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Pork roast, sauerkraut and dumplings Recipe

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This recipe for Pork roast, sauerkraut and dumplings, by , is from The Pettis Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Pettis
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lb pork roast
1 onion
Schweigert sauerkraut -12 oz bag
garlic seasoning
mashed potatoes
1 can cream of mushroom soup

Directions:
Directions:
Bake pork at 350 for 2-3 hrs. About 2 inches of water in roaster. Add sauerkraut and bake for 1/2 hr. Add mushroom soup and blend w/ pork juices and sauerkraut. The mushroom soup will take the bite out of the sauerkraut while still retaining the flavor of the kraut. To make dumplings, use equal parts cold mashed potatoes and flour. The dough will be stiff, almost dry. Form a ball and keep squeezing the dough till a firm ball forms. Have a large pot of boiling water ready and drop in. Cover for 15 minutes , uncover for another 15 minutes. Dumplings are done when they float to surface. Take a slotted spoon to loosen dumplings on the bottom of pan. Cut pork into servings and spoon sauerkraut and mushroom soup combination on plate. Serve dumplings separately. Enjoy. This is a meal that freezes well and is even better the 2nd time!! Enjoy!!!

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is my family's favorite!! We eat dumplings w/ everything!!

 

 

 

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