FRENCH CHOUCROUTE GARNI
prep 45 minutes cool 10 minutes bake 45 minutes at 350°F
1. In a medium saucepan heat oil over medium heat. Add onion and garlic; cook about 4 minutes or until tender, stirring occasionally. Add ale. In a bowl stir together the next six ingredients (through pepper); stir into ale mixture. Cook and stir until thickened and bubbly. Cool 10 minutes.
2. Meanwhile, in a large saucepan cook potatoes and carrots, covered, in enough boiling lightly salted water to cover about 10 minutes or until slightly tender but still firm. Drain.
3. Preheat oven to 350°F. In an ungreased 3-qt. rectangular baking dish layer pork chop pieces, kielbasa pieces, potato mixture, apples, and sauerkraut. Pour ale mixture over layers in baking dish.
4. Bake, covered, 45 to 60 minutes or until potatoes are tender and center is heated. If desired, serve with additional coarse-ground brown mustard.
number of servings 12
per serving 289 cal., 15 g fat (5 g sat. fat), 49 mg chol., 1,039 mg sodium, 23 g carb., 3 g fiber, 9 g sugars, 14 g pro.