This one's right down my alley! I'm happiest when I'm in my kitchen cooking and/or baking! TRI-TIP ROAST 2 lb. Tri-tip sirloin ⅓ cup white wine (I used Pinot Grigio) 1 jar sundried tomatoes, oil drained 8.5 oz. package feta cheese Place roast in crockpot. Place drained tomatoes over top of roast. Sprinkle with crumbled feta cheese. Pour wine over all and cook on low for 6-10 hours. Note: We all really like this! Its different and has a good flavor. Leftovers are very good on buns! Here's one for game. SLOW COOKER VENISON ROAST Very good! 3 lbs. boneless venison roast 1 large onion, sliced 1 tbsp. soy sauce 1 tbsp. Worcestershire sauce 1 tbsp. garlic salt ¼ tsp. ground black pepper 1 (1 oz.) package dry onion soup mix 1 (10.75 oz.) can condensed cream of mushroom soup Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl, combine the soup mix and the soup and pour mixture over the venison. Cook on low setting for 6 hours. And who doesn't like Cheese Danish?! CHEESE DANISH 2 pkgs. Crescent rolls 2 (8 oz.) pkgs. cream cheese 1 cup sugar 1 egg yolk, reserve the white 1 tsp. vanilla ½ cup sugar ¼ cup chopped walnuts 1 tsp. cinnamon 1 egg white, lightly beaten Preheat oven to 350˚. In a medium sized bowl, mix cream cheese, sugar, egg yolk and vanilla together. Set aside. Unroll 1 package of the crescent rolls on the bottom of a 9x13 in. baking pan. Pinch seams together. Bake for 5 minutes at 350˚. Spread the cream cheese filling on top of the baked crescent roll. Top with remaining crescent roll. Brush the top with egg white and sprinkle with walnuts and cinnamon. Bake at 350˚ for 30 minutes. ~Sandy~

Hi Dusty, That's a nice friend you got there! Your post made me shuffle through my "Clippings" file looking for Hab related recipes. Below are a few. I haven't tried ottawapepper's sauce yet (forgot I had it), but I did make readinglady's Hot N' Sweet Confetti Jelly. First time I every made jelly in my life. Everybody that tried it said it was pretty darn good. "Enter it in the County Fair" they said. So I did (first time I ever did that too). Enjoy - Rick ----------------------------------------------------------------------------------------------------------- posted by: ottawapepper on 01.14.2008 at 09:34 pm in Hot Pepper Forum I use Orange Habaneros in this sauce and it really turns out nice. First you get the fruity pepper / citrus / sweet flavor and then its followed up by a kick! Bill Caribbean BBQ Sauce 2 scotch bonnet chilies (or whatever you can handle), fresh or dried 1 cup orange juice 1 cup honey 1/3 cup soy or Worcestershire sauce 1 TBS ginger 1/2 tsp allspice 2 cloves garlic 1 tsp dried thyme (1 TBS fresh) Blend together well in a blender and then simmer in sauce pan for 5-10 minutes. Let stand in fridge overnight for fullest flavor ----------------------------------------------------------------------------------------------------------- posted by: annie1992 on 10.02.2006 at 12:10 am in Harvest Forum here are two versions. The first is the original Habanero Gold, but it makes a small amount. The second is Readinglady's adaptation of it, it makes twice as much. Of course, it takes liquid pectin which I often have a problem with, but I can't figure out how to make it without the pectin. Habanero Gold Jelly 1/3 cup finely sliced dried apricots 3/4 cup white vinegar 1/4 up finely diced red onion 1/4 cup finely diced sweet red pepper 1/4 cup finely diced habanero peppers, including seeds OR 1/4 cup diced, combined jalapeno and Scotch Bonnet peppers 3 cups granulated sugar 1 pouch Certo liquid pectin Cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Individually, cut onion and seeded peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots. Stir in sugar. Over high heat, bring to a full roiling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in pectin, mixing well. Pour jelly into hot jar, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids. Process 10 minutes in BWB. Cool upright, until lids pop down, about 30 minutes. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly. Yield: 3 half pints ----------------------------------------------------------------------------------------------------------- Hot 'N Sweet Confetti Jelly 1 cup minced dried apricots (1/8" dice) Note: Could use dried peaches or pears instead. 1 1/4 total cups minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half. 1/4 cup Habanero peppers Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total. 1 1/2 cups white vinegar 6 cups sugar 1 3-oz. pouch liquid pectin (I used Ball, which I've decided I like better than Certo.) Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight. Stir occasionally if convenient. Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe. Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute. Pull off the heat. If necessary, skim foam. (I did need to skim a bit.) Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes. When jars are sealed, "agitate" to distribute solids throughout the jelly. Yield: 6 8-oz. jars. -----------------------------------------------------------------------------------------------------------

claire, i'm so glad you liked that recipe, it's one of my absolute favorites. I love pear and I love maple, so it's a natural for me, I think ice cream could only make it better. The spoons have me kind of intrigued, I've never seen a special ice cream spoon. OK, post pictures! Annie

Haven't used the Silver Spoon, so I won't say anything pro or con concerning it, but let me throw in another vote for Hazan's book 'Essentials of Classic Italian Cooking'. It's fabulous. Two of the recipes from that book, Roast Chicken with Lemons, and 'Pork Loin Braised in Milk Bolognese' have been posted on this forum. The link is to the pork loin recipe, and I'm reposting the roast chicken recipe. IMHO those two recipes alone are worth the price of the book. Since I discovered Marcella Hazan's technique of roasting chicken, I haven't done it any other way. It involves putting a couple of small lemons in the cavity to provide moisture to the bird as it cooks. I'm amazed at how simple and good it is: If this were a still life its title could be "Chicken with Two Lemons." That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, "I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had." And you know, it is perfectly true. For 4 servings Ingredients # A 3- to 4-pound chicken # Salt # Black pepper, ground fresh from the mill # 2 rather small lemons Directions 1. Preheat oven to 350 degrees. 2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels. 3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity. 4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement. 5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin. 6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected. 7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again. 8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt. Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature. Here is a link that might be useful: pork loin braised in milk