TUESDAY MAY 24

TUESDAY MAY 24

ANT POISON

1 CUP SUGAR

3 CUPS WATER

1TSP BORIC ACID

PULLED PORK

1/2 cup spicy brown mustard

1/4 cup honey

salt and pepper

1 tablespoon paprika

3 cloves garlic, minced

1 7-to-9-pound bone-in pork shoulder, skin removed

10 crusty rolls, split

For the Barbecue Sauce:

2 tablespoons butter

2 tablespoons olive oil

4 medium onions, chopped

salt and pepper

8 cloves garlic, minced

1 teaspoon paprika

1/2 cup packed brown sugar

1 cup apricot preserves

1 cup ketchup

2 teaspoons hot chili sauce

2 teaspoons apple cider vinegar

Prepare the pork: Combine the mustard, honey, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl. Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep. Brush all over with the mustard mixture. Tightly wrap with plastic wrap and refrigerate at least 6 hours.

Unwrap the pork, place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250 degrees F.

Transfer the pork to the oven and pour 1 inch hot water into the pan. Cook 3 hours, adding water as needed to maintain 1 inch.

Remove the pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let the pork rest inside, about 1 hour.

Meanwhile, make the sauce: Melt the butter with the oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown). Stir in the brown sugar preserves, ketchup and chili sauce, stirring after each addition. Bring to a simmer then stir in the vinegar. Add salt to taste.

Remove the pork from the oven and take the meat off the bone. Coarsely shred the meat using 2 carving forks. Toss with some of the barbecue sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw

COLE SLAW

1 head green cabbage

1-2 carrots -

1 cup mayonnaise

2 tablespoons vinegar

2 tablespoons sugar

1 Shred cabbage and carrots into a bowl.

2 Mix mayonnaise, vinegar and sugar in a separate bowl; blending well.

3 Pour over shredded vegetables and stir to coat.

4 Chill.

5 Amounts of dressing ingredients can be adjusted to suit taste but always use the same amount of vinegar

DEVILLED CORN BEEF MARY

1 CANNED CORN BEEF CHOPPED UP

4 CONEY BUNS

1/2 CUP CHEDDAR CHEESE GRATED

DRESSING:

1/4 CUP KETCHUP

2 TBP MINCED ONION

1 TBP WORSTERCHIRE

1 TBP GREEN PEPPER CHOPPED

COMBINE AND MIX WELL AND POUR OVER CORN BEEF

SWEET MACARONI SALAD

1 lb package elbow macaroni

2 medium carrots, shredded

1 large green pepper, chopped

1 medium red onion, chopped

2 cups mayonnaise

1 (14 ounce) can sweetened condensed milk

1 cup sugar

1 cup cider vinegar

1 teaspoon salt

1/2 teaspoon pepper

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper and onion.

In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.