Katey's Kitchen

~Preheat oven to 350 **

~Put beef and pork roast in large pan

~Add onions, celery and salt and pepper

~Bake until cooked through and shreds with fork

~Once meat is cooked through, pull from oven and allow to rest while putting sauce together

~Add remaining ingredients to saucepan and simmer over low heat for 30 minutes

~While sauce is simmering, shred meat and place back in pan, draining broth from pan first

~Pour sauce over meat and place back in oven for at least 60 minutes, checking and stirring often

**This can be done in a crock pot.  Add meat to the crock pot and set on low (for all day cooking) or high and allow to cook until done.  Finish out the same as if preparing in the oven only cooking off in crock pot.

~Preheat oven to 375

~Rinse inside of chicken; pat dry with paper towels. Skewer neck skin of chicken to back; tie legs to tail.  Twist wing tips under back.  Place chicken, breast side up, on a rack in a shallow roasting pan.  Brush with melted butter; rub garlic over chicken

~In a small bowl, stir together basil, salt, sage, thyme and lemon-pepper (or black pepper); rub onto chicken.

~Roast, uncovered for 1 1/4 – 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink.  Remove chicken from oven.  Cover; let stand for 10 minutes before carving

2002 Better Homes & Gardens Cookbook

~In a bowl, combine the uncooked beef, beans, chili powder and oregano.  Spoon into uncooked manicotti shells; arrange in a greased 9 x 13 pan

~Combine water and Picante sauce, stir well and pour over shells

~Cover and refrigerate overnight

~Remove from the refrigerator 30 minutes before baking

~Cover and bake at 350 for 1 hour

~Spoon sour cream over top, sprinkle with cheese, onions and olives (if desired).

~Bake 5 – 10 minutes longer or until cheese is melted