A note about the pork - use center cut - rolled and tied with very little fat. I
like to serve this dish with mashed taters and asparagus :)

Carla MacInnis wrote:

> Beef Pot Pie
>
>   Begin with pastry -
>
> 2 cups flour, 1 cup lard (not shortening), 1/2 cup milk, and 2 teaspoons of
> sugar (for fruit pies). For beef/chicken pies, sub 1/2 tsp of Italian seasoning
> for the sugar.
>
> Blend flour, lard, sugar (or seasoning) until crumbly (with sorta big chunks
> remaining). Blend in milk. Turn out on floured board and cut in half. Roll out
> each half. Press 1/2 into pie pan.
>
> Now, for the hard part ... open a can of Campbells Chunky Beef Soup - put in a
> bowl, add 1/2 cup frozen peas, and a couple of tablespoons of flour (to
> thicken). Pour into pie pan. Splash a bit of red wine (about a tablespoon) over
> the top. Then press top crust in place, crimping edges. Prick top with fork to
> vent. Sprinkle a bit of parmesan cheese on top. Bake at 350 for 35 minutes or
> until crusty is golden and flakey
>
> Roast Pork (you'll need a slow cooker for this one, or use your skillet,
> setting temp to 200-225 degrees - season with oil first to avoid sticking).  No
> need to brown meat first, just plunk it in the slow cooker, top with a jar of
> apricot jelly. Cook on low for 7-8 hours. Remove from slow cooker and put in
> baking pan and pour on some of the juices. Bake at 350 for 35 minutes more to
> glaze the top. You can reserve liquid to use with pork chops for another meal.
> I freeze the liquid for future use.
>
>   Enjoy!
>
> Cheers!
>
> Carla
> http://www.brunnet.net/terrier
>
> joanne wrote:
>
> > >
> > >   I do have a great beef pot pie recipe, though. Want it? The pastry is
> > easy to
> > > make, too. If I can do it, anyone can :)  Although I think you might like
> > my
> > > pork recipe better :)
> >  Cheers,
> >  Carla
> > > http://www.brunnet.net/terrier
> > >
> >
> > I'll take both!!!!!! And will check out your cooking page.
> > Joanne