Supper Time

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shortend

Meat Mopper
Original poster
Apr 7, 2008
215
13
Waterloo, IA
Had to try out the Kielbassa, so I opened a jar of kraut and squeezed the juice into a sauce pan. Cut up a few red taters and tossed 'em into the kraut juice w/ a little S&P to simmer for a few minutes. Cut up one of the 'bassa rings and tossed that in. Simmered a few more minutes. Dumped the kraut in and spooned a few Bisquick dumplin's on top. Let that simmer for 10 min., covered and steamed the dumplin's for a few more min.

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Served with some green onions, radishes, mini dills and pickled asparagus spears on the side.

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The Kielbasa turned out better than I thought. Taste was really good, just a tad bit grainy. The long stall time didn't hurt them too much.
 
Seeing those plate photos, I can hear my mother lamenting, "WHERE are the GREEN vegetables?!!"

Hey, the sauerkraut was green cabbage at one time. Doesnt that count? 
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Last edited:
There's some green onions, radishes, mini dills and pickled asparagus spears on the side. Your Mom ould be OK with that.
 
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