1 Boston Butt Pork Roast, 5lbs.
1 onion
18 oz. hickory smoke barbecue sauce
2 Tbsp. Worcestershire sauce
1/2 cup juice from meat (when cooked)
Salt & Pepper, to taste
1/4 cup brown sugar
3 Tbsp. vinegar

Cook the roast, onion, salt & pepper in a crock pot or pressure pan until very tender.

When meat is removed from pot take out the bone and onion. Shred meat with a fork until very fine or cut up with a knife very fine. Return to crock-pot and add remaining ingredients.

Cook this over night on lowest temperature of crock pot.

** Note-this makes delicious sandwiches served on a bun. It also freezes very
well. Can freeze sandwiches already made up and reheat later in microwave.

2 Tbsp. packed brown sugar
1/2 cup Original Bisquick mix
1/4 cup chopped onion
1/2 cup ketchup
1 lb. lean ground beef
1/4 tsp. pepper
1 egg

1. Heat oven to 450 degrees. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

2. Spray 13×9 inch pan with cooking spray. Place meat mixture in pan; pat into 12×4 inch rectangle. Cut lengthwise down center and then crosswise into sixth to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture.

3. Bake 18-20 minutes or until loaves are no longer pink in the center and meat thermometer in center of loaves reads 160 degrees.

Submitted by Madison Collingsworth, Age 9
Daughter of Becky & Jeff Kirkland
Great-Granddaughter of Ruby & Roy Stewart

Gotta explain “bout th’ name “mus-go”. That means anything in the ice-box thet you’re too pore to throwaway an’ to proud too set for company. Jest fancy it up and call it “mus-go” and then feed it to family or company.

1 pound left over beef (roast or steak)
2 cups fine rolled crackers or bread crumbs
Lemon and Onions
Milk (or gravy)
2 eggs
Butter
Salt and pepper

Take the cold left over beef – cut off all gristle and bone and hash it fine. Combine with the crackers or crumbs, milk or gravy to moisten, eggs, season to taste with salt, pepper, lemon and onions.

Let it stand till it swells, and then make it into patties or rolls.

Brown in deep fat – consisting of 1/2 butter.

Submitted by Lola Wilson