I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 15, 2016

Sauerkraut Dinner

1 (32 oz.) jar sauerkraut, drained and rinsed lightly
1 large onion, chopped
1/2 cup white wine
1 apple, chopped (Granny Smith or Golden Delicious are good)
1/4 tsp. each caraway seeds and thyme
Sausage, wurst, pork chops or ribs (all or any) 

Brown meat. Simmer onions in wine until tender.  Combine sauerkraut, onion mixture, apple, caraway seed, and thyme in casserole or roaster.  Top with meat.  Precook knoepfla in boiling water and add to roasted with other ingredients.  Heat on top of stove then cover and place in oven at 350 degrees for about 2 hours.  Serve with parsley potatoes and pumpernickel.

This is really a very simple meal, but there's something about sauerkraut and potatoes when served together that makes it special. 
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