Cubed Pork Casserole

• 2 to 2 1/2 lb. pork roast, cubed into bite sizes
• 1 small pkg. noodles, cooked
• 1 c. hot water
• 1 small can yellow corn
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 green pepper, diced
• 1 c. celery, diced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. marjoram
• enough buttered bread crumbs to cover top of casserole
• 1 (5 lb.) leg of lamb
• 2 Tbsp. Wesson oil
• 1/2 tsp. sweet basil
• 1 small glass mint jelly
• 1 tsp. rosemary
• 1 clove garlic, minced
• 1 Tbsp. paprika

1. In the Wesson oil, place basil, rosemary, garlic and paprika. Be sure to ask your butcher to remove the fell.
2. Use the spiced oil mixture and rub the leg of lamb thoroughly and set it aside for 3 to 4 hours.
3. In a preheated oven at 325u0b0, place leg of lamb, fat side up, in a roasting pan.
4. Roast for 2 1/2 hours.
5. Remove pan from oven and spread mint jelly over entire surface of lamb. Return to oven for another hour.

pork roast, noodles, water, yellow corn, cream of mushroom soup, cream of chicken soup, green pepper, celery, salt, pepper, marjoram, enough buttered bread crumbs, lamb, wesson oil, sweet basil, mint jelly, rosemary, clove garlic, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080454 (may not work)