Roast  Pork  with  Cranberry  Glaze






4 pounds pork roast

2 (16 ounce) cans jellied cranberry sauce   

1/2 