Ohh...that sounds good i will have to try that. I did try your cabbage recipe I love cabbage...guess thats the irish in me. It was very good.
SummerHarvest

I have a recipe that I made last night:

Roasted Chilies, Roast and Rice Casserole

Take a left over roast put in a skillet and add a couple cups of water heat for a while till the roast is soft then pull apart. Let the water evaporate.

Take 3 large cans of roasted chillies and one onion: dice and add to the roast sauté until the onion is a little soft.

Take some left over gravy and 1-2 cans of mushroom soup mix in with the the sautéed roast and chillies and onions.

add one can of olives sliced and a can of water chestnuts.
add cooked rice until you like the texture a little thick but not dry.

put in a pan and stick in the oven.
cook at 350 for about 45 minutes.
check to make sure it doesn't burn it should be bubbling and juice from the mushroom soup and gravy.

I made this from a left over roast dinner that was roast, rice and gravey. my family loves this.

This post was last modified: Thu May 01, 2008 12:30 PM by SummerHarvest.

Oh my word! Why would you want to ruin a nice roast with cream of mushroom soup? Yucka! You might be able to tell here that I do not like cream of anything.

I did something yesterday for the first time. I barbecued a whole pork loin. In this neck of the woods we use red oak to barbq. We let the fire burn down until it is a nice bed of hot coals adding small amounts of wood as needed.

I pierced the top of the loin numerous times and stuffed the little slits with sliced garlic. Then I seasoned it with traditional Santa Maria barbq seasonings which are salt, garlic salt and fresh ground pepper.

I let the roast cook over slow heat for about 2 1/2 hours checking the internal temperature with a meat thermometer until the internal temp reached 170 which is called for when cooking pork.

Shortly before the meat was done I added corn still in the husk and garlic bread. Meanwhile the beans were heating on the oven. Sometimes I put the beans on the barbq but I did not have room yesterday.

The pork loin came out fabulous! It was juicy and tender. WE did not even need a knife to cut it. Slow cooking pork is really wonderful.

In Christ,
George

That sounds great. I like mushroom soup in casseroles. I was wondering what is everyones favorite way to cook a hamburger. I am going to make one of my husbands favorite dinners, second to bar-b-que ribeyes, Bar-b-que Hamburgers.
I just use good hamburger, salt, garlic salt, pepper and slow cook over charcoal, not propane. (are you all propane or charcoal)?

Nothing but wood and preferably red oak.

where do you live? What is your neck of the woods.

The Central Coast of California.