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Pulled - Pork Sandwiches

2 ½ - 3 pound pork shoulder roast (I used a 4 ½ pounder for 10 people, there was enough for seconds)
½ cup water
3 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
1 tsp. chili powder
1 cup bar-b-que sauce (milder flavour)
12-16 Kaiser rolls or hamburger buns, cut
Red onion slices (optional)
Dill pickles (optional)

Trim fat from roast. Cut roast, if necessary, to fit in a 3 ½ -4 quart crockery/ slow cooker. Mix water, vinegar, Worcestershire sauce and chili powder; pour over roast. Cover and cook on low-heat setting for 10-12 hours, or on high-heat setting for 5-6 hours.
Remove meat from cooker, discard cooking liquid. Using two forks, pull the meat apart and return it to the cooker. Stir in BBQ sauce. Stir to coat meat. Cover, and cook on high-heat setting for 30-45 minutes, or till heated. Serve meat mixture in Kaiser rolls or hamburger buns with onion and pickles, if desired. Makes 12 to 16 sandwiches.

Lemon Greek Chicken

1 6-7 lb free range chicken
greek dressing
lemon

Directions
1. Rinse chicken, pat dry. Squeeze the juice of lemon in cavity of the chicken and stuff if you like. Drizzle greek dressing over chicken. Insert meat thermometer into the bird.
2. Bake at 350 F. Baste occasionally.

 

 

 

Matheson Mexican Chicken Soup

1 1/2 cups fresh corn niblets (frozen will also work but be sure to thaw first)
1 pint cherry tomatoes
1 teaspoon veg. oil
1/2 cups chopped green onions, white and light green parts only; reserve dark green ends to garnish
2 teaspoons minced garlic
1 teaspoon finely chopped, canned chipotle peppers
4 cups Matheson chicken stock
3/4 cup shredded, cooked Matheson chicken
1 ripe avocado
2 limes
2 tablespoons mayonnaise
2 tablespoons finely chopped, fresh cilantro

Directions
1. In a large pot, dry- roast corn over hight heat until lightly charred. Set aside in a small bowl then repeat process with tomatoes.
2. Using same pot, saute onion, garlic and chipotle peppers in vegetable oil over medium heat. Add chicken and stock and bring almost to a boil then reduce heat to simmer.
3. Roughtly chop reserved tomatoes and add with any juices plus corn to pot. Taste and adjust with salt and pepper. I like to add a few dashes of a hot sauce.
4. In a small bowl, mash avocado with a fork. Mix in juice from half of one lime and mayonnaise. Stir in chopped cilantro and season with salt and pepper.
5. Serve soup topped with avocado crema, finely chopped dark green onions and a wedge of lime.
6. I serve with taco chips. Yum.