Crown Roast

Serves 2

Method:
Using cotton string, tie a loop in 1 end of a 2-foot piece. Wrap string around loin below rib bones. Thread string through loop and cinch tight until both ends of loin come together. Tie knot. Place apple in middle. Brush with Apricot Jam, Salt & Pepper and Herbs.
Roast in 325° oven for 1 hour and 50 minutes
or until inside temperature is 160°.

Ingredients:
1 Porkloin bone-in with chime bone removed or
"chop ready" (frenched)
2 Tbsp. fresh herbs Rosemary, Sage, Thyme
2 Tbsp. Apricot Jam
for glazing
½ tsp. Salt & Pepper
1 medium Apple

Apple Walnut Stuffing
Ingredients:
3 Eggs
16 cups dried Bread Cubes
1 large Onion, diced small
4 ribs Celery, diced small
3 tsp. Dry Thyme
1 tsp. Rubbed Sage
1 Tbsp. Garlic, minced
2 large Macintosh Apples, diced large
4 cups Walnuts, toasted and chopped
½ lb. Butter, melted
3 Tbsp. Oil
Salt & Pepper to taste
Approx. 8 cups Chicken Stock		 Method:
Sauté onions, celery, spices, and garlic in 3 Tbsp. oil until translucent. Add butter and melt. Combine bread, sautéed veggies, nuts, apples, and eggs. Moisten to desired consistency with chicken stock. Season with salt & pepper. Stuff bird; cook until stuffing is a minimum 165° or bake stuffing at 350° in a covered casserole dish for approximately 30 minutes. Remove cover and finish for approximately 15 minutes or until desired crust forms.

Other Recipe Links

Father's Day 2006
Live on FOX 10 on June 13th

Mother's Day 2006

Crown Pork Loin

Corned Beef

Steak Diane
Potato Pancakes - yields 8 to 10 pancakes
Ingredients:
2 to 3 large Idaho Potatoes
1 small White Onion
2 Eggs
¼ cup Flour
Salt & Pepper to taste
½ cup Oil

Method:
Grate potatoes and onions. In mixing bowl, dust potatoes and onion with flour. Add eggs, salt & pepper. Mix together. If mixture is a little loose, add a little more flour. Add oil to large sauté pan over medium high heat. Drop approx. 1/3-cup portion of potato mixture into oiled pan. Press down with spatula. Sauté until golden brown each side.
They can be re-heated in the oven.