I got this recipe from my friend Diana who swears by this recipe!

Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast

2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder

6 soft hamburger buns with seeds
BBQ sauce
Cole slaw

Preheat oven to 325 degrees F.

Mix the dry rub ingredients in small bowl.

Sprinkle dry rub all over the pork roast, pressing into the pork.

Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven.

Place pork in the oven and tightly cover with aluminum foil then lid.

Roast for 4 hours or until fork tender and shreds easily.

Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle.

Shred the pork with a fork or tongs into bite size pieces.

1 pound lean ground beef
15 ounces tomato sauce or 15 ounces pizza sauce
1 teaspoon oregano leaves
2 cups biscuit baking mix
1 egg, large
2/3 cups milk
8 ounces mozzarella cheese
2 ounces mushrooms, sliced and drained
1/4 cups Parmesan cheese, grated

Heat the oven to 400 degrees F.

Cook and stir the meat in a large skillet until brown. Drain off the excess fat.

Stir in half of the tomato sauce and the oregano leaves into the meat mixture.

Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes.

While the meat mixture is simmering, mix the baking mix, egg, and the milk.

Measure out 3/4 cup of the batter and set aside.

Spread the remaining batter in a greased baking pan 9 x 9 x 2-inches.

Pour the remaining tomato sauce over the batter, spreading evenly.

Layer 4 slices of the cheese, the meat mixture, the mushrooms, and the remaining cheese on top of the batter and tomato sauce.

Spoon the reserved batter on the top of the cheese.

Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes.

Cool for 5 minutes before cutting into squares and serving.

6 servings

This has got to be the best ham and cheese sandwich ever. I got the original recipe from my half-sister Mary in the early 1970s. We doctored it up a lot to make it just how we like it.

8 ounces fresh mushrooms, sliced
1/4 cup butter
1/2 teaspoon onion, grated
2 tablespoons flour
1/4 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1/8 cup sherry or white wine
6 slices bread
12 slices ham
6 long slices Swiss cheese

Saute mushrooms in butter for 5 minutes. Remove mushrooms from pan.

Add onions to pan and cook for a 30 seconds.

Blend together flour and salt.

Add milk.

Cook until thickened.

Blend in sour cream and mushrooms. Heat.

Add wine.

Toast and butter bread. Place on cookie sheet.

Place one slice of ham, then some creamy mixture, another slice of ham, and then the cheese.

Bake at 375 degrees for approximately 7 minutes.

Serves 4-6.