AMERICAN GOULASH

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese

Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste. Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan

Million Dollar Spaghetti

Found http://myincrediblerecipes.com/million-dollar-spaghetti/

Ingredients

1 (16 ounce) package spaghetti
1 pound lean ground beef or sausage combination
1 tablespoon of black pepper
salt to taste
1 (16 ounce) jar spaghetti sauce (I used prego)
1/2 stick butter, cut into small chunks
1 cup whole milk cottage cheese
1 (8 ounce) package cream cheese, softened (not fat free or light)
1/2 cup sour cream
2 tablespoons olive oil
1/2 onion, diced
3 cloves of fresh garlic, minced
1/2 teaspoon fresh parsley
1 8oz Package of Mozzarella cheese
1/4 cup of freshly grated Parmesan cheese
1 8oz package shredded Cheddar cheese

Instructions

Preheat oven to 350F
Bring a large pot of lightly salted water to a boil & cook spaghetti until 'al dente'
Place the chunks of butter in the drained spaghetti and mix until coated, set aside.
In a large skillet, on medium-high heat, add the diced onions,, pepper, garlic and the olive oil together until onions are slightly cooked, then add your ground beef & cook until browned thoughout with the onions. Drain the beef.
Add in your jar of pasta sauce & parsley, then mix well until fully incorporated, put on very low to simmer.
In a large mixing bowl, combine the cream cheese, sour cream and cottage cheese until well blended.
Add in your spaghetti to the large bowl with the creamy mixture, toss until well coated.
In a 9x13-inch casserole dish, pour creamy spaghetti mixture in and top with 3/4 of the pasta sauce, TOSS WELL.
Add HALF cheddar & half mozzarella to the creamy spaghetti mixture, TOSS WELL again
Add the remaining pasta sauce evenly over the top the pasta
Top with remaining cheeses, evenly
Bake in the preheated oven for about 25 minutes or until cheese is completely well melted.
ENJOY!

Slow Cooker Chicken and Rice

Found https://recipepatch.com/5-ingredient-recipes/5/

Ingredients
4 skinless boneless Tyson chicken breasts
1 (28 oz.) can Hunt’s Italian-seasoned diced tomatoes
1 envelope Herb and Garlic Recipe soup mix (Lipton’s or similar)
hot cooked rice or pasta
Kraft Parmesan cheese, grated



Instructions

Cut chicken breasts into pieces. Combine chicken, tomatoes and soup mix in the slow cooker, stir to combine.

Cook on low for 6 to 8 hours.

Serve over rice or bow tie pasta and sprinkle with Parmesan cheese.

ROSEMARY ROASTED POTATOES AND ASPARAGUS

FOUND  https://www.tasteofhome.com/recipes/rosemary-roasted-potatoes-and-asparagus

MAKES: 4 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.

INGREDIENTS
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

DIRECTIONS
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Yield: 4 servings.

Originally published as Rosemary Roasted Potatoes and Asparagus in Taste of Home April/May 2012, p91

Happy Hubby Cabbage Casserole

1 Medium head cabbage, chopped into 1/2 inch pieces
2 lbs. ground beef
1 small onion, chopped
1/2 green pepper, chopped
Salt and pepper, to taste
1 cup uncooked rice
2 14-oz cans tomato sauce (or tomato soup)
1 cup water
1 cup tomato juice
2 Tbsp. Domino brown sugar



Instructions:

Cook ground beef in large skillet over medium heat until cooked through.

Grease a 9×13-in glass dish. (Don’t use a metal dish as it will react with the tomato and cabbage). Put all the cabbage on the bottom. Sprinkle the browned ground beef, onion, & green pepper. Sprinkle salt and pepper on top, then the uncooked rice.

In a separate bowl, combine tomato sauce or soup, water, juice and brown sugar.

Pour into the dish.

Cover with foil and bake in a preheated 350 degree oven for 1 1/2 hours.

GRILLED POTATO SKINS

FOUND https://www.tasteofhome.com/recipes/grilled-potato-skins

MAKES: 4 servings
TOTAL TIME: Prep/Total Time: 30 min.

INGREDIENTS
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream

DIRECTIONS
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Yield: 8 appetizers.

Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Grilled Potato Skins in Quick Cooking May/June 2004, p19

ROASTED GREEK POTATOES WITH FETA CHEESE

FOUND https://www.tasteofhome.com/recipes/roasted-greek-potatoes-with-feta-cheese

MAKES: 8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.

