|Hearty and colorful!|
- Take the remainder of the Pork Roast and Peaches out of fridge (or freezer).
- Cut pork and peaches into tidbit sized pieces.
- Scrape gelatin broth/gravy from storage container into a pan.
- Add cut (and peeled, if desired) potatoes to pan.
- Add extra salt for potatoes
- Place meat/fruit on top.
- Heat on medium low with a cover until potatoes are tender.
- Stir and remove from heat to cool.
Pennywise Platter Thursday