Visited friends longer than expected. Next thing I know dinner is served. This article was done after the fact, so the pictures aren’t pretty … but I want lots of pictures with your recipes … so now you know … you don’t have to worry about your photo talents. Just send me those recipes and pictures. | mmmm ... Started to eat then decided to take a picture and write about it. |
mmmm … This can’t be. Rhonda was out talking with us most of the time. Rhonda knows that the SaltOfAmerica cooking theme includes cheap and quick. My cheap and quick is just edible. This sausage, kraut and potatoes dish is yummy. So I went into the kitchen to take pictures of what was left in the fry pans. Then I asked Rhonda how she made it so quickly. Two pounds of sausage was sliced and mixed with the kraut right in the pan, then heated for 10 to 15 minutes. | Polish sausage was used for this meal ... I bet other sausages would also be good. |
The potatoes were canned whole potatoes heated up in butter and a seasoning. This particular seasoning was Spinach and Herb Dip Seasoning but use any seasoning you like. The canned potatoes are already cooked so she sort’a fried the potatoes for 15 minutes to give them a nice color. (plus, I imagine, they absorb the butter.) Gosh, that hit the spot … plus you can buy all the ingredients when they are on sale and store them until you need them. Thanks Rhonda. |