December 21, 2016

Crown Roast of Pork

Place roast with rib bones up on rack in shallow pan

Sprinkle with salt and pepper

Cover with aluminum foil, and roast in a slow oven (325F), 30 minutes per pound or until meat thermometer registers 185

About 45 minutes before roast is done, remove foil and fill loosely with stuffing

Garnish with crab apples on bed of parsley
Corn bread stuffing

4 cups crumbled corn bread (about 8 muffins)

1/2 t thyme

1/4 cup chopped onion

1/4 cup chopped green pepper

1/2 cup butter

2 cups whole kernel corn

2 T chopped pimento

Sauté onion and green pepper in butter

Combine with other ingredients
Gravy

Drain off drippings from roasting pan, and remove fat

Measure 3 T of drippings, add 3 T flour, and cook, stirring until bubbly

Remove from heat

Add water to remaining drippings to give 1-1/2 cup volume

Stir into fat-flour mixture in pan, and stir until thickened

Season to taste
Suggested Menu

Tomato Rice Soup

Pork Crown Roast

Corn Bread Stuffing

Brown potatoes with paprika

Spiced Crab apples

Brussels Sprouts au Gratin (or creamed cauliflower)

Butternut Squash

Frozen Pear Salad with Cream Cheese

Pineapple sherbet with Creme de Menthe

Pound Cake

Hot Coffee