Italian sausage and cabbage! Good stuff! I used Jimmy Dean's ground Italian sausage.

Plus I had a bit of fresh spinach and used Ina Garten's sauteed spinach recipe.

Delicious and was just enough for one serving.

My evening meal is about an hour away. I'll have my usual New Yrs Day food.........pork roast, sauerkraut, and mashed potatoes. It smells so good in here today.............don't particularly like the smell the next day though.

100% chance of snow tomorrow, with predictions of 2 to 4 inches. I don't want any.

Shirley

We don't have a traditional NY meal, so it's just baked chicken breasts along with sweet and white potatoes, roasted with garlic cloves and olive oil. Green beans as well. Also.....French onion soup in the slow cooker. I've never made it before. :)

Right now we're watching the Winter Classic.......an annual outdoor NHL game. This year it's between Toronto and Detroit and it's -13F in Ann Arbor, Michigan. 115,000 spectators freezing their butts off, but they're hoping for a Guinness record.

Jalapeño cornbread, black-eyed peas, sautéed kale and collard greens.
A friend is bringing some ham. I imagine we will have some beer or champagne.

Traditional New Year fare here also. Same as Gadgets, pork, kraut mashed potatoes. I have smoked sausage and wieners in with the pork and kraut to make sandwiches over the next 2 or 3 days. Corn and applesauce and a plate of fresh veggie sticks will round out tonight's meal.

All the bean dishes that some of you are fixing sure sounds good. Gonna have to make some bean soup for when all this kraut is gone.

With all the cabbage, taters and beans going on..think there is a run on Beano too? Lol..

LOL, Terri! Dinner for me will be a Stouffer's escalloped chicken and noodles again. For lunch I had Lipton noodle soup and a slice of bologna with Chicken in a Biskit crackers. I'd forgotten about those until you mentioned them the other day. Now I'm hooked and it's your fault :-) They're still darned good!

DS left for home today. I really didn't have any plans for dinner last nightâ¦..DH and I usually just have some hors d'oeuvres around 9:00 and do the champagne thing at midnight. DS decided that since he wouldn't be here today for pork and sauerkraut, we should do it for New Year's Eve, so we did. I split the leftovers with DS since he came home with a 6 lb. roast. So, that's what we're having for dinner tonight. Pork and sauerkraut. I also played around with a new concoction yesterday. I mashed potatoes with some butter and sour cream, grated a clove of garlic in it, S and P to taste, added a cooked package of frozen spinach and half a package of onion soup mix. Mixed it all together, topped with some grated cheddar and baked it 350 for 20 minutes. DH is not crazy about mashed potatoes so I tried doctoring them up. DS thought it was one of the best things he ever ate. It was really good. It's a keeper.

Polished off the bottle for Champagne brunch. Nibbles & bits. Now into the Fannie May Pixies.

Made a pan of manicotti today, hubby loves italian food. I had a pork chop & mashed potatoes.

Warmer today but they say we might get a little snow tomorrow & they get very very cold. I love this weather.

Traditional here too. Black Eyed Peas with ham hocks, smothered cabbage and onions, fried fresh smoked pork sausage from Cormiers smokehouse in Louisiana. I unfortunately am still sick so not much of an appetite. But it was all good.

We had Pot roast with mashed potatoes and carrots that were cooked with the roast which simmered for hours in my new Enamel cast iron Dutch oven. :)

Patti, aren't they just naughty..I wish I hadn't started back on them..I had to buy another box the other day!!

GM, those potatoes sound pretty good to me.

OF, had to google FM Pixies..mmm ...well who wouldn't love those?!

Mary, I don't know how you cook two different meals so often! Manicotti would work for me.

RC, that's a lot of food! My beans are ready...Need to start the cabbage and biscuits..

Hellion~What cut of meat did you use? I love pot roast..but not cooked with the veg in it..Just onion, garlic, thyme, beef stock and coffee... Mmm mmm mmm

I love the leftovers even more to make a beef and cheddar sandwich..

Traditional Pa pork & sauerkraut with mashed potato.

So do you all eat heated up kraut, or cold kraut?

I have to reheat the kraut. This time I added a few hotdogs in with the kraut so tomorrow I can have a kraut dog for lunch.

Shirley

Nice weather here in CA, so we will be grilling a flank steak that I am marinating with a mesquite rub. Serving it with a tossed salad with balsamic and oven roasted potato wedges.

Chicken in a biskit crackers....yum!

We had chili. Its been snowing off and all day here in SD

Pork ribs sauerkraut mashed potatoes and butternut squash. I don't like the kraut. DH is Polish so we gotta have it! Diced onions sautéed in butter with a little sugar then add the kraut for a bit to get a like color on it. Brown the ribs. Layer it in a pan add a little water cover and put in the oven for a couple hours at 350-375. Today DH decided it had to be doctored. After the onions were done we added some of the juice from the bagged kraut and cook a little longer. After I added the kraut I added some bourbon for more flavor. Not your traditional Polish Kapusta! Four pounds of kraut for one man. Most of the leftovers will be turned into sauerkraut balls.

Terri, the kraut is most usually reheated to eat for leftovers.

Hmmm...I know it comes in cans, but usually it's found in the refrigerated section, so I always thought of it as a "cold" condiment..but then all this talk of it..had me thinking, it was heated..

So was just wondering how it was generally eaten in those homes it's served in.

Interesting information...

I use the refrigerated kraut in bags in the meat section. Put a pkg of kraut on the bottom of the crock pot, sprinkled some caraway seeds on top, seasoned and browned the pork in a frying pan, put it on top of the first layer of kraut, peeled and sliced (thickly) some granny Smith apples and put on top of the pork, put another bag of kraut with some caraway seeds on top of that, covered and cooked for two hours on high and six hours on low. So easy.

Terri if it isn't canned it has to be refrigerated fresh. I don't like to buy canned because its so acidic it eats thru the cans if not used right away. You can buy it canned in cans or jars or fresh in bags in the meat dept. Some people do nothing more than rinse it (or not but its very salty) and heat it before eating. Some do caraway seeds some not.

We had the traditional Southern NY dinner minus the ham hocks..Turnip greens(I put some leftover ham with fat on it) black eyed peas, oven roasted potatoes(trying to eat more healthy) and cornbread for dinner!! It was so good even if I did make it myself!!

We had barbequed ribs from Corky's, courtesy of bro-in-law, veg French onion soup, fried potatoes and sauteed chard. Chocolate cake for dessert.

Cold kraut, straight from the jar in the fridge! (I'm the only one who will touch it, so I can get away with that). Also love it hot with Kielbasa, on hot dogs or German sausage. Never had, or heard of, kraut with pork, before the internet.
Nothing to eat today. Still feeling punky and slept, on and off, all day. Larry peeked in on me several times. Tried to get me to eat something.
I'll go down and poke around in the fridge in a while. Maybe.

Well Ang, if you are at least thinking about it..that's a good sign.

I rode the bike..and have a cup of green tea with coconut oil in it to sip on for the evening..I'd rather have another triple chocolate cupcake...but one a day is more than enough.

Terri. you amaze me with your cookings :o)

Roast chicken, browned potatoes, carrots, onions, and turnips. Kraut on the side.

My roast was a chuck cut. The only cut for Pot Roast in my opinion. Big chunks of onion and carrot to add flavor were browned in the pan first and then removed and browned the roast sprinkled with salt and pepper. Then put everything back in the pot with beef broth, sprigs of rosemary and thyme, whole garlic cloves, and cooked long and slow on the crockpot burner of my stove. The broth is strained at the end, but we did eat the nice big chunks of carrots. It was very good. And I love my new Dutch oven!