On second thought, the recipes on the Fremont Co.'s Web site ( www.sauerkraut.com ) sound fine. Here are a few. Do Smith a favor and eat some sauerkraut. Krauted chicken parmesan

2 pounds boneless, skinless chicken breasts

1/4 teaspoon each dried oregano, sage, thyme and basil

1 cup dry crumbs

2 eggs, beaten

Oil

1 can (14 ounces) sauerkraut, drained

1 can (about 15 ounces) tomato sauce

1-1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Place chicken breasts between two sheets of waxed paper or plastic wrap and gently pound with a blunt object until thickness of meat is even.

Combine herbs and bread crumbs in a shallow bowl. In another bowl, beat eggs. Heat about 1/4 inch of oil in a large skillet. Dip chicken in eggs, then roll in bread crumbs. Fry in hot oil until brown on both sides.

Place chicken in a single layer in a baking pan. Cover with sauerkraut and tomato sauce. Bake uncovered at 400 degrees until hot and bubbly, about 30 minutes. Top with cheese and return to oven until melted. Makes 4 to 6 servings. Cream of Reuben soup

6 cups chicken broth

3/4 pound cooked corned beef, chopped

1 can (10 ounce) chopped sauerkraut, drained

1 large carrot, peeled and grated

1/2 cup chopped onion

1 garlic clove, minced

1/2 teaspoon dried thyme

1 bay leaf

1/4 teaspoon ground white pepper

1/4 teaspoon dried tarragon

3 tablespoons cornstarch mixed with 1/3 cup water

2 cups (8 ounces) shredded Swiss cheese

1 cup whipping cream

Rye bread cubes, toasted

Combine first 10 ingredients in a soup pot and bring to a boil over medium heat. Reduce heat and simmer 30 minutes. Remove and discard bay leaf.

Combine cornstarch and water, stirring until smooth. Stir into soup. Bring to a boil, stirring constantly. Cook and stir for 1 minute. Remove from heat and add cheese and cream, stirring until cheese melts. Top each serving with some toasted rye bread cubes.

Makes 6 to 8 servings. Kraut stack-ups

Kraut relish:

1/2 cup sugar

1/2 cup vinegar

2 cups sauerkraut, drained

1/2 cup diced celery

1/2 cup diced green bell pepper

1/2 cup diced onion

1 jar (2 ounces) pimientos, drained and chopped

For each sandwich:

2 slices dark rye bread

Butter

2 slices ham

2 slices Swiss cheese

1 slice salami

For the relish: Heat sugar and vinegar in a saucepan, stirring until sugar dissolves. Cool. Combine in a bowl with remaining relish ingredients. Chill.

To assemble sandwich: Butter the bread. For each sandwich, top one slice of bread with two slices ham, 2 slices cheese and 1 slice salami. Spread about 1/4 cup of the relish over the salami. Top with other slice of buttered bread. Chocolate sauerkraut cake

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder

3/4 cup sauerkraut, drained and chopped

1-1/2 cups sugar

1/2 cup butter

3 eggs

1 teaspoon vanilla

1 cup water

In a medium bowl, sift together flour, baking powder, baking soda, salt and cocoa powder.

In a mixer bowl, beat sugar and butter until light and fluffy. Add vanilla. Beat in eggs one at a time. Add dry ingredients to creamed mixture alternately with water, in three additions each. Add sauerkraut and mix thoroughly.

Pour into two greased and floured 8-inch-round cake pans. Bake at 350 degrees for 30 to 40 minutes, or until cake begins to pull away from sides of pan and top springs back when lightly touched. Cool, then fill and frost stacked layers with your favorite chocolate frosting.

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