Aunt Boonie's Minestrone Soup

Night before: Place 1 1/2 pounds of ground pork sausage into 1 quart of boiling water. Mash into pieces and boil 5 minutes. Remove from heat and refrigerate overnight. Break fat off from top of meat the next morning. Place sausage and water in a 6 to 8 quart stock pot. Add the following:

2 medium onions, cut coarsely
2 large carrots, diced
2 large stalks celery, diced
1 green pepper, diced
2 small cans tomato sauce
2 cans beef stock bullion liquid
1 large can of WHOLE tomatoes run through blender first (just pulse it in the blender so as to NOT turn into mush)
1/4 to 1/2 tsp sweet basil
3/4 tsp oregano
2 Tbsp parsley flakes
1/2 tsp sugar
Salt and pepper to taste
Garlic powder to taste

Simmer all day or cook on low in a crockpot for 8 hours. One hour before serving add:

1 can French cut green beans, with juice
1 (4oz) can sliced mushrooms, with juice
1 can garbanzo beans, drained
2 handfuls of elbow macaroni

Enjoy! Serves 12.

Slow Cooked Sweet Pork Burritos

This recipe is OH SO easy...so easy in fact that you'll be left to wonder, "Is it really that good?" YES! It's really THAT good! For those of you who live close the the store called The Store, you're in luck. This recipe uses their Smoked Pulled Pork. It's slow cooked in a sweet honey BBQ sauce that makes it mouth watering and will leave you wanting more. If you don't live by The Store then visit your local grocery store and visit the meat dept and see if they sell any BBQ pulled pork. Or you can google the recipe for Cafe Rio's sweet pork and make that yourself to make these burritos.

1 pkg. Smoked Pulled Pork from The Store (boneless)
3 cans Cream of Mushroom soup OR 3 cans Cream of Chicken Soup (I've had it both ways. I like the one with Cream of Chicken Soup best!)
Shredded Mozzarella and Cheddar Cheese
6 Whole Wheat or White Tortillas

Line a 9x13 casserole dish with tin foil. Spray with Pam. Spread 1 1/2 cans of soup on the bottom and sprinkle with cheddar and mozzarella cheeses. Fill each tortilla with pork and sprinkle with cheese. Roll up and place in casserole dish. Spread the remaining 1 1/2 cans of soup over tortillas and sprinkle with cheeses. Cover with tin foil and cook for 1 1/2 - 2 hours at 325 degrees. Serve with Spanish Rice and ENJOY!! ...because you'll eat it so fast you'll wonder where it all went. :)