Polish Sausage Stew

1 can cream of celery soup

1/4 c. brown sugar

27 oz. can sauerkraut, drained

1 1/2 lb. polish sausage, cut in 2 inch pieces

4 med. potatoes, pared and cubed

1 c. chopped onion

4 oz. shredded Monterey Jack cheese

Cook sausage, potatoes, and onion until done. Mix soup, sugar & sauerkraut, cook until blended. Mix with other ingredients and top with cheese.

PORK CHOPS & STUFFING 5 pork chops

1 box croutons, prepared to box directions, as stuffing 1/4 c. water

Brown pork chops, make sure cooked well. Serve with stuffing.


6 oz. cooked roast beef, cubed

Butter salt


1 tbsp. dehydrated onion

2 beef bouillon cubes

3 to 4 oz. mashed cauliflower

Dissolve bouillon in enough water to make a gravy. Put all in a small baking dish, cover with cauliflower. Bake at 350 degrees. Bake until thoroughly heated and cauliflower is browned.

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