• Put all in slow cooker.
• Cook SLOW 8 to 10 hours or HIGH 4 to 6 hours.
• If gravy is too thin mix cornstarch with some of gravy.
• Heat until thickened.
• Slice thin and serve on French bread or French rolls.

• In a medium saucepan, heat the chicken broth to a boil.
• Stir in the egg noodles and cook according to package directions.
• Meanwhile, beat the eggs and water together until blended.
• Beat in the Parmesan cheese and pepper.
• Stir the spinach into the broth and reheat to boiling.
• Pour the egg mixture into the soup slowly while stirring constantly with a fork.
• Cook 30 seconds.
• Check the seasoning and add salt if desired.

• reheat oven to 400 degrees.
• Remove mushroom stems.
• Spray both sides of caps with nonstick cooking spray.
• Place caps, cavity side down, on a shallow baking pan.
• Bake until tender and golden, about 10 minutes.
• Turn caps cavity side up.
• Fill each cap with spinich souffle.
• Bake until hot, about 10 minutes.

Filling

• In medium-size bowl combine ham, onion, celery, applesauce, mayonnaise and curry powder.
• Use as a spread for sandwiches or as a filling for pastry puffs (recipe follows).
• Spoon 1 tablespoon turkey filling on bottom half of each pastry puff.
• Replace top half on puff.

Pastry

• Place one oven rack in upper third of oven and the other rack in the lower third of the oven.
• In medium-size saucepan, over medium-high heat, bring water and margarine to boil.
• Remove from heat; add flour.
• Beat with spoon until smooth.
• Reduce heat to low; return pan to heat.
• Continue cooking and stirring mixture until it forms a ball (about 1 to 2 minutes).
• Remove from heat and allow mixture to cool 2 minutes.
• Using a spoon, add eggs, one at a time, beating vigorously, until dough is smooth.
• On 2 ungreased cookie sheets, drop 24 rounded teaspoons of dough, 1-inch apart.
• Bake puffs at 425 degrees F.
• 15 minutes.
• Reduce heat to 375 degrees F.
• and continue baking puffs 15 minutes.
• Do not open door during baking and do not remove puffs from oven until they are firm to touch.
• Allow puffs to cool completely.
• Cut puffs in half crosswise, and fill.

• Drain Michigan Asparagus, reserving liquid.
• Add enough milk to liquid to measure 4 cups; set aside.
• In food processor or electric blender, puree asparagus; set aside.
• In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown.
• Stir in flour, salt and bouillon.
• Add mild mixture and asparagus, stirring until smooth.
• Cook, stirring constantly, until mixture boils.
• Cook and stir 1 minute longer.
• Remove from heat; serve hot.
• Garnish with cooked asparagus spears if desired.

• In a double boiler, melt the cream cheese and butter.
• Add the crabmeat and seasonings.
• Serve in a chafing dish to keep warm.
• Good with dip-size corn chips, in pastry shells, or crackers.

• Preheat the oven to 400 F.
• Butter a 12-cup muffin tin.
• Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl; mix well.
• Add the cheese, sun-dried tomatoes, and scallions and toss well.
• Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
• Add the wet ingredients to the dry and mix together just until a soft dough forms.
• (Be careful not to overmix the dough.
• ) Fill the prepared muffin cups to the rim with batter.
• Bake until the tops start to brown slightly, 20 to 25 minutes.
• Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
• Serve warm or at room temperature.
• Remove to a rack and let cool to room temperature.
• Cover and refrigerate for at least 2 hours or up to 2 days.

• Wash and cut the lower portion of Enoki mushrooms and discard.
• Simmer together chicken broth, watercress and Enoki mushrooms for 4 to 6 minutes, until watercress is dark green.
• Serve at once.

• Randomly pierce the surface of the roast with a sharp knife.
• In a Dutch oven, brown roast on all sides in hot oil.
• In a mixing bowl, combine remaining ingredients and mix well.
• Pour sauce over roast and bring to a boil.
• Reduce heat, cover and simmer 2 hours or until pork is fork-tender.
• Baste roast with sauce during cooking time.
• Slice or chop to serve.

• Pour evaporated milk into small mixer bowl; place beaters into mixture.
• Freeze for about 30 minutes or until ice crystals form around edge of bowl.
• Beat on high speed for 1 minute or until very frothy.
• Gradually add sugar and vanilla extract; continue beating for 2 minutes or until mixture is stiff.
• Serve immediately spooned over fresh fruit or your favorite dessert.