Moving Day Crock Pot Sauerkraut Butt

Ingredients

1 (3-4 lb) pork butt
1 28 oz can sauerkraut
1 16 oz bottle barbecue sauce

Directions

Place butt in crock pot and pour kraut with juice over butt. Cook on low 8 hours or high 4 hours. Pour off excess liquid and stir in BBQ sauce. Serve on buns.

From RecipeZaar
Submitted by Shelli

Balsamic Pork and Dumplings

Ingredients

• 1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
• 12 oz. green and/or wax beans, trimmed (3 cups)
• 1 1 lb. pork tenderloin
• 2 Tbsp. olive oil
• 1/2 cup balsamic vinegar
• 2 tsp. chopped fresh rosemary (optional)

Directions

1. Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.

2. Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.

3. Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4.

From Better Homes and Gardens

Submitted by Shelli

Italian Sausage and Spinach Casserole

Ingredients

• 3/4 pound fresh Italian sausage links
• 2 10-ounce packages fresh spinach, cooked and well drained, or two 10-ounce packages frozen chopped spinach, thawed and well drained
• 1 19- or 15-ounce can white kidney beans (cannellini) or great Northern beans, rinsed and drained
• 1 small red onion, finely chopped
• 3/4 cup evaporated skim milk
• 1/2 cup grated Romano or Parmesan cheese
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1/3 cup fine dry bread crumbs
• 2 cloves garlic, minced
• 4 teaspoons margarine or butter, melted

Directions

1. In a large skillet cook sausage over medium heat about 8 minutes or until no pink remains, turning often. Drain on paper towels. Slice into bite-size pieces.

2. In a large mixing bowl combine cooked sausage, spinach, beans, onion, milk, 1/4 cup of the Romano or Parmesan cheese, lemon peel, lemon juice, nutmeg, and pepper. Transfer mixture to a greased 2-quart oval or square baking dish.

3. For topping, in a small mixing bowl combine bread crumbs, remaining 1/4 cup of the Romano or Parmesan cheese, garlic, and melted margarine or butter; sprinkle atop casserole. Bake, uncovered, in a 375 degrees F oven for 35 minutes or until heated through. Makes 6 servings.

From Better Homes and Gardens
Submitted by Shelli

Potato Ham Bake

Ingredients

• 1 lb. Yukon gold potatoes, sliced
• 1 8-oz. tub light cream cheese spread with chive and onion
• 3/4 cup milk
• 1/4 cup finely shredded Parmesan cheese
• 1 Tbsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed
• 8 oz. cooked boneless ham, cut in bite-sized slices
• 1 lb. fresh asparagus spears, trimmed, cut in 2 to 3-inch pieces
• Fresh tarragon sprigs (optional)

Directions

1. Preheat oven to 400 degrees F. In medium saucepan cook potatoes, covered, in small amount of lightly salted boiling water 5 to 7 minutes, just until tender. Drain; transfer to bowl and set aside.

2. For sauce, in same saucepan combine cream cheese, milk, 2 tablespoons Parmesan, and 1/4 teaspoon black pepper. Heat and whisk until smooth and cheese is melted. Remove from heat; stir in tarragon.

3. Layer potatoes, ham, asparagus, and sauce in 1-1/2-quart baking dish. Bake, covered, 20 minutes. Uncover; sprinkle remaining Parmesan. Bake 10 to 12 minutes. Let stand 5 minutes. Top with tarragon and freshly ground black pepper. Serves 4.

From Better Homes and Gardens
Submitted by Shelli

Pork and Green Chiles Casserole

Ingredients

• 1-1/2 pounds boneless pork
• 1 tablespoon cooking oil
• 1 15-ounce can black beans, rinsed and drained
• 1 14-1/2-ounce can diced tomatoes
• 1 10-3/4-ounce can condensed cream of chicken soup
• 2 4-1/2-ounce cans chopped green chili peppers
• 1 cup quick-cooking brown rice
• 1/4 cup water
• 2 to 3 tablespoons salsa
• 1/2 cup shredded cheddar cheese (2 ounces)

Directions

1. Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet, brown pork, half at a time, in hot oil. Drain off fat. Return pork to the skillet.

2. Stir in black beans, tomatoes, condensed soup, chili peppers, brown rice, water, and salsa. Bring mixture to boiling. Carefully pour into a 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven for 30 minutes. Sprinkle with cheese; let stand for 10 minutes before serving. Makes 8 servings.

From Better Homes and Gardens

Submitted by Shelli