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INGREDIENTS

* 2 pounds kielbasa sausage
* 2 cups ketchup
* 2 cups grape jelly
* 1 dash of salt

DIRECTIONS

1. Slice kielbasa into strips or circles.
2. Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and dash and cook until the kielbasa is hot.

Sort of a Polish version of a New England Boiled Dinner (but it's baked!).

2 lbs. Kielbasa (Polish sausage)
8-10 sm. potatoes (as big as lg. egg)
6 carrots
1 lg. can sauerkraut
1 sm. onion
2 tsp. granulated brown sugar
1 c. apple juice

Spray a large baking dish with non-stick spray. Drain and rinse the sauerkraut; spread evenly over the bottom of the pan. Slice the sausage into 2 inch chunks then halve lengthwise. Arrange the sausage skin side up on the sauerkraut.

Scrub (do not peel) the potatoes, halve them lengthwise and place them skin side up over the sauerkraut. Slice the carrots; add them to the dish. Sprinkle the onion very thinly sliced over all.

Dissolve the sugar in the apple juice; pour over the entire dish. Cover tightly.

Bake in a 325°F oven for one hour.

It's done when the potatoes and carrots are tender. Serve with fresh rye bread. A great rainy day dinner! Easily serves four hungry people.

Slice kielbasa into rounds. Heat with sauerkraut. Serve with dark rye bread or over egg noodles.