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#12845
09/13/2010 10:07 AM
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Joined: Feb 2004
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OP
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Deb & I went to a pig roast on Saturday night...
They did a 100# pig and there were LOTS of leftovers, we got a huge tray to take home...
So last night Deb made Pork Pie...
YUMMMM! Great cool weather, rainy night dinner!
This one was just "off the cuff", no recipe, Deb just winged it...
Lined a 9x6x4 inch pyrex dish with pie crust...
layer of 1 can Campbells Cream of Mushroom Soup...
layer of fresh Crimini Mushrooms...
layer of thin sliced onions...
layer of shreaded pork...
layer of cooked carrots...
layer of peas...
fresh ground pepper (doesn't need any salt!)
and a layer of another can of Cream of Mushroom Soup...
Topped with another Pie Crust...
In the oven at 350F for 1 hour 20 minutes...
Let rest for 20 minutes...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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100# Roasted Pig?!?! Yummo!!!!
"Fine wine? Hell, I'm like well tequila. Only... deeper."
~~ Steve & Deb
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Joined: Feb 2004
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Yeah! it's an annual event, and Roy, who did the pig, has a huge smoker/BBQ he uses...
it's about 10' long, and built on a trailer...
done long and slow! over charcoal & hickory chips!
It is one BIG PIG!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Joined: Sep 2000
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Brian, that really sounds good! I only have one question and that is about the cream of mushroom soup. Did Deb add any additional liquid, that is any dilution of the soup? I made a small pork tenderloin(1.7 lb)for dinner last night and I'll be eating that for a week and was looking for different ways to use the leftovers and this really sounds good. I have a small, 6 1/2 x 4 1/2 x 2 Le Crueset dish that would be perfect for this recipe after I cut it in half or so.
Annie ![[Linked Image]](http://tickers.TickerFactory.com/ezt/d/4;10731;0/st/20121026/e/Back+in+SXM%21%21%21/k/3e49/event.png)
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Joined: Feb 2004
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annie, no dilution, just straight out of the can...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Thanks, Brian...I'm going to make it tomorrow night. I'll let you know how it turns out.
Annie
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Joined: Jul 2006
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Brian, this sounds really good. It is similar to your recipe for the Chicken pie which we loved.
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Joined: Sep 2000
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Hi Brian, made it for my dinner this evening and it was really good! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> Think next time I have enough left-over chicken I'll do this with probabaly a cream of chicken or cream of celery soup.
Annie
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we did made it with chicken and used cream of celery and cream of asparagus... Yummm... It's good with whatever Campbell's Cream of ___ Soup... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> Just thinking about it makes me think of maybe using Cream of Shrimp Soup, and adjusting this recipe with some Jumbo Shrimp! Maybe add a little Sherry??? YUMMMM!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
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Joined: Sep 2000
Posts: 6,150
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I've never had cream of asparagus soup, never noticed it in the stores. But that does sound so good with the chicken! Oh...I only used one can of the cream of mushroom...had a smaller dish and only put a crust on the top.
Cream of Shrimp makes me think of the Shrimp Wiggle my mother used to make all the time. Loved that stuff!
Annie
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