Kielbasa & Kraut
For the main dish, combine the following ingredients in a covered casserole dish and bake at 400F (about a half hour or so???). When it looks cooked through, remove the lid and bake a little longer to get the top browned a little.
*Sliced Kielbasa sausage
*Drained sauerkraut
*Cooked spaetzle or alternative cooked pasta
Heavenly Asparagus
For the side dish, I made "Heavenly Asparagus." It tasted heavenly with this particular artisan cheese I found, called, "No Woman" cheese, made by Beecher's of Pike Place Market in Seattle. I found this cheese at a local vegetable stand store. I remember seeing this cheese at regular grocery stores up in the Seattle area. The cheese is a hard cheese infused with Jamaican spices.
Cook asparagus, cut into one-inch pieces, in a small amount of water with a sprinkling of chicken bouillon granules. Cook for a few to several minutes until water is boiled off and add small amounts of water as needed, so it doesn't dry out the bottom of the pot. When the asparagus is tender-crisp, just about ready to eat, add a generous amount of butter and saute for a minute or so. Transfer into serving bowl. Mix in artisan cheese that has been crumbled or cut into crumble-sized pieces.
