Mom's Cookin':Peanut Butter-Apple-Bacon Sandwiches

1/4 c. peach preserves
dash cayenne pepper (optional)
8 slices whole grain bread
1 large yellow or green crisp apple, cored and very thinly slices
8 slices applewood-smoked bacon or other bacon, crisp-cooked and drained
1/4 c. creamy peanut butter
2 to 3 T. butter, softened

In small bowl stir together preserves and cayenne pepper. Spread on 4 slices of bread. Top with apples and bacon. On remaining 4 slices of bread, spread peanut butter and place spread side down over apples and bacon. Spread sandwich tops with butter.

Preheat griddle or very large skillet over medium heat. Place sandwiches with buttered side down on griddle. Carefully spread unbuttered side with butter. Cook 2 to 3 minutes per side or until bread is golden and sandwiches are heated through.

Makes 4 servings.

470 calories
23 g fat (7 g sat. fat)

*from Oct 2007 Better Homes and Gardens

Chicago Italian Beef

5 lb rump roast
1 medium onion
2 c. beef stock
1 T. fresh oregano or 1 t. dried oregano
1 t. thyme
1 t. marjoram
1 bay leaf
1 t. hot pepper sauce
2 T worcestershire sauce
3-6 cloves garlic, crushed
1 green pepper, seeded and chopped
1 T fresh basil
Italian bread or rolls

Cook all (except bread) in crock pot until roast is done. Slice roast thinly and serve on buns. Use gravy for dipping sandwich.

*This recipe was given to me by my sister, Rachel.