Food for Life...to fuel the body and the soul!

This recipe is an excellent way to use up left-over pork after making pulled pork. Use canned vegetables and ready-made pie crust to make it even easier. This is a rustic dish with a deep and satisfying flavor that seems to warm you from the inside out.  Perfect for cool weather. Ingredients:  2 cups left-over cooked pork (if using left-over pulled pork, without the barbeque   sauce), cut into bite-sized pieces 1 whole medium size onion (any kind) sliced 1 15 oz. can mixed vegetables with potatoes in it ½ cup pitted green olives 1 TBLS minced garlic 1 tsp Herbs de Provence 1 tsp salt ½ tsp black pepper 8 oz. package of shredded sharp cheddar cheese (use any good melting cheese that you prefer) 3 eggs (reserve one for the last to brush on the crust) 2 ready-made pie crusts (unbaked) Pillsbury works great Spicy mustard (your choice) 2 TBLS olive oil 2 TBLS Worcestershire sauce Directions: Preheat oven to 350 degrees Line a deep-dish pie pan with one of the pie crusts. Using...