Pork
Kielbasa with Jelly Sauce
IngredientsIngredients
 2 1/2 lb. Kielbasa  1 cup grape jelly
 1 cup catsup  1 tblspn grated horseradish
 1 teaspoon tabasco sauce  1 teaspoon Worcestershire sauce
 salt and pepper to taste
Directions
Slice the Kielbasa a 1/4 inch thinck, and place in a nonstick skillet.
In a medium bowl, combine the remaining ingredients. Pour the
sauce over the Kielbasa, place the pan on the grill, and cook for
30 - 45 min's. Try this with crusty sourdough bread and a side of
barbeque beans, and of course coleslaw.





(Pork) Chop Suey
IngredientsIngredients
 2 lb. pork tenderloin - sliced thin  2 large onions - chopped
 2 Tbsp. soy sauce  2 c. celery
 2 c. bean sprouts  2 Tbsp. tomato sauce
 6 Tbsp. cornstarch
Directions
Saute meat with a little oil. Add soy sauce and 1 qt. of water.
Cook for 1 1/2 hrs. Add celery. Cook 20 min. Add bean sprouts.
Cook 5 min. Add tomato sauce. Stir cornstarch with 1 c. cold water
and stir in to thicken. Serve with rice and rice noodles.




Sauerkraut Balls
IngredientsIngredients
 8 oz browned sausage, drained  1/4 c.minced onion
 16 oz fresh sauerkraut, well drained  3 oz cream cheese
 2 Tbsp parsley  1 tsp prepared mustard
 1/4 tsp garlic salt  1/8 tsp pepper
Directions
Brown sausage. Put all ingredients in food processor. Blend quickly. Do not over
puree. The sauerkraut shuld be finely chopped. Chill. Shape into balls. An assembly
line works well for this.It's always a family affair for New Year's Eve at our home.
 1. lightly coat with 1 c. flour
 2. coat with eggs beaten with 1/4 c. milk
 3. coat with 2 c. fine bread crumbs
 4. Deep fry until golden, drain
 Serve with mustard or horseradish sauce.



Chops with Bleu Cheese
IngredientsIngredients
 4 pork loin rib chops (1 1/2) 10 oz ea  1 recipe bleu cheese stuffing
 crumbled bleu cheese (opt)  1 recipe creamy sauce
Directions
Trim fat. Cut pocket in each from fat side almost to bone. Spoon 1/4 c. bleu cheese
stuffing into each pocket. Close with wooden toothpicks. Bake 350' for 1 hr. Top
with creamy sauce. Sprinkle with bleu. Makes 4.
Bleu Cheese Stuffing: Creamy Sauce:
 (Combine the following)  4 tsp flour
 1/2 c. shredded carrots  1/4 c. plain yogart
 1 thinly sliced green onion  1/4 tsp instant chicken bouillon granules
 1/4 c. chopped pecans In small pan, stir together flour and yogart.
Add milk, pepper, and bouillon. Cook and
stir until bubbly and thickened. Cook and
stir one minute longer.
 1 tsp Worcestershire sause
 1/4 c. crumbled bleu cheese

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