I was at the Big Sandy Senior Citizens Center the other day and the cooks were working on Polish sausage and sauerkraut for lunch that day. I had not thought about that dish for years and it looked simply wonderful.

It brought back memories of my father cooking at one cabin or another on Clear Creek and one of his main dishes was spare ribs and sauerkraut cooked with apples, brown sugar and onions. He cooked that dish most all day in an old Majestic Range in an oven that was not high at all. It turned out great. Matter of fact I am going to turn that meal into a crock pot meal this weekend and...