INGREDIENTS
2/3 cup water
1/2 cup olive oil
3 tablespoons lemon juice
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
3 pounds Yukon Gold potatoes (about 6 medium), each cut into eight wedges
3/4 cup crumbled feta cheese

DIRECTIONS
Preheat oven to 450°. In a small bowl, whisk the first seven ingredients. Arrange potatoes evenly in a shallow roasting pan. Pour water mixture over top.
Roast 40-50 minutes or until potatoes are golden brown and tender. Sprinkle with cheese.
Yield: 8 servings.

Originally published as Roasted Greek Potatoes with Feta Cheese in Taste of Home June/July 2015

Stuffed Meat Roll

Found https://www.buzzfeed.com/suriarocha/rolo-de-carne-recheado?utm_term=.dsbnVvPP5L#.sevxOwppR9

You will need:

1 kg ground beef (about 2.2 lbs.)
2 eggs
1 cup breadcrumbs
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
Aluminum foil
4-6 slices of ham
6-8 slices of cheese
2 cups spinach
10-12 strips of bacon

Method of preparation:

1. Preheat the oven to 180 ° C.
2. In a large bowl, combine the ground beef, eggs, breadcrumbs, salt, pepper and garlic powder. Stir until smooth.
3. Pour the mixture into a shape with a sheet of foil.
Press the meat evenly until it forms a rectangle. Cover with ham, cheese and spinach.
4. Using aluminum foil, lift one end and wrap it up like a rocambole, pressing firmly. Tighten and close both ends. Book it.
In another form covered with foil, place the strips of bacon side by side, with a distance of one centimeter.
5. Place the rolled meat roll into one end of the bacon strips. Using aluminum foil, gently lift the bacon to wrap it around the meat. Wrap the rocambole in the aluminum and bake for 25 minutes.
6. Increase the temperature to 260 ° C. Remove the foil and bake for another 20 minutes until the bacon is crispy and golden.
7. Let cool, slice and serve!

Serves 6 servings.
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American Goulash

Found https://reciperoost.com/2017/09/21/this-american-goulash-recipe-is-better-than-your-moms/2/

Ingredients

1 lb ground beef
1 can(s) Hunt’s diced tomatoes
2 can(s) Campbell’s tomato soup
4 c pasta, uncooked usually macaroni but use what you like
1/2 tsp red pepper flakes
1/3 c butter
1 tsp paprika
3/4 tsp salt
1/2 tsp pepper
3/4 c shredded cheese (use your favorites)
3/4 c chopped onion


 Instructions
Cook hamburger, onions, red pepper flakes, and other seasonings Cook on Low Heat in Crock pot.
After 30 minutes or so stir and add tomato soup and diced tomatoes. Also add Macaroni. Add 1 cup of water. I put the macaroni in now but if you want a firmer pasta cook separately then cook all together for 15 minutes.
Sprinkle top with your favorite cheeses and bread crumbs as you like.
Cook on low for a total of 4 – 6 hours
Better the next day and freezes beautifully. Enjoy

Loaded Cauliflower Bake

Found http://paleogrubs.com/loaded-caulliflower-bake
Loaded Cauliflower Bake
Serves 4

Prep Time 10 min
Cook Time 45 min
Total Time 55 min

Ingredients
1 medium cauliflower, cut into florets
2 cloves garlic minced
1 ½ tbsp olive oil
1 cup almond milk
1 ½ tbsp arrowroot flour
1/3 cup paleo approved store-bought or homemade mayonnaise
4 bacon slices, cooked and crumbled
1 tbsp chopped parsley
salt, black pepper to taste

Instructions
Preheat oven to 350°F.
Blanch cauliflower in a large pot of boiling water for 2 minutes.
Drain well and set aside.
To make the sauce in a skillet heat the olive oil over medium heat.
Add garlic and cook for 30 seconds.
Add the arrowroot flour and stir until golden.
Add the milk and bring to a low simmer, stirring until combined.
Stir in the mayonnaise and season with salt and pepper.
Add drained cauliflower and toss to combine.
Transfer the mixture into a casserole dish.
Bake for 30 minutes.
Remove from the oven, sprinkle with bacon and parsley and serve.

