Fix-It and Forget-It Pink Cookbook (78 page)

Maumee, OH

Joyce Bowman

Lady Lake, FL

Vera Schmucker

Goshen, IN

3 strips bacon, cut into small pieces

2 Tbsp. flour

2 15-oz. cans sauerkraut

2 small potatoes, cubed

2 small apples, cubed

3 Tbsp. brown sugar

1½ tsp. caraway seeds

3 lbs. Polish sausage, cut into 3-inch pieces

½ cup water

1. Fry bacon until crisp. Drain, reserving drippings.
   
2. Add flour to bacon drippings. Blend well. Stir in sauerkraut and bacon. Transfer to slow cooker.
   
3. Add remaining ingredients.
   
4. Cover. Cook on Low 6-8 hours, or on High 3-4 hours.
   

Ruth Ann Hoover

New Holland, PA

Robin Schrock

Millersburg, OH

4 cups cubed carrots

4 cups cubed red potatoes

2 14-oz. cans sauerkraut, rinsed and drained

2½ lbs. fresh Polish sausage, cut into 3-inch pieces

1 medium onion, thinly sliced

3 garlic cloves, minced

1½ cups dry white wine,
or
chicken broth

½ tsp. pepper

1 tsp. caraway seeds

1. Layer carrots, potatoes, and sauerkraut in slow cooker.
   
2. Brown sausage in skillet. Transfer to slow cooker. Reserve 1 Tbsp. drippings in skillet.
   
3. Sauté onion and garlic in drippings until tender. Stir in wine. Bring to boil. Stir to loosen brown bits. Stir in pepper and caraway seeds. Pour over sausage.
   
4. Cover. Cook on Low 8-9 hours.
   

Barbara McGinnis

Jupiter, FL

1½-lb. head green cabbage, shredded

2 medium onions, chopped

3 medium red potatoes, peeled and cubed

1 red bell pepper, chopped

2 garlic cloves, minced

²
/
₃
cup dry white wine

1½ lbs. Polish kielbasa, cut into 3-inch long links

28-oz. can cut-up tomatoes with juice

1 Tbsp. Dijon mustard

¾ tsp. caraway seeds

½ tsp. pepper

¾ tsp. salt

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 7-8 hours, or until cabbage is tender.
   

Donna Treloar

Muncie, IN

8-10 cups shredded fresh cabbage

3 potatoes, peeled and cubed

1 large onion, chopped

dash of salt

dash of pepper

14½-oz. can chicken broth

2 lbs. kielbasa,
or
sausage of your choice, cut into serving-size pieces

1. Combine cabbage, potatoes, onion, salt, and pepper in slow cooker.
   
2. Add chicken broth.
   
3. Place sausage pieces on top.
   
4. Cover and cook on Low 7 hours, or until vegetables are tender.
   

Pat Unternahrer

Wayland, IA

2-3 lbs. smoked sausage, cut into 1-inch pieces

2 bell peppers, chopped

2 onions, sliced

½ lb. fresh mushrooms, sliced

2 Tbsp. water,
or
oil

1 qt. sauerkraut, drained

2 14½-oz. cans diced tomatoes with green peppers

1 tsp. salt

½ tsp. pepper

2 Tbsp. brown sugar

1. Place sausage in slow cooker. Heat on Low while you prepare other ingredients.
   
2. Sauté peppers, onions, and mushrooms in small amount of water or oil in saucepan.
   
3. Combine all ingredients in slow cooker.
   
4. Cover. Cook on Low 5-6 hours, or on High 3-4 hours.
   

Serve with mashed
potatoes
.

Joyce B. Suiter

Garysburg, NC

4-lb. pork loin

29-oz. can sauerkraut

¼ cup water

1 onion, sliced

1 large white potato, sliced

10¾-oz. can cheddar cheese soup

1 Tbsp. caraway seeds

1 large Granny Smith apple, peeled and sliced

salt to taste

pepper to taste

1. Brown roast on all sides in skillet. Place in slow cooker.
   
2. Rinse sauerkraut and drain well. Combine sauerkraut, water, onion, potato, soup, caraway seeds, and apple. Pour over roast.
   
3. Cover. Cook on Low 10 hours.
   
4. Season with salt and pepper before serving.
   

Note:

Apple and potato disappear into the cheese soup as they cook, making a good sauce.

Gail Bush

Landenberg, PA

Barbara Hershey

Lititz, PA

2 3-lb. pork shoulder roasts

2 large cans sweet Bavarian sauerkraut with caraway seeds

¼ cup brown sugar

1 envelope dry onion soup mix

½-1 cup water

1. Place roasts in slow cooker.
   
2. Rinse and drain sauerkraut. Combine sauerkraut, brown sugar, and onion soup mix. Layer over roasts. Pour water over all.
   
3. Cover. Cook on Low 7 hours.
   

Note:

If you can't find Bavarian sauerkraut with caraway seeds, substitute with 2 large cans regular sauerkraut and 1 tsp. caraway seeds.