INGREDIENTS

INSTRUCTIONS

Dredge the pork in a mixture of flour, salt, pepper, and paprika. Heat
shortening in a skillet and lightly brown the meat. Transfer meat to
another container, and add the onions to the skillet. Cook until the
onions are light brown.  Return the meat to the skillet.  Add one-half
cup of water., cover,  and cook over low heat for about one hour, until
meat is tender. Add  more water if necessary.  Wash sauerkraut drain
and squeeze the water out. Place in a saucepan  and add two tablespoons
of liquid in which the meat is cooking. Add  1/4 Tbs paprika and half
the water. Cover and simmer slowly for  thirty minutes, add more water
as necessary to  Remove the meat from the heat and stir in the sour
cream until well  mixed. Add salt to taste.  Cook the rice in 2 Tbs
shorening for about 5 minutes. Add 1/4 cup of  water ,cover and cook
until rice is tender, about 20 minutes. Add 1/4  Tbs paprika.  Preheat
the oven to 350 F.  Arrange the foods in an large ovenproof caassarole
as follows:  sauerkraut, pork cubes, rice, sausage rings, and sauce.
Continue  building layers until all the ingredients are used, ending
with the  sauce and a garnish of sausage rings.  Bake the cassarole for
thirty minutes, or until top is golden brown.  Bake 350F 30min Walt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 1323
Calories From Fat: 1092
Total Fat: 124.2g
Cholesterol: 203.7mg
Sodium: 2445.4mg
Potassium: 948.4mg
Carbohydrates: 23g
Fiber: 2.7g
Sugar: 4.4g
Protein: 34.2g