What a great weekend. I got to spend some time with my granddaughter from college, and got to go to the Holiday Living Show. I got little Christmas shopping done.  

Well this week I’m going to do some I hope you will like. This one is for a friend at church, Cecelia. She likes sauerkraut, so I hope she likes this one. 

PORK AND SAUERKRAUT SUPPER

6 pork ribs country style

2 T oil

1  medium onion  diced

1 cup apple juice

2 pounds sauerkraut drained 

2 apples diced

2 t brown sugar

salt pepper to taste

Brown the pork in oil, from pan cook the onions in drippings until tender, stir in 1/4 cup apple juice,

in a large covered  roaster,  combine onion drippings,  sauerkraut,  apples, sugar and remaining apple juice; tuck the pork in sauerkraut and sprinkle with salt and pepper; cover and bake at 350 degrees for two hours basting occasionally.

 

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I made this and it was so good.

MYSTERY PECAN PIE

8 ounce cream cheese 

1/3 plus 1/4 cup sugar divided

1/4 t salt

2 t vanilla separated

4 eggs

1/14 cups chopped pecans

1 cup light corn syrup

1 unbaked pie crust

whipping cream

Pre-heat oven to 375 degrees, beat together cream cheese, 1/3 cup sugar,  salt, 1 t vanilla, and one egg; pour in pie crust, sprinkle with pecans over the cream cheese layer; beat together three eggs,  1/4 cup sugar, one t vanilla, and corn syrup; pour over mixture,  bake 35 to 40 minutes until firm; refrigerate; before serving, top with whipping cream.

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Have a wonderful week, and like I always say, live, laugh and love and remember to spend time with family and friends, and God bless you all.