Cranberry Roast

-Heather Jordan

2-3 pounds beef or pork roast or stew chunks
1 tablespoon dried onion flakes, or 1 medium yellow onion, diced
2 tablespoons soy sauce
1 (16-ounce) whole berry cranberry sauce

The Directions.

Use a 4-quart slow cooker. Plop in the meat (frozen is fine), and add the onion and soy sauce. Pour in the entire can of cranberry sauce over the top. Do not add water. Cover and cook on low for 7-9 hours, or on high for 5-6. If you are cooking on high, you may need to "help" the meat break apart by taking it out an hour or so before serving by cutting it into chunks, then returning to the sauce. I like it when the meat is tender and the juice has fully soaked in.

Serve over mashed potatoes, and with a green salad.

Sweet Mustard Roast (beef or pork)

-Heather Jordan

3 pounds beef or pork roast (mine was still frozen when I put it in)
1/3 cup molasses
1/3 cup dijon mustard
1 teaspoon garlic powder
2 tablespoons white vinegar (apple cider vinegar would work well, too)


Use a 4 quart slow cooker. If you have a larger model, that's fine, but you won't need to cook it as long---I'd check after 5 hours on low.

Dump meat into cooker. Top with molasses, dijon, and vinegar. Toss in the garlic powder. Using tongs, flip the meat over a few times to coat it nicely with the sauce. Cover and cook on low for 6-8 hours or on high for about 4.
The meat will be more tender if you cook it on low for a longish time.

Great Gowiths: mashed potatoes and green beans

Mango Pork

-Heather Jordan

4 lb boneless pork roast
2 C mango salsa
2 C brown sugar

Place pork in greased slow cooker. (I never grease mine) Mix salsa and sugar and pour over pork. Cover and cook on low 8-10 hours. Shred before serving. Can serve over rice or on a bun/roll.
(I use the juice from the crock pot to ladle over the meat and rice. Extra fresh mango salsa is also nice to serve it with.)

Pork Lettuce Wraps

-Nicole Bender

1/2 cup soy sauce
4 Tbsp. white vinegar
2 Tbsp. water
2 tsp. sesame oil
2 scallions, trimmed and thinly sliced
4 Tbsp. grated fresh ginger
2 lbs. thin cut pork loins, pounded to 1/8" thickness
2 Tbsp. olive oil
2 tsp. salt
2-3 heads Butter Lettuce, leaves separated
1 bunch cilantro, leaves separated
5 carrots, shredded
3 cucumbers, cut into 3" matchsticks

Sauce:
Make ginger sauce by whisking together the soy sauce, vinegar, water, sesame oil, scallion, and 1 Tbsp. of the fresh ginger. Set aside. Heat broiler to high. Brush both sides of pork loins with olive oil, then sprinkle with salt. Rub remaining ginger on both sides of the pork loins. Broil for 2 minutes on each side. Cool and slice thinly. Arrange the lettuce leaves on a platter and fill each with some cilantro, carrots, cucumbers, and sliced pork. To eat, drizzle the ginger sauce and roll the lettuce closed. If you need more sauce dip. Serve with plenty of napkins!!!!
Leftover sauce makes a wonderful marinade.