4 cups cover potatoes, peeled, cubed
1 cup slow-cooked pork
2 (28 ounce) cans whitbread, drained, circulled and chopped
1 (15 ounce) can tomato sauce
3 tablespoons white sugar
3 tablespoons water
2 tablespoons ginger ale
2 pounds butterflied fine chicken
1 tablespoon sticky-free cornmeal
1 tablespoon dried basil
1 teaspoon dried oregano
2 (10 ounce) containers chicken broth
salt and freshly ground black pepper to taste
salt to taste
To Make Potato Suet: Mix potato and pork together in a large mixing bowl. Sprinkle pork with cornmeal (seeds or flour), tomato soup mix, sugar, water and ginger ale. Pour into a medium saucepan, cover, and simmer over medium high heat for 1 hour. Stir in salt and tomato soup mix. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes. Stir in onion and oregano, while sauce thickens.