German Cuisine

Beef Rouladen

1/4 cup Dijon mustard
8 slices top round steak, 1/4 inch thick (about 2 pounds)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons vegetable oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up and secure with wooden picks. Brown in a skillet in oil; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Remove meat and keep warm. Combine flour and water until smooth; stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove wooden picks from meat and return to gravy; heat through. Sprinkle with parsley if desired. Makes 8 servings.

Hazelnut Wheat Bread

4 packages (1/4 ounce each) active dry yeast
4 cups warm water (110° to 115°)
1 cup warm milk (110° to 115°)
6 tablespoons brown sugar
1/4 cup sugar
1/4 cup shortening
1/4 cup molasses
2 tablespoons salt
2 cups rye flour
10 to 11 cups all-purpose flour
1/4 cup caraway seeds

In a large mixing bowl, dissolve yeast in warm water. Add the milk, sugars, shortening, molasses and salt. Add rye flour and 4 cups all-purpose flour; beat until smooth. Stir in caraway seeds and enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large bowl coated with cooking spray, or divide between two large bowls coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into four portions. Shape into four loaves. Place each loaf in a 9-in. x 5-in. x 3-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 4 loaves (16 slices each).

Bavarian Pot Roast

1 boneless beef chuck pot roast (about 3 pounds)
2 tablespoons vegetable oil
1-1/4 cups water
3/4 cup beer or beef broth
1 can (8 ounces) tomato sauce
1/2 cup chopped onion
2 tablespoons sugar
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon ground cinnamon
1 bay leaf
1/2 teaspoon pepper
1/2 teaspoon ground ginger
Cornstarch and water, optional

In a Dutch oven, brown roast in hot oil. Combine water, beer or broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger. Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, for 2-1/2 to 3 hours. Remove meat. Discard bay leaf. If desired, thicken juices with cornstarch and water. Makes 8-10 servings.

Zucchini and Kielbasa

2 small zucchini, cut into 1/8-inch slices
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons olive oil
1 pound smoked kielbasa or Polish sausage, halved lengthwise and cut into 1/2-inch slices
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/8 teaspoon crushed red pepper flakes

In a large skillet, saute the zucchini, onion and green pepper in oil until crisp-tender. Stir in the remaining ingredients; cook until heated through. Makes 6 servings.

Caraway Beef Roast

1 boneless beef rump roast or chuck roast (3 pounds)
3 tablespoons vegetable oil
1 cup hot water
1-1/2 teaspoons beef bouillon granules
1/4 cup ketchup
1 tablespoon dried minced onion
1 tablespoon Worcestershire sauce
2 teaspoons caraway seeds
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
2 tablespoons all-purpose flour
1/4 cup cold water

In a Dutch oven over medium heat, brown roast in oil on all sides; drain. In a small bowl, combine the hot water and bouillon; add the ketchup, onion, Worcestershire sauce, caraway, salt and pepper. Pour over roast. Add bay leaves.

Cover and bake at 325° for 3 hours or until tender. Remove roast to serving platter; keep warm. In a small bowl, combine flour and cold water until smooth. Stir into pan juices; bring to a boil. Cook and stir for 1-2 minutes or until thickened, adding additional water if necessary. Discard bay leaves. Serve with cooked potatoes and carrots if desired. Makes 12 servings.

Chicken Soup with Spaetzle

1 broiler/fryer chicken (2 to 3 pounds), cut into pieces
2 tablespoons vegetable oil
8 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup sliced carrots
1 cup sliced celery
3/4 cup chopped onion
1 garlic clove, minced
1/3 cup medium pearl barley
2 cups sliced fresh mushrooms

Spaetzle
1-1/4 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1 egg, lightly beaten
1/4 cup water
1/4 cup milk

In a large kettle or Dutch oven, brown chicken pieces in oil. Add the broth, bay leaves, thyme and pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth and skim off fat.

Return chicken to broth along with the carrots, celery, onion, garlic and barley. Bring to a boil. Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer. Remove bay leaves.

In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes. Makes 8-10 servings (2 1/2 quarts).

