Barbecue Pork Sandwiches

Jan Wolsey

1 can chicken stock
3 lbs boneless pork or beef roast
Salt and pepper
¾ cup apple juice (or 1 bottle baby juice)
1 ½ cups catsup
3 Tbsp vinegar
4 Tbsp brown sugar
1 tsp ground mustard
½ tsp salt
½ tsp celery salt
1 tsp paprika
½ cup original barbecue sauce
½ of an onion chopped small


Salt and pepper the roast and put it in a crockpot on high. Add one can of chicken stock. Let it cook 3 to 4 hours. When it is done enough to pull apart, take out and let it cool. Use two forks to shred or by hand. You can save (refrigerate) the liquid that is left from the roast. You can make gravy out of it or use for soup stock.

Add remaining ingredients in a sauce pan. Cook on low heat with the lid on. Simmer for about an hour. Put the meat back into the crockpot. Add the sauce. Put on low for about an hour and a half. Serve on buns.

Jelly Meatballs

Amy Gentry

1 bag frozen meatballs
1 medium jar grape jelly
1 bottle chili sauce

Stir all ingredients in crockpot and turn on high for 2 to 3 hours then medium/low for 2 to 3 hours stirring every few hours, or follow directions on meatball bag. Let cool. Serve!
Great with: Rhoades Rolls

Chicken Ole

Tiffanie Dunlap

4 boneless chicken breasts
1 package taco seasoning
1 can cream of chicken soup
Water
1 diced onion
1 can diced green chilies
1 small can of corn, drained
Flour tortillas
1 cup grated cheddar cheese
Shredded lettuce, diced tomatoes


Cut chicken breasts into bite size pieces. Coat chicken with taco seasoning. Mix and cook till done. Dilute cream of chicken soup with water to consistency of medium gravy. Add cooked chicken, onion, diced green chilies and corn (drained). In baking dish, layer flour tortillas torn in pieces to cover bottom, then ½ soup mixture, then cheese. Repeat layer. Bake at 350 for 30 minutes. Serve with shredded lettuce and diced tomatoes.

Southwest Chicken Wraps

Tonya Rollins

3 cups chopped cooked chicken
8 Flour tortillas
8 ounces picante sauce
1 medium tomato
1 ½ tsp chili powder
1 cup shredded lettuce
¼ tsp garlic powder
2 Tbsp chopped green onions
1 cup shredded cheese
1 can black beans drained
½ cup guacamole and sour cream


Combine chicken, picante sauce, chili and garlic powder in large skillet and mix well. Cook over medium heat until heated through - about 3 minutes.

Remove from heat. Add ¾ cup cheese and beans to chicken mixture mix well. Spoon chicken into warm tortillas. Top off with remaining cheese, tomato, onions, lettuce and guacamole and sour cream.

Leftover Turkey Noodle Soup

1 bag egg noodles
Leftover turkey (bones, skin, meat, etc.) (can also use whole chicken)
5 to 7 chicken bouillon cubes (can also use can of broth)
1 cup heavy whipping cream
2 Tbsp cornstarch

Cover leftovers with water and lid (if using whole chicken, place breast down). Cook for 1 hour. Remove turkey from pan. Strain broth and add bouillon. Cook noodles in broth. This is the brand we use and they always turn out PERFECT: While noodles are cooking, remove turkey from bone and cut or shred into small pieces. Add turkey and cream when noodles are cooked. Add cornstarch to thicken.