| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Bavarian |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Low-fat turkey kielbasa, cut into 3-inch pieces |
| 30 |
oz |
Bavarian-style sauerkraut, (3 cans) rinsed and drained |
| 3 |
lg |
Peeled Granny Smith apples, cored and cut crosswise into rings |
| 1 |
md |
Onion, thinly sliced and separated into rings |
| 14 1/4 |
oz |
Fat-free chicken broth, (1 can) |
| 1/2 |
ts |
Caraway seeds |
| 3 1/2 |
lb |
Peeled red potatoes, (8 medium) quartered |
| 1 |
oz |
Shredded Swiss cheese, (1/4 cup) |
INSTRUCTIONS
Place half of sausage in an electric slow cooker; top with sauerkraut,
remaining sausage, apple slices, and onion rings. Pour broth over mixture,
and sprinkle with caraway seeds. Cover with lid, and cook on high-heat
setting for 4 hours or until apples and onion are tender.
Place potatoes in a saucepan; cover with water, and bring to a boil. Cook
20 minutes or until tender; drain. Yield: 8 servings (serving size: 1-1/2
cups sausage mixture, 1 cup potatoes, and 1-1/2 teaspoons cheese).
Per serving: 450 Calories; 25g Fat (48% calories from fat); 19g Protein;
42g Carbohydrate; 60mg Cholesterol; 1810mg Sodium
NOTES : Arrange sausage mixture and potatoes on individual plates, and
sprinkle cheese over sausage mixture.
Recipe by: Cooking Light, Sept. 1995, page 160
Posted to MC-Recipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.
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