Curried Beef with Dumplings

1 boneless beef rump roast (3 pounds)
2 tablespoons olive oil
6 medium carrots, cut into chunks
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, sliced
2 teaspoons curry powder
1 teaspoon sugar
2 teaspoons salt, divided
1 teaspoon Worcestershire sauce
1 cup hot water
1-2/3 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons cold butter
3/4 cup milk
2 tablespoons minced fresh parsley
2 tablespoons chopped pimientos

In a Dutch oven, brown roast in oil on all sides; drain. Combine the carrots, tomatoes, onion, curry powder, sugar, 1 teaspoon salt and Worcestershire sauce; pour over roast. Bring to a boil. Reduce heat to low; cover and cook for 2-1/2 hours or until meat and carrots are tender.

Remove roast and carrots; keep warm. Add hot water to pan; bring to a boil. For dumplings, combine the flour, baking powder and remaining salt in a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in the milk, parsley and pimientos just until moistened.

Drop by tablespoonfuls onto simmering liquid. Cover and cook for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Remove dumplings. Strain cooking juices; serve with roast, dumplings and carrots. Makes 8 servings.

Dijon Sirloin Tips

1-1/4 pounds sirloin tips, cubed
2 tablespoons butter
1 tablespoon vegetable oil
3 cups sliced fresh mushrooms
1 garlic clove, minced
1/2 cup beef broth
1/4 cup white wine vinegar
1-1/2 teaspoons soy sauce
2 teaspoons Dijon mustard
2 teaspoons cornstarch
1/2 cup heavy whipping cream
Hot cooked noodles
Chopped fresh parsley, optional

In a large skillet, brown meat in butter and oil; transfer to a 2-qt. baking dish. In the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. Pour mushrooms and drippings over meat. Cover and bake at 300° for 2 hour or until meat is tender. In the same skillet, combine broth, vinegar and soy sauce; bring to a boil.

oil for 2 minutes; set aside. Combine mustard cornstarch and cream; stir into broth mixture. Bring to a boil; boil for 2 minutes, stirring constantly. Drain juices from baking dish into broth mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add beef mixture. Serve over noodles. Garnish with parsley if desired. Makes 4 servings.

Meringue Torte

3/4 cup butter, softened
3/4 cup sugar
6 egg yolks
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
6 tablespoons milk

Meringue
6 egg whites
1-1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 cup plus 3 tablespoons finely chopped walnuts, divided

Filling
2 cups heavy whipping cream
1/4 cup confectioners' sugar
2 cups fresh raspberries

In a large mixing bowl, cream butter and sugar until light and fluffy. In a small mixing bowl, beat egg yolks for 3-5 minutes or until light lemon-colored; beat in vanilla. Add to creamed mixture. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into three parchment paper-lined 9-in. round baking pans; set aside.

In a mixing bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Add vanilla. Fold in 1/2 cup walnuts. Spread meringue evenly over cake batter; sprinkle with remaining walnuts.

Bake at 325° for 30-35 minutes or until meringue is lightly browned. Cool on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully remove remaining cakes, meringue side up, to wire racks.

In a mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Carefully spread half of the filling over cake on serving plate; top with half of the raspberries. Repeat layers. Top with remaining cake. Store in the refrigerator. Makes 16-18 servings.

Peanut Butter Pudding Dessert

1 cup all-purpose flour
1/2 cup cold butter, cubed
1-1/2 cups chopped cashews, divided
1 package (8 ounces) cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners' sugar
1 carton (12 ounces) frozen Cool Whip® whipped topping, thawed, divided
2-2/3 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
1 milk chocolate candy bar (1.55 ounces), coarsely chopped

Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined.

Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack.

In a small mixing bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust.

In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving. Makes 12-16 servings.

Pasta Sausage Supper

1 package (16 ounces) uncooked penne pasta
1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
1 tablespoon vegetable oil
1 jar (26 ounces) meatless spaghetti sauce, warmed

Cook pasta according to package directions. Meanwhile, in large skillet, saute the sausage, peppers and onion in oil until vegetables are crisp-tender.

Drain pasta; divide among six serving plates. Top with spaghetti sauce. Using a slotted spoon, top with sausage mixture. Makes 6 servings.

Peach Kuchen

Crust
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/2 cup butter

Filling
2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained
2 eggs
1 cup sugar
1/4 teaspoon salt
3 tablespoons all-purpose flour
1 cup (8 ounces) sour cream

In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11-in. x 7-in. x 2-in. baking pan.

Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches.

Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator. Makes 8-10 servings.

Pork Chops with Apples and Stuffing

6 boneless pork loin chops (1 inch thick)
1 tablespoon vegetable oil
1 package (6 ounces) crushed stuffing mix
1 can (21 ounces) apple pie filling with cinnamon

In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13-in. x 9-in. x 2-in. baking dish.

Place the pork chops on top; spoon stuffing over chops. Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until a meat thermometer reads 160°. Makes 6 servings.

Raspberry Custard Kuchen

1-1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter
2 tablespoons heavy whipping cream
1/2 cup sugar

Filling
3 cups fresh raspberries
1 cup sugar
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust.

Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator. Makes 10-12 servings.

Sausage Noodle Dinner

1 pound bulk pork sausage
1 medium head cabbage (about 1-1/2 pounds), thinly sliced
1 large onion, thinly sliced
1 large carrot, shredded
2 teaspoons chicken bouillon granules
1/4 cup boiling water
2 cups (16 ounces) sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
8 ounces noodles, cooked and drained
Fresh parsley, optional

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add cabbage, onion, and carrot; mix well. Dissolve the bouillon in water; pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes.

Reduce heat; stir in sour cream, salt and pepper. Heat through. Transfer to a serving bowl; add hot noodles and toss. Garnish with parsley if desired. Makes 4-6 servings.

Simple Stollen

2-1/4 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
7 tablespoons cold butter, divided
1 cup ricotta cheese
1/2 cup chopped mixed candied fruit
1/2 cup raisins
1/3 cup slivered almonds, toasted
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon grated lemon peel
1 egg
1 egg yolk
Confectioners' sugar

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 6 tablespoons butter until mixture resembles fine crumbs. Stir in the ricotta, candied fruit, raisins, almonds, extracts, lemon peel, egg and yolk just until moistened.

Turn onto a floured surface; knead five times. Roll dough into a 10-in. x 8-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on a greased baking sheet; curve ends slightly.

Bake at 350° for 40-45 minutes or until golden brown. Melt remaining butter; brush over loaf. Remove to a wire rack to cool completely. Dust with confectioners' sugar. Makes 1 loaf.

Note: This recipe does not contain yeast.

Vegetable Soup with Dumplings

1-1/2 cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup water
1 cup chopped cabbage
1 cup frozen peas

Carrot Dumplings
2-1/4 cups biscuit/baking mix
1 cup shredded carrots
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded cheddar cheese

In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas.

For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese. Makes 10 servings.

Zwieback Rolls

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1/2 cup warm water (110° to 115°)
6 to 6-1/2 cups all-purpose flour, divided
1 tablespoon salt
3/4 cup shortening, butter or margarine, melted and cooled
2 cups scalded milk, cooked

Dissolve yeast and sugar in water; set aside. In a large mixing bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough should be soft.

Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls.

Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 30 minutes or until golden. Makes 24 rolls.

White Chocolate Mousse Cherry Pie

14 cream-filled chocolate sandwich cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted

Filling
1 tablespoon cornstarch
2 tablespoons water
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract

White Chocolate Mousse
1 cup cold milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract
Chocolate curls, optional

In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture begins to hold together. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.

For filling, combine cornstarch and water in a saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely.

For mousse, in a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat.

In a large mixing bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Refrigerate until slightly firm, about 30 minutes.

Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate curls if desired. Makes 8-10 servings.

Stuffed Ham

1-1/2 cups unsweetened apple juice
1/4 cup butter, cubed
1 package (6 ounces) pork stuffing mix
1 medium tart apple, finely chopped
1/4 cup chopped sweet onion
1/4 cup chopped celery
1/4 cup chopped walnuts
1 fully cooked spiral-sliced ham (8 pounds)
1 can (21 ounces) apple pie filling
1/4 teaspoon ground cinnamon

In a large saucepan, bring apple juice and butter to a boil. Remove from the heat; stir in the stuffing mix, apple, onion, celery and walnuts.

Place ham on a rack in a shallow roasting pan. Spoon stuffing by tablespoonfuls between ham slices. Spoon pie filling over ham; sprinkle with cinnamon.

