Pork Sandwiches with Root Beer Sauce
1 boneless pork sirloin roast (2 pounds)
1 medium onion, sliced
2 tablespoons dried minced garlic
3 cups root beer, divided
1 bottle (12 ounces) chili sauce
1/8 teaspoon hot pepper sauce
8 kaiser rolls, split
Place roast in a 3 quart slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender.
In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until thickened.
Remove meat from slow cooker; cool slightly. Discard cooking juices Shred pork with two forks and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls. Yield: 8 servings
Crunchy Coleslaw
1 cup shredded napa cabbage
1/2 cup water chestnuts,
1/2 cup green pepper
1/2 cup julienned zucchini
4 1/2 teaspoons rice vinegar
1 tablespoon sugar
1 toasted sesame seeds
1 tablespoons sesame oil.
Crushed red pepper flakes to taste
Combine all ingredients and serve. Yield – 2 servings
Pecan Butterscotch Cookies
1 cup complete buttermilk pancake mix
1 package instant butterscotch pudding mix
1/3 cup butter, melted
1 egg
1/2 cup chopped pecans, toasted
In a large bowl, beat the pancake mix, dry pudding mix, butter and egg until blended. Stir in pecans. Roll into 1 1/2 inch balls. Place 2 inches apart on greased baking sheets. Flatten with the bottom of a glass. Bake at 350º for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 1-1/2 dozen.
