Gail's Recipe Station

Slow Cooker Polish Sausage, Sauerkraut and Potatoes Ingredients:   2 (14 ounce) cans sauerkraut, undrained 5 or 6 potatoes, peeled and cut into large chunks 1 cup water 1 pound Polish sausage, cut into chunks (could use smoked sausage) 1 teaspoon caraway seeds 1 bay leaf 1/4 teaspoon pepper   Directions: Place sauerkraut and potatoes in slow cooker, add spices and water. Place sausage on top. Cook 4 hours on high or about 6 hours on low or until potatoes are tender.

Copycat Raising Cane’s Sauce Skip the drive-thru—you already have everything you need to make fast food’s greatest dipping sauce. By Marianne Williams Tested by Catherine Jessee Active Time:5 mins Total Time:5 mins Servings:8 servings Yield:1 1/2 cups Ingredients 1/2 cup mayonnaise 1/4 cup ketchup 2 teaspoons Worcestershire sauce 3/4 teaspoon kosher salt 1/2 teaspoon granulated garlic 1/2 teaspoon coarsely ground fresh black pepper Hot store bought  chicken fingers Hot crinkle-cut fries Directions Gather all ingredients. Stir together mayonnaise, ketchup, Worcestershire, salt, garlic, and pepper in a medium bowl until combined. If serving immediately, transfer mixture to a small bowl; serve with chicken fingers and crinkle fries. Alternatively, cover and refrigerate overnight to allow flavors to meld.