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
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