Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, February 28, 2013

Crock Pot Recipes

As you can see I am getting back to my archiving of old internet articles.  Here is the latest one to go into the archives.

Slow cookers are not just for soups and roasts.They are also great for beans and other vegetables. The recipes in this article are for veggies and beans that I love in the crockpot. For starters, I enjoy this Black Bean and Salsa Dip that is so easy in the slow cooker or crockpot. So easy and the cooker keeps it warm! The Old Settlers Beans is a great combination of beans and ground beef for an easy and economical meal. The Corn Stuffed Onions is a great dish for anyone who loves onions. If you don't like onions, this one is not for you!

2 cans (15 1/2-oz each) low-sodium black beans, rinsed and drained
1 cup salsa (your favorite brand)
1 tsp ground cumin
1 garlic clove, finely chopped
1 lime, juiced and grated
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
24 celery sticks
tortilla chips for serving, if desired.
Combine the beans, salsa, cumin, and garlic in a slowcooker or crockpot. Cover and cook until the beans are hot, 2 to 4 hours on low or half that time on high.
At the end of the cooking time, stir the lime juice and grated peel into the cooker. Using a large spoon or even a potato masher, coarsely mash the bean mixture. Stir in the cilantro and green onions. Serve warm with the celery sticks and/or tortilla chips, if desired.

1/2 lb bacon, fried, drained on paper towels, crumbled in large pieces
1 1/2 lb hamburger, browned and drained
1/2 bag frozen onion and peppers
1/2 cup brown sugar
1/2 tsp pepper
1 tbsp chili powder
1/4 ketchup
1 can pork & beans
1 can red kidney beans
1 can butter beans
2 tbsp mustard
1/2 cup hot sauce, optional

Combine all the above ingredients in a crock pot or slow cooker. Place lid on the cooker and cook on low setting for 6 hours.

Note: The hot sauce is optional, according to your taste. If you want just a little heat cut the hot sauce back to a couple of tablespoons.

8 medium onions
salt to taste
1 can (16-oz) whole kernel corn, drained
2 tbsp chopped pimiento
1/4 cup water
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt
dash of black pepper
1 cup milk
1 cup shredded American cheese

Remove the centers from the onions and chop enough for 1 cup; set aside. (Save remaining centers in a zip-top bag for later uses.) Salt the onion cavities, if desired. Combine the corn and pimiento; divide and place in onion shells. Reserve any leftover corn for the sauce. Wrap each onion individually in foil. Pour the water into the bottom of the cooker and stack the onions in the cooker. Cover and cook on high setting for 4 to 5 hours.

Just before serving, make the sauce. In a saucepan, cook the reserved onion in the butter until tender but not browned. Stir in the flour, 1/2 teaspoon salt, and pepper. Add the milk all at once and cook while stirring, until thickened and bubbly. Add any reserved corn to the sauce and return to bubbling. Add the cheese, stirring until melted.

Remove the onions from the cooker using tongs. Unwrap onions and place on a serving platter with elevated sides. Pour some of the sauce over the onions and pass remaining sauce for anyone who wants to add more.

Yield: 8 servings.


Wednesday, February 27, 2013


This is a recipe I got from Rival, maker of the Crock-Pot.

1 can (13-oz) chunk pineapple, drained - save 1/2 cup of the juice
2 stalks of celery, sliced
2 medium-size tomatoes, cut into small wedges
1 cup broccoli florets
1 medium-size onion, chopped
1 cup chicken broth
3 garlic cloves, minced
3 tbsp sugar
1 tbsp white vinegar
2 tsp fish sauce (optional)
2 tsp soy sauce
1/2 tsp fresh ginger, minced
1/2 lb medium shrimp, peeled, deveined
2 tbsp cornstarch
1/3 cup water

Combine all the ingredients, except for the shirmp, cornstarch, and water, in a crockpot or slow cooker.  Place lid on cooker and cook on low 4 to 6 hours or on high 2 to 3 hours.  Add the shrimp to the cooker during the final 30 minutes of cooking and be sure heat is on high.

