Applesauce or similar pur�ed fruit
red food coloring

blue food coloring

Mix fruit and food coloring until a dark purplish/black color is obtained.

Wrap a cookie sheet with plastic, or aluminum foil, and place in an oven at its lowest setting (gas stoves could simply use the heat from the pilot light) overnight.

In the morning, peel off the foil or plastic, then, using a new Xacto knife or razorblade, slice the fruit roll ups into long thin strips.

Wrap in cheesecloth, and tie off using one of the roll ups.

5-1/2 lbs. beef chuck roast
1/4 cup bottled hot chile salsa
5 cloves minced garlic
2-1/2 Tbs. chili powder
2 Tbs. fresh oregano - chopped
1 1/2 tsp. ground cumin
16 oz canned stewed tomatoes
salt to taste

Preheat oven to 300F. Trim excess fat from roast.

Mix together salsa, garlic, chili powder, oregano, and cumin to make a paste. Spread on roast.

Wrap roast in a large piece of aluminum foil, folding edges to seal tightly. Place in roasting pan, with seam of aluminum foil up.

Bake until meat is so tender that it will shred easily, 4 to 4-1/2 hours.

Unwrap meat; discard fat and bones. Skim fat from drippings and reserve drippings. When roast is cool enough to handle, shred meat.

Transfer meat and drippings to a large pan. Stir in tomatoes and their juice, breaking them up into small bits. Heat through. Season with salt; adjust flavors to taste, adding more salsa and seasonings if desired.

2 Ripe avocados, halved pitted
1 Yellow onion quartered
1/3 cup Mayonnaise
1/2 tsp. Salt
1/2 tsp. Crushed chili peppers
Juice of one half of a lemon

Put the metal blade chopping in your food processor, then place the onion, lemon juice, mayonnaise, chili peppers and salt in the work bowl. Run the processor nonstop for 10 seconds. The onion should be minced, and the other ingredients blended together.

Using a tablespoon to scoop out large chunks of avocado into the work bowl, clean out each avocado shell as thoroughly as possible. Distribute the chunks of avocado around the chopping blade of the food processor. Pulse process two or three times, until the mixture is churned, but lumpy (like cottage cheese).

2-1/2 cups water
1 cup sugar
long (food safe) wooden sticks

Disolve sugar and water, and cook without heating over low heat until solution boils (approx 247-252F). Pour syrup into a glass jar, tie sticks to a string, and suspend them in the syrup. Do not allow the sticks to touch, and check carefully over the next few days to make sure that the crystals are not growing together. It may take a week or longer to reach desired sized crystals.

When the crystals have reached the desired size, remove the sticks from the jar, and rinse them quickly in cold water. Place the candy on racks in a very low oven to dry.