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Pasta, sauerkraut and beans for filling meals

This week's recipes include KD lasagna, German sauerkraut chili, and beans and pork chops
From the Kitchen by Joyce Walter

Some are old, some really old and others falling-apart elderly but at one time the recipe sheets were saved by homemakers convinced they would use the recipes at some future date.

And by their condition, they were handled often and much loved. This week’s recipes are a sampling of the recipe sheets found in an old box bequeathed to me by an anonymous donor.

• • •

KD Lasagna

1 pkg. Kraft Dinner cheese and tomato pasta
1 1/2 cups pasta sauce
1/2 lb. lean ground beef, cooked and drained
2 cups grated mozzarella cheese
2 tbsps. grated parmesan cheese

Cook pasta according to package directions. Place half in a lightly greased baking dish. Layer with half the pasta sauce, beef and mozzarella cheese. Repeat layers, ending with mozzarella. Sprinkle with parmesan.

Bake at 350 degrees F for 20 minutes or until hot. Makes 8 servings. 

Note: chopped onions and mushrooms may be added to the ground beef.

• • •

German Sauerkraut Chili

2 tbsps. salad oil
1 1/2 lbs. lean stewing pork, cut into small chunks
1 cup chopped onion
3 garlic cloves, crushed
1 tsp. salt
1/8 tsp. pepper
2 tbsps. chili powder
1/2 tsp. each cumin and red chilies
1 beef bouillon cube
1/3 cup tomato paste
2 cups beer
1-14 oz. can red kidney beans, drained
2 cup sauerkraut, drained

Heat oil in a large saucepan or Dutch oven. Brown pork and saute onions and garlic. Add seasonings, crumbled bouillon cube, tomato paste and beer. Stir well to mix.

Cover and simmer about one hour or until meat is tender. Stir frequently Add beans and sauerkraut and heat through. Makes 6-8 servings.

• • •

Beans and Pork Chops

1 cup dried white kidney beans
1 tbsp. oil
4 pork chops, 1 1/4 inches thick
1-10 oz. mushroom gravy
1 cup water
1 tbsp. brown sugar
2 tsps. worcestershire sauce
3/4 tsp. dry mustard
1/4 tsp. sage
1/2 tsp. salt
black pepper to taste
2 cloves garlic, crushed, optional
1 green pepper, cut into rings
6 cherry tomatoes, halved

Rinse beans under cold running water then soak overnight, being sure beans are covered.

Heat oil in a large wide frying pan or saucepan with a tight-fitting lid. Add pork chops and brown on both sides over medium-high heat. Remove chops and drain off fat.

Add gravy, water, sugar, worcestershire, mustard, sage, salt, pepper and garlic to pan. Drain beans, discarding liquid. Stir beans into gravy mixture. Place chops on top. Cover tightly and simmer 2 hours or until beans are tender.

Stir occasionally and turn chops once during cooking. Finally stir in pepper and tomatoes. Cover and simmer for 10 minutes until they heat through.

Joyce Walter can be reached at

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