Country Kitchen Kraut 'N Pork

1/4 cup margarine 1 medium red onion, sliced 1 medium green pepper, sliced in rings 2 pounds boned lean pork shoulder, cut into thin strips 3-1/4 cups drained sauerkraut (about 26 ounces) 1 cup apple juice 1/4 cup chopped pimento 1 teaspoon salt 1 teaspoon caraway seed 1/4 teaspoon basil 1/4 teaspoon cracked black pepper 3 cups pared and grated green apples (about 3 large apples) 1/4 cup butter or margarine

In large skillet melt 1/4 cup margarine. Add onion and green pepper; saute, stirring constantly until crisp-tender. Remove vegetables and set aside. Add pork; cook until browned. Stir in sauteed vegetables, kraut, apple juice, pimento, salt, caraway seed, basil and pepper. Simmer covered, 1 hour. Add apples and simmer, uncovered, 20 minutes or until meat is fork-tender.

Serves 8

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