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

I often use a slow cooker to cook a pork roast while I'm at work. More 'simmering' than boiling. The brand I use is a West Bend in which the pot can be removed from the heating element and used on the stove. Here's what I do: put a quart of cheap chicken stock in the pot, add a healthy amount of garlic and a good squirt of sriracha. Bring that to a boil on the stovetop, add the pork roast, return to a boil and then put the pot on the slow cooker's heating element and allow it to simmer for hours. After a few hours you have some juicy tasty fall-off-the-bone pork, with much of the fat simmered off and the rest of the fat easily separatable from the meat. Is it as good as Marcella Hazan's Pork Loin braised in Milk? No. Is it as good as oven roasted pork roast? No. But for the effort expended, it's pretty darn good. I'll often come home for lunch, start this dish, and let it simmer away until I come home after work. The leftovers make great sandwiches.

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

Thank you Annie and Dave for the words of encouragement. After doing some serious thinking about it, I wonder if having too much water in the canner caused the problem. I had the empty pints jars in the pressure canner covered with water like I do with BWB to be extra careful on keeping them sterile. When I took the jars out, filled them with soup then returned them to the canner, I didn't remove any of the water so instead of a couple of inches of water, I had it going well over the tops of the filled jars. I think I'll just take a break and stick with BWB recipes for a while like you suggested, Dave. Annie, there was some diced onion and celery along with the chicken along with the stock. I made sure that there was only half veggies and chicken and half broth in each jar. It was the Ball Blue Book recipe. DH was in stage 4 cancer so they removed his right ear and the ear canal. That's when they found microscopic cancer tumors on the lining of his brain. Chemo and another surgery were out of the question so they put him under radiation. He now weighs almost 30 lbs. less than me - arrgh! His last scheduled radiation treatment is next Tuesday and, hopefully we'll get good news from the doctors. He should have been dead many, many years ago due to motorcycle crashes when he was racing them for 8 years, being a Army Ranger in Vietnam, the crash of plane he had reserved to fly then decided not to fly that day and the people who decided to take it up stalled and it killed the four of them plus their dog, his many heart attacks starting when he was 38, even when he had one that lasted 3 days and the doctors said there was nothing more they could do for him, well, you get the idea. Talk about a cat with nine lives, well, we're hoping this continues the streak.