Whisk together the cornstarch and water until smooth.  At the end of cooking, stir the mixture into the sauce in the cooker.  Stir to blend in well and thicken.

Serve over hot white rice.  (Personal note: For health reasons, never serve brown rice.  Always serve brown rice as brown is a healthier whole grain.)

Yield: 6 servings.

Monday, February 25, 2013


1 3/4  cups packed brown sugar
1/4 cup granulated sugar
1/3 cup unsweetened cocoa
1 cup milk
1/2 cup butter, melted
3 large eggs, lightly beaten
2 teaspoons vanilla extract
5 cups torn firm white whole-wheat bread
1 cup chopped Snickers candy bars
Caramel topping
Additional chopped Snickers candy bars
In a medium bowl, stir together the brown sugar, granulated sugar, cocoa, milk, butter, eggs, and vanilla until blended. Stir in bread and Snickers. Pour into a 3- to 4-quart slow cooker that has been lightly sprayed with butter-flavored cooking spray.

Place lid on cooker and cook on LOW setting 2 hours, or until center is set but is still jiggly. To serve, dip into serving dishes and top with caramel topping and the additional chopped Snickers.

Note: This is my version of an old Mr. Foods recipe.


3 sweet potatoes, peeled and diced
1 red bell pepper, diced
1 onion, diced
2 (14-1/2-ounce) cans diced tomatoes, undrained
2 (15-1/4-ounce) cans black beans, undrained
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper

In a large slow cooker, combine all ingredients; mix well.

Place lid on cooker and cook on high 4 hours, or until potatoes are fork-tender.

I believe this is another of my older Mr. Foods recipes.

Friday, February 22, 2013


This is a recipe I got some time ago from a "Just a Pinch" recipes.  It is from a lady in Alaska.

1 box Rice-A-Roni Spanish rice
1 1/2 cups frozen corn
1 can diced green chilies
3 cups cooked chicken, diced or shredded
1 can pinto beans, rinsed and drained
1 jar salsa
3/4 cup sour cream
1 can cream of chicken soup
2 1/2 cups shredded Mexican-Blend Cheese
3 tsp chili powder
6 large flour tortillas

Cook rice-a-roni according to directions on box, add corn after you add water and seasoning packet.
While rice is cooking, combine in a large bowl: chilies, chicken, pinto beans, 1/2 the salsa, sour cream, cream of chicken soup, 1 cup of cheese and chili powder. When rice is done cooking, add half the cooked rice to the other ingredients, and stir all together.
Spray crockpot with non-stick spray. Cut the 6 tortillas in half. Put a large spoonful of filling in the middle of tortilla, and put seam-side down in the bottom of crockpot. Spread remaining rice, salsa and cheese over each layer. Depending on how large your crockpot is, you will get either 2 or 3 layers.
Turn crockpot on low, and let everything get all melty and cozy (about 4 hours on low or 2 1/2 hours on high).


1 lb bacon, fried and diced
1 medium onion, chopped
1 leek, trimmed, cleaned, diced
2 large carrots, cleaned and diced
1 cup chopped cabbage
1/4 cup chopped parsley
4 cups beef broth
1 lb potatoes, scrubbed and diced
1 bay leaf
2 tsp freshly ground black pepper
1 tsp salt
1/2 tsp caraway seeds
1/4 tsp nutmeg
1/2 cup sour cream

Combine the onion, leek, carrots, cabbage, parsley, broth, and potatoes together in crockpot or slow cooker.  Toss in the bay leaf.  Add the salt, pepper, caraway seeds, and nutmeg.

Place lid on cooker and cook on high 4 to 5 hours or on low 8 to 10 hours.

Remove bay leaf and discard.

Using a slotted spoon, remove the potatoes and smash them; combine with the sour cream.  Return potatoes to the cooker and stir to blend in.  Stir in the cooked bacon before serving.

Yield: 6 to 8 servings.

