Stuffed Pork Crown Roast with Sausage Stuffed Mushrooms


1 pork crown roast
crushed garlic

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup butter
5 mushrooms
1 c. dried bread cubes

1 cup chicken stock
1 t. salt
1 t. poultry seasoning
1 t. sage seasoning

4 cans milk
1 can cream of mushroom soup
1 can cream of celery soup
2 T. Worcestershire sauce
1 pkg. dry onion soup mix

Saute onions, celery and mushrooms in butter. Mix in stock and seasonings. Remove from heat and mix in bread cubes until moistened.

Rub roast with crushed garlic and place on a trivet into a 17inch Dutch oven with 18 coals on the bottom and 22 on the top for 45 minutes to 1 hour.

Combine cream of mushroom and cream of celery soups, milk, Worcestershire sauce and dry soup mix and pour over the roast. Add a new set of coals and cook until done changing the coals every 45 minutes to 1 hour. Pull all of the coals when the internal temperature of the roast reaches 155 degrees.

The last 10 minutes of cooking the roast add the stuffed mushrooms. When done place mushrooms around the bottom of the crown roast before serving.

Sausage Stuffed Mushrooms

16 large mushrooms
1/4 cup seasoned dry bread crumbs
1 clove garlic, minced
1/4 cup grated parmesan cheese
2 t. butter
1 T. fresh parsley, snipped
4 oz. bulk pork sausage salt & pepper to taste

Remove stems from mushrooms. Chop stems and saute in butter with garlic until mushrooms are wilted, about 3 minutes. Add sausage and cook, stirring until brown. Stir in remaining ingredients, stir to mix well. Stuff each mushroom cap with about 1 T. of sausage mixture. Bake in Dutch oven as stated above with crown roast.

Dressing Ingredients
1 cube butter
2 stalks celery, sliced
1- 12oz. pkg. sage flavored sausage
1/2 lb. mushrooms, sliced
1 medium onion, chopped
1 t. poultry seasoning 1- 14oz. can chicken broth
1/4 cup parsley, chopped
1- 16oz. pkg. herb style stuffing mix

Melt butter in oven. Brown sausage. Add onion, celery, mushrooms and seasoning and cook until onions are clear. Add chicken broth and bring to a boil. Stir in stuffing mix and parsley. Cover with lid and remove oven from heat. Steam for 20 minutes. Serve with crown roast.



CANDIED SWEET POTATOES


6 medium sweet potatoes
1/2 c. sugar
1/4 c. water
3 T. butter

Scrub sweet potatoes thoroughly. Drop them in enough boiling salted water to cover sweet potatoes. Cover pan. Lower heat and cook 15 to 20 minutes. Drain; peel sweet potatoes and cut into 1/2 inch slices. Put into buttered baking dish. Combine sugar, water and butter. Boil 2-3 minutes, then pour over cooked, sliced sweet potatoes. Bake at 350* F. for about 30 minutes or until lightly brown. Spoon syrup over sweet potatoes several times while baking. Lemon juice or lemon slices on top of sweet potatoes while baking will improve flavor and help retain their bright color. Yield: 6 servings



Chef's Garden Salad


6 cups torn mixed salad greens, torn iceberg lettuce or torn Boston lettuce
1 15-ounce can garbanzo beans, rinsed and drained
1 cup shredded carrots
3 medium tomatoes, seeded and chopped or cut into thin wedges or 10 cherry tomatoes, halved
1 9-ounce package frozen whole kernel corn
1 1/2 cups shredded sharp cheddar cheese (6 ounces)
1 cup broccoli florets
1/4 cup thinly sliced green onions
2 slices bacon, crisp-cooked, drained and crumbled, or 1/4 cup finely chopped cooked ham or Canadian bacon
1 15-ounce can cannellini (white kidney) beans or great Northern beans, rinsed and drained, or one 10-ounce package frozen peas, thawed
2 hard-cooked eggs, quartered or coarsely chopped
2 tablespoons snipped fresh parsley (optional)
Desired salad dressing

For salad:
Place 3 cups of the lettuce in the bottom of a 3-quart clear salad bowl or 8 individual 16-ounce glasses. Layer ingredients on top of lettuce in the following order: garbanzo beans, carrots, tomatoes, frozen corn, remaining lettuce, 3/4 cup of the cheese, broccoli, green onions, bacon and cannellini beans. Top with remaining cheese.

Cover tightly with plastic wrap. Chill in the refrigerator for 6 to 24 hours.

To serve, top with hard-cooked eggs and sprinkle with parsley, if you like. Serve with your favorite dressing.

Makes 8 servings.


Balsamic Garlic Vinaigrette


* 1 cup extra-virgin olive oil
* 1/4 cup balsamic vinegar
* 1 tbsp prepared mustard
* 3 cloves garlic, finely chopped
* 1 tsp fine sea salt
* 1 tsp pepper, freshly ground
* 1 tsp sugar

Whisk the oil, vinegar, and mustard together in a small bowl until completely emulsified. Stir in the seasonings. (An alternative method is to put all the ingredients in a glass cruet with a rubber gasket or in a leakproof jar and shake well.) If you are not using the dressing immediately, refrigerate, then bring to room temperature, and stir (or shake) just before serving.



Deluxe Dutch Apple Pie

Deep dish pie shell for a nine-inch pie

Filling
8 cups peeled and sliced apples
2/3 cup dried cranberries (optional)
2/3 cup chopped walnuts (optional)
1/2 cup sugar
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup sour cream

Brown Sugar and Cinnamon Streusel
1 cup all-purpose flour
1/2 cup brown sugar
1/2 tablespoon cinnamon
1/3 cup cold butter cut into small pieces
(Or use our Cinnamon Streusel Mix.)

1. Mix the sugars, flour, and spices in a large bowl. Add the apples, optional cranberries, optional nuts, and sour cream. Toss the fruit through the mixture with a spatula to coat.
2. Spoon the fruit mixture into the pie shell.
3. For the streusel, mix all the ingredients in a deep bowl. With a pastry knife, cut the butter through the mixture until it becomes coarse and granular. Spoon the streusel over the pie.
4. Bake in a preheated oven at 375 degrees for 40 minutes or until the topping is browned and the pie is bubbly.
5. Cool in the pan on a wire rack.
Serve with ice cream or whipped cream.


Fruity Cream Strawberry Dessert


1 large package (or 2 small packages) Gelatin, Strawberry flavored
2 cups boiling water
3/4 cup cold water
1 large banana, sliced
1 cup strawberries, sliced
1.5 cups vanilla ice cream

Dissolve gelatin in boiling water. Measure 1 cup gelatin; add cold water. Chill until thickened. Add fruit and spoon into 1.5-quart serving bowl. Blend ice cream into remaining gelatin. Spoon over clear gelatin in bowl. Chill until set. Serves 12.