Mama Huang's Cookbook

Ingredients:

4-5 lb pork loin roast, can be in 1-3 pieces
2 large onions
1 C ginger ale
2 bottles of favorite BBQ sauce (Sweet Baby Ray’s is pretty good!)
Hamburger buns, rolls or slider buns

Directions:

Slice 1 onion and place in one layer at bottom of slow cooker.
Trim  most of the fat off the meat.
Put the roast on top of the onions, and cover with the other onion, sliced.
Pour ginger ale over the roast.
Cover and cook on high for 4 hours.
Remove the meat, strain and save the onions.
Shred the pork with 2 forks or pull/shred with your hands. I like to use my hands as the meat strands will be longer and look better. If the meat is not tender enough return to pot and cook for another hour.
Pour off the meat juice and save it for another use.
Return the shredded meat and the onions to the slow cooker, and stir in the BBQ sauce. Amount of sauce is up to you. Should use at least 1 bottle.
Cook on high for another 1-2 hours. Leave on warm and serve from the cooker.

(Can pour the sauce on the shredded meat and stir and refrigerate overnight, and finish the last step the next day. Leftovers freeze well).

Ingredients

2 C all purpose flour
11/2 t cinnamon
1/2 t nutmeg
1/2 t cloves
1/4 t ginger
1 t baking soda
1/4 t baking powder
1/2 t salt
1 1/2 C sugar
3/4 C veg oil
3 large eggs
1-15oz can of pumpkin puree
1 C toasted pumpkin seeds or chopped  walnuts

Directions

Preheat oven to 325 deg.
Mix together flour, spices, bs, bp, salt.
In a separate bowl, mix the sugar, oil, eggs.
Add the flour mixture and mix till combined.
Add the pumpkin and pumpkin seed/walnuts and mix in.
Pour into 2 non-stick (or greased and floured) 8×4.5-inch loaf pan.
Bake about 1 hr  – test for doneness.
Cool for 15 mins, then turn out to cool completely on cooling rack.

I prefer to bake in 3 mini loaf pans, about 45 min, or muffins 30 mins.

Ingredients

1/2 stick butter (I’ve also used 3 T olive oil with good results)
1 large onion, chopped
3 big cloves of garlic, chopped
1 – 2  slices of fresh ginger
1 large potato, peeled and diced into 1/2 inch cubes
2 T flour
2 C chicken broth
2 C whole milk
1 lb fish pieces, cut up into 1″ pieces (I used TJ Alaskan wild caught cod, but any fish fillets should work )
salt and pepper to taste

Directions

Melt butter in a skillet.
Saute onions and garlic until soft.
Add potato and ginger and cook on low heat till it begins to soften.
Sprinkle with flour and gently stir over low heat for 5 mins.
Transfer to a saucepan, add liquids and cook over low heat until soup begins to thicken.
Gently stir in fish and continue cooking till fish is completely cooked.
Add salt and pepper to taste.

4 – 6 servings.