Slow Roasted Pork Shoulder Ingredients 1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.) 1 head garlic (2 1/2 oz.) 1 tablespoon coarse salt 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 1/2 teaspoon fresh-ground pepper 1 onion (10 oz.), peeled and sliced 1 carrot (4 oz.), rinsed and sliced 1/2 cup oloroso or cream sherry 4 cups fat-skimmed chicken broth 1/4 teaspoon dried hot chile flakes 1 1/2 teaspoons sherry vinegar or balsamic vinegar Preparation 1. Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper). Rub garlic paste all over roast. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan. 2. Roast in a 450 oven (see notes) until deep golden brown, 40 to 45 minutes. 3. Remove pan from oven and scatter onion and carrot slices around pork. Pour 1/4 cup sherry and 2 cups broth into pan. Add chili flakes. Baste pork with some of the pan juices. Reduce oven temperature to 225 and bake until a thermometer inserted through the center of thickest part at bone reads 170 to 175, 8 to 9 hours (do not insert thermometer before the last hour of roasting). If pork is done before you're ready to serve, reduce oven temperature to 160 and hold in oven up to 4 hours. 4. About 30 minutes before serving, transfer pork to a carving board. (For extra-crisp pork skin cracklings, see notes.) Cover pork loosely and set in a warm place. Pour the remaining 1/4 cup sherry and 2 cups broth into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (discard vegetables); you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar. 5. Lift skin off pork and cut it into bite-size chunks or strips; pile on a platter. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste. NOTES: You may need to order the pork from your meat market in advance. Monitor oven temperature with a thermometer before starting, and adjust temperature as needed. If you hold the roast in the oven after it is done, check to see if oven is still on after 12 hours of continuous use; some ovens turn off automatically. A convection oven is not recommended. For extra-crisp cracklings, pull skin off cooked pork, separate into bite-size pieces, and place in a shallow pan. Bake in a 400 oven until crisp and puffy, about 10 minutes. Sue

Well I made this new recipe last night for Chicken pot pie and it was one of the best I have ever made and I only had to dirty one mixing bowl to make it! There was not one crumb left over! I will put it up as it was originally and at the bottom give my list of ingredients of what I used and the changes I made. This one is definitely a Keeper, it surpassed my own recipe. I love making several of these and putting them in the freezer wrapped in foil, then just take it out and bake it when I am wanting it. Chicken Pot Pie To Die For! CHICKEN POT PIE Printed from COOKS.COM Read more about it at www.cooks.com/rec/view/0,171,133176-252199,00.html Content Copyright 2011 Cooks.com - All rights reserved. 1 (10 oz.) can Campbell's Cream of Chicken Soup or Campbell's Chicken or Turkey Pot Pie Soup 1 1/2 cups frozen mixed vegetables, thawed 1 1/2 cups cubed, cooked chicken 3/4 cup chicken broth combined with 3 tablespoons flour (I left this quantity the same) 2 Pillsbury pie shells Preheat oven to 400F. Mix soup, vegetables (may use fresh vegetables), chicken, and broth. (The mixture should be somewhat thick.) If only chicken noodle soup is available, it may be pureed in the blender to make a smooth gravy. Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.(did it exactly the same) Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.(Cooked mine for 1 hour) Submitted by: CM My ingredients list: Kroger Brand deep dish frozen pie shells in tins (awesome pie shells) 1 12oz bag Kroger brand Fiesta Style Frozen Vegetables (contain broccoli, carrots, kidney beans, white beans, garbanzo, Italian green beans and red peppers.) hand full of sweet green peas(frozen) hand full of sliced baby carrots(fresh) 1 7oz can of sliced mushrooms drained 1 8oz pack of John Soules brand Rotisserie style chicken breast strips (diced up)(I find this in the sliced deli and lunch meats section at Kroger it is fully cooked) I used Swanson Chicken Broth and Campbell's cream of chicken soup Have everything thawed and ready to assemble. Invert one of the frozen pie crusts on a piece of wax paper to be the top crust while frozen and allow to thaw. I Cooked it for 1 hour checking to see if edges are getting too brown.(Since it was a deep shell and I put more than the called for ingredients it had to cook longer) This amount will precisely fill the deep dish shell to the top!

Made this last nite, instead of the usual pumpkin bread, to take to friend. DELICIOUS! Of course, I had to sample it. Pumpkin Pie Cake 1 (18 1/4 ounce) package yellow cake mix 1 cup chopped nuts 1/2 cup unsalted butter, melted 1 (15 ounce) can pumpkin puree 1 (12 ounce) can evaporated milk 3/4 cup granulated sugar 2 large eggs 2 teaspoons pumpkin pie spice ***I made my own spice 1/2 teaspoon salt Directions: 1 Preheat oven to 350�F Grease a 13 x 9 x 2-inch baking pan. 2 Combine cake mix, nuts and butter until well mixed. Press mixture into bottom of prepared baking pan. 3 In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt. Beat with an electric mixer on medium speed for 2 minutes or until thoroughly combined. Spread over crumb mixture. 4 Bake for 50 to 55 minutes, or until set and tip of knife inserted into center of pan comes out clean. Cool on a wire rack. 5 Cut into squares and top with sweetened whipped cream if desired.

Chicken with Potatoes, Bacon and Cabbage (Real Simple) 3/4 pound new potatoes, thinly sliced 2 tablespoons olive oil kosher salt and black pepper 4 6-ounce boneless, skinless chicken breasts 3 slices bacon, chopped 1 small shallot, minced 1 tablespoon whole-grain mustard 3 tablespoons cider vinegar 1/2 small head savoy cabbage (8 ounces), cut into 1/2-inch strips Heat oven to 425 F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side. In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.