To make more soup in the 6-quart cooker, increase the following ingredients to: 6 cups broth, 2 leeks, 3 carrots and 2 lb potatoes.  Increase seasonings to suit taste.

Note: This soup can be enjoyed by diabetics as it has a ratio of 9 g protein to 20 g carbs per serving.

Wednesday, February 20, 2013


1 onion, chopped
2 garlic cloves, minced
3 1/2 cups peeled, cubed potatoes
1 1/2 cups chopped cabbage
3 carrots, peeled and sliced
1/4 cup uncooked long-grain white rice
1 pound beef, trimmed of fat and cut into small bite-size pieces
1 1/2 cups beef broth
3/4 cup red wine or water
1/4 cup ketchup
1 1/2 teaspoons dried thyme
1 teaspoon chili powder
1/2 teaspoon dry mustard
1/4 teaspoon pepper
In a slow cooker or crockpot, combine the onion, garlic, potatoes, cabbage, carrots, rice, and beef.
In bowl, stir together broth, wine or water, ketchup, thyme, chili powder, dry mustard, and pepper.
Pour mixture over meat and vegetables and mix together.
Cover cooker and cook on low for 8 to 10 hours.
Note: This is a stock photo and not a picture of the actual recipe.


I have had this recipe for a long time.  I believe I got it from Mr. Food.  Give this Far East style recipe a try.  It is chock full of good-for-you ingredients.
1 (6.7-ounce) package garlic-basil rice
3 carrots, cut into ¼-inch pieces
2 (15-1/2-ounce) cans chickpeas, rinsed and drained
1 (10-ounce) package frozen seasoning blend*
1 cup fresh green beans, cut into 1-inch pieces
1 (14.5-ounce) can diced tomatoes and zesty green chilies, undrained
1 (14-ounce) can vegetable broth
2 teaspoons curry powder
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (13.5-ounce) can light coconut milk
Remove the seasoning packet from the rice package.  Combine the seasoning packet, carrots, chickpeas, frozen seasoning blend, green beans, tomatoes, broth, and curry powder in a slow cooker or crockpot.

Place lid on cooker and cook on low setting for 5 hours.

Remove lid and stir in the spinach, coconut milk, and the rice.  Turn heat to high setting, replace the lid on cooker and cook for another hour or until the rice is tender.

Yield: 8 servings

*Frozen seasoning blend is a package of frozen onions, peppers, etc found in or near the frozen vegetables.

Sunday, February 17, 2013


I just got this recipe from Kraft Foods.  I think it sounds interesting and plan to try it this week.  Thought you might want to try it, too.
1-1/2 lb. lean ground beef
2 cans (15 oz. each) red kidney beans, rinsed
1 can (16 oz.) no-salt-added tomato sauce
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 cup frozen corn
1 onion, chopped
2 Tbsp. chili powder
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
BROWN meat; drain. Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid. COOK on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
STIR before serving. Serve topped with cheese. 


Friday, February 15, 2013


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2 10.75 oz. cans condensed cream of mushroom soup
1 1 oz. package dry onion soup mix
1 1/4 cup beef broth
5 1/2 lb. pot roast
1 small onion
4 to 5 large potatoes, quartered
1 lb baby carrots

Combine the mushroom soup, dry onion soup mix, and beef broth.

Slice the onion cross-wise into thirds; place in the bottom of the slow cooker or crockpot.  Place the roast atop the onion.  Arrange the potatoes and carrots around the roast and pour the soup mixture over all.

Cover and cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours until meat is tender.

Add a salad and/or steamed broccoli and you have an easy meal.

Wednesday, February 13, 2013


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Wusthof Le Cordon Bleu Paring Knife, 3-1/2 inch

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3 lbs chicken wings
salt to taste
freshly ground black pepper to taste
1 1/2 cups your favorite bottled barbecue sauce
1/4 cup honey
2 tsp spicy brown mustard
2 tsp Worcestershire sauce
Tabasco sauce to taste, optional

Rinse wings and pat dry with paper towels.  Cut off and discard wing tips.  Cut each wing in the joint to make 2 pieces. 

