Udo's Sauerkraut Suppe

This is another recipe from my sister-in-law Deanna that she brought straight from her time in Germany. I made it for my father who lived in Germany as well and he loved it. It's very authentic and yummy!

1 1/2 lbs. Potatoes (enough to cover the bottom of the pot)

3 cups German Wurst (6-8 sticks)

1 large jar Sauerkraut

2 cans White Beans

2 can cubed Carrots (or 4-6 carrots peeled and chopped)

2 tablespoons Tomato Paste (more or less to taste)

1 tablespoon Worcestershire Sauce (more or less to taste)

instant potato flakes (optional)

*1 can Chicken Stock* (my addition)

Peel potatoes to cover bottom of pot. Cut Wurst into bite size pieces and add to pot. Barely cover with water and boil until potatoes are fork tender. Then add Sauerkraut, White Beans, Carrots, Tomato Paste, Worcestershire, and Chicken Stock; let boil. Optional-Add small amount of instant potatoes to thicken. Let simmer 30-40 minutes before serving.

Cream Cheese Chicken (for the Crock Pot)

This is my sister-in-law Deanna's recipe and it is delicious!

3 lbs. Chicken Breast

2 tablespoons melted Butter or Margarine

1 pkg. Dry Italian Dressing

1 can Cream of Chicken Soup

1 eight ounce Cream Cheese

1 tablespoon minced Onion

Brush chicken with butter and place in crock pot. Sprinkle dry Italian Dressing mix over all. Cover and cook on low for 6-7 hours. About 45 minutes before it's done mix soup, and onion in small sauce pan. Cut cream cheese into 1" cubes and add to the mixture and stir until incorporated. Pour over the chicken and cook another 45 minutes. Serve over rice, pasta, or potatoes. Salt and Pepper to taste.