THURSDAY AUGUST 25

THURSDAY AUGUST 25

MARY'S SLOW COOKER PORK

PORK ROAST

1 PKG DRY ITALIAN DRESSING

1 PKG DRY RANCH DRESSING

1 PKG DRY BROWN GRAVY MIX

1/2 CUP WATER

COMBINE THE DRESSINGS AND WATER

POUR OVER ROAST

COOK ON HIGH FOR 5 HOURS AND LOW 8 HOURS

CROCK POT BEEF ROAST BLANCHE

BROWN A BEEF ROAST AND PUT IN CROCK POT

1 CUP WATER

1/2 CUP WINE

1 TBP KETCHUP

1 PKG DRY ONION SOUP

COMBINE ALL AND POUR OVER ROAST

COOK ON LOW FOR 8 HOURS

SLOW COOKED PORK AND BEANS

1 boneless whole pork loin roast (3 pounds)

1 onion sliced

3 cans (15 ounces each) pork and beans

1-1/2 cups barbecue sauce

1/4 cup packed brown sugar

1 teaspoon garlic powder

Cut roast in half; place in a 5-qt. slow cooker. Top with onion. In a large bowl, combine the beans, barbecue sauce, brown sugar and garlic powder; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast; shred with two forks. Return meat to slow cooker; heat through. Yield: 12 servings.

HUNGARIAN GOULASH

2 pounds beef top round steak, cut into 1-inch cubes

1 cup chopped onion

2 tablespoons flour

1-1/2 teaspoons paprika

1 teaspoon garlic salt

1/2 teaspoon pepper

1 can (14-1/2 ounces) diced tomatoes, undrained

1 bay leaf

1 cup (8 ounces) sour cream

Hot cooked noodles

Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes; add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender.

Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles. Yield: 6-8 servings.