Wonderful soup!

One 8oz. can of cooked artichoke hearts
4 cups chicken stock
% cup white wine
2 oz. diced onion, 2 oz. diced celery
1 oz. minced garlic
l cup heavy cream
1 oz. grated Parmesan cheese
Saut6 onions, celery and garlic in butter, add chicken stock and artichoke hearts
Simmer for 20 minutes, add heavy cream, simmer for 10 minutes
Puree the soup until smooth; add Parmesan cheese, season with salt and pepper
Finish with fresh chopped basil

12 cups popped popcorn
1 cup dried cranberries
1 cup whole almonds
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup light corn syrup
2 Tblsp orange juice
2 tsp. vanilla
1/2 tsp baking soda

preheat oven to 275 degree

In a very large bowl, combine popped corn, Cranberries & almonds then set aside, In a 2 gt. sauce pan cook & stir butter,brown sugar, & corn syrup over med.
heat until butter is melted. Stir in orange juice and bring to boiling over

med. Heat. Broil @ a steady rate for 5 min. Remove from heat.
Stir in vanilla, & soda. Mixture will foam up.
Pour the syrup over the popcorn, Mix well, to coat well. Transfer to a large

baking pan or roasting pan. Bake for 30 min. stiring twice, Transfer to GREASED FOIL. Cool. Makes 20- 1/2 cup servings.

Link: http://scnbnc.com/

I love Smithfield's BBQ. Everytime I go to North Carolina I plan a stop for this delicious BBQ. You should try it too! You can now order it on line.

Pork Tenderloin; fresh or in the plastic pre-pack about 5 pound size

Season Pork Tenderloin with salt, pepper and garlic.

Sear meet in a little olive oil.

Put meat in 2 ½ inch deep pan
Add chicken stock or beef stock about ¼- ½ of the pan deep add water if you are light on stock

Cover tightly with Aluminum Foil.

Place in over at 275 degrees for 4-5 hours.

Remove and uncover aluminum foil and use a fork to pull meat into shreds.

Serve as shredded pork sandwich.