Amish Onion Patties

 Found http://reciperoost.com/2016/11/30/ever-tasted-amish-onion-patties-wowsa/2/

Ingredients

3/4 cup Gold Medal flour

1 tablespoon Domino sugar

1 tablespoon cornmeal

2 teaspoons Clabber Girl baking powder

2 teaspoons Morton salt ( adjust the salt to your family’s taste I only use 1 teaspoon)

3/4 cup TruMoo milk

2 and 1/2 cups chopped onions about 2 small onions

Wesson oil for frying



Instructions

Mix together dry ingredients



add milk and stir

batter will be thick

add onions and mix throughly

heat 1/2 inch oil in skillet over medium high heat

drop batter by tablespoons in hot oil

flatten slightly

brown on both sides until nice and crisp

drain on paper towels

as my son puts it now gobble them up

Burek

Burek, or Borek depending on what spelling you use is a dish made with phyllo pastry that is filled with meat or cheese. Burek is thought to have originated in Central Asia; it was then adopted by the Ottoman Turks who took it with them to the various corners of their military empire.
Found https://ethnicspoon.com/burek/

 Course Appetizer or Main course (2)
 Cuisine Turkish
 Prep Time 1 hour
 Cook Time 15 minutes
 Total Time 1 hour 15 minutes
 Servings: 8 (4)
 Calories 201 kcal
 Author Analida

Ingredients
1 lb lean ground beef
1/2 Tbs olive oil
1 onion diced
2 Tbs parsley fresh, chopped
1 tsp salt
1/4 tsp pepper
dash allspice
2 Tbsp butter melted, for brushed phyllo
1/2 lb phyllo dough


Instructions
Preheat oven to 350F.

In a small frying pan heat the olive oil and add the onions. Cook on medium heat for about 3-5 minutes until the onions are translucent.

Add the beef and the rest of the ingredients. Cook until the beef is browned.

Remove beef mixture from heat and place in a bowl and chill in the refrigerator. Warm meat with juice will ruin the delicate phyllo.

Take phyllo dough and unroll carefully. Cut in half. Cover with a moist tea towel to avoid drying.

Take 3 sheets of phyllo at a time and place a good amount of meat down the center, leaving about 2" at both top and bottom. Using a pastry brush, brush all around the edges of the dough. Fold in once all around. Fold from the short side up and roll tightly like a cigar. Brush with melted butter and place seam side down on a baking sheet. Bake for about 15 minutes or until the burek are golden brown.

Serve with a side of plain yogurt.

Any leftover phyllo can be stored again in the freezer. Make sure you wrap it tightly so it doesn't dry out.

Nutrition Facts

Amount Per Serving
Calories 201 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 42mg 14%
Sodium 491mg 20%
Potassium 242mg 7%
Total Carbohydrates 16g 5%
Dietary Fiber 0g 0%
Sugars 0g
Protein 14g 28%
Vitamin A 3.4%
Vitamin C 2.8%
Calcium 1.3%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Slow Cooker Hamburger & Potato Casserole

Slow Cooker Hamburger & Potato Casserole
prep 10 mins
cook 4 hours
total 4 hours, 10 mins
author amanda carlisle

yield 4

Ingredients
1 1/2 lbs hamburger, browned and drained
1 large onion, sliced
4 large potatoes, peeled and sliced
1 (10 ounce) can cream of mushroom soup
1/2 Cup Milk
1 Small Can Corn Niblets
1 tsp minced garlic
Salt & pepper to taste
1-2 Cups Shredded Cheddar Cheese
Instructions

Spray crock pot with non stick vegetable spray.

Layer potatoes, onions & garlic, and hamburger until all is used, sprinkling each layer with salt & pepper

Mix soup and milk together and pour over top.

Cook 3 to 4 hours on high.

Stir in corn niblets the last 30 minutes and top with cheese.

Notes
Cook in 4-6 qt crock pot for best results

Basic Broiled Chicken Breasts

Basic Broiled Chicken Breasts

Recipe by: Always Cooking Up Something "This is a simple but delicious way to prepare chicken. Good-quality olive oil and generous amounts of salt and pepper make for a savory chicken breast that is crispy on the outside and juicy on the inside."

Ingredients
30 m 4 servings 389 cals

3 tablespoons extra virgin olive oil
4 bone-in chicken breast halves with skin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Note I added Chef Paul Toasted Onion and Garlic to all and poultry seasoning to one then in the last few minutes I baked them (2 of them with Sweet Baby Rays Hickory BBQ Sauce)

Directions

Prep 5 m
Cook 20 m
Ready In 30 m

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.

Cook's Note
If desired, add a quarter cup of water to the bottom of the broiling pan and stir to dissolve the browned-bits from the chicken juices. Use as a light sauce on the chicken.

Thanksgiving Noodles

Found http://www.delish.com/cooking/recipe-ideas/recipes/a56047/thanksgiving-noodles-recipe/
A new-dle way to finish up your Thanksgiving leftovers.