Bake, uncovered, at 325° for 1-1/4 to 1-3/4 hours or until a meat thermometer reads 140°. Let stand for 10 minutes before serving. Makes 14-16 servings.

Upside-Down Apple Gingerbread

1/4 cup butter, melted
1/3 cup packed brown sugar
2 large apples, peeled and sliced

Gingerbread
1/2 cup butter, melted
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup hot tea

Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples cut side up in a single layer over sugar; set aside.

For gingerbread, in a large mixing bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in molasses. Combine dry ingredients; add to sugar mixture alternately with hot tea, beating well after each.

Pour over apples. Bake at 350° for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Makes 9 servings.

Tangy Reuben Bake

3 medium potatoes, peeled, sliced and cooked
8 ounces fully cooked kielbasa or Polish sausage, thinly sliced
1 can (8 ounces) sauerkraut, rinsed and drained
1/2 cup Thousand Island salad dressing
2 tablespoons sugar
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion
1/2 to 1 teaspoon caraway seeds
3/4 cup shredded cheddar cheese

In a bowl, combine the first eight ingredients. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Makes 4 servings.

Rye Loaves

1/4 cup old-fashioned oats
1/3 cup packed brown sugar
1/4 cup molasses
5 tablespoons butter, divided
2 teaspoons salt
2 cups boiling water
3 cups bread flour
2 packages (1/4 ounce each) active dry yeast
3 cups rye flour
1 teaspoon caraway seeds

In a large bowl, combine the oats, brown sugar, molasses, 4 tablespoons butter and salt; stir in boiling water. Let stand until mixture cools to 120°-130°, stirring occasionally. In a large mixing bowl, combine 2 cups bread flour and yeast. Add the molasses mixture just until moistened. Stir in rye flour and enough of the remaining bread flour to form a medium stiff dough.

Turn onto a floured surface; knead about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough; cover and let rise in a warm place until doubled, about 30 minutes. Punch down dough. Turn onto a lightly floured surface; divide into three portions. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to cool on wire racks. Melt remaining butter; brush over loaves and sprinkle with caraway seeds. Cool. Makes 3 loaves.

Stuffed Sausage Rolls

6 bacon strips, diced
1 cup chopped onion
1 can (16 ounces) sauerkraut, rinsed and well drained
1/2 pound fully cooked smoked kielbasa or Polish sausage, coarsely chopped
2 tablespoons brown sugar
1/2 teaspoon garlic salt
1/4 teaspoon caraway seeds
1/8 teaspoon pepper
1 package (16 ounces) hot roll mix
2 eggs
1 cup warm water (120° to 130°)
2 tablespoons butter, softened
Poppy seeds

In a skillet, cook bacon until crisp; remove to paper towels. Reserve 2 tablespoons drippings. Saute onion in drippings until tender. Stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper. Cook and stir for 5 minutes. Remove from the heat; add bacon. Set aside to cool.

In a bowl, combine contents of hot roll mix. Stir in one egg, water and butter to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover dough with a large bowl; let stand for 5 minutes.

Divide dough into 16 pieces. On a floured surface, roll out each piece into a 4-in. circle. Top each with 1/4 cup filling. Fold dough around filling, forming a ball; pinch edges to seal. Place seam side down on greased baking sheets. Cover loosely with plastic wrap that has been coated with cooking spray. Let rise in a warm place for 15 minutes.

Beat remaining egg; brush over bundles. Sprinkle with poppy seeds. Bake at 350° for 16-17 minutes or until golden brown. Serve warm. Makes 16 servings.

Seasoned Pork Loin Roast

2 teaspoons garlic salt
2 teaspoons garlic-pepper blend
2 teaspoons lemon-pepper seasoning
1 boneless rolled pork loin roast (about 5 pounds)

Basting Sauce
3 cups water
2 tablespoons lemon juice
1-1/2 teaspoons dried minced onion
1/2 teaspoon garlic salt
1/2 teaspoon garlic-pepper blend
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon grated lemon peel

Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 160°.

Meanwhile, in a large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Brush over roast occasionally while baking. Let roast stand for 10 minutes before slicing. Makes 15-18 servings.