SAUERKRAUT WITH HAM & SAUSAGE Yield: 4 Servings 2 lb Sauerkraut 2 Slices of bacon, chopped 1 c Onion, chopped fine 1 ts Garlic, minced 1 Bay leaf 6 Juniper berries, crushed 1/2 ts Caraway seeds 1/2 c Dry white wine 1/2 c Chicken broth 1 lb Ham steak in a single slice 1 lb Polish sausage Pricked

HAM & SAUSAGE JAMBALAYA Yield: 1 Servings 1 1/2 lb Hot sausage 4 Bay leaves 3 tb Oil 1/4 ts Powdered cloves 1 lb Ham, diced 1/4 ts Allspice 4 Onions, chopped 1/2 ts Powdered thyme 2 Bell peppers, chopped 1 ts Chili powder 5 Ribs celery, chopped Salt Black and cayenne pepper 1 lg Can tomatoes 4 c

This is a very nice, cozy soup. It takes a bit of time and effort, but it is worth it 8)

1. If you like sauerkraut that is relaively sour, do not rinse it but simply sqeeze it dry. If you like it less sour, however, rinse it under cold running water and drain in a colander. Press to extract excess moisture. 2. Heat the bacon in a casserole or dutch oven and cook until rendered of fat.

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