Recipes Included On This Page Pepperoni Pizza Soup Pulled Pork (Jackie's) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pepperoni Pizza Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-06 Jun 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 26 ounces Campbell's condensed tomato soup -- (1 can) 1 soup can of water 2/3 cup sliced pepperoni -- halved 1 teaspoon dried Italian seasoning -- crushed Shredded mozzarella cheese Croutons In 2 quart saucepan, combine soup, water, pepperoni and Italian seasoning. Over medium heat, heat through. Serve topped with cheese and croutons. Makes 6 cups or 4 servings. Variation: Substitute 1/2 pound cooked, drained ground beef for pepperoni. Pepperoni Pizza Soup for Two: In 1 quart saucepan, combine: 1 can (10 3/4 ounces) Campbell's condensed tomato soup 1 soup can water 1/3 cup sliced pepperoni 1/2 teaspoon dried Italian seasoning, crushed Proceed as directed above. Makes 2 1/2 cups or 2 servings. Source: "Campbell's 75th Anniversary Cookbook Cooking in Minutes" S(MC formatting by): "Bobbie" Copyright: "Copyright 1991 Campbell Soup Company, ISBN 1-56173-268-0" Yield: "4 or variation for 2." NOTES : This was a very nice change from plain tomato soup. I microwaved the pepperoni in a bit of water, then drained it before adding it to the soup. Less fat that way. Contributed to the FareShare Gazette by Bobbie; 15 June 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 17g Fat (80.4% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 805mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Pulled Pork (Jackie's) Recipe By : Jackie Rice - GF Tribune Recipe Editor Serving Size : Preparation Time :0:00 Categories : Volume 15-06 Jun 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 1/4 cup red wine vinegar 1/2 cup packed brown sugar 1/2 cup soy sauce 2 cups ketchup 1 teaspoon garlic salt 1 large onion -- chopped 2 tablespoons Worcestershire sauce 5 pounds boneless pork shoulder Whisk marinade, including onion. Marinate meat over night. Cook in crock pot on low heat for 10 hours. Using two forks shred meat and return to sauce. Serve on buns with extra barbecue sauce. Don's Notes: Jackie Rice ran a recipe column in the Great Falls Tribune for 35 years. Her Pulled Pork recipe is the basis of many other people's recipe (at least the ones I know). They'll say, "You take Jackie's recipe and then you ..". Here's the original, and you can tweak to exactly your personal taste also. I personally do not use any garlic salt; using 1/8 tsp garlic powder instead. Contributed to the FareShare Gazette by Don; 15 June 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - -

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.