Meat's

Campbell soup - hungarian pork roast

• 4 lbs Pork loin rib roast
• 2 tbsp Shortening
• 1 can Golden mushroom soup
• 1/2 cup Water
• 1/2 cup Chopped onion
• 1 tbsp Paprika
• 1 med Bay leaf
• 1/4 tsp Salt

Procedures
Ds pepper in large heavy pan, brown meat in
shortening, pour off fat, stir occasionally.
Cover; cook over low heat 2 hours 15 minutes or
until done.
Add soup, water, onion and seasonings.
Remove bay leaf, thicken sauce if desired.

Campbell soup - roast pork party-style

• 3 lbs Loin of pork
• 5 slice Onion
• 3 slice Apple, cut in half
• 1/4 tsp Sage
• 1 can Cream of chicken soup
• 1/4 cup Sherry or substitute
• 1/2 cup Water

Procedures:
Make 6 slits almost to bone in pork loin.
Place a slice of onion and applie in each slit.
Rub roast with sage; tie securely.
Roast fat side up at 325 °F for 2 hours; pour
off fat. Combine soup and wine, pour over meat.
Roast 30 minutes more or until done, baste often
with soup (total roasing time 35-40 minutes per
pound). Remove meat from pan. On top of range, in
roasting pan, add water to soup. Heat stirring to
loosen browned bits; serve with roast.