Apricot Pulled Pork Sandwiches

Prep: 20 min
Cook: Low 8 hr, High 4 hr ( I recommend low)
Makes 6 to 8 servings

Ingredients:
Nonstick cooking spray
1 - 3 to 3 1/2 LB boneless pork shoulder roast
1 - 10 oz jar apricot spreadable fruit
1 cup hot style bbq sauce ( I used open pitt, not very hot)
1/2 cup chopped sweet onions (optional, but I added them)
1/2 cup dried apricots
6 - 8 kaiser rolls split and toasted (of course optional)

1. Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Trim fat from meat. If necessary, cut meat to fit into cooker. Place meat in the prepared cooker. For sauce: In a medium bowl combine fruit, bbq sauce, apricots, and onion. Pour over meat.

2. Cover and cook on low-heat for 8 to 10 hrs or on high for 4 to 5 hrs. I suggest cooking on low for 8 hrs.

3. Take meat and pull apart with two forks. Transfer meat back to cooker. Serve on kaiser rolls or rolls of your choice and enjoy!

Better-Than-Ever Beef Enchiladas

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups chunky salsa, divided
1 cup Cheddar Cheese, divided
2 Tbsp. Light Zesty Italian Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro


HEAT oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.

SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on high 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until cheese is melted. Top with cilantro.

Source: http://www.kraftfoods.com/kf/recipes/better-than-ever-beef-enchiladas-90553.aspx

Salisbury Steaks

INGREDIENTS (Nutrition)
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup brown gravy
1/4 cup water
1 tablespoon Worcestershire sauce

DIRECTIONS
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in gravy, water, Worcestershire sauce. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Variation: brown the steaks, then bake at 325 degrees for 30 minutes, covered.

some comments said to add another can of cream of mushroom soup and some sauteed mushrooms

Country Brunch

16 slices firm white bread
2 1/2 cups cooked cubed ham
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
6 eggs
3 cups milk
1/2 tsp dry mustard
1/8 tsp onion powder
3 cups uncrushed cornflakes
1/2 cup melted butter

Trim crust from bread and cut slices in half. Grease 9x13 baking pan and layer as follows: 1/2 of bread, 1/2 of ham, 1/2 of each cheese. Repeat layers. Combine eggs, milk, and seasonings. Pour over layers and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine cornflakes & butter and sprinkle over casserole. Bake at 375, loosely covered with foil to prevent top from over-browning, for 45 minutes. Let stand 10-15 minutes before cutting into squares.

May substitute ham with sausage or vegetables such as broccoli.