Pulled Pork Subs

Prep 15 min/ Cook 5 hours; 1 small onion,finely chopped 1 boneless pork shoulder butt roast (2-1/2 pounds) 1 bottle (18oz) barbeque sauce 1/2 cup water 1/4 cup honey 6 garlic cloves,minced 1 tsp seasoned salt 1 tsp ground ginger 8 submarine buns,split Place onion and roast in a 5-qt slow cooker. In a small bowl, combine the barbeque sauce, water,honey,garlic, seasonef salt and ginger; pour over the meat. Cover and cook on high for 5-6 hours or until the meat is tender Remove meat, cool slightly Shred meat with two forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half. YIELD: 16 servings.

Layered Beef Casserole

Prep 25 min/ Bake 2 hours and standing  6 med potatoes,peeled and thinly sliced 1 can(15-1/4 oz) whole kernel corn, drained 1/2 cup chopped green pepper 1 cup chopped onion 2 cups sliced fresh carrots 1-1/2 pounds lean ground beef (90% lean) 1 can (8 oz) tomato sauce Salt and pepper to taste 1 cup (4 oz) shredded process cheese(Velveeta)  In a greased 13-in by 9-in baking dish, layer the potatoes,corn,green pepper.onion and carrots. Crumble beef over vegtables. Pour tomato sauce over top. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 2 hours or until meat is no longer pink and a meat thermometer reads 160 degrees. Sprinkle with cheese. Let casserole stand for 10 min. Before serving. YIELD 8 servings.

Spiced Ginger Coffee

Prep/Total time 5 min  1/2 cup molasses 1/4 cup packed brown sugar 1 tsp ground ginger 3/4 tsp ground cinnamon Each serving: 1 cup hot brewed coffee Milk,whipped cream and additional ground cinnamon,optional  In a small bowl, combine the molasses,brown sugar, ginger and cinnamon. For each serving, place 2 tsps molasses mixture in a mug. Add 1 cup hot coffee; stir until combined. Serve with milk, whipped cream and cinnamon if desired. Cover and store remaining molasses mixture in the refrigerator for up to 2 weeks. YIELD 15 servings.

Fast Fruit Punch

Prep/total time 10 min  1/2 cup orange breakfast drink mix 4 cups water 1 can(12oz) frozen pink lemonade concentrate.thawed 1 can(12 oz) white grape raspberry juice concentrate 1 can(12oz) frozen orange juice concentrate,thawed 2 cups chilled cranberry juice 2 cups chilled pineapple juice 2 bottles(2 liters each)lemon-lime soda, chilled Lemon,lime and orange slices  In a large container or punch bowl,dissolve drink mix in water. Stir in the next five ingredients. Add soda and sliced fruit. Serve the punch immediately. YIELD 40 servings.

Butter Balls

1 cup soft butter 1/2 cup packed brown sugar. 1 tsp vanilla21/4 cups sifted cake flour granulated sugar Cream butter, brown sugar and vanilla. Stir in flour, blend thouroughly. Chill dough for several hours. Shape into 1-inch balls, roll in sugar. Place on greased cookie sheet. Bake at 350 degrees for 12-15 min or until delicately browned. YIELD: About 4 dozen.

Frozen Chocolate Pie

Crust; 2 cups finely chopped pecans-toasted. 5 tbsp plus 1 tsp firmly packed brown sugar 5 tbsp butter-chilled and cut into small pieces. 2 tsp dark rum; Chocolate filling; 6; oz semi sweet chocolate; 1/2 tsp instant coffee powder. 4 eggs-room temp. 1 tbsp dark rum; 1 tsp vanilla; 11/2 cups whipping cream; 3 tbsp shaved chocolate; Crust; Blend all ingredients until they hold together. Press into a 9 in pie tin and freeze for at least 1 hour; For filling; Melt chocolate with coffee in double boiler; Remove from heat and whisk in eggs, rum, and vanilla until smooth. Let cool for 5 min; Fold in 1 cup whipped cream; Fold. Into crust and freeze; ; One hour before serving, put pie into fridge; Whip 1/2 cup cream and dollap or pipe over pie; Sprinkle with shaved semi sweet chocolate.

Crock Pot Pork Loin Roast

Very tender, flavorful and easy ; Pork Loin - not the long narrow tenderloin - I've used 4 - 4 1/2 lb roasts. Large onion- I used Walla Walla Sweets. Soy sauce; Salt and Pepper Chopped garlic; Vegetable Oil; Season pork liberally with salt and pepper Lightly coat bottom of skillet with oil Add chopped garlic-I used approx. 2 tbsp/enough to cover bottom. Brown roast on all sides in hot skillet - 2-3 min. Slice onion into rings. Place half the onion rings in the bottom of the crockpot place browned roast on top of the onions place the remaining onion rings on top of the roast Sprinkle 3 tbsp of soy sauce over roast; Pour in 1/2 ; 1 cup water ( I liked it best with the full cup so that there was more juice and/ or keeping the meat moist and tender when reheating) Cook on low 8 - 10 hours (a 4 1/2 lb roastwas easily pullable/shredable after 10 hours was better for slicing Cook on high 3 - 4 hrs- I've only tried the low temperature; this estimate is from the recipeEnjoy sliced with gravy and potatoes, next day on bread with gravy over it; shredded for sandwiches or in enchiladas; slice in pieces and stir fry with rice or potatoe chunk vegetables to which you've added the leftover gravy or juice. Very versatile.You can use thick cut pork chops as well instead of the pork loin,it will come out just as good.