Apricot/Apple Spiced Glazed Pork Roast

One 5 lb . rolled pork roast
16 oz chunky applesauce (unsweetened if poss.)
1/2 12 oz jar Smuckers sugar-free apricot or peach preserves
cinnamon
allspice
garlic powder
paprika
crushed red pepper few good shakes,
be careful or it will be to spicy hot
celery salt
minced onion (dried) or chop fresh grn onion
chopped parsley

Cover dusting generously with all spices except parsley. Place in crock pot. cover with jar of
applesauce, cover with spoonfuls of preserves, cover with more onion, top with parsley. Place
on low all day. Remove juices and place in small pot heat to boil. Mix 2 Tab cornstarch and 12 oz. cold water. Stir with fork to mix thoroughly. Pour mixture into slightly boiling juices and stir till thickened. Slice roast and serve gravy with roast. Add salt to gravy if necessary.

Serve with Italian bread, bread dumplings, potatoes, noodles....

This dish is my own composition.

Man Bait Sandwiches, LOL!!!! From Kathleen Jones

3-4 lbs Beef roast any kind (I use sirloin tip;tried other did not work well)
12oz beer any kind (not light, as miller, bud light)
12-14oz pepperoncini peppers (stems removed;coarsly choped) in crock pot 12-14 hours (LOW) shred - mix package AuJus in 8oz hot water add to crock cook on low 2-3 more hours. Serve on french bread.

I call them man bait sandwiches!! I brought these to super bowl parties (at bars), and other get togethers and the men ate them as if they were going to the chair!! I live close to the Navy Base and the sailors I knew could not get enough of them.

JUST RECEIVED THIS RECIPE FROM KATHLEEN JONES, SOUNDS GREAT AND CAN'T
WAIT TO MAKE IT!!!! THANKS KATHLEEN!

Chili for a Crowd

3 lbs. ground lean beef (if prefer can use gr. turkey only,
I prefer the mix for better flavor)
3 lbs. lean ground turkey
2 16 oz cans tomato sauce
4 cans tomato soup
4 cans tomatoes diced with green chilies, zesty
2 largest cans pinto beans
1 large can kidney beans
4 pkgs chili mix seasoning
3 large onions chopped large pieces
2 bags Trader joes tri-color sweet peppers,
frozen and thawed
salt to taste
2 tablespoons cocoa
sugar sub to taste or little sugar

Options:
1 box whole grain elbow macaroni
tortilla chips
fat free sour cream
lite shredded Mexican cheese
sliced jalapenas
flour or corn tortillas

In large stock pot brown beef and turkey together. Drain in a collander, spray warm water over meat mix to get rid of hidden fat. Place back in stockpot. Add soups, tom. sauces, tomatoes with chilies, beans, seasoning chili mix and simmer 45 min. Add onions and simmer till softened, then add cocoa, salt to taste, 2 bags peppers, and sugar sub to taste. Simmer till heated through.

Serve with options listed.

Thanks to my pal Susan Riley who started this recipe and I made my own alterations.

Cookie Wreaths

1 cup butter
8 cups cornflakes
2 Tab vanilla
64 marshmallows
green food coloring
red hot cinnamon candies

Melt marshmallows in microwave with butter. add vanilla and food coloring. Stir in
cornflakes and mix gently. Shape into wreaths/sm swags. Place on wax paper or foil.
If gets to hard to handle cooling, just heat a little again in micro or on top stove. Decorate with
cinnamon candies as shown.

Keith's Peanut Butter Chex Mix---for my son

1 1/2 c. peanut butter
1 1/2 sticks butter
3 cup choc. chips
2 teas. vanilla
2 boxes chex/crispix type cereal (24 cups)
4 cups powder sugar

Combine butter, peanut butter, choc. chips and microwave 2 minutes. Add vanilla. Stir till all
disolved adding vanilla last. Place 2 boxes of cereal in huge bowl. Pour over melted mixture.
Stir carefully not to bread coating all pieces. Place in plastic garbage bag. Pour confect. sugar
over. Toss to coat all. Store in containers. Last good month.

RUM BALLS MY VERY OWN

1 1/2 cups chopped walnuts
1 c firmly crushed vanilla wafers
1 c onfectioner's sugar
2 Tab cocoa
2 Tab. Karo corn syrup (lite)
1/4 c rum

Combine and roll into balls (1 in.). Dip in powdered sugar and let sit few days
for rum flavor to ferment.

Chicken Arribiatta Cattiatori

6 lbs chicken boneless breast tenderloin pieces thawed
3 bottles of Arriabata Italian Sauce (Trader Joe's Brand)
1/2 bottle of Chianti wine
2 tab. sugar or Nevella equiv.
1 bag thawed frozen sweet peppers (Trader Joe's)
1 lb. portabella sliced mushrooms sauted litely in non-stick spray
3 sliced red onions
1 28 oz can diced Italian tomatoes
2 14 oz cans tomato paste

Place chicken breast in large dutch oven and brown in little olive oil. Add three
bottles of Arriabata sauce, 2 lg. cans tomato paste, diced tomatoes, 1/2 bottle less of good red wine (Chianti preferred) and cook low approx. half hour.
Add red onions and simmer covered another half hour. Add mushrooms, sw. peppers, and
sugar. Simmer 1/2 hour till flavors blend. Serve over pasta (I prefer a multi-grain) or just with good
Italian crusty bread.