Sprinkle the salt and pepper over the wings; place in a broiler pan and broil 4 to 5-inches from the heat for 15 to 20 minutes to brown.  Turn once to brown both sides.  Transfer to a crockpot or slow cooker.

Make the sauce by combining the barbecue sauce, honey, mustard, Worcestershire sauce, and tabasco if you like a little more heat, together in a small mixing bowl.  Pour over the chicken wings in the cooker.

Place lid on cooker and cook on low setting 4 to 5 hours or on high setting 2 1/2 hours.

Tuesday, February 12, 2013


8 slices wheat bread, cut into cubes (about 4 cups)
1/2 cup (1 stick) butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3/4 cup firmly packed brown sugar
4 cups peeled and chopped cooking apples
Whipped cream for garnish
In a large bowl, combine bread cubes, butter, cinnamon, nutmeg, salt, and brown sugar; mix well.

In a 4-quart slow cooker, starting with the bread mixture, alternate layers with the chopped apples.

Cover and cook on high setting 1-1/2 hours or low setting 3 to 4 hours, or until apples are tender.
Serve warm with whipped cream.
Yield: 4 servings

Note: Add 1/2 cup raisins if desired for Apple Raisin Bread.

This is my adaptation of a recipe I got from Mr Food.

Sunday, February 10, 2013


I believe I got this recipe from Mr Food a few years ago.  I don't eat chicken but my family likes this.

1 onion, halved lengthwise and sliced
4 new potatoes (about 1 pound), cut into 1/4-inch slices
2 cups baby carrots
1 1/4 teaspoons salt, divided
1/2 teaspoon black pepper, divided
1/2 cup chicken broth
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1 teaspoon paprika
6 bone-in, skinned chicken thighs (1-1/2 to 1-3/4 pounds)

Coat a 6-quart round slow cooker with nonstick cooking spray.  Add onion then top with potatoes and carrots.
In a medium bowl, combine 3/4 teaspoon salt, 1/4 teaspoon pepper, the broth, garlic, and thyme. Pour broth mixture over the vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
Cover and cook on low setting, approximately 8 hours, or until the chicken is cooked through and the vegetables are tender.
When cooking poultry in my slow cooker I always preheat the cooker on high while I am getting everything together and in the cooker.  Leave on high 35-45 minutes if possible.

Note: File Photo for Reference


Note:  I have never tried this recipe but have been told it is good.  I do not eat chicken or turkey so have not made it!
2 pounds turkey tenderloins (about 3 tenderloins)
2 teaspoons vegetable oil
1 (1-1/4-ounce) package taco seasoning mix
1 (16-ounce) package frozen pepper stir-fry mix, thawed and drained
10 (7-1/2-inch) whole-wheat flour tortillas
Cut turkey into 2-1/2-inch strips. Place in a resealable plastic freezer bag. Add oil and seasoning mix; seal and shake to coat. Marinate in refrigerator 20 minutes.
Place turkey in a 3-or 3-1/2-quart slow cooker; top with stir-fry mix.
Cover and cook on high setting 1 hour. Reduce heat to low setting, and cook 5 hours.
Warm tortillas according to package directions. Spoon turkey mixture evenly in center of each tortilla, using a slotted spoon. Top with desired toppings such as shredded lettuce, light sour cream, sliced olives, diced tomato, and/or shredded Cheddar cheese.

Saturday, February 9, 2013


2 cups white sugar

Wednesday, February 6, 2013


3 regular-size cans pork and beans
3/4 cup brown sugar
3/4 cup catsup
1 1/2 tsp prepared mustard
3 tbsp maple-flavored syrup
1 large onion, chopped
4 precooked slices bacon, leave whole or chop

Combine all ingredients except bacon in a crockpot or slow cooker; stir to blend.  Place the bacon slices or pieces over the top of the beans.  Place lid on cooker and cook on low 3 to 4 hours.

