon? Although some consumers continue to rely on the "thumping" method, the Watermelon Board recommends:

* Look it over. Choose a firm, symmetrical watermelon free of bruises, cuts and dents.

* Lift it up. The watermelon should feel heavy for its size (watermelon is 92 percent water).

* Turn it over. There should be a creamy, yellow spot (called the ground spot) on the underside of the watermelon from where it sat on the ground and ripened in the sun.

Does anyone have recipes for two salads sold at Jewel deli counters? One contains chopped broccoli, grape tomatoes, red and yellow peppers, and a few other things. The other is their Sicilian pasta salad.

M.G., Crest Hill

During a trip to Michigan, we had what was called Cranapple Walnut Cake made with apples and cranberries. Does anyone have a recipe for it or something similar?

M.H., South Bend

Please request recipes for stuffed French toast.

H.L., Arlington Park

Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans, 9th Floor, Chicago 60654 or by e-mail, swapshop@suntimes.com.

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