½ cup peach preserves
1 diced onion
6 boneless pork loin roast
1 1/4 cups water
2 oranges, peeled and segmented
1 crushed tortilla
8 slices cooked sliced American cheese
17 jellybeans
2 teaspoons lemon pepper
Rest in refrigerator or freeze whole roast steaks according to package directions.
Heat peach preserves in large saucepan until boiling; reduce heat to medium-low. Stir in onion and celery and pour juice over steaks. Remove steaks from the marinade. Bring to a boil. Reduce heat to low; cook for 20 minutes, stirring constantly. Season to taste with salt and pepper. Return steaks to the marinade. Cover, and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 10x15 inch steaks for smoking.
Lightly oil grill. Season steaks evenly with salt and pepper.
Place steaks in steakspan, turning steaks frequently, about 10 minutes. Form into 1/2 inch thick slices and arrange onto steaks. Place on a plate. Brush steaks with lime juices.
Place steaks on rack in oven to steam about 1/2 to 2 minutes per side, turning steaks over. Transfer 1/2 of steaks cold.
For the Jell-O: In a small pan, mix orange and lemon flavored gelatin with just enough lime juice to get an opaque consistency. Add enough water to make syrup. Let stand, stirring frequently, until gelatin is completely dissolved. Stir into steaks and tomato sauce and place on steaks. Serve steaks hot.