Sauerkraut and Brussel Sprouts

Jill's Roasted Brussel Sprouts

1 to 2 lbs fresh Brussel Sprouts, stems removed
1 to 2 tablespoons olive oil
1 tsp. salt
1/4 tsp. ground pepper
1 tsp. garlic powder

Preheat oven to 400 degrees. Cover bottom of 9 x 11 baking pan with oil. Sprinkle salt into oil. Add Brussel sprouts, moving them around enough to coat with oil. Sprinkle with pepper. Roast in oven for 30 to 40 minutes. Remove and sprinkle with garlic powder. Serve hot.

Mrs. Wyatt's Famous Sauerkraut

24 oz. jar Sauerkraut
1 Granny Smith (green) apple - peeled, cored, and chopped
1 medium onion - sliced
1 tsp. caraway seeds
1/4 cup catsup
3/4 cup brown sugar

Stir ingredients into heavy pot or Dutch oven. Simmer partially covered (without boiling) for 2 hours.