APPLE GLAZED PORK ROAST
4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Rub roast with salt and pepper. Brown pork roast under broiler to remove excess
fat; drain well.
Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on
top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface
of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.

APPLE-NUT CHEESECAKE
Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Combine crust ingredients; pat into a 7-inch springform pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream,
cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer.
Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place
topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum
foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3
hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to
handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the
refrigerator.

APPLESAUCE SAUERKRAUT
4 cups sauerkraut, rinsed and drained
2 cups sweetened applesauce
1/2 tsp caraway seeds
1 tbs butter or margarine
Combine all ingredients. Place in a greased 2 quart casserole. Bake at 375° F. for 30 to 45
minutes.
Serves 6.

ARTICHOKE & CHEESE DIP
* 1 lb. shredded Mozzarella
* 1 c. grated Parmesan
* 1 c. (8 oz. jar) mayonnaise
* 1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
* Minced onions
Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in
lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour.
Serve with broken up French bread or wheat crackers.

ASPARAGUS CASSEROLE
2 cans sliced asparagus, (10 oz each)
1 can cream of celery soup, (10 oz)
2 hard cooked eggs, thinly sliced
1 cup grated cheddar cheese
1/2 cup coarsely crushed saltines or Ritz crackers
1 teaspoon butter
Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking
insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker
crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.