Recipe of the Week 12/22

Posted on December 22nd, 2010 by host

Crown Roast of Pork

This crown pork rib roast is marinated in a mixture of orange juice and garlic before roasting.


  • 1 pork loin rib roast
  • 1 cup orange juice
  • 4 cloves garlic, finely minced
  • 2 tablespoons spicy brown mustard
  • dash Worcestershire sauce
  • 2 tablespoons honey


Wash roast and pat dry.

Combine remaining ingredients in a large food storage bag. Add the pork roast and seal. Marinate for at least 2 hours or overnight.

Heat oven to 350°. Line a roasting pan with foil.

Place the roast on a rack or atop onion slices in the prepared roasting pan. Wrap the tops of the bones with foil to keep them from becoming charred, if desired.

Roast for about 20 minutes per pound, or to 150°. Bring remaining marinade to a boil. Baste the pork with the marinade the last 15 minutes of cooking time.
Serves 6.

Sweet Potato Casserole with Marshmallows


  • 8 average size sweet potatoes
  • 1 tbsp. vanilla
  • 3-5 tbsp. sugar (to taste)
  • 1/2 stick butter
  • 1/4 tsp. cinnamon to taste
  • 1/4 – 1 tsp. nutmeg to taste
  • 1/4 c. orange juice to taste
  • Marshmallows (lg. or miniature)
  • Cinnamon sugar (opt.)


Boil (or bake) sweet potatoes until done. Remove peeling from HOT POTATOES and mash well, removing all strings. Add all ingredients but marshmallows and cinnamon sugar; mix well.

Spray or grease lightly Pyrex or Corning dish. Put a layer of potatoes, layer of marshmallows until filled. Sprinkle cinnamon sugar for added flavor.

Bake about 350 degrees until HOT. Remove from oven and put marshmallows on top. Place again in oven to brown lightly. Serves 10 to 12.

Notes:  You may add 1 cup scalded homogenized milk to potato mixture. Orange extract may be used instead of orange juice. It is stronger in taste so add carefully to taste.

Crawfish Cornbread dressing

Yield: 12 servings


  • 10  tablespoon  butter or margarine
  • 1  large onion, chopped
  • 2  small green bell peppers, chopped
  • 1  recipe Basic Cornbread, crumbled (or Jiffy cornbread mix)
  • 1  (16-ounce) package frozen peeled, cooked crawfish tails, thawed
  • 2  cups  chicken broth
  • 2  large eggs, lightly beaten
  • 1/4  cup  chopped fresh parsley
  • 1  teaspoon  ground white pepper
  • 1  teaspoon  ground red pepper
  • 1  teaspoon  ground black pepper


Melt butter in a large skillet over medium-high heat; add onion and bell pepper, and sauté 4 to 5 minutes or until tender.

Stir together vegetables, cornbread, and remaining ingredients in a large bowl until moistened. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 1 hour or until firm and golden brown

Recipes | December 22nd, 2010