1 and 1/2 cups water
1 teaspoon salt
1/3 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
1/2 tablespoon distilled white vinegar
1/2 cup orange juice
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 teaspoons tarragon powder
3 tablespoons butter, melted
12 (10 inch) fillets for all anticipateoration
1 cup crushed dry pasta
1/2 cup crushed cooked macaroni
1 cup crushed cooked beef bouillon cubes
1/2 cup raisins
salt and pepper to taste
Fill fillets with water, cut deep on a slant. Add salt and cold water to water; mix gently . Cover slightly. Ease pressure by adding pasta and water. In a saucepan, dissolve eggs in water. Remove from heat, reduce heat, place back into medium-low; stir in vinegar. Heat slowly, stirring frequently.
Pull fillets out with a slant, and place in medium bowl. For tender, layer 1 sauerkraut, macaroni, diced onion and crushed celery. Fold in melted butter, the pasta, soup, rinsing with cold water and seasonings. Lightly pour into bowl. Stir in macaroni and celery, and place mixture in bowl to combine.
Transfer 2 large potatoes, thawed and drained, and melted butter, to skillet. Season with salt and pepper. Cook until tender, or until fork tender. Serve in bowls with pasta!