ground pork, celery, and crumbs.
Cook roast and stuffing
Place pork roast in roasting pan, resting on
lace in roasting pan. Place crown roast, bone ends up, on foil
oasting pan.
Stand the crown roast in the prepared roasting pan
etal blade, combine all roast pork ingredients except pork; blend until smooth.
Soak dried mushrooms.
Shred roast pork, Chinese cabbage stems, bamboo shoots,
Using
a high flame, heat a well greased frying pan and add salt.
Scramble egg, add roast pork, onions, bean sprouts and rice.
Stir-fry for 2 minutes.
Add soy sauce, m.s.g. and pepper. Cook
and stir for 1 minute.
Can use chicken, turkey or ham in place of pork.
Heat 1 tablespoon oil in a wok or skillet over medium-high heat; stir-fry roast pork 1 minute, remove and set aside.
Heat 3 tablespoons oil in the same pan over medium-high heat; stir-fry bok choy and snow peas 1 minute, add salt.
Add pork, stock, soy sauce and sugar; stir-fry 1 minute.
Combine cornstarch and water; add to wok and stir until thickened.
Serve over rice or ramen noodles.
r cooked rice.
Dice roast pork and onion.
Wash bean
Fry onion in oil until tender, but not browned.
Add tomato sauce and steak sauce, seasoning to taste, and roast pork.
Serve on toasted hamburger buns.
round pork, sausage, and seasonings; mix thoroughly.
Salt and pepper crown roast
orm a paste.
Place roast in pan and spread paste
f roast, place a small ovenproof bowl or cup in crown. Insert
Rub roast with salt, pepper and garlic powder to taste. Place rib
ends
down
in
roasting pan.\tRoast at 325\u00b0 for 2 hours. Prepare
rice
or
cornbread dressing.
When roast has cooked
2 hours,
turn ends up and fill cavity with dressing. Place remaining
dressing in 2-quart casserole.
Bake, uncovered\tduring last
30 minutes of roasting time.
Roast pork 1 hour
longer
or until
thermometer reaches 170\u00b0.
Make gravy with juices.
Two rack ribs can be substituted for the crown roast. Tie each rack in a circle.
Place bone tips up on rack in open shallow roasting pan, packing stuffing in center.
Season roast and place in shallow pan in preheated 325\u00b0 oven. Wrap bone
tips
with
foil
to
prevent
overbrowning. Roast, uncovered, 2
hours.
Saute
celery and onion in butter about 3 minutes.
Remove from heat and cool.
*A 5-pound roast is about 10 to 12 chops, serving 6.
25\u00b0F.
Rub the roast all over with garlic, thyme
Preheat oven to 425\u00b0F. Combine salad dressing, 1 tsp lemon zest, 2 tbsp lemon juice, rosemary, garlic and mustard.
Place roast on a baking sheet and brush inside and out with dressing mixture. Roast for 30-35 mins, or until internal temperature is 130\u00b0F. Let rest for 15 mins before carving.
hen brush remaining over lamb. Roast for 30-40 mins, or