TOTAL TIME: 0:30
PREP: 0:10
LEVEL: EASY
SERVES: 4

INGREDIENTS

2 tbsp. unsalted butter
1 c. chopped onion
1 c. chopped celery
3 cloves garlic, minced
1 tsp. fresh thyme leaves
½ tsp. Ground sage
kosher salt
Freshly ground black pepper
2 tbsp. all-purpose flour
1 12 oz. package No Yolks Dumplings
3½ c. low-sodium chicken broth
¼ c. heavy cream
1½ c. leftover vegetables (Brussels sprouts and sweet potatoes)
1 ½ c. leftover turkey, chopped into bite-size pieces
1 c. shredded white Cheddar
Freshly chopped parsley, for garnish
Crispy shallots, for garnish

DIRECTIONS

In a large skillet over medium heat, melt butter. Add onion and celery and cook until tender, 5 to 7 minutes. Add garlic, thyme, and sage and cook until fragrant, 1 minute more. Season with salt and pepper, then sprinkle with flour and cook 2 minutes.

Add No Yolks Dumplings, chicken broth, and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until dumplings are tender and liquid mostly absorbed, 10 to15 minutes.

Turn off heat and stir in leftovers and Cheddar.

Garnish with parsley and crispy shallots and serve.

Brown Butter Lobster Ravioli with Tomato Cream Sauce

Brown Butter Lobster Ravioli with Tomato Cream Sauce
Found here https://www.halfbakedharvest.com/brown-butter-lobster-ravioli-with-tomato-cream-sauce1-pun/

 prep time 1 hour
 cook time 30 minutes
 total time 1 hour 30 minutes
 servings 40-50 lobster ravioli

Ingredients

1 pound fresh pasta dough, rolled into lasagna sheets (you can also use 50-60 wonton wrappers)
3 lobster tails
1/4 pound uncooked shrimp, peeled
1 stick butter (8 tablespoons)
2 cloves garlic, minced or grated
1/4 cup fresh parsley, chopped
1 teaspoon lemon juice
1 teaspoon crushed red pepper flakes (optional)
8 ounces ricotta cheese
1/2 teaspoon kosher salt and pepper
tomato cream sauce
2 tablespoons olive oil
2 tablespoons butter
1/2 sweet onion, chopped
4 cloves garlic, minced or grated
1 (14 ounce) cans tomato sauce
1 (14 ounce) can diced tomatoes
kosher salt and pepper, to taste
1 cup heavy cream
1/4 fresh parsley, chopped
1/4 cup freshly grated parmesan cheese, plus more for serving


Instructions

Prepare the pasta dough, cover and set aside.

Place the lobster tails on a cutting board, using kitchen shears or a sharp knife, cut through the top shell lengthwise. Gently pull the shells apart away from the meat. Heat a large pot of water and steam the lobster tails and shrimp for about 7 seven minutes. I do not have a steamer basket so I just used my metal mesh strainer and it worked great. I would start checking the shrimp at about 4 minutes and maybe flip them around to the other side. Remove the lobster and shrimp and allow to cool. Once cool, finely chop the meat. You basically want to mince the meat. Set aside.

Place butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2-3 minutes or so you should see brown bits appear on the bottom of the pan.

Remove from heat immediately and continue to whisk for another 30 seconds or so. Add the garlic stir well. Add 1/4 cup chopped fresh parsley, lemon juice, crushed pepper flakes (if using), salt and pepper. Stir in the chopped lobster and shrimp. Add the ricotta cheese and mix well. Set the filling aside.

Roll your pasta dough into lasagna sheets and heavily flour your ravioli mold or counter.

Lay one sheet of pasta on the mold, making sure the entire mold is covered. Take a tablespoon of filling and place into each well. Spritz the pasta sheet with a little water. Lay the second sheet on top and run a rolling pin over to seal. Turn the mold over and release the ravioli. They will not be separated. Use a pizza cutter to cut apart. Lay the ravioli on a parchment-lined baking sheet and continue making ravioli until you've used all the lobster filling. Make sure to cover the ravioli's as you work. At this point, you can freeze the ravioli for later or boil.

Bring a large pot of salted water to a boil.

Tomato cream sauce: Heat butter and oil over medium heat. Add onions and saute for 5 minutes until they begin to soften and caramelize. Add the garlic and saute for a minute or so. Pour in tomato sauce, diced tomatoes, salt and pepper to taste. Stir and cook over low heat for 15 to 20 minutes, stirring occasionally. Using the back of a fork break any large chunks of tomato up.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings.

