Bavarian Pork Chops

Barley, sauerkraut and an apple turn barbecued pork into hearty German fare!

1 bag (32 ounces) refrigerated sauerkraut, undrained

or

2 cans (14 ounces each) sauerkraut, undrained

1 large unpeeled cooking apple, chopped (1 1/2 cups)

2 medium onions, chopped (1 cup)

1/3 cup uncooked regular barley (not quick-cooking)

8 pork loin or rib chops, 3/4 inch thick

2/3 cup barbecue sauce

1. Heat oven to 350°F.

2. Mix sauerkraut, apple, onions and barley in ungreased 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Place pork on sauerkraut mixture. Spoon barbecue sauce onto pork.

3. Cover and bake 1 hour 15 minutes to 1 hour 30 minutes, uncovering for last 15 minutes, until pork is slightly pink when cut near bone, barley is tender and liquid is absorbed.

Beer-Lover's Peanuts

Serve these easy-to-make, spicy snacking nuts with plenty of ice-cold beverages.

2 teaspoons vegetable oil

1 1/2 teaspoons Cajun seasoning

1/4 teaspoon ground red pepper (cayenne)

2 cups lightly salted dry-roasted peanuts

1. Heat oil in 10-inch skillet over medium heat. Stir in Cajun seasoning and red pepper. Stir in peanuts.

2. Cook about 2 minutes, stirring constantly, until peanuts are evenly coated and hot. Cool slightly. Serve warm or cool. Store tightly covered up to 3 weeks.

Bread Machine Caraway-Rye Bread

Rye bread lovers, we didn't forget you. This light rye has the added bonus of nutty-flavored caraway seed. And, there's a recipe for Chive-Swiss Spread, too!

1 cup plus 3 tablespoons water

1 tablespoon butter or margarine, softened

2 1/2 cups bread flour

3/4 cup rye flour

2 tablespoons dry milk

2 tablespoons sugar

1 1/2 teaspoons salt

3/4 teaspoon caraway seed

2 1/4 teaspoons bread machine or quick active dry yeast

Chive-Swiss Spread, if desired (See Below)

1. Measure carefully, placing all ingredients except Chive-Swiss Spread in bread machine pan in the order recommended by the manufacturer.

2. Select Basic/White cycle. Use medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

3. Serve with Chive-Swiss Spread.

Chive-Swiss Spread

1 package (3 ounces) cream cheese, softened

2 tablespoons milk

1/2 cup finely shredded aged

Swiss cheese (2 ounces)

1 tablespoon chopped fresh chives

1. Mix cream cheese and milk until blended. Stir in Swiss cheese and chives. Store covered in refrigerator.

Cheesy Pretzels

Squirt 'em with mustard or extra cheese, or eat these easy-to-make treats plain!

1 1/2 cups all-purpose flour

2/3 cup milk

1/2 cup shredded Cheddar cheese (2 ounces)

2 tablespoons butter or margarine, softened

2 teaspoons baking powder

1 teaspoon sugar

1 teaspoon salt

1 egg

Coarse salt

1. Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.

2. Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.

3. Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.

4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

Cheesy Reuben Appetizer

If you’re a Reuben sandwich fan, you’ll love these easy-to-make appetizers.

1 package (8 ounces) cream cheese, softened

1 1/2 cups shredded Swiss cheese (6 ounces)

1/2 cup Thousand Island dressing

4 ounces deli sliced corned beef, chopped

1/2 cup well-drained sauerkraut

Pretzel crackers, if desired

Cocktail rye bread slices, if desired

Chopped fresh chives, if desired

Sliced radishes, if desired

1. Heat oven to 400°F.

2. Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.)

3. Bake about 15 minutes or until bubbly around edge. Serve hot with pretzel crackers or cocktail bread. Garnish with chives and radishes.

German Beets

Fresh ruby red beets at their best! Enjoy the sweet-and-sour flavors of this nutritious and beautiful side dish.

10 medium beets (2 1/2 pounds)

2 tablespoons cornstarch

2 tablespoons sugar

1 teaspoon salt

1/8 teaspoon pepper

1 1/3 cups water

1/2 cup white vinegar

1. Cut off all but 1 inch of beet tops. Wash beets; leave whole with root ends attached. Heat 8 to 9 cups water, 1 tablespoon white vinegar (to preserve color) and salt (if desired) to boiling in 4-quart Dutch oven. Add beets. Cover and boil 40 to 50 minutes or until tender; drain. Cool, peel and slice beets.

2. Mix cornstarch, sugar, salt and pepper in 3-quart saucepan. Gradually stir in water and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

3. Stir in beets; cook until hot.

Jarlsberg, Onion and Apple Canapés

These dainty open-face cocktail sandwiches balance sweet and salty flavors with soft and crunchy textures. We dare you to eat just one!

1 tablespoon butter or margarine

1 medium onion, cut into fourths and sliced

4 ounces thinly sliced Jarlsberg or Swiss cheese

16 slices pumpernickel cocktail bread

1 tablespoon Dijon-mayonnaise blend or Dijon mustard

1 to 2 tablespoons chopped fresh chives

1 medium unpeeled apple, thinly sliced

1. Heat oven to 400°F. Melt butter in 10-inch skillet over medium heat. Cook onion in butter 4 to 6 minutes, stirring occasionally, until tender.

2. Cut cheese to fit bread. Spread each bread slice with Dijon-mayonnaise blend. Top each with onion, apple and cheese. Sprinkle with chives. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.

3. Bake about 5 minutes or until cheese is melted. Serve warm.