Octoberfest Pockets

Ingredients: 1/2 pound of eckrich smocked sausage sliced lengthwise and then sliced thin 1/2 cup chopped onion 1 cup (4 oz) shredded swiss cheese 1 tablespoon spicy brown mustard 1 package (10 oz) refrigerated pizza crust dough or white bread dough 1 can (8 oz) sauerkraut, drained

Directions: Preheat oven to 400°F. Saute sausage and onion in a large skillet about ten minutes. Then stir in sauerkraut, cheese and mustard. The dough can be made into a ring as pictured above, or as individual pockets. The pockets are easier to grab and go with less mess. But for a sit-down meal, the ring is very attractive. For the ring: Roll out the pizza dough into a rectangle on a baking sheet and spoon the filling onto the right lengthwise half. Bring the other long side over the filling pinching along the edge as you go. Roll it slightly so the seam is on the bottom and form into a ring. For pockets: Unroll the pizza dough and cut in half lengthwise and then widthwise making 4 squares. Spoon a fourth of the mixture into the center of each and fold and seal the edges. Place the roll or the pockets on a baking sheet and pierce the top of each with a sharp knife. Bake 12-15 minutes. These make great superbowl munchies !

Pork Chops With Stuffing

Ingredients: 4 pork chops 1 (10 1/2 ounce) can cream of mushroom soup 1/2 cup sour cream 1 cup mozzarella cheese 1/2 cup white cooking wine 1 box pork flavored stuffing, prepared to package directions (or substitute homemade)

Directions: Preheat oven to 350°F. Place pork chops into a greased 9 x 13 inch pan. In a small bowl, combine the soup and sour cream and spread over the chops. Sprinkle with the cheese and por the wine over the top. Then top with the stuffing and bake 35-40 minutes.

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