What's Cooking?

1 Gallon soy bean oil 1 qt soy bean oil
2/3 Gallon red wine 20oz red wine
1C paprika 1/4c paprika
2C sugar 1/2c sugar
1C salt 1/4c salt / to taste
1 bottle lea perrins sauce ¼ lea perrins sauce
2C mustard 1/4c mustard
1C garlic 1/4c garlic
1C blk pepper 1/4c blk pepper
4 blks blue cheese 2 blks blue cheese

FULL RECIPE PARTIAL RECIPE

Serve over hearts of romaine, with sliced avocado, black olives and anchovies.

Serves 18 people

10 lb pork shoulder butt boneless
7 – 28 oz stewed tomatoes
8 lg diced green chiles
4 white onions
4 lg sliced olives
6 T cumin
2 t pepper
3 t chile powder
12 cloves garlic
2 cans of el pato (duck sauce)

Dice and brown pork in large pan then drain.
Sauté onions
In large pot, all ingredients simmer for about ½ hour then serve

Refried beans, Spanish rice, flour tortillas