6 bacon slices, coarsely chopped
3 tablespoons flour
salt and pepper
6 boned toppling pork chops or sirloin cutlets
2 tablespoons light brown sugar
1 garlic clove, minced
1 1/2 pounds sauerkraut, rinsed
1 teaspoon juniper berries
1 teaspoon black peppercorns
1 cup beer
1 cup chicken broth
 

1. Preheat the over 350F.

2. In a frying pan, fry the bacon until just beginning to brown. With a slotted spoon, transfer the bacon to a casserole dish.

3. Season the flour with the salt and pepper. Coat the pork chops with the seasoned flour, shaking off any excess. Brown the chops in the bacon fat, about 5 minutes on each side. Remove and drain on paper towels.

4. Add the brown sugar and garlic to the fat in the frying pan and cook, stirring, for 3 minutes. Add the sauerkraut, juniper berries, and peppercorns.

5. Transfer the sauerkraut mixture to the casserole and mix with the bacon. Lay the pork chops on top. Pour the beer and chicken stock over the chops.

6. Place the casserole in the oven nd cook until the chops are very tender, 45-55 minutes.

 1 1/4 pounds small new potatoes
4 tablespoons butter or margarine
3 shallots, finely chopped
2 garlic cloves, minced
salt and pepper
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
 

1. Bring a saucepan of salted water to boil. Add the potatoes and cook until just tender, 15-20 minutes. Drain well.

2. Melt the butter or margarine in a skillet. Add the shallots and garlic and cook over low heat until softened, about 5 minutes.

3. Add the potatoes to the skillet and stir well to mix with the shallot butter. Season with salt and pepper. Cook, stirring, until the potatoes are heated through.

4 Transfer the potatoes to a warmed serving bowl. Sprinkle with the chopped herbs before serving.
 
 
 
 
 
 

3 pounds fresh spinach, coarse stems removed
1 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano
4 eggs
2 cups creamed cottage cheese
6 tablespoons freshly grated Parmesan Cheese
grated nutmeg
salt and pepper
12 sheets of phyllo pastry
4 tablespoons butter or margarine

1. Preheat the oven to 375F

2. Stack handfuls of spinach leaves, roll them loosely, and cut across the leaves into thin ribbons.

3. Heat the oil in a large saucepan. Add the onion and cook until softened, about 5 minutes.

4. Add the spinach and oregano and cook over high heat until most of liquid from spinach evaporates, about 5 minutes, stirring frequently. Remove from the heat and let cool.

5. Break the eggs into bowl and beat. Stir in the cottage cheese and Parmesan cheese, and season generously with nutmeg, salt and pepper. Stir in the spinach mixture.

6. Brush 1 13 x 9-inch baking dish with some of the butter or margarine. Arrange half of the phyllo sheets in the bottom of the dish to cover evenly and extend about 1 inch up the sides. brush with butter.

7. Ladle in the spinach and cheese filling. Cover with the remaining phyllo pastry, tucking under the edge neatly.

8. Brush the top with remaining butter. Score the top with diamond shapes using a sharp knife.

9. Bake until pastry is golden brown, about 30 minutes. Cut into squares and serve hot.

1 pound red cabbage, cut in wedges and cored
1/4 cup olive oil
2 shallots,  chopped
1 garlic cloves, chopped
3 tablespoons cider vinegar
1/4 pound chorizo or other spicy sausage, cut diagonally in 1/4-inch slices
salt and pepper
2 tablespoons chopped fresh chives
1 tablespoons chopped fresh parsley
 

1. Slice the cabbage wedges very thinly across the leaves

2. Heat the oil in a skillet. Add the shallots and garlic and cook until softened, about 4 minutes. transfer from the pan to a salad bowl using a slotted spoon.

3. Add the cabbage to the hot oil and cook until wilted, about 10 minutes, stirring occasionally. Add 1 tablespoon of the vinegar and cook 1 minutes longer, stirring. transfer the cabbage and the oil from the pan to salad bowl.

4. Add the sausage slice to the pan and fry until we browned. Transfer the sausage to the salad bowl using the slotted spoon.

5. Pour the remaining vinegar over the salad and toss well to combine. Season with salt and pepper. Sprinkle with the chopped herbs and parsley.