wow, I'm not sure. Maybe just a tiny bit in a wonton wrapper, like they do with the crab rangoon, then fried crispy and dunked into a sweet/hot chili sauce? You might even be able to add a dab of cream cheese, like those rangoons, and invent a new dish entirely. Annie

To make it perfect put it into your oven in a roaster withg a tight lid, smother it with sliced onions, add about 2/3 cup of water or white wine and cook about 4 1/2 hours at 300....depending on of couurse how bit the roast is. If it's a shoulder cut you will want to put it on a rack so it doesn't soak in the grease. For 10 people you will need a 4 1/ to 5 pound roast. Why not b uy 5 pounds of boneless/skinless chicken thighs and put those in your crock pot? Smother with sliced onion and a lemon sliced thin and sprinkle on some chili powder....just about 1/4 Tsp and add 1/2 cup water. When you get home remove chicken from the pot, remove the lemon slices, leave the onion, thicken juices with a T of flour mixed with 1/2 cup white wine or juice....cranmberry or apple would be good...mix and stir into b ubbling liquid....return meat to the pot to keep hot. Not much for peach salsa, so I don't have a recipe. Linda C

I love the way my potroast is made. First, I have found that bottom roasts have a bit more fat than top roasts and beat any other kind of meat for flavor and juiciness. I put it in the crockpot fat side up on high for 10 hours. I use one box of chicken broth (never made it with the beef broth, but don't fix it if it ain't broke!), pour it over the roast. Then I mix 1-2 packets (depending on the size of the roast) of Lipton Onion Soup Mix in a large cup and mix that with about 2 cups of water. Pour that over the roast, making sure some of the onions are on the top of the roast. Cover and in 10-13 hours (no such thing as overcooking this kind of roast!) and then remove the meat, cut away any fat and then make gravy. I empty the juice from the crockpot into a big saucepan and bring to a low boil. I take about 2-3 tablespoons (depending how thick you want the gravy) of flour and put it in a seal-tight container with about a cup of water. Put the lid on and shake it hard for about 1-2 minutes. This will prevent lumps. Then add the flour-water mixture to the grave SLOWLY while stirring constantly. Let it cook for about 3-4 minutes, season with beef bouillion and pepper to taste. I get rave reviews of my gravy and I make a lot of it for leftovers. The meat is stringy but so tender and juicy. We like to bake a loaf of crusty bread, cut it in slices and make open-face sandwiches with it. If there is still some left, I mix the rest of the gravy with the leftover roast (cut into pieces) and fold it into cooked dumpling style noodles. SO SO good. Any questions just ask!

ROAST PORK SOUP ÂQuick Cooking Magazine  2000 Diabetic Exchanges Serves: 9 3 c. cubed cooked pork roast 2 medium potatoes, peeled and chopped 1 large onion, chopped 1 can (15 oz.) navy beans, rinsed and drained 1 can (14-1/2 oz.) no-salt-added Italian diced tomatoes, undrained 4 c. water 1/2 c. unsweetened apple juice 1/2 tsp. pepper Minced fresh basil In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are crisp-tender. Sprinkle with basil. Nutritional Analysis: One 1-cup serving equals: 192 caloriesÂ236 mg sodiumÂ29 mg cholesterolÂ22 gm carbohydrateÂ16 gm proteinÂ5 gm fatÂ4 gm fiber ++++ Exchanges: 1 starchÂ1 meatÂ1 vegetable