The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?

At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.

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 1 pound fresh sauerkraut                 ½ c finely chopped bell pepper
1½ c sugar                                ½ c finely chopped onions
 ½ c distilled white vinegar              A 7-ounce can pimientos, finely
 ½ c finely chopped celery                  chopped
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Sauerkraut salad is an example of an "evolved" ethnic recipe: the sweet-and-sour dressing is classic Eastern European, while the pimientos are a Mexican influence.

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Drain the sauerkraut through a large sieve set over a mixing bowl, and set the juice aside. Wash the sauerkraut thoroughly under cold running water, and let it soak in a bowl of cold water for 15 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is dry. Place it in a large mixing bowl and set it aside.

In a 1- to 1½-quart enameled or stainless-steel saucepan, combine the sauerkraut juice, sugar and vinegar and, stirring constantly, bring to a boil over high heat. When the sugar is thoroughly dissolved, remove the pan from the heat and cool to room temperature.

Add the celery, bell pepper, onions and pimiento to the sauerkraut in the bowl, then pour in the cooled dressing. Toss the salad to distribute the dressing evenly, cover it tightly with plastic wrap and refrigerate until ready to serve. Sauerkraut salad can be kept in the refrigerator for as long as two weeks. Serves 6 to 8.

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