Sausage & Sauerkraut

This recipe appeals to my German descent (and tastes). My Scandinavian family doesn't care much for sauerkraut, but they humor me and eat it without complaint at least two times a year. I also copied down a recipe for German Potato Salad, but I haven't had a chance to try it yet. When I do (and if it's good), I'll be sure to post it, too. "Disfrutar!" ((Enjoy!))

Sausage & Sauerkraut

2 (14 oz.) Jennie-O smoked turkey sausage (rings), 1-2" pieces

1 medium onion, sliced thin

1/2 t. caraway

1/4 t. pepper

1 T. olive oil

1 1/2-2 apples, peeled, cored, and diced

1 (12-16 oz.) package sauerkraut, rinsed and drained

1 c. apple juice (or cider)

In a large skillet, combine oil, caraway, and pepper. Add onions; cook 6 minutes or until soft. Add diced apple; cook 3-4 minutes longer. Stir in sauerkraut, juice, and sausage. Simmer uncovered for 15 minutes.

Yield: 6 servings (5)

Sage Rubbed Chops with Mushrooms

I'm fairly certain I got this one out of a WW cookbook, but I can't remember which one. Last night was the trial-run, and my guinea pigs (husband and father-in-law) said, "You can make this one again." I guess that means it was good. =)

Sage Rubbed Chops with Mushrooms

6 center cut pork chops, trimmed

2 (8 oz.) packages cremini mushrooms, quartered

1 T. + 1 t. dried sage, divided

salt and pepper, to taste

2 T. olive oil

1/4 c. water

1 T. parsley (fresh or dried)

Sprinkle both sides of chops with 2 T. sage, salt, and pepper to taste. Grill 6-7 minutes on each side, or until no longer pink inside. While chops are grilling, saute mushrooms in olive oil with remaining 1 t. sage. Add water and parsley to mushrooms the last 2-3 minutes; sauce will thicken as it stands. Serve 1/2 c. mushroom sauce with each pork chop.

Yield: 6 servings//1 chop + 1/2 c. mushrooms (5)

Cucumber Salad

Cucumbers are on sale at Hugo's this week! This recipe will come in handy this summer, too, when cucumbers seem to be everywhere. It's definitely a staple in our refrigerator during grilling season. =)

Cucumber Salad

3 c. cucumbers, seeded and cubed (two large)

1 shallot, thinly sliced (or 1/4 to 1/2 regular onion)

1/2 c. fat free sour cream

3 T. vinegar

3 T. sugar (I use 1 1/2 T. Splenda for Baking)

1 t. salt

1/2 t. white pepper

Yield: 4 - 1 c. servings (1)

Mama Mattson's Sloppy Joes

1 1/2 to 2 pounds ground beef (or venison)

1 medium onion, chopped

1/2 c. celery, chopped (I used two ribs.)

1/2 c. shredded carrot, optional (I used three.)

1/2 c. green pepper, chopped (I used a whole small pepper.)

2 T. brown sugar

2 T. prepared mustard

1 T. vinegar

1 t. salt

1/8 t. pepper

1 c. ketchup (to start; feel free to add more to desired taste/consistency)

Brown beef (or venison) with onion. Drain off any excess fat. Add green pepper, celery, and carrot (optional). Cook until veggies begin to get tender. Stir in brown sugar, mustard, vinegar, salt, pepper, and ketchup. Mix well and simmer 20 minutes.

Yield: a lot (?)