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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Dutch Meat 4 Servings

INGREDIENTS

4 Bacon
2 lb Pork boneless shoulder
1 T Paprika
2 t up to
3 t Caraway seed
1 t Salt
1 Clove garlic, minced
1 16-oz sauerkraut drained
1 1/2 c Water
4 Onions, sliced
10 New potatoes
1/2 t Salt
Snipped parsley
3/4 c Dairy sour cream

INSTRUCTIONS

Fry bacon in Dutch oven over medium heat until crisp; remove bacon;
drain on paper towels. Trim fat from pork; cut pork into 1-inch
pieces. Brown pork in bacon fat; drain. Sprinkle pork with paprika,
caraway seed, 1 Tsp salt & the garlic. Stir in sauerkraut, water,
onions & potatoes. Sprinkle with 1/2 Tsp salt. Heat to boiling;  reduce
heat, cover & simmer until pork is tender, about 1 hour.  Crumble bacon
& sprinkle bacon & parsley over pork mixture. Serve  with sour cream.
Serves 4-6.  MRS WESLEY (LINDA) HAMM  From the <The Bliss of Cooking
Returns>, Fort Bliss Officers Wives  Club, Ft. Bliss, TX.  Downloaded
from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 477
Calories From Fat: 258
Total Fat: 28.6g
Cholesterol: 140.6mg
Sodium: 1028.5mg
Potassium: 948.8mg
Carbohydrates: 12.2g
Fiber: 3.1g
Sugar: 4.9g
Protein: 41.4g


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