Mother's Day Pot Roast

Ingredients:
2 1/2 to 3 pound shoulder or sirloin tip roast
1 (16 ounce) can tomato sauce
1 medium onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour
salt and pepper to taste

Preparation:
1 Spray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.

2 After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.

3 Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast.

Southern Style Chicken and Dumplings

"A southern favorite during the Great Depression".
4 to 6 servings

INGREDIENTS
1 (3 pound) whole chicken
1 onion, quartered
2 slices lemon
salt and pepper to taste
3 cups water
1 bay leaf
1/2 teaspoon dried thyme
2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
1/4 cup water

DIRECTIONS
In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour. Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.

To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

Coney Island Hot Dog Sauce

A tasty hot dog sauce with ground beef and spices.
INGREDIENTS:
2 lbs. lean ground beef
1 medium onion
2 (15 oz.) cans tomato sauce
1 tbsp. salt
1 tbsp. pepper
1 tsp. ginger
2 whole cloves
1 tbsp. cumin
2 tbsp. chili powder
PREPARATION:
Brown ground beef and onion; drain well. Combine ground beef mixture and remaining ingredients in the slow cooker. Cover and cook on LOW for 6 to 8 hours. Serve over hot dogs with mustard, ketchup, onions, and other condiments.

Jack Daniel's Glazed Ham

INGREDIENTS:
4 to 6 pound boneless fully cooked smoked ham half
1/3 cup light brown sugar, firmly packed
1/3 cup Jack Daniel's Tennessee Whiskey
1 tablespoon finely grated orange peel
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
orange slices, thinly sliced
curly endive, for garnish

PREPARATION:
Preheat oven to 325 degrees.
On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140В° F.

Before ham is done, simmer a mixture of the brown sugar, Jack Daniel's whiskey, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened.

Brush the glaze over the ham about 20 minutes before done.

Serve the ham garnished with orange slices and endive, if desired.

Serves 6 to 8

Bruschetta 'n Cheese-Stuffed Chicken Breasts
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

PREHEAT oven to 350 degrees. Combine tomatoes with their liquid, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.
PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with side of heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Repeat with remaining chicken breast halves, adding 2 at a time to bag. Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.
BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (170 degrees) and cheese is melted.