Recipes provided courtesy of Taste of Home. Find more great recipes at Taste of Home--Home Cooking and Recipes

SAUSAGE WITH APPLE SAUERKRAUT
1 medium sweet onion, sliced
3 T. butter
2 medium apples, peeled and shredded
1 T. lemon juice
1 can (8 ounces) sauerkraut, rinsed and well-drained
1/2 cup unsweetened apple juice
1 tsp. caraway seeds
1/2 tsp. fennel seed, crushed
1 package (16 ounces) smoked Polish sausage

In a large skillet, saute onion in butter for 15 minutes or until lightly browned. In a bowl, toss apples with lemon juice. Add the apples, sauerkraut, apple juice, caraway and fennel to the onion. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, heat sausage according to package directions; cut into slices. Serve with sauerkraut. Yield: 4 servings.

—Apri 2008--Taste of Home--Home Cooking and Recipes

CHEESE BUTTONS
2 eggs
3-4 cups flour
3/4 cup water
1 carton dry curd cottage cheese
1 egg to bind
Onion to taste
Salt and pepper to taste

To make the dough, mix 2 eggs, flour and water well; let rise for 1/2 to 3/4 hour. Mix cottage cheese, onion, egg and salt and pepper to taste. Roll dough out to 1/8 inches, cut into squares. Fill squares with cheese mixture, seal ends and boil in salted water until done. Stir with wooden spoon so they don’t break. May use water as soup.

—Recipe by Gwen Renz, “100 Years of Hazelton Cooking”

JUNEBERRY PIE
4 cups Juneberries
3/4 cup sugar
1/8 tsp. salt
1 tsp. lemon juice
3 T. flour

Mix together and put in open pie crust. Bake at 325 to 375 degrees until done.

CRUST
3/4 to 1 cup Crisco
1 T. milk
1/4 cup boiling water
1 tsp. salt
2 cups flour

Mix Crisco and milk. Add water and whip with a fork. Add flour and salt. Stir with a fork. Form dough into 2 balls. Roll out enough for 2 shells or 1 double crust pie.

—Recipe by Jeanette Gunsch; submitted by Carla Schiermeister, “100 Years of Hazelton Cooking”

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