Ingredients

• 3 cups chopped celery
• 1 cup chopped onion
• 1 cup ketchup
• 1 cup barbecue sauce
• 1 cup water
• 2 tbls. vinegar
• 2 tbls. Worcestershire sauce
• 2 tbls. brown sugar
• 1 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp.garlic powder
• 1 boneless chuck roast (3-4 lbs.) trimmed
• 14-18 hamburger buns, split

Directions

In a slow cooker, combine the first 12 ingredients; mix well. Add roast. Cover and cook on high for 6-7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns. YIELD: 14-18 servings.

Ingredients

• 2 lbs. boneless chuck steak
• 1/4 c soy sauce
• 1 Tbls brown sugar
• 1 tsp ground ginger
• 1 garlic clove, minced
• 4 tsp cornstarch
• 2 Tbls water
• 8 French rolls, split
• 1/4 c butter or margarine, melted
• Pineapple rings
• Chopped green onions

Directions

Cut steak into thin bite-size slices. In a slow cooker, combine soy sauce, sugar, ginger and garlic. Add steak. Cover and cook on low for 7-9 hours or until meat is tender. Remove meat with a slotted spoon; set aside. Carefully pour liquid into a 2 cup measuring cup; skim fat. Add water to liquid to measure 1 1/2 cups. Pour into a large saucepan. Combine cornstarch and water until smooth; add to pan. Cook and stir until thick and bubbly, about 2 minutes. Add meat and heat through. Brush rolls with butter; broil 4-5 inches from heat for 2-3 minutes or until lightly toasted. Fill with meat, top with pineapple rings and green onions.

Ingredients

• Garlic salt
• Pepper to taste
• 1 cup butter
• 2 large onions
• 1-3 lbs. lean hamburger
• 1 pkg. frozen bread dough
• 1 head of cabbage, shredded
• Tons of sharp cheddar cheese

Directions

Brown hamburger in a large skillet. Be sure to cook up the onion with it because mmmMMmm smells good. Add galric salt and pepper. Add 1 cup of water, then add cabbage. Cover and let simmer for 5-10 minutes.

Pull off a chunk of thawed bread dough and shape into flat round patties. Spoon the meat mixture onto the dough. Cover the meat with cheese. fold the dought together and pinch the edges, then set upside down on a greased cookie sheet. Bake at 350 degrees until they are brown (probably about 15-20 minutes, depending on how big you make them.)

This is kind of messy to do, but a lot of fun and the runzas are so delicious!

Ingredients

• 1/2 cup mayonnaise or salad dressing
• 3 T. ketchup
• 2 T. sweet pickle
• 1 T. prepared horseradish
• 4 tsp prepared mustard
• 8 slices rye bread
• 1 pound thinly sliced deli corned beef
• 4 slices Swiss cheese
• 1 can (8 ounces) sauerkraut (rinced and rained well)
• 2 T. butter or margarine

Directions

In a small bowl, combine the first four ingredients; set askide. Spread mustard on one side of four slices of bread. Layer with the corned beef, cheese, sauerkraut and mayonnaise mixture; top with remaining bread.
In a skillet, melt butter over medium heat. Add sandwiches; cover and cook on both sides until bread is lightly toasted and cheese is melted.

4 servings

Ingredients

• 1 small crisp apple, unpeeled
• 2 tablespoons lemon juice mixed with 2 cups water
• 1/4 cup chunky peanut butter, at room temperature
• 2 tablespoons honey or sorghum syrup
• 2 tablespoons raisins
• 2 tablespoons dried fruit of choice (dried pineapple, cherries, apricot, mango), finely chopped
• 4 slices whole-wheat bread

Directions

Chop apple finely; toss with acidulated water; drain; discard water.

Mix apple bits into peanut butter along with honey, raisins and other dried fruit. Spread onto two bread slices; top with other two.

Customizing: Almost any dried fruit will work, but you need apple for crunch, juiciness and tart contrast with peanut butter.

Out-of-time options: Pack a package of dried apples with a cup of peanut butter loosened with a little honey for a dip.

Source: Clarion Ledger – Jackson, Ms