Eating Kuchen, Mexican Corn, Pickle Dip, and Fried Knoephla & Sauerkraut Pulled Pork and Cruising the River in North Dakota with Betsy Ziegler

Funeral Potatoes & Wool Mittens

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1+ y ago 50:37

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In this episode, my North Dakota sister-in-law Betsy Ziegler joins me to talk about the German dessert, Kuchen, Fort Abraham Lincoln State Park, beloved maple bacon long johns at Bearscat, and cruising the Missouri River and drinking blood-red cocktail pouches.

She shares her recipes, most of them using the “eyeball” method, for a non-mayo-based German potato salad, bacon and cheddar ranch dip, chicken and wild rice soup that she makes using a box of Uncle Ben’s wild rice and seasoning, Mexican corn, pickle dip, and smoked pulled pork and sauerkraut with fried knoephla, along with her secret to lightening up the “krautiness” of the sauerkraut.

While you’re listening, take a look at the photos, recipes, and all the links from this episode on Randomsweets.com.

Fort Abraham Lincoln State Park

grilled marinated kebabs

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