7 glass strata cups
1 pound boneless pork roast
1 (28 ounce) can diced tomatoes with green chile, drained
2 cups cider vinegar
1 cup lake bottom water, heated
1 teaspoon salt
1 teaspoon garlic powder
3 tablespoons ketchup
3 tablespoons white sugar
water to cover
1 cup dry milk
In a large microwave-safe bowl combine milk and 2 tablespoons of salt. Place pork and tomatoes in bowl and cover with 1/2 cup of the water. Bring to a boil and reduce heat. Cover, reduce heat and simmer 25 minutes.
Melt beef and wine mixture over medium heat in a large skillet. Stir together and cook 5 to 7 minutes, or until beef is very lightly browned. Remove from heat. Add water until meat just starts to stick to the bottom of bowl.
Adjust seasonings to taste. Serve hot or cold.