The Baby Boomers Guide to a Great Christmas Dinner & Dessert Recipe
By: Dana Greene
Tags: Baby Boomers, Recipe, Women, Cooking, Recipes For Cooking

The Baby Boomers Guide to a Crown Roast Christmas Dinner & Country Style ‘SHOOFLY’ PIE Dessert Recipe

Regional food is the food common to a place, or set of related places. It is what common people prepare and partake, what mothers teach their daughters, and what some husbands expect from their wives.

Traditional food is the food everyone knows, the food everyone expects to be the norm. It’s the food of the southern upland frontier society.

CROWN ROAST OF PORK

Ingredients

1 (16 rib) crown roast of pork (about 8 pounds)

1 tablespoon vegetable oil

1 teaspoon salt

¼ teaspoon of pepper

1 pound of ground pork sausage

1 small onion, chopped (about 2/3 cup)

1/3 cup chopped celery

1 garlic clove, minced

8 ounces French bread, cut into ½ inch cubes (5 1/2 cups)

1 (11 ounces) jar shelled chestnuts: coarsely chopped

3 tablespoons chopped fresh parsley

1 teaspoon poultry seasoning

½ teaspoon dried thyme

1/8 teaspoon pepper

Dash of salt

½ cup half and half

Garnishes: lady apples, fresh thyme sprigs, flat leaf parsley

Let’s Get to Cookin’

Brush roast with oil; sprinkle on all sides with 1 teaspoon salt and ¼ teaspoon pepper,

Place roast, bone — ends up, in a shallow roasting pan. Insert a meat thermometer, making sure that it does not touch fat or bone.

Bake at 475 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and bake 1 hour and 15 minutes.

Meanwhile, brown sausage in a large nonstick skillet, stirring until it crumbles and is no longer pink.

Remove from skillet, reserving 1 tablespoon drippings in skillet: drain.

Cook onion, celery, and garlic in skillet over medium high heat, stirring constantly, until tender; remove from heat.

Combine sausage, onion mixture, bread cubes, and the next 6 ingredients, mixing well.

Pour half and half over stuffing, gently until blended.

Spoon 3 cups stuffing into center of roast, mounding slightly.

Cover stuffing and exposed ends of ribs with aluminum foil and spoon remaining stuffing into a greased 11 x 7 inch baking dish.

Bake roast and dish of stuffing at 325 degrees for 40 minutes or until thermometer registers 160 degrees.

Transfer roast to a large serving platter and remove the foil.

Let stand 10 minutes before carving. Garnish if desired.

Yield: 8 servings

Note: Substitute 1 pound fresh roasted chestnut for 11 ounce jar, To roast your own chestnuts, cut a slit in each chestnut shell. Place on an ungreased baking sheet.

Bake at 400 degrees for 15 minutes, cool. Discard shells.

COUNTRY STYLE ‘SHOOFLY’ PIE

Mix 1/2 cup white sugar, 1/3 cup butter, 3/4 cup flour, and 1/8

tsp. salt.

Mix until crumbs form. Separate 1/2 cup of mixture for topping.

Pour 1/2 cup boiling water, 1 tsp. soda, and ½ cup molasses into a sauce pan. Bring to a boil.

Fold 1 fluffy beaten egg into mixture, beating hard and fast (until mixture thickens). Pour sauce pan mixture into the crumb mix and stir well.

Pour this mixture into a 9 inch pie crust. Sprinkle the 1/2 cup crumb mixture on top and bake for about an hour at 350 degrees. Enjoy.

Enjoy My “The Baby Boomers Guide” to a Great Christmas Dinner & Dessert Recipe was posted at: https://conta.cc/3mBgf4P

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Enjoy the Christmas HolidayD.Harold — “The Baby Boomer”