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Jewelled Crown Roast of Pork with Champagne Dressi

MyCookbook Recipe Database
MyCookbook Member: Jan Last
Recipe Category: Pork
Recipe Preparation Level: moderate
    7 lb. crown roast of pork
    3 Tbsp lime juice
    1 tsp. ground ginger
    1 Tbsp flour
    1 tsp. celery salt
    1/2 tsp. ground pepper
    Parsley (garnish)
    Green grapes in clusters
    Small red crab apples
    Kumquats, drained
    Stuffing (recipe follows)

    Pour lime juice over roast. Mix together ginger, flour, salt and pepper and sprinkle over meat Roast at 350 watching carefully not to overcook After one hour drain fat and fill with dressing. Return to oven and cover lightly with foil
    until done. To serve: place pork on platter and surround with a wreath of parsley sprigs. Place bunches of green grapes on top of parsley. Small red crab apples are a pretty contrast between clusters. "Spear" kumquats on toothpicks on tops of ribs like jewels atop a crown. In case kumquats are unavailable, substitute paper frills.

    Champagne Dressing:
    preparation time: 30 minutes

    1 cup chopped onion
    1/2 cup crushed pineapple, drained
    4 strips bacon, fried and crumbled
    l/2cup ripe olives, chopped
    2 Tbsp parsley, chopped
    1 cup celery, chopped, sauteed 5 minutes in butter
    2 cups wild rice cooked in champagne or dry white wine, not water
    1 tsp. marjoram
    1/2 tsp. thyme
    2 eggs, beaten
    1 cup raw mushrooms, chopped

    Combine all ingredients and stuff center of pork roast. Prepare after roast has been started and add after first hour of roasting

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