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1 (14 ounce) can beef broth

3 pounds boneless pork ribs

1 (18 ounce) bottle barbeque sauce

Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

Preheat oven to 350 degrees. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.

Bake in the preheated oven for 30 minutes, or until heated through.

APPLESAUCE DELUXE (Michele Thomson)

1 pkg raspberry or cherry Jell-O (3 oz)

1 cup boiling water

2 cups applesauce

1 tsp lemon juice

Dissolve Jell-O in boiling water. Blend in applesauce and lemon juice. Chill.

ENCHILADAS

6 skinless, boneless chicken breast halves

1 onion, chopped

1 pint sour cream

2 cup shredded Cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

2 (15 ounce) can tomato sauce

1 cup water

1 teaspoon salt

2 tablespoon chili powder

2/3 cup chopped green bell pepper

2 cloves garlic, minced

20 corn tortillas

oil or lard for frying

1 cup shredded Cheddar cheese

sliced olives

Preheat oven to 350. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Shred the chicken and set aside. In the same skillet sauté the onion until translucent then add sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Roll even amounts of the mixture in corn tortillas quickly fried in oil to make soft (only takes a few seconds). Arrange in a 9x13 inch baking dish.

In the skillet sauté green pepper and garlic then add tomato sauce, water, salt, and chili powder.

Cover with sauce and 1 cup Cheddar cheese and sliced olives. Bake uncovered in the preheated oven 30 minutes.

SPICY REFRIED BEANS

2-3 T oil

1 Jalapeno chopped

2 cans pinto beans,drained

1/2 cup water

1 tsp cumin

1 tsp garlic salt

Sauté Jalapeno in the oil, then add beans, water, cumin and garlic salt. Mash with a potato masher and heat through.

Paprika Pork Chops (I haven't tried these yet)

1 tablespoon and 1 teaspoon butter

2 onion, thinly sliced

1 tablespoon paprika

2/3 cup sauerkraut, drained

2/3 cup sour cream

8 boneless pork chops

1/2 teaspoon black pepper

2 teaspoons garlic salt

Set uppermost oven rack 5 inches from heat source, and preheat broiler.

Melt butter in a large skillet over medium-high heat. Stir in onions, and cook until soft and golden. Remove from heat. In a bowl, stir together 1/2 teaspoon paprika, sauerkraut, onions, and sour cream.

Season pork chops with pepper, garlic salt, and 1 teaspoon paprika.

Broil pork chops 6 minutes. Turn, and broil 5 to 6 minutes more. Remove from oven. Spread sauerkraut and onion mixture over pork chops, and broil 1 or 2 minutes more.

BROCCOLI WITH ALMONDS

1 1/2 pounds fresh broccoli, cut into spears

1 cup water

1 teaspoon chicken bouillon granules

1/4 cup sliced almonds

3 tablespoons butter

1/2 cup finely chopped onion

1 teaspoon salt

In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. In a skillet, sauté almonds in butter until browned. Add onion and salt; sauté until onion is tender. Pour over broccoli; toss to coat.

TOSTADAS

1 lb ground beef

1 /2 bell pepper, chopped

1 (15 oz) can tomato sauce

1 pkg taco seasoning

8 four tortillas

oil for frying

1 can refried beans, heated

1 onion, chopped

2 cups shredded cheese

1/2 head iceberg lettuce, chopped

sour cream

taco sauce

In a large skillet brown beef and bell pepper until cooked through, add tomato sauce and taco seasoning and heat through; set on warm.

In a separate skillet heat oil and fry flour tortillas until golden brown, let drain on paper towels.

To assemble: tortilla, beans, beef, onions, cheese, lettuce, sour cream and taco sauce. Yum!

CHILI

2 pounds ground beef chuck

1 pound bulk Italian sausage

4 (15 ounce) cans chili beans, drained

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 cans chopped, roasted green chilis

4 cubes beef bouillon

1/2 cup beer or water

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

corn chips

shredded Cheddar cheese

sour cream

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, green Chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips,shredded Cheddar cheese ans sour cream.

HONEY PECAN CHICKEN (Emily Pierce)

4.5 pounds chicken, cut up fryer or boneless breasts

1 quart buttermilk

2/3 cup whole wheat flour

pepper

2/3 cup butter

1/4 cup honey

1/4 cup pecans, chopped

In a large bowl, put chicken and cover with buttermilk and put in refrigerator for at least 1 hour. Drain for several minutes. Coat pieces with flour/salt/pepper mixture. Bake 350 for about 1 hour 15 minutes, or until cooked through (breasts will take less time than bone in chicken) Combine and boil butter, honey and pecans. Drizzle over chicken on serving plate.

GRUYERE AND POTATO GRATIN (Jenny Upton)

1 clove garlic

3 T unsalted butter

1 large onion, sliced

2.5 lbs potatoes, thinly sliced

7.5 ounces Crème Fraiche

1 1/2 cups Gruyere cheese

salt and white pepper

Rub sides of a quart dish with the cut side of the garlic and enough butter to grease the sides and bottom. Spread half the potatoes in dish. Salt and pepper to taste. Top with half the crème fraiche and cheese. Place remaining potatoes on top and cover with the remaining crème fraiche and cheese. Bake 425 for 35-45 minutes or until top is browned.

LENTIL CURRY

2 cups lentils

1 large onion, diced

1 tablespoon vegetable oil

2 tablespoons curry paste

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon white sugar

1 teaspoon minced garlic

1 teaspoon ginger root, minced

1 (14.25 ounce) can tomato puree

1 (14.25 ounce) can coconut milk

Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).

While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.

While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

Stir in the tomato puree and Coconut milk, reduce heat, allow the curry base to simmer until the lentils are ready.

When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

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