Nostalgic menu creates memories

Crown Roast of Pork

INGREDIENTS

5-½ pounds crown roast of pork

2 tablespoons butter

1 teaspoon garlic powder

2 teaspoons dried sage

2 teaspoons dried thyme salt and pepper

DIRECTIONS

Preheat oven to 350 degrees F. Butter one 8x8x2-inch baking dish and set aside. Cover roasting rack with aluminum foil and place in roasting pan. Rub entire roast with the next five ingredients, then place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F. for 1 hour.

Remove pork from oven and fill cavity with stuffing (recipe follows); cover stuffing with foil. Transfer remaining stuffing to prepared baking dish. To serve, carve pork between the bones into chops. Serve with stuffing and gravy.

Cornbread Dressing

INGREDIENTS

Cornbread (recipe follows)

7 slices oven-dried white bread

1 sleeve saltine crackers

8 tablespoons butter

2 cups celery, chopped

1 large onion, chopped

7 cups chicken stock

1 teaspoon salt

Freshly ground black pepper

1 teaspoon sage

5 eggs, beaten

DIRECTIONS

Preheat oven to 350 degrees F. In a large bowl, combine crumbled cornbread, dried white bread slices and saltines; set aside. Melt the butter in a large skillet over medium heat. Add the celery and onion cooking until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture (recipe follows). Add the stock and mix well and taste. Then add salt, pepper and sage to taste. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Spoon into the center of the crown roast

CORNBREAD

1 cup self-rising cornmeal

½ cup self-rising flour

¾ cup buttermilk

2 eggs

2 tablespoons vegetable oil Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Savory & Sweet Potato Bake

INGREDIENTS

6 large sweet potatoes

½ cup butter, melted

¾ cup shredded sharp cheddar cheese

½ cup sour cream

½ cup cream cheese

2 teaspoons salt

1-½ teaspoon ground black pepper

DIRECTIONS

Preheat oven to 350 degrees F. Pour the butter into the bottom of a glass or non-stick baking dish.

Wash and peel the sweet potatoes. Cut them into medium-size pieces. Place the cut sweet potatoes in the baking dish and turn them so that they are coated with the butter. Sprinkle moderately with salt and pepper (to taste). Bake in a preheated 350 degrees F. oven for 40 minutes or until soft.

Stir cheddar cheese, sour cream and cream cheese into sweet potatoes and place back into the oven for 20 minutes until cheese is well melted. Remove from oven and stir again to mix well.

Green Bean & Bacon Bundles

INGREDIENTS

10 slices bacon

1 pound fresh green beans

1 cube beef bouillon

4 tablespoons Worcestershire sauce

2 teaspoons soy sauce

2 tablespoons butter

2 tablespoons brown sugar

½ teaspoon garlic powder

DIRECTIONS

Preheat oven to 350 degrees F. Place bacon in a large, deep skillet and cook over medium high heat until partially cooked. Drain, cut each piece in half, and set aside.

Bring a large pot of water to a boil.

Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid, so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 2 cups of the water and dissolve the bouillon cube in it.

Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish. In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar and garlic powder. Stir until the sugar is dissolved. Pour the sauce over the bundles and bake in a preheated 350 degrees F. oven for 20 minutes, or until the bacon is done.

Rhubarb & Cherry Cobbler (10)

INGREDIENTS - FILLING:

1-½ lbs.

black cherries pitted & stemmed

¾ cup sugar

½ cup water

3 cups fresh rhubarb

1 cup sugar

¼ cup butter, cubed

CRUST:

½ cup shortening

1 cup sugar

1 egg

1 cup all-purpose flour

1 teaspoon baking powder

½ cup very cold milk

DIRECTIONS

In a large pot boil cherries, ¾ cup sugar and water until cherries are soft and stewing in their own syrup. Spread cherry and rhubarb in a 13x9-inch baking dish. Sprinkle with sugar and dot with butter then set aside.

For crust, in a large bowl cream shortening and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add milk a tablespoon at a time to creamed mixture, beating well after each addition.

Pour over fruit; bake at 350 degrees F. for 50-60 minutes.

SHOPPING LIST

5-½ pounds crown roast of pork white bread saltine crackers celery

1 large onion

6 large sweet potatoes fresh rhubarb bacon

1 pound fresh green beans

Worcestershire sauce soy sauce black cherries

½ cup water shortening chicken stock garlic powder dried sage dried thyme salt and pepper beef bouillon butter eggs buttermilk sour cream cream cheese whole milk shredded sharp cheddar cheese self-rising cornmeal self-rising flour vegetable oil brown sugar sugar all-purpose flour baking powder

Chef John Strand of Accents – Personal Chef Services specializes in elegant in-home dinners and weekly meal services, “making your home your favorite place to eat.” He can be reached via e-mail from his Web site at www.accentspcs.com.