Tuesday, February 5, 2013


This is another recipe they were passing out at the Ft Worth VA Clinic when I was there last week.  This recipe is from Campbell's.

1 can (10 3/4-oz) Campbell's Condensed Cream of Mushroom soup
1 pouch (2-oz) dry onion soup & recipe mix
6 small red potatoes, halved
6 medium carrots, cut into 2" pieces
3 to 3 1/2-lb boneless beef bottom round roast or chuck pot roast

In a 4 1/2-quart slow cooker stir together the cream of mushroom soup, onion soup mix, potatoes and carrots.  Add the beef and turn to coat both sides.

Cover and cook on LOW 8 to 9 hours or on HIGH 4 to 5 hours or until the beef is fork tender.

Yield: 6 servings

Crockpot Lite Chicken and Vegetable Soup and Microwave Apple Crisp for a Quick, Easy, and Economical Meal Suitable for Diabetics, Too!

This is another of my old Internet articles.  This article has been posted on various sites since 2008.  Before I retire it, I will share it here.  This article features a crockpot soup plus a dessert and both are suitable for diabetics as well as anyone.

Busy, busy, busy. We are constantly busy and in a hurry. But we can find time to prepare decent meals and don't have to depend on fast-food for all our sustenance. Preparing home-cooked meals is especially important if you have children. Our children need to know what it's like to eat a meal from their own kitchen. And I am a big proponent of sit-down meals for families, as you know if you follow my articles. To help you with easy and economical meal preparation here are a couple of good recipes. Chicken vegetable soup is a lite soup that is made in the crockpot. Throw everything in the crockpot in the morning and come home to a nice hot soup. For dessert make this quick microwave apple crisp. Both of these recipes are diabetic friendly.
1 can (28-oz) diced tomatoes, undrained
2 cups reduced-fat & reduced sodium chicken or vegetable broth
2 cups cubed or shredded cooked chicken
1 cup frozen whole-kernel corn
2 celery ribs, chopped
1 can (6-oz) tomato paste
1/4 cup dry lentils, rinsed
1 tbsp Splenda (or sugar)
1 tbsp Worcestershire sauce
2 tsp dried parsley flakes
1 tsp dried marjoram
In a slow cooker, combine all ingredients. Cover and cook on low for 6 to 8 hours or until vegetables are tender.
1 cup serving = approximately 140 calories, 17 g carbs, 15 g protein (With Splenda)

6 cups sliced, peeled tart apples
2 tbsp Splenda (or sugar)
3/4 tsp ground cinnamon, divided
1/4 cup water
1/2 cup all-purpose flour
1/8 tsp salt
2 tbsp + 2 tsp Splenda brown sugar blend (or 1/4 cup brown sugar)
3 tbsp unsalted butter
In a bowl, toss apples with Splenda and 1/4 tsp of the cinnamon. Place apples in an ungreased 8-inch square microwave-safe baking dish. Sprinkle with water. In another bowl, combine the flour, salt, brown sugar blend, and remaining cinnamon. Cut in the butter until crumbly. Sprinkle over apples. Microwave, uncovered, on high for 10-12 minutes or until apples are tender.

Yield = 5 servings at the following per serving: 257 calories, 49 g carbs, 2 g protein (With Splenda)

Monday, February 4, 2013

Crockpot Beef Tips With Zip and for Dessert Try Banana Split Cake Suitable for Diabetics

Yes, I am still at it.  Here is another of my old Internet articles going into the archives and I wanted to share it with you first.

For the busy family on the go, or just the cook with little time for making nutrious meals, Beef Tips with Zip are perfect for you. Bring out the crockpot or slowcooker and take full advantage of its benefits. This recipe is easy to toss into the crockpot in the morning and ready when you get home. The surprise "zip" ingredient adds a surprising flavor as well as tenderizes the meat. Everyone will want to know why your beef tips are different than the ones they've had in the past! Serve over brown rice or no-yolk egg noodles. Add a salad, then finish off the meal with our Banana-Split cake that is diabetic friendly.

