Combining Leftovers = A Throw-Together Lunch

¼-½c pea and cheese salad

½c fresh, crunchy sauerkraut

¼-½c celery / diced water chestnuts

2 hard boiled eggs - chopped

1-2T capers or chopped pickles

chili-lime seasoning

Mmmmm!  This was good!  When I was doing a little organizing in the kitchen, I found just a tiny bit of macaroni salad and sauerkraut in the fridge.  I combined them with the remaining ingredients and ~viola~ it's Lunch!!  Years ago I was making potato salad for a church potluck and didn't have paprika, which is a classic 'sprinkle on the top' garnish.  Instead I used a little chili powder.  What a surprise, to discover how well the chili flavor blended with the potatoes, eggs and mayonnaise!!  I've done this ever since, only now I add more to the actual salad, as well as the sprinkle on the top when it's ready to serve.  When cleaning the refrigerator, it's fun to see what an interesting, never-to-be-repeated, lunch you can create for yourself.  A little reward for your labors.

Be Creative!  Happy Cooking 😉. . . Lin

Surprising Sauerkraut Pork

3# boneless pork

2T butter, coconut oil, bacon fat

16oz sauerkraut 

1 can Cream of Mushroom Soup

This is a recipe my daughter's fiance' started using several years ago, it's not one of my originals, but I wanted to post it here since it's SO good!

After trimming away all visible fat, brown the meat on high to quick sear it.  Turn heat down and continue to brown well.  Add sauerkraut and soup - and a little water if this mixture looks a little too dry.  Simmer on low, covered for several hours, checking so it doesn't stick and turning it regularly to keep meat coated and moist.  Serve with mashed potatoes and vegetables. 

Sauerkraut Coleslaw

½ 28oz. jar of sauerkraut

½ c raisins

½ c water

2 grated carrots

1 med. onion, sliced thin

fresh ground pepper

2T sugar

2T butter

Combine the first 3 ingredients in a 2qt. pot. Simmer, covered, 5 minutes. Add remaining ingredients, mix and simmer another 10 minutes. Chill a couple hours, to bring out the flavors, then heat a little and serve warm with hamburgers, hot dogs or pork roast. . .Lin

Dinner For A Grey And Rainy Day :-D

These are not original creations of mine.  They're recipes from Scott - my daughter's fiancee'.  I've posted the cabbage before, but it bears repeating.  Also, these are not-to-be-altered-or-messed-with recipes.  Believe me, I've tried and only succeeded in screwing them up!  Perfection is best left alone.

Scott's Crazy-Awesome Pork Roast

1  2-3#  boneless pork roast

1  can Cream of Mushroom Soup

1  can sauerkraut

~Wash, dry and place pork in the crackpot or heavy soup pot.  Stir sauerkraut and soup together and pour over pork.  Cook on high until it bubbles, then switch to low-medium until pork is tender 4 or more hours.  Serve with the Danish Cabbage and your yummiest mashed potatoes.

JoAnn's (Scott's Mom) Danish Cabbage

1 med-lg head of red cabbage - chop

1/4 c  butter

1/2 c  white sugar

1/2 c  white vinegar

1  t     salt

1/4 c  current jelly

~Combine first 5 ingredients.  Simmer - covered - on low 2-3 hours.  Stir in jelly.  IF there are leftovers, it keeps well for up to a week, covered in the 'fridge.

Shown here with mashed potatoes and sauerkraut-mushroom soup gravy 😋