"Bavarian"
								Dinner

Roasted Potatoes
- 2 potatoes,
							 peeled and cut into slices 1/2" thick
- 2 tbsp olive
							 oil

 Hot Slaw
- 2 cups
							 shredded cabbage
- 2 tbsp margarine or butter
- 1 tsp maple syrup
- 1
							 tbsp vinegar
- salt and pepper to taste

 - 2 Yves Veggie Bavarian
							 "Sausages", Pumpernickel bread, Dill Pickles, Mustard


							 
Roast the potatoes in the olive oil at 350F for about 40
							 minutes, turning halfway through the cooking time.

To
							 prepare the hot slaw, melt the butter or margarine over low heat. Add the
							 cabbage, cover and cook for 10 minutes. Add the other ingredients and continue
							 cooking for another 5 minutes. 

Cut the veggie "sausages"
							 into 1 1/2 inch pieces. Brown in margarine or butter over medium heat for 5-8
							 minutes. (they do not need cooking, just warming and crisping the outside.)
							 When done, mix in with the slaw or serve separately.
Place
							 portions of each dish on individual plates and serve with dill pickles, mustard
							 (for the "sausages") and pumpernickel. Serves 2