BBQ Pork sandwiches the easy way

My Mom sent me a bunch of food storage a couple of years back. Among themany things i didn't know what to do with was canned pork chunks. These ones were canned by my mom at the LDS church store house.

One of our family's faves is BBQ pork on rolls.

1 can pork chunks

BBQ sauce of your choice.

Dump into a sauce pan and stir and heat to boiling. We dump it on Judy's rolls or sandwich bread in a pinch. i like mine with sliced cheese on it but I'm the only one.

It takes about 10 min. Serves 4

Campbell's Golden Mushroom Pork and Apples

Ingredients: 2 cans (10 3/4 ounces each) Campbell's® Condensed Golden Mushroom Soup 1/2 cup water 1 tbsp. packed brown sugar 1 tbsp. Worcestershire sauce 1 tsp. dried thyme leaves, crushed 8 boneless pork chops, 3/4-inch thick 4 large Granny Smith apples, sliced 2 large onions, sliced (about 2 cups) Directions: Stir the soup, water, sugar, Worcestershire and thyme in a 3 1/2-quart slow cooker. Add the pork, apples and onions. Cover and cook on LOW for 8 to 9 hours* or until the pork is cooked through. *Or on HIGH for 4 to 5 hours. Serving Suggestion: Serve with a field green salad tossed with toasted walnuts, blue cheese crumbles and red wine vinaigrette with Texas toast or garlic bread. For dessert serve a fruit and yogurt parfait; layer strawberry yogurt with chunks of pineapple and green seedless grapes, then sprinkle with granola. Serves 8.

Granny Smith apples are light speckled green in color, though some may have a pink blush. They are crisp, juicy and tart apples that are excellent for cooking or eating

shrimp gumbo

Warm up friends and family with a delicious cup of Shrimp Gumbo. With a taste fresh from the Bayou, it's loaded with juicy shrimp, hot peppers and spicy sausage.

Serves 10to12

Ingredients:

1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions, cut into 3/8" pieces
1 cup chopped green peppers, cut into 3/8" pieces
1 cup chopped celery, cut into 3/8" pieces
1 lb. Andouille sausage, cut into 1/2" pieces
1/2 lb. Tasso smoked meat, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1 tsp. ground Ancho pepper (optional for extra heat)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
1/2 lb. shrimp, cleaned and peeled with tails removed
Salt and Pepper to taste
Preparation:

Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).
Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.
Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.
Tips:

If preparing gumbo the night before, let the gumbo cool (below 40° F) before putting in the refrigerator and cover pan. To re-heat gumbo, place gumbo in a double boiler pan on stove top. Let the gumbo heat to 165° F and stir frequently before serving to guests. Gumbo with shrimp will refrigerate for up to three days. If prepared gumbo without shrimp, it will refrigerate for up to five days. If freezing left over gumbo, place in freezer container or bags for up to two weeks.

Crockpot Golden Mushroom Porkchop

4-6 Large boneless porkchops
1 can Campbells Golden Mushroom soup
1/2 cup water
1 package Lipton Onion/Mushroom Dry soup

Place porkchops in crockpot, pour can of Golden Mushroom soup over porkchops, sprinkle Lipton's Mushroom/Onion soup over porkchops, Let porkchops cook on High for 3-4 hours or on low for 6 hours. Yum!

Cook baked potatoes and put the onion/mushroom gravy from the porkchops over them and it makes a great meal.

Carolina Crock Pork

Serves 6

1 3/4 pounds pork shoulder roast
1 tablespoon olive oil
3/4 cup onion, chopped
2 cloves garlic, pressed
1 1/2 teaspoons dry mustard
Salt and pepper to taste
1/3 cup tomato paste
1/4 cup Worcestershire sauce


In a skillet, heat the olive oil and brown the pork roast on all sides. Place in slow cooker with remaining ingredients and cook on High for 5 to 7 hours, or on Low for 8 to 9 hours, depending on your slow cooker. When done, shred with two forks and serve with slow cooker juices.



Per Serving: 380 Calories; 27g Fat; 24g Protein; 11g Carbohydrate; 1g Dietary Fiber; 91mg Cholesterol; 507mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.



SERVING SUGGESTION: Serve meat and juices on lightly toasted whole wheat burger buns. Add a big bowl of coleslaw (use a ready-made mix and toss with mayo) and a bowl of raw baby carrots

Pork Baby Back Ribs

Double for Now and Later

2 lbs. refrigerated pork baby-back ribs
¾ c. ketchup
1 t. chili powder
1 T. Worcestershire sauce
1 T. vinegar
1 t. salt
¼ t. pepper
onion
Cut long rack of ribs in half using Chef’s Knife; place racks of ribs into freezer bag. Measure ketchup using Measure-All Cup and measure remaining ingredients using Adjustable Measuring Spoons. Add ingredients to freezer bag, except onion. Coat ribs well, squeeze air out of bag and freeze. Ribs will marinate while defrosting in refrigerator for 24 hours. Remove ribs and sauce from bag and place in Stoneware Rectangular Baker. Using Ultimate Mandoline, slice onion into rings and place on top of ribs. Cover and bake at 400 degrees for 2 hours (or on the grill). Serve with fruit salad and corn-on-the-cob using Corn Butterer and Corn Cob Nobs.

Crockpot Chops--a family favorite

*Boneless Pork Chops
*2-3 Family sized cans of cream O' mushroom
*2-3 Family sized cans of cream O' Chicken
Mustard
Flour (optional)

its another plop and cook. you throw it all into the crack and turn it on High 4-6 hrs. The soups make a gravy to go over rice.

~~You are supposed to dip the chops in mustard, coat with flour, then brown them. i don't do that. I usually dump everything in, squirt about 1/4 cup of mustard in, stir it up, and it turns out about the same.

Baked Steak

*Cream O' Mushroom
*Round Steak
*Onion
*Worchestershire sauce

Get your crock pot. Put in your steak, then your soup --enough to cover steak. Then add onion and worchester to season. (just a couple of glugs out of the bottle.)

Cook on high about 6 hrs. Or on low overnight.

Serve with mashed potatoes or rice with gravy (the mush. soup) on top. Mmmmm.....

Golden Onion Porkchops

This recipe is on the back of the Lipton's Golden Onion Soup mix.

1 Envelope golden onion soup mix
1/2 C. plain dry bread crumbs
1 egg, well beaten
4 bone in pork chops 1in. thick


1) pre-heat oven to 400. Combine soup mix and bread crumbs in a bowl. dip chops in egg then crumbs till well coated.

2) arrange chops on baking sheet

3) bake about 20 min. until done.

4 servings, prep time: 5 min, cook time: 20 min


We serve it with rice, but mashed potatoes would be great as well.