1    Rolled pork roast
Salt, pepper and garlic
Powder -- to taste
2 tb Margarine
1    To 2
Margarine
Until soft/golden
1 lg Jar
Caraway seeds
Apple juice
Applesauce and Apricot
Sauce:
1 lg Jar
1 cn Apricot halves -- drained
Nutmeg -- to taste
Cinnamon -- to taste
Onions -- sauted in
Sauerkraut -- drained
Applesauce

Sprinkle roast with salt, pepper and garlic powder. Place in Dutch oven.
Place sauerkraut around roast. Sprinkle with caraway seeds. Add onions and
butter. Pour 2-3″ of apple juice over meat and sauerkraut. Cook, covered on
top of stove over Low heat for 2 1/2-3 hours. Sauce: Combine sauce
ingredients in small saucepan. Heat over Low heat until hot. Blend well.

Margaret Mitchell/Bobb1744

05/27