Cook the ravioli in the boiling water for 2 minutes, until it is floating. Remove from water and add directly to tomato sauce. If desired stir in pasta water to thin sauce. Stir in chopped parsley. Serve with grated parmesan cheese and fresh parsley if desired.

Slow cooker Cowboy casserole

Slow cooker Cowboy casserole recipe

Jessica Jacobs - Contributing Writer COOKTOP COVE

Prep time takes just 10-15 minutes, and all you have to do is brown the meat then toss the rest of your ingredients into the slow cooker so it can work its magic all day long.

Ingredients
1½ pounds ground beef, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes with green chili, undrained
¼ cup water
1 ½ tablespoon salt
2 teaspoon pepper
4 oz shredded cheddar cheese

Directions
1. Brown ground beef and drain off excess fat.
2. Add potatoes to 4-quart slow cooker and season with salt and pepper.
3. Add onion and garlic.
4. Add beef, beans, and tomato. Pour over water.
5. Cover and cook on low 7-8 hours.
6. Sprinkle cheese in last 15 minutes and continue to cook covered.

Crockpot Cabbage Roll Soup

Crockpot Cabbage Roll Soup is going to become a staple to your weekly menu plan. Warm, hearty and wholesome.

YIELD: 12 SERVINGS

TOTAL TIME: 3 HOURS 20 MINUTES

PREP TIME: 20 MINUTES

COOK TIME: 3 HOURS

Crockpot Cabbage Roll Soup

Cabbage, onion, beef, and bacon all tenderly prepared in a rich beef and tomato broth, slowly simmered in your crockpot. This creates a nutritious and tasty soup that will warm your belly from the inside out!

INGREDIENTS:

1 lb thick bacon, diced
1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef
2/3 cup uncooked long grain rice
6-8 cups cabbage, chopped
1 (28 ounce) can diced tomatoes
1 (10 oz) can tomato soup
2 tablespoons tomato paste
5-6 cups beef broth
1 1/2 cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 tablespoon Worcestershire sauce
salt and pepper, to taste
parsley for garnish

DIRECTIONS:

In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6qt (or larger) slow cooker.
Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
Stir in half of cooked bacon.
Spoon into bowls, top with remaining bacon and parsley if desired.

NUTRITION INFORMATION

Yield: 12 servings, Serving Size:

Amount Per Serving:
Calories: 198 Calories
©Holly Nilsson for SpendWithPennies.com

Poormans Soup

Found here http://recipepatch.com/poor-mans-soup-grandmas-secret-recipe/2/
Ingredients

1 to 1 1/2 lbs ground beef or ground turkey
1 can (10 oz) diced tomatoes and green chilies (or Rotel)
16 oz. package Del Monte frozen mixed vegetables
6-8 potatoes peeled and diced
1 small onion diced
6 beef bouillon cubes
8 cups water
salt and pepper to taste



Instructions

Brown meat on stove top and drain grease. Combine all ingredients, heat over low for about an hour. Add salt and pepper to taste and voila- dinner’s served! Enjoy this low-cost meal, which makes enough to serve a family of four for dinner and leftovers for lunch the next day.

This can also be prepared for the crockpot. Simply brown the beef or turkey and combine all ingredients in crockpot and cook on low for 6-8 hours.

Fresh ingredients can also be used if you have them, and are so delish!

Bavarian Pork Roast

Bavarian Pork Roast
Found http://tasteerecipe.com/2017/08/24/is-there-anything-better-than-bavarian-pork-roast/2/

Ingredients

3 lb pork roast, a smaller one is ok too

1 medium Granny Smith apple, cored and cut into 6 wedges

1 medium onion, peeled and cut into 6 wedges

2 lb bag Bavarian style sauerkraut (in refrigerated section, has caraway seeds in it)

3 Tbsp Domino brown sugar, packed

1/4 c white wine (like chardonnay)

8 large juniper berries (I get mine online)

2 McCormick medium bay leaves

1/2 tsp each salt and pepper, or to taste

2 Tbsp bacon fat

Instructions

1. Put a disposable slow cooker liner in a large bowl.

2. Put in the bag of sauerkraut, and push the apple and onion wedges down into the sauerkraut.

3. Sprinkle with wine, juniper berries, brown sugar, salt, pepper, and push bay leaf into sauerkraut.

4. Place roast on top, spread with bacon fat.

5. You can cook now, or do what I did, the next Am place your filled liner in slow cooker, turn on low and cook for 6 to 8 hours.