This recipe came from a person who grew up in Berlin and moved to the U.S.

2 slices uncooked bacon, cut up and made into bits
1 jar sauerkraut, remove liquid from sauerkraut, add back in water
peeled, chopped apple,
1 Rbsp caraway seeds
1 ts dill weed
1 Tbsp brown sugar
1 pkg hot dogs

Brown the bacon in the onion, cook til parially done. Squeeze the sauerkraut, add to bacon flavored onions. Add the apple, brown sugar, carroway, dill. Add 1/2 c water, simmer covered, 1/2 hour. Test for doneness.

optional: could add mustard, relish, catsup, with the hot dog in roll.

1 cut up chicken, sprinkled with salt and pepper
1 large or 2 medium onions, sliced
garlic clove
1 tsp oreganop
3-4 peppers sliced, sprinkled with salt and pepper
1 can tomatoes
1 large can puree
1/2 c wine
1/3 c Parmesean cheese
1 lb linguini or spaghetti

In a large sauce pan, quickly brown the chicken pieces in oil, then remove from pan. In the same pan, quickly brown and remove the onion and garlic, then brown and remove the peppers (add oil as needed to prevent sticking). Put all the other ingredients in the pan and simmer 15-20 minutes. During the simmer time, cook the linguini.
After the 20 minutes simmer time, add the peppers, mix in. Make plates of linguini servings and top with the chicken mixture.
Serves 6

3 broiler small chickens, cut into pieces
1 1/2 Tbsp tomato paste
1/2 tsp paprika
1/4 tsp dry mustard
1 clove garlic, mashed
1/2 c salad oil
1 tsp grated onion
1/2 c vinegar

Broil chickens 10 minutes. Combine sauce ingredients, brush chickens, broil 20 more minutes. Baste frequently in oven.

If cooked on a grill, baste the sauce last.

6 pork chops
1 c Italian bread crumbs
2 tsp grated cheese
2 chopped tomatoes, OR 1/2 can whole tomatoes
1/2 c rice
1 c chicken broth
1/2 Tbsp dried parsley
how much salt and pepper??
1/2 tsp fennel seed (split them by placing in a dishcloth folded over them and smashing with a wooden spoon)
1 egg, beaten

Combine the bread crumbs, cheese, salt, pepper, parsley, fennel. Salt and pepper the chops, then dip each in the bread crumbs, then into the egg, then back into the bread crumbs. Brown slowly on both sides and set aside.
Combine rice and tomato, simmer together until rice absorbs most of the water. Place the chops on top of the rice and finish cooking, about 30 minutes.

4 potatoes cut into 1/2 inch cubes
4 chicken quarters
1 pdk frozen peas
1 chopped onion
1 chopped garlic
1 tsp salt, pepper
3 small tomatoes, peeled
1/4 tsp dry basil
1/4 oregano
1 Tbsp fresh parsley
4 Tbsp Parmesean cheese

Use a large skillet for this recipe.  Brown the chicken in oil, then set aside. In the same pan, brown the onion and garlic. Add all the other ingredients except the peas and the cheese and cook til the potatoes and chicken are just about done.   Add the peas and let simmer a few minutes, then top with the cheese.

6 fryer pieces
6 med peeled and quartered potatoes
1/2 c wine or a mixture of 1/4 c vinegar + 1/4 c water
handful chopped parsley
1/4 c chopped onion

Brown the chicken on one side, turn over, and add the rest of the ingredients. Cover the pan and simmer for about an hour or until chicken and potatoes are done.  Add water as needed to prevent sticking.

6 fryer chicken thighs and 6 drumsticks (smaller-sized chicken pieces for this recipe so they will be cooked through when the rice is done)

salt and pepper 
garlic powder
oregano to sprinkle on chicken
1 c rice
1 large chopped onion
1 chopped clove garlic
1 c tomato sauce
1  1/2 c water or vegetable broth

Sprinkle the chicken with salt, pepper, garlic powder, oregano. Brown the chicken and set aside. In the same pan, brown the onion and garlic, Add the rice, water and tomato sauce, stir, bring to boil, place the chicken on top, cover and simmer until rice absorbs the liquid and the chicken is cooked through. Stir occasionally.
Optional: add to the onions and garlic chopped carrots, zucchini, summer squash, peppers, 1/4 c wine.


2 lbs lean hamburger
2 tsp salt and pepper
4 eggs
1/2 c chopped fresh parsley
1/4 c chopped fresh basil
1/4 grated Parmesean cheese
2 slices soaked bread, water squeezed out, crumbled
1/2 tsp garlic powder
2 onions chopped
4 cloves garlic chopped

Hand mix all ingredients except the onions and garlic only until all ingredients are combined. Form into balls. Brown the onions and garlic in olive oil til brown. Brown the balls on both sides but do not cook all the way through. They will finish cooking in the spaghetti sauce. (See Nana’s Spaghetti Sauce recipe.)

This recipe is also the basis for Italian Meatloaf. For the meatloaf do not include the Parmesean in the mix, but instead add sliced Mozarella to the top of the meat loaf. Bake at 350 degrees in a regular sized loaf pan for about 1 hr 15 min. Start checking with a meat thermometer at about 50 minutes.

Spaghetti Sauce

2/3 c chopped onion
1 clove garlic
#2  1/2 can diced tomatoes (equal to 3 1/2 cups or 29 oz can)
1 qt Barilla Tomato and Basil sauce
1 tsp salt
1 tsp crushed oregano
1/2 tsp sweet basil or 4-6 stalks, chopped
1/2 c fresh parsley, chopped

optional: brown chicken pieces and add to the sauce for flavor.

In large sauce pot, fry the onion and garlic in olive oil til brown. Add the rest of the ingredients and stir. Add the meatballs and any chicken pieces. Let simmer for 2 hours. Test meatballs for doneness and simmer longer if necessary. Can be frozen for use later.

Serves 6