Pork
and Sauerkraut
1 Pork Roast
(I buy a cheap cut of meat)
2 Bags Sauerkraut
2 Tablespoon
caraway seeds
1/2 teaspoon
rye seeds
4 Tablespoon
oil
water
Rhoue
Cut the roast
up into squares approximately 2" x 2" removing
some fat
as I go along. Place it into a hot skillet and brown
it well
on all sides. When brown place meat in a 3 Qt. stock pot.
Drain sauerkraut
but do not wash it. With the remaining
juices in
the skillet brown sauerkraut. Once browned add
sauerkraut
to pork.
Mix in the
caraway seed and rye. Add enough water to just
cover the
mix and cook over low heat covered for several hours
or until
meat is fork tender.
Just prior
to serving add your rhoue, I usually add
about 5-6
Tablespoons. Mix in well
To make Rhoue.
from bacon
drippings add enough flour to make a paste, brown it well.
Once cooled
store in the refrigerator. Mix last forever.
Buttered
Parsley Potatoes
2 1/2 lb.
baby new red potatoes
1/4 - 1/2
lb. Butter (Do not substitute)
several
fresh springs of Parsley
Boil potatoes
until fork tender, cut into quarters.
Add butter
and parsley. Mix gently until the butter is melted.
Nettie's
New Year's Chocolate Pie
We all
know you have to start the year off right, they say what
you do
on New Year's Day you will do all year. I can't imagine
a year
without chocolate *grin*!!
1 Oreo Crust
1 large
box Jell-O Chocolate Cook-n-Serve Pudding
1 large
container heavy Whipping cream
2-3 Tablespoons
Sugar
Prepare pudding
according to box directions for pie filling less
1/4 cup
milk called for. Cool pudding by placing wax paper on top
of it and
mixing occasionally. I place pudding in refrigerator to cool quicker.
Prepare whipped
cream by beating it until it is very stiff with an electric
mixer. Add
sugar to taste. Keep in mind, the pie is sweet so you
do not want
to over sweeten the whip cream.
Place filling
into pie shell. Top with whipped cream. Refrigerate
until ready
to serve.
I would tell
you what to do with the LEFTOVERS but .....
who has
leftovers!!! |
