Katey's Kitchen

~Preheat oven to 350 **

~Put beef and pork roast in large pan

~Add onions, celery and salt and pepper

~Bake until cooked through and shreds with fork

~Once meat is cooked through, pull from oven and allow to rest while putting sauce together

~Add remaining ingredients to saucepan and simmer over low heat for 30 minutes

~While sauce is simmering, shred meat and place back in pan, draining broth from pan first

~Pour sauce over meat and place back in oven for at least 60 minutes, checking and stirring often

**This can be done in a crock pot.  Add meat to the crock pot and set on low (for all day cooking) or high and allow to cook until done.  Finish out the same as if preparing in the oven only cooking off in crock pot.

~Cut pork into 1/2″ cubes.  Shake with flour in plastic bag until coated

~Heat oil in 3 qt saucepan

~Add pork and brown lightly

~Add onion and saute 2 – 3 minutes longer

~Add celery, boullion cubes, water and marjoram bringing to boil, cover and simmer for 15 minutes

~Add potatoes and mushrooms (with liquid), bringing to boil again, cover and simmer 10 minutes

~Stir in green pepper and pimento, simmer 5 minutes more

~Sprinkle with fresh chopped parsley and serve

~Preheat oven to 350

~In large bowl combine soup, mayonnaise, milk, honey and mustard, stir thoroughly

~Add in chicken or ham, hash browns and carrots

~Transfer to greased 9 x 13 pan

~Cover and bake for 15 – 20 minutes or until bubbly