Meat's

Back Country Ham Slice for 6

• 2pounds ham slices -- 3/4 inch thick
• 3/8 cup fat
• 1/4 cup prepared mustard
• 1/2 cup brown sugar
• 1 teaspoon salt
• 2 teaspoons paprika
• 1 cup water

Fry ham in fat. Remove ham slice(s0 from skillet.
Pour all the other ingredients into skillet,
cook 5 minutes, place ham slice(s) back into
sauce and cook for 5 minutes more. Serve.

Serves 3.

Beef N' Bean Burritos

• 2 packages (1 1/2 ounces each)
  enchilada sauce mix
  
• 3 cups water
• 1 can (12 ounces) tomato paste
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• salt to taste
• 2 pounds ground beef
• 5 large flour tortillas (9-inch)
• 4 cups shredded cheddar cheese
• 1 can (12 ounces) refried beans

Garnish:
with taco sauce, sour cream, salsa, chopped
onion, chili peppers, guacamole.
Lightly grease crockpot. Prepare foil handles.
Place in crock-pot. In saucepan, combine the
first six ingredients; simmer for 15 minutes
over low heat. In a skillet, brown ground beef.
Drain. Stir in 1/3 of sauce mix into browned beef.
Spoon a small amount of sauce into bottom of the
crockpot. Spread a small amount of refried beans
over flour tortilla. Place tortilla on top of
sauce in crockpot, tearing to fit if necessary.
Spoon meat mixture over tortilla and then top
with a small amount of cheese. Continue layering
process until the top of crockpot is reached,
ending with a layer of cheese. Cover and cook on
LOW 6-8 hours or on HIGH for 3-4 hours. Lift
burritos out by the foil handles and place on
serving plate. Cut in wedges and garnish as
desired.

Served 4-6 servings.