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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Saurerkraut With Pork & Cider

fruits, vegetables, pork

2 green apples
3 potatoes, about 1 1/4 lb
1 total weight
1/4 cup lard
2 cup onions, chopped
1 1/2 teaspoon garlic, minced
1 teaspoon caraway seeds
2 lb sauerkraut
6 juniper berries
1 1/2 lb cooked smoked shoulder butt
1 bay leaf
3/4 cup apple cider
3/4 cup chicken broth
1 slice white bread, crumbled
1/4 cup milk
1 lb lean ground pork
1/4 cup fresh chopped parsley
1/2 teaspoon cumin
1/2 teaspoon coriander
1 1/4 lb kielbasa or polish sausage

1. Peel and core the apples. Cut them into quarters, then cut the quarters crosswise into thin pieces. There should be about 2 1/2 cups. 2. Peel the potatoes and cut in half crosswise. Keep in cold water to cover. 3. Heat the lard in a large, heavy casserole and add 1 1/2 cups of the onions and 1 tsp garlic. Cook, stirring, until wilted. Add the caraway seeds and cook briefly. Stir in the apples. 4. Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the juniper berries and sauerkraut to the casserole. 5. Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil and cook 15 min. 6. Meanwhile, combine the bread and milk in a mixing bowl and blend with the fingers. Add the ground pork, remaining onion and garlic, the parsley, cumin and coriander. Blend well. Shape into 6-8 equal balls. 7. Arrange the meatballs and kielbasa over the sauerkraut. Add the drained potatoes. Cover again and continue cooking 20 min. 8. Remove the bay leaf. Slice the pork butt and kielbasa and serve with the sauerkraut, meatballs and potatoes.