Apple Meringue 2 cups hot stewed apples 1/4 cup sugar 2 tablespoons butter 1 tablespoon lemon juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 eggs, separated 1/4 cup sifted confectioner's sugar 1 teaspoon vanilla extract Combine the stewed apples, sugar, butter, lemon juice, and spices; mix well. Beat the egg yolks; add to the apple mixture and beat until light. Pour into a buttered 1 qt. baking dish. Bake at 400 F. degrees about 15 minutes. Remove from oven and reduce heat to 325 F. degrees. Beat the egg whites until rounded peaks are formed. Beat in the confectioner's sugar and extract. Cover apple mixture with meringue. Return to oven and bake until meringue is lightly browned. 6 to 8 servings. For stewed apples. Wash, pare, core, and cut 3 large apples, (1 lb.) into pieces. Put into a heavy saucepan, add about 1/4 cup water, cover, and cook apples over medium heat until tender, about 8 minutes. From Pennsylvania Dutch Cookbook Fine Old Recipes Sue

Got this off a Yahoo Group that I belong to. It's nice, not seeing cream and onion soup mix! Slow Cooker Family-Favorite Pot Roast Makes: 6 servings 2 teaspoons olive or vegetable oil 2- to 2 1/2-pound beef bottom round roast 6 medium potatoes, cut into 2-inch pieces (about 4 cups) 2 1/2 cups baby-cut carrots 2 cups sliced fresh mushrooms (about 5 ounces) 1 medium stalk celery, sliced (1/2 cup) 1 medium onion, chopped (1/2 cup) 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme leaves 1 can (14.5 ounces) diced tomatoes, undrained 1 can (10.5 ounces) condensed beef consomme or broth 1 can (5.5 ounces) eight-vegetable juice (2/3 cup) 1/4 cup all-purpose flour Heat oil in 10-inch skillet over medium-high heat. If beef roast comes in netting or is tied, do not remove. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Place potatoes, carrots, mushrooms, celery and onion in 4- to 5-quart slow cooker. Sprinkle with salt, pepper and thyme. Place beef on vegetables. Pour tomatoes, consomme and vegetable juice over beef. Cover and cook on Low heat setting 8 to 10 hours. Remove beef and vegetables from cooker, using slotted spoon; place on serving platter and cover to keep warm. Skim fat from beef juices in cooker if desired. Remove 1/2 cup of the juices from cooker; mix with flour in small bowl, using wire whisk, until smooth. Gradually stir flour mixture into remaining juices in cooker. Increase heat setting to High. Cover and cook about 15 minutes or until thickened. Remove netting or strings from beef. Serve sauce with beef and vegetables. Regular tomato juice works just as well as the eight-vegetable juice in this recipe. If you don't have baby-cut carrots on hand, cut full-size carrots into 2-inch pieces. Instead of fresh mushrooms, you also can use a 4.5-ounce can sliced mushrooms, drained. Sprinkle with chopped fresh parsley just before serving.

Made these a number of times Green Chile Squares =================== April 12/02 Perfectentertaining.com We love simple recipes, and this one certainly qualifies. With only three ingredients it whips up in under five minutes and then bakes unattended, making it perfect for parties. It can also be made up to 24 hours ahead of time and served hot, cold, or at room temperature. 2 cups grated Monterey Jack cheese 2 cans green chiles 4 well beaten eggs . Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the bottom of a 9X13 baking dish. Pour the eggs over the top. Bake for 30-40 minutes or until golden brown and firm. Cool to room temperature and then cut into squares. Preparation Time: 5 minutes

Peachy Bread Pudding with Caramel Sauce Ingredients: 2 cups fresh peaches - peeled , pitted and halved 1 (14 ounce) can sweetened condensed milk 3 eggs, lightly beaten 1 1/4 cups hot water 1/4 cup butter, melted 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 cups French bread, torn into small pieces CARAMEL SAUCE 1/2 cup brown sugar 1/2 cup butter 2 tablespoons light corn syrup 1 tablespoon rum Directions: 1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. 2. Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish. 3. Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes. 4. While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly. 5. Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator. Sue