Pork Recipes

Pork Barbeque

3 lb. pork 1 large can tomatoes
1 large can water
2 Tbsp. sugar
1/2 cup vinegar
1/2 cup catsup
1/14 to 1/2 cup Worcestershire
2 medium onions, sliced
1 clove garlic
1 Tbsp butter
salt & pepper


  1. Cook 3 to 4 hours in uncovered Dutch oven on top of stove.  Slice meat when done and return to broth.
Recipes Vegetarian

Butternut Squash Soup

1 medium butternut squash (approximately 1 lb.)
3 tart green apples, peeled and coarsely chopped
1 medium onion, peeled and chopped
1/4 teaspoon rosemary or marjoram
1 teaspoon salt
1/4 teaspoon pepper
3 (10-1/2 OZ.) cans of chicken broth
2 soup cans of water
1/2 cup of heavy cream or half & half

  1. Peel squash and seed.  Cut into chunks.  Combine squash with apples, onions, rosemary, salt and pepper, broth and water in a large pot.  Bring to a boil and simmer uncovered for 45 minutes.
  2. Puree soup in blender of food processor.  Return mixture to pot and bring just to boiling point, then reduce heat.  Before serving add cream.
Chicken Recipes

Simple Chicken Pot Pie

1 cup frozen mixed vegetables, thawed
1 cup cooked chicken cut-up
1 medium potato diced into small pieces
1 egg
1 can condensed cream of chicken mushroom soup
1-1/2 cup Bisquick
3/4 cup milk

  1. Heat oven to 400 degrees. Mix vegetables, potato, chicken, and soup into deep dish pie plate.
  2. Stir remaining ingredients until blended. Pour into pie plate.
  3. Bake about 30 minutes, or until golden brown, then cover with aluminum foil and bake another 20 minutes.

6 servings.