Meat's

Beef Stew

• 1 to 1 1/2 lbs. stew beef
• 4-5 med. potatoes, peeled and cut in
  1 1/2" chunks
  
• 4 carrots, peeled and chunked
• 1 envelope dry onion soup mix
• 1 (6 oz.) can tomato paste
• 1/2 cup water
• 1/4 tsp. pepper
• 1/2 tsp. seasoning salt
• 1/4 tsp. dry mustard
• 1 tbsp. Worcestershire sauce
• 1 tbsp. bacon bits
• 3 tbsp. cup brown sugar
• 3 cups cups water
• 1 can peas, undrained

Place beef in a 3 1/2 to 6-quart crockpot or slow
cooker. Add potatoes and carrots. In a saucepan,
place all remaining ingredients, except peas, and
simmer until bubbly. Remove from heat and pour
over meat and vegetables. Cover and cook on LOW
for about 12 hours (or HIGH 6 hours). Add more
water if necessary. Add peas about 20 minutes
before serving.

Barbecued Pork(Texas-Style!)

• 2 cans tomatoes -- (16 oz.) canned
• 2 cans tomato sauce -- (8 oz.)
• 1 can tomato paste -- (10 oz.)
• 3 garlic cloves
• 3/4 cup brown sugar
• 1/2 cup white vinegar
• 2 onions -- chopped and sauted
• salt -- to taste
• pepper -- to taste
• 6 hamburger buns -- large
• 2 freezer container -- quart

After cooking Pork Roast with Gravy (Crock Pot)
as directed, return pork leftovers to crock pot.
Add tomatoes, tomato sauce, tomato paste, garlic,
brown sugar, vinegar, and onions. Cook on Low 12
to 18 hours (overnight). Crush meat into strings;
remove pork bones from barbecue. Salt and pepper
to taste. Cool and remove fat. To freeze: place
barbecue in freezer containers. Cover and freeze.
Bundle with: 3 large hamburger buns per container.
To prepare: thaw barbecue before heating. Place
barbecue in saucepan and heat until hot. Toast
buns; place barbecue over buns and serve with
fork—it's juicy! Serving Ideas : Potato salad or
coleslaw.

NOTES: Makes 2 entrees.