Use only low sodium soy sauce and beef broth, the cayenne is only optional omit or adjust to taste, the garlic cloves inserted into the meat is also optional if you are a garlic lover I recommend to use them

Servings 10

INGREDIENTS:

1 beef rump roast (about 4 pounds)

whole small garlic cloves, optional (use as many as desired)

1/2 cup low-sodium soy sauce (use only low-sodium)

2  (10-1/2 ounce) cans low-sodium beef broth

1 teaspoon dried thyme

pinch cayenne pepper (optional)

1/2 teaspoon fresh ground black pepper (or to taste)

1 teaspoon onion powder OR 1 small onion, finely chopped OR 3 tablespoons dehydrated onion flakes, slightly crushed

1-1/2 teaspoons garlic powder OR 4-5 cloves garlic, finely minced

1 large bay leaf

water (as much as needed)

10 Italian rolls, sliced OR French rolls, sliced

INSTRUCTIONS:———————————————–

Trim all excess fat from around the roast, then cut small slits all over.

Insert one garlic clove into each slit (this is only optional) .

Using a fork poke deep holes all over the meat, then place the roast into the slow cooker.

In a bowl combine the soy sauce with beef broth, thyme, pinch cayenne pepper,  black pepper, onion powder and garlic powder or minced garlic (if you are using fresh onion sprinkle around the roast) pour the mixture over the roast.

Place the bay leaf into the slow cooker.

Add in enough water to almost cover the roast, then mix to combine.

Cover and cook on HIGH setting for 2 hours, then reduce to LOW setting and continue cooking for about 5 hours or until the meat is very tender.

Remove and discard the bay leaf.

Remove the roast to a platter then shred the meat using a fork.

Pile the meat onto the rolls and serve as sandwiches with the juice used for dipping.

You will also find this on Recipezazz.com

Notes from our test kitchen; using good quality Italian canned tomatoes and tuna in olive oil will only improve on the flavor, do not substitute water-packed tuna, a good canned tuna is Progresso or Genoa, look for the small cans that are packed in extra virgin olive oil they are likely to be of higher quality — 4 vine-ripened red tomatoes, peeled and finely chopped may be used in place of the one 14 ounce can drained canned tomatoes

Servings 4-6

Ingredients:

4 tablespoons olive oil
3 tablespoons pine nuts
1 small onion, finely chopped
6 garlic cloves, coarsely chopped (do not mince finely)
3-4 anchovy fillets
2 teaspoons capers
1 teaspoon crushed red chili flakes (or adjust to suit heat level)
1 (28 ounce) can diced Italian tomatoes, undrained
1 (14 ounce) can whole plum Italian tomatoes, drained
1 (6-8 ounce) can Italian tuns in olive oil, partially drained (can add with the olive oil to saute in if desired)
1/4 cup light raisins
1 teaspoon salt (or to taste)
fresh ground black pepper (to taste)

Instructions:

Heat oil in a Dutch oven over medium-high heat; add in the pine nuts and cook stirring for 2 minutes or until lightly browned.

Add in the garlic and onion, anchovies, capers and chili flakes; cook stirring for about 3 minutes breaking up the anchovies while cooking.

Add in the 28-ounce can of tomatoes with the juice and the 14-ounce can whole plum tomatoes, drained (or the 4 chopped fresh tomatoes) bring to a boil over medium heat stirring breaking up the whole tomatoes with a fork.

Reduce heat to low and simmer uncovered stirring occasionally for about 1 hour  or until sauce has thickened, seasoning with 1 teaspoon of salt and fresh ground black pepper about halfway through cooking.

After the sauce has thickened slightly, stir in the tuna and raisins; break up the tuna into small pieces as you are stirring; return the sauce to a light simmer and cook for about 6 minutes.

Season with more salt and pepper if desired.

Serve with cooked pasta.

This is a wonderful flavored ham, for the best flavor you must baste, baste baste!

Servings 10

Ingredients:

1 fully cooked ham (5-6 pounds)

1/2 cup apricot preserves

2-4 teaspoons Dijon mustard

1/2 cup brown sugar, packed

pinch ground cloves (optional)

unsweetened orange and water to cover the bottom of the pan (can use all orange juice)

Instructions:

Score the surface of the ham with shallow diamond shape cuts.

In a bowl combine the apricot preserves, Dijon mustard and cloves, if using (start with 2 teaspoons Dijon mustard and add in more to taste) using a pastry brush spread all over the ham.

Using you hands  pat the brown sugar all over the apricot mixture.

Place the ham onto a rack in a medium roasting pan.

Fill the bottom of  the pan with orange juice and water up to about 1-inch up the pan (using the same amount of each water and juice).

Tent the ham loosely with foil.

Bake at 325 degrees F for 20 minutes per pound or until a meat thermometor reads 140 degrees F basting very frequently.

You will also find this recipe on Recipezazz.com

Photo courtesy of Andrea

Plan ahead the beef mixture needs to be chilled for at least 6-24 hours before shaping and cooking, or you may shape into meatballs and then refrigerate which ever works the best for you

Servings 6-8

INGREDIENTS:

1 pound ground beef

1/2 pound ground pork (or use all beef)

2 large eggs, slightly beaten

1/2 cup freshly grated Parmesan cheese

1/3 cup dry breadcrumbs —–  don’t have dry breadcrumbs?  soak 3 slices white sandwhich bread in the 1/3 cup of  milk until soft

4 large garlic cloves, finely chopped (garlic lovers can use more)

1/3 cup milk

1 teaspoon dried oregano (optional)

3 tablespoons dried parsley

1-1/2 to 2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper (can use more or less)

INSTRUCTIONS:—————————————————-

In a bowl mix all ingredients together using clean hands until well combined adding in a little more bread crumbs if needed to hold together; cover and refrigerate for at least 6 hours or 24 hours.

Shape into small balls.

Drop the balls into simmering pasta sauce and do not stir for at least 20 minutes or you will risk breaking apart.

Continue cooking the meatballs in the sauce for at least 40 minutes or more.

NOTE: you may also bake the meatballs in a 350 degree F oven for 25 minutes.