4 pounds pork roast
2 (16 ounce) cans
jellied cranberry sauce
1/2 cup white sugar
1/2 cup cranberry juice
1 teaspoon mustard
1/4 teaspoon ground
2 tablespoons cornstarch
• 2 tablespoons cold water
salt and pepper to taste
Preheat oven to 275 degrees.
Mash cranberry sauce with a fork or a potato
Stir in sugar, cranberry juice, mustard, and
Place pork roast in a large, roasting pan.
Pour cranberry sauce mixture over the roast.
Cook for 6 to 8 hours, or until meat is
Remove roast, and keep warm.
With a metal spoon, skim the fat from the
liquid in the roasting pan.
Pour 2 cups of the remaining roasting liquid
(add water to fill out the measure if
into a small saucepan.
Bring to a boil over medium-high heat.
Blend cornstarch and cold water to make a
paste; stir gradually into boiling liquid.
Continue cooking, stirring constantly, until
Add salt and pepper to taste.
Serve with the roast.
Sweet Potato Souffle
6 sweet potatoes
1 cup white sugar
1/2 cup milk
1/2 cup melted butter
1 teaspoon vanilla
2 eggs, beaten
1/2 teaspoon salt
1 cup dark brown sugar
1/3 cup all-purpose
1/3 cup melted butter
1 cup chopped pecans
Preheat oven to 350 degrees.
In a large stockpot, cover sweet potatoes
with 1 inch of water; boil for 20 minutes,
or until fork tender.
Drain, allow to cool and remove skins.
Grease or butter one 2 quart casserole dish.
Place potatoes in a mixing bowl and with an
electric mixer, beat on low speed
until potatoes begin to break up.
Increase speed to medium high and blend
Reduce speed to low and add sugar, milk,
butter, vanilla, eggs and salt.
Allow any potato 'fibers' to remain on the
beater and remove.
Pour sweet potato mixture into the casserole
Prepare the topping in a small bowl by
whisking together the brown sugar, flour,
butter and pecans.
Sprinkle mixture over potato mixture and
bake for 40 minutes.
Lemon Butter New Potatoes
12 small red potatoes
1/3 cup butter, cubed
3 tablespoons lemon
1 teaspoon grated lemon
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground
2 tablespoons minced
Peel a strip from around each potato.
Place potatoes in a large saucepan and cover
Bring to a boil.
Reduce heat; cover and cook for 15 to 20
minutes or just until tender.
small saucepan, melt butter.
Stir in the
lemon juice, salt, lemon peel, pepper and
potatoes and place in a serving bowl.
mixture over potatoes; toss gently to coat.