After inviting guests I checked my freezer – and found a pork roast. This is the menu I planned with it. Not everyone might have such good success with his or her freezer, but after a little shopping everyone can have success with these recipes.

Honey Wheat Sandwich Buns

1½ T yeast

2 cups warm milk

¼ cup honey

2 t salt

2 eggs

3 cups whole-wheat flour

3 cups white flour

In a large mixing bowl dissolve yeast in warm milk.

Stir in honey, salt and eggs.

Add flours one cup at a time, stirring after each addition.

Knead for 5 minutes.

Place dough in a greased bowl; set in a warm place.

Allow to rise until it has doubled in size.

Punch dough down.

Take a blob of dough about half the size wanted for the finished buns; form into a ball.

Flatten to a ½-inch to ¾-inch thick circle.

Place on greased baking sheet; allow at least 1 inch between each bun.

Once all buns are formed cover pan with a tea towel.

Allow buns to rise until puffy and nearly doubled in size.

Bake for 15 minutes at 400 degrees.

Honey Wheat Sandwich Buns

Honey Wheat Sandwich Buns

Classic Barbecue Pork

7 to 9 pounds pork-shoulder roast

3 t seasoned salt

Sprinkle seasoned salt over roast.

Cover; bake at 300 degrees until pork is tender and falls apart – about 7 hours.

Barbecue sauce:

2 T butter

1½ cup ketchup

½ cup chili sauce

¼ cup apple-cider vinegar

¼ cup brown sugar

3 T molasses

2 T Worcestershire sauce

1-2 t hot sauce

Mix barbecue sauce in a small kettle; bring to a gentle boil.

Remove from heat.

Shred pork with two forks.

Place pork back in the broth in the baking pan.

Pour barbecue sauce over pork; stir gently to combine.

Classic Barbecue Pork

Classic Barbecue Pork

Lemon Poppy Seed Dressing

½ cup lemon juice

2/3 cup honey

4 T olive oil

6 t poppy seed

Place ingredients in a jar.

Cover and shake to combine.

Serve with lettuce or mixed greens.

Lemon Poppy Seed Dressing

Lemon Poppy Seed Dressing

Pumpkin Doughnuts

1 cup milk, scalded

2/3 cup sugar

1 cup pureed pumpkin

1 egg

½ cup butter

1 T yeast

2 t salt

5½ cup flour

Combine ingredients in a mixer bowl.

Using the dough hook, mix at low speed.

Knead at higher speed for 5 minutes to knead dough.

The dough should be slightly sticky.

Place dough in a greased bowl; set in a warm place.

Allow dough to double in size.

Dump dough onto lightly floured surface.

Roll out to about ¼-inch thick.

Cut out doughnuts with a doughnut cutter or cup.

Place on lightly floured baking sheets; allow to rise until double in size.

Heat frying oil in a skillet to 350 degrees.

Gently drop doughnuts in; fry on each side until golden-brown.

Remove doughnuts; place on racks to cool slightly.

Before they are completely cool, roll each in sugar.

Pumpkin Doughnuts

Pumpkin Doughnuts

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Cherlyn Beachy lives near St. Ansgar in northeast Iowa with her husband, Mervin, and their son and daughter. They have a large garden and raise their own chickens, beef, pork and eggs. She’s a stay-at-home mom who loves to cook and enjoys photography. “I cook like many of you – no special equipment, no exotic ingredients and no one else to wash the dishes,” she says. “I’m always on the lookout for tasty easy-to-prepare seasonal food.”