By Ginger Isham
A flavorful meal that costs little per serving and is very tasty and can be varied.
Apple Sauerkraut With Sausage
1 medium sweet onion, sliced
3 tablespoons butter
2 medium apples, peeled and chopped
1 tablespoon fresh lemon juice
1 can sauerkraut (8 ounces) drained and rinsed
1/2 cup unsweetened apple juice (can use cider)
2 tablespoons maple syrup
1 teaspoon caraway seeds
1 package (16 ounces) smoked Polish sausage (or your choice)
Saute onion in butter. Stir in sauerkraut, apple juice, caraway seeds. Sprinkle lemon juice over apples and add also. Bring mixture to a boil and simmer for 10 minutes. Stir in maple syrup. Heat sausage and slice and serve on top. I simmer chunks of kielbasa for a few minutes in water that I add a little cider vinegar to then slice and serve on top.
Green Beans and Walnuts
1 package (16 ounces) of frozen green beans or fresh
1/4 cup chopped walnuts
1/4 cup teriyaki sauce
2 tablespoons butter
Mix beans, 2 tablespoons walnuts, teriyaki sauce and butter. Cover and microwave for three minutes. Stir and cook 5-6 minutes longer. Add rest of walnuts and serve hot. Instead of green beans can serve with fresh asparagus.
Asparagus With Herb Butter
Melt 1/4 cup butter, add dash of cayenne pepper and paprika, a pinch of dried rosemary and thyme. Add juice of 1/2 a lemon. Serve over a pound of hot, crisp-cooked asparagus.
Mashed Potato With Cauliflower
Peel 3-4 potatoes, add 2 or three white flower buds (curds) from head of cauliflower and boil in water until soft. Mash and add light cream, butter, salt and pepper.
Food Hint: Serve hot buttered asparagus with grated Parmesan/Romano cheese, toasted almonds, capers, crumbled blue cheese, bits of crisp bacon, sautéed chopped mushrooms, hard-boiled eggs, French dressing or mayo.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.