Sunday, August 17, 2014

Pot O'Gold Pork Roast

An old recipe from Campbell's Soups!

This is on the menu for today, and it's a Sunday dinner that I've made for years.  It's from an old Campbell's Souper One-dish Meal Handbook.    There's no date on it, but there is an advertisement for a hard-cover 100 Best Recipes Cookbook for only $1.95...I'm thinking we're going back a few years.  I feel like I've been making this forever!  Ha!

I've even used it on skillet pork chops or in the crock pot.  It's a great meal to take to a friend in need as well as a special Sunday supper.  And I've never really changed the recipe, except for the type of pork, or roasting it in the oven.

I do like using condensed soups to add flavor to so many dishes, and it's even better now that they have healthier choice ones with lower sodium. 



POT OF GOLD PORK ROAST
 
Ingredients:

1 (3 to 4-pound) pork loin rib roast (I love it with pork tenderloin)
2 tablespoons shortening
1 (10 3/4 ounce) can Campbell's Condensed Golden Mushroom Soup
1/2 cup water
1/2 cup chopped onion
1 tablespoon paprika
1 medium bay leaf
1/2 teaspoon salt
Dash pepper
6 medium carrots, cut in 2·inch pieces
4 medium potatoes, cut in half

In large heavy pan, brown meat in shortening; pour off fat.

Add soup, 1/2 water, onion, and seasonings. Cover; cook over low heat 1 hour 15 minutes. Stir occasionally.

Add carrots and potatoes. Cook 1 hour more or until meat and vegetables are done.

Remove bay leaf. Thicken sauce if desired.

Makes 4 to 6 servings

Source: Magazine recipe ad pull-out: Campbell's Souper One-Dish Meal Handbook, not dated

"Aim at heaven and you will get earth thrown in.  Aim at earth and you get neither."   ~C. S. Lewis

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