2 lbs beef stew meat
2 cups fresh mushrooms, sliced
1 can low-fat cream of mushroom soup, undiluted
1 envelope dry onion soup mix
1 cup sugar-free lemon-lime soda

Turn slow-cooker on low. Place meat and mushrooms in cooker. In a mixing bowl, combine remaining ingredients until well blended and pour over meat and mushrooms. Put cover on slow cooker and cook on low approximately 8 hours.

Serve over brown rice or no-yolk egg noodles.

Note: Without the rice or noodles, there are almost 3 times as many proteins as carbs. This allows you to have the rice or noodles. Serve with a salad that has kidney beans or garbonza beans added.


Crust: 2 cups graham cracker crumbs
1 stick unsalted butter, melted

Filling: 3 small pkgs sugar-free instant vanilla pudding mix
3 cans fat-free evaporated milk

2 medium bananas, sliced
1 large can crushed pineapple in its own juice
1 carton sugar-free whipped topping
3 tbsp chopped walnuts or pecans
3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened. Chill in the refrigerator while making the crust. To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan. Remove filling from refrigerator and spread over top of crust. Add topping ingredients one at a time in the order listed. Refrigerate until serving time. If you really want to dress up your cake and you aren't concerned about the little extra bit of sugar, top each piece with a maraschino cherry before serving.


Friday, February 1, 2013

Break Out the Crockpot or Slowcooker For These Pork Recipes: Smoked With Sauerkraut and Marengo

I am still busy archiving the old Internet articles I have in my files.  This one features pork recipes for the crockpot or slow cooker.  Sharing with you before it goes away!

Busy cooks everywhere should learn to use their crockpots and slowcookers to full advantage. They lessen one's time in the kitchen, allow cooks to use less expensive cuts of meat and end up with a tender meal, and make it easy to have food hot and ready on those evenings when family members eat at different times. There are just times, especially during the school year, when sports, tutoring, practice, meetings, etc make it necessary to feed your family in shifts. Crockpots and slowcookers are perfect for those times. Add these recipes to your list of go-to meal ideas.

In a large nonstick skillet, heat the oil; add the pork and onion. Cook until the meat is browned on all sides. Drain well and transfer to the crockpot or slowcooker.
In the same skillet combine the undrained tomatoes, bouillon granules, and spices. Stir mixture together, scraping browned bits from bottom of skillet. Pour the mixture over the pork in the cooker. Add lid to cooker and cook on low setting for 8 to 10 hours. Turn heat up to high. Drain the mushrooms and stir into the cooker.Slowly blend the cold water into the flour until smooth; stir into the pork mixture. Cook, uncovered, on high setting until thickened, around 15 minutes. Stir occasionally.

To serve, place the pork mixture over the hot cooked rice. Sprinkle with some chopped parsley for garnish, if desired.

2 medium yellow onions, cut into 8 wedges
1 (2 b) boneless smoked pork shoulder
1 can (27-oz) sauerkraut, rinsed and drained
1 can (8-oz) diced tomatoes
1 bay leaf
1 tbsp paprika
1 1/2 tsp caraway seed
1/4 tsp black pepper
1/4 cup cold water
2 tbsp cornstarch
1/2 cup sour cream

Place the onion wedges over the bottom of the slowcooker or crockpot. Place the pork shoulder over the onions. In a mixing bowl combine the sauerkraut, undrained diced tomatoes, bay leaf, paprika, caraway seed, and black pepper; pour over the pork. Cover and cook on low setting for 8 hours. Remove the bay leaf. Remove the pork to a warm serving platter and cover with foil to keep warm.
Skim the excess fat from the surface of the sauerkraut mixture, if necessary. Pour the sauerkraut mixture into a saucepan. Blend the cold water into the cornstarch until smooth and stir slowly into the sauerkraut mixture. Cook while stirring until slightly thickened and bubbly. Stir in the sour cream. Sprinkle with a dash of paprika for garnish, if desired. Serve the sauerkraut mixture with the pork.

Yield: 6 servings