DUGOUT PORK MARENGO

2 pounds boneless pork shoulder, cut in 1-inch cubes 2 tbs cooking oil 1 3-oz can chopped mushrooms, drained 3 tbs all-purpose flour	½ cup chopped onion 2 cups RJBBQ SAUCE 1/3 cup cold water Hot cooked rice

In skillet brown half of the pork and chopped onion at a time in hot oil; drain off fat. Transfer to crockery cooker. Cover, cook on low-heat or AUTO for 8 – 10 hours. Turn to high heat, stir in mushrooms. Blend cold water slowly into flour, stir into pork. Cook uncovered on high heat until thickened – 10-15 minutes, stirring occasionally. Serve over rice. Makes 6 to 8 servings.

BEEF WITH RAVIOLI

3 tbs all-purpose flour 2 tbs cooking oil 1 clove garlic, minced 1 10-oz package frozen peas

1 pound stew beef, cut in ¾ inch cubes ¼ cup chopped onion 1 cup RJBBQ SAUCE 1 1-lb package frozen or fresh cheese ravioli

In plastic bag shake a few beef cubes in flour, brown in hot skillet and oil. Add onion and garlic, cook until tender and golden. Transfer all to crockery cooker, add sauce. Cover, cook on low 6-8 hours, turn to high setting. Bring large pot of water to boil, add raviolis, cook until “tender.” Rinse peas under hot water to separate; stir into beef mixture with raviolis. Add to pot, cover and cook until heated through. Makes 4 servings.

E-Z SLOW COOKER BBQ BEEF

3-5 lb. Cross rib or other beef roast 1 package dry onion soup mix

1 bottle RJBBQ SAUCE 1 med onion (cut up)

Cut roast in large chunks, add dry onion soup mix, onion and RJ BBQ Sauce. Mix all, cook 8-10 hours on low. Serve over rice, pasta. Thanks to Susie Tyler San Diego, CA

BONUS BABY (RJ's version of the famous “Sloppy Joe”)

1 lb ground beef or turkey Chopped onion and pepper 1 cup RJBBQ SAUCE

Saute meat and veggies, add sauce, pour onto sliced bread, bun, rice or noodles.