Crockpot French Dip1 (5 pound) rump roast 1 can beef broth 1 can beer 1 envelope onion soup mixPlace all ingredients into crockpot. Cook on HIGH for 5 hours.Pull apart and serve on hoagie rolls. Swiss cheese can be added to top of sandwich if desired.

Banana Sundae WrapSource: Betty Crocker`s Luscious Desserts1 (17 1/4 ounce) package PEPPERIDGE FARM    frozen puff pastry, thawed1/4 cup miniature NESTLES semisweet chocolate chips2 ripe bananas, peeled and cut crosswise in half1/2 cup caramel to

BeansuCooking Dried Beans/uBefore cooking dried beans, rinse them well and pick them over for stones or inferior beans.If more water is needed when cooking beans, always add very hot or boiling water as cold water will discolor the beans.More flavor can be obtain

Gourmet Barbecue Brisket1 (4 to 5 pound) beef brisketSalt and pepper, to tasteRoast brisket at 325 degrees F in covered pan for 3 to 4 hours (until fork tender). Cool and refrigerate.Meanwhile, prepare Barbecue Sauce.Cut off excess fat; carve meat into thin slic

Mennonite Meat Balls (Fleischb?lle)3/4 pound ground pork3/4 pound ground beef1 onion, chopped finelySalt and pepper3/4 cup rice, soaked in water2 eggs1 cup breadcrumbs1 cup catsup or tomato sauceMix all but the catsup and form into balls; brown balls in

Jigglers2 large boxes gelatin, any flavor2 1/2 cups boiling waterMix well and pour into a 13 x 9 inch pan. Chill in refrigerator for at least 3 hours before cutting into any desired shapes with cookie cutters or knives. Or you can pour into plastic molds. Dip bottoms of molds

Jalapeno Orange Mustard Chicken2 tablespoons Dijon mustard 2 tablespoons orange marmalade 1 jalapeno pepper, seeded and minced2 teaspoons fresh lime juice 1 teaspoon olive oil 4 skinless chicken breast halvesPreheat oven to 350 degrees F. Liberally spray a rack

Fried Frog Legs16 small or 8 large pairs frog legs1 cup buttermilk1 cup corn flour (or Masa Harina�)1/2 teaspoon saltLard or oil (for frying)1 bunch parsley, washed and dried2 lemons, quarteredPrepare legs by cutting off backbone (if any remains) with a pai

Chocolate Honey Nut Frosting1/3 cup unsweetened cocoa1/4 cup oil2 cups powdered sugar3 to 4 tablespoons milk1/2 teaspoon vanilla extract1/3 cup Honey Nut Creamy Peanut ButterIn large bowl, mix cocoa and butter till smooth. Gradually add powdered sugar alternating with m

Sloppy Veggie Burgers1 teaspoon vegetable oil1 large onion, chopped1/2 medium green or red bell pepper2 teaspoons bottled minced garlic1 (15 ounce) can tomato sauce1 (6 ounce) can tomato paste1/4 cup water1 tablespoon brown sugar, firmly packed2 teaspoons

Nopalito Salad (Prickly Pear Cactus Salad)uDressing/u1/2 teaspoon salt, or to taste1/4 teaspoon pepper1/2 teaspoon dry mustard1/4 cup vinegar1/2 cup oil1/4 teaspoon Mexican oregano1/2 cup sour creamuSalad/u1 small yellow onion, halved and cu

Buttermilk Fried Corn2 cups fresh corn kernels 1 1/2 cups buttermilk 2/3 cup all purpose flour 2/3 cup cornmeal 1 teaspoon salt 1/2 teaspoon pepper Corn oilCombine corn kernels and buttermilk in large bowl. Let stand 30 minutes. Drain. Combine flour and next 3