1 (16 oz) bag sauerkraut
1 (16oz) pkg. little smokies
1 c. water, more or less
2 Tbsp. brown sugar

Place the sauerkraut in a colander, slightly rinse with water and put into a baking dish. Also rinse the smokies and add it to the sauerkraut. Pour in water and sprinkle with brown sugar. Stir together. Bake covered in a 250* oven for 3 to 4 hours. Or 1 hour at 300 (?double check temp) This has to be served with mashed potatoes to taste complete.

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My cook's notes:
♦An original recipe, ain't much to it..
♦Heating it on the stove is an easy option too
♦Use a ring of smoked keilbasa or similar smoked sausage, cut into rounds or cut diagonally
♦Browning the sausage in a skillet adds some flavor
♦Don't rinse the sauerkraut if you like a stronger sour flavor
♦A gardening friend of mine adds cola instead of the water and sugar
♥This is a must-have part of our menu when we watch LOTR the week between Christmas and New Years Day

I've been thinking about posting some baby food recipes on here. It's easy to forget what combinations I've put together and might be useful for some future grandchildren?

I'm deep into canning and freezing so naturally I've been looking up a lot of canning information. I wish I would have started a canning and freezing notebook years ago like I heard someone i knew did. Maybe I wrote down some of the information but it was on scraps of paper, and is probably buried in a pile of paper somewhere.Eventually I'll find that stuff.
I'm determined to start a more careful record of the details that would help me jump into canning the next year. Then I wouldn't have to wonder " Let's see, how much sugar do I add to my peaches?" or whatever I'm preserving. I'm thinking of a more physical type of record keeping such as a 3 ring binder, but I may use this site as well.

1 1/3 c. brown sugar
½ c. shortening
1 egg
2 c. flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
½ tsp. nutmeg
1/2 c. milk
1 cup finely chopped apples
1 c. raisins
1/2 - 1 c. chopped nuts (I use walnuts)
Cream sugar and shortening, add egg and beat well. Add dry ingredients alternately with milk. Stir in apples, raisins, and nuts. Drop by teaspoons onto cookie sheet (you may need to flatten slightly if cookie bakes more mounded than you like it) Bake at 350° F for 12 minutes. Spread with glaze when cool.
Glaze:
1 Tbsp. soft butter
1 ½ c. powdered sugar
2 ½ Tbsp. milk or apple juice
¼ tsp. vanilla
Cream butter, gradually add powdered sugar, milk or juice and vanilla. Beat until smooth.

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My Cook's Notes:
»History:  This recipe came from  "From Amish and Mennonite Kitchens" cookbook borrowed from library sometime in the 1990's
-A nice cookie to make in the Fall season... apples and spices.. comfort
-I only make these occasionally