A recent Clergy Day was held at Good Shepherd Scranton where Warren Shotto and his crew served a delightful lunch that included two items I sampled and highly recommend. At my request, Warren has kindly supplied the recipes below.
3-4lbs stew meat(Chuck or Bottom Round cubed)
2 med onions finely cut into bite size cubes
4 stalks celery finely cut into bite size cubes
2 lbs carrots diced
5 lbs potatoes diced
2 large cans of beef broth
1 small package of frozen green beans
1 small package of frozen corn
1 large can tomato sauce
Enough flour to cover meat and to thicken stew
Salt, pepper to taste
2 tbsp Granulated garlic
Dredge the cubed meat in the flour, shake off excess. Coat the bottom of 6-8qt Dutch oven or stock pot with olive oil and heat over med hi flame. Brown the beef cubes in the olive oil.
Once meat is browned, add the beef broth and tomato sauce. Fill one of the broth cans with water as well as the tomato sauce can and add to pot. Add the onion, celery, cubed carrots and potatoes and season with salt pepper and garlic.
Bring to boil on top of stove and then simmer until meat, potatoes and carrots are tender. Once everything is tender add the green beans and corn and continue to simmer. To thicken stew, mix a ¼ cup flour with 1 cup cold water and stir into stew. The stew will continue to thicken as it simmers, but add more of flour mixture until it is as thick as you like.
The longer it simmers, the better the stew.
Very good on a cold night with some fresh baked bread!
5-6 pound boneless pork loin
Combine the following:
2 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground black pepper
1 envelope pork gravy mix
½ gallon of barbecue sauce
Rub mixture all over pork loin
Roast pork in a 350 degree oven for 2 ½- 3 hours.
Remove from oven and let cool for 20 minutes.
Pull pork apart with two forks till it is all shredded, then cover with barbecue sauce. You can either refrigerate at this point, if you are not going to use then or put pork mixture in a large crock pot on high for 1-1 ½ hours, stirring occasionally. (Save the drippings from the pork for a future gravy!)