Cranberry Pork Crown Roast
5-6# pork crown roast(12-16 ribs)
1/2 c. cranberry juice cocktail
2 tbl. light corn syrup
2-18 ounce cans sweet potatoes
Cranberry-Apricot Sauce
Gravy
Place roast in shallow roasting pan, bone ends down.
Insert meat thermometer.
Roast at 325°F. till thermometer reads 170°, 3-3 1/2 hours.
Meanwhile, combine cranerry juice and corn syrup,
use to bast roast 4 times druing last hour of roasting.
Drain sweet potatoes; place in a 2-quart casserole.
Pour half cranberry/apricot sauce over potatoes;
reserve reamaining sauce.
Cover; bake along with roast during last 45 min.
to serve roast, place on warm platter, reserving drippings.
Arrange potatoes in crown center and around roast.
Spoon hot reserved Cranberry-Apriocot Sauce over potatoes.
Slice between ribs allowing one rib per person.
Serve with Gravy.
Cranberry-Apricot Sauce:
In saucepan combine 1-8 ounce can whole cranberry sauce,
1/2 c. apricot preserves, 1/4 c. cranberry juice,
1/4 tsp. salt, and 1/4 tsp. cinnamon.
Bring to boiling.
Gravy:
Skim fat from reserved pan drippings;
add enough water to make 2 cups.
In saucepan blend 1 tbl. cold water
into 2 tbl. cornstarch.
Add meat drippings mixture.
Cook and stir till thickened and bubbly.
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Pecan Pie
3 eggs, slightly beaten
1 c. Karo Syrup
1 c. sugar
2 tbl. marg., melted
1 tsp. vanilla
1 1/2 c. pecans
1 unbaked 9" pastry shell
In large bowl stir together
first 5 ingredients until well blended.
Stir in nuts.
Pour into pastry shell.
Bake in 350°F for 50-55 min.
Cool.
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Richie's Corn Muffins
1 c. flour
1/4 c. sugar
1/4 tsp. salt
1/2 c. melted butter
3/4 c. yellow corn meal
1 egg, slightly beaten
1/2 tsp. baking soda
1 c. cheddar cheese
1 c. sour cream
Preheat oven 375°F.
Stir flour, corn meal,
sugar, baking soda, salt, butter.
In another bowl mix cheese,
sour cream, egg.
Stir flour mixture into moist mixture.
Don't over stir!
Place in 9x13" pan bake 25-30 min. or
in cupcake pan bake 18-20 min.
Should be golden brown. |
Herring in Sour Cream
One jar of herring in sour cream. Place chopped lettuce in fancy dish and spoon herring on top. Serve with a wedge of lemon.
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Roast Turkey
Season turkey and stuff the day of roasting. Place turkey breast-side down in cooking bag or in roasting pan. Place onions on turkey, seal bag and roast according to the directions on package. After turkey looks pretty brown, turn right-side up for rest of cooking.
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Grandma Marge's Christmas Salad
1 Tbl. lemon juice
2 Tbl. sugar
1 Tbl. cornstarch
1 beaten egg
white grapes
marshmallows
crushed pineapple (drained, save)
walnuts
whipping cream
Cook until thick:
Pineapple juice, lemon juice,
sugar, cornstarch and egg.
Cool.
Add to fruit.
On serving day:
Whip cream until peaks form.
Add cream and nuts.
Keep refrigerated.
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Turkey Dressing
1 pkg. Pepperidge Farms Dressing
1 pound sausage (sweet or hot)
1 large onion
2 stalks celery
1 clove garlic
1 bell pepper
Fresh parsley
Salt and pepper
1 tsp. thyme
2 tbl. Worcestershire sauce
1/2 c. parmesan cheese
1 can chicken broth
In large fry pan, fry sausage until brown,
adding onion, celery, and garlic.
Add dressing to pan and soak up oil.
Transfer to large bowl.
Put in seasonings and add broth to moisten breading.
Add hot water, if the one can of broth is not enough.
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Green Beans Almondine
2 lbs. frozen green beans.
Cook approximately 15 min.
Drain any water that settled.
Add 1/2 stick of butter.
Sprinkle 1/2 cup of slithered
almonds just before serving.
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Whole Cranberry Sauce
4 c. cranberries
2 c. sugar
1 to 2 c. water
Wash cranberries and place in large saucepan.
Stir in sugar and water.
Boil until cranberries pop.
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