Shredded Barbecue Pork (from Rebecca Widdison)

Shredded Barbecue Pork Recipe

Cook a 2-4 lb pork roast in a crock pot 6-8 hours until the roast shreds easily. 

Shred the roast

In a pot combine the following and bring to a boil:

1/2c. melted magrine 

1c. brown sugar

1 1/3c. Ketchup

1Tablespoon mustard 

1/2c. vinegar

2/3c water

4T soy sauce

4T worhersire sauce

1/4t pepper

2t salt

Pour over the shredded pork then put under the broiler approximately 3-5 minutes stirring often. 

Pumpkin Patch from Michele Barker

1 large can pumpkin
6 eggs
1 1/2 tsp. cinnamon
3/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 cups sugar
12-13 ounce canned milk

Sprinkle on top:
1 box yellow cake mix (dry) SPRINKLE DRY CAKE MIX evenly over the top
1 cube of butter (melted)

Preheat oven to 350 degrees.  Crack eggs into pumpkin and beat.  Add all other ingredients except topping and mix well.  Pour into greased 9" x 13" pan.  Sprinkle dry cake mix evenly over the top, then drizzle melted butter over cake mix.  Bake for 55-70 minutes.  Check for doneness using a toothpick or knife in the center.  Garnish with whipping cream.

Autumn Stew (from Ellie Litchfield)

1 can pinto beans - drained
1 16 oz can whole tomatoes with juice
1 1/2 cup frozen corn
1 tsp cumin
1 tsp oregano
1 tsp cinnamon
1/4 tsp cloves
 4 Tbsp olive or corn oil
1 lg onion-diced
2 cloves garlic, finely chopped
1 Tbsp paprika
2 cup chicken broth
3 cup canned yams-drained
2 serrano chilies (to taste)
cilantro or parsley to garnish

Heat oil in skillet.  Saute onions for 4 minutes until soft.  Add garlic, cook 1 minute more.  Add spices now to season the oil.  Stir well.  Add 1/2 cup broth and simmer for a couple of minutes.  Add tomatoes, yams, beans, and corn.  Simmer and add rest of broth.  Mince chilies.  Season with chilies to taste.  Avoid seeds - too hot!  Garnish with chopped cilantro or parsley.

Portugese Stew (from Christine Bown by Rachel Ray)

1 Tablespoon olive oil
3/4 pound Spanish Chorizo (*or I use mild Italian Sausage)
1-2 cloves garlic, finely chopped
1 28 ounce can stewed tomatoes
1 14 ounce can chickpeas, drained
1 quart chicken stock
1 large bunch flat-leaf Tuscan kale, stemmed and cut into 1/2 inch strips or coarsely chopped.

Remove casing from sausage and dice.  Heat olive oil, 1 turn of the pan, over medium-high heat in a soup pot.  Add chorizo and render 1-2 minutes.  Add garlic and stir 1 minute.  Add tomatoes, chickpeas, and stock, wilt in kale.  Simmer until ready to serve.

*I add some grated parmesan on top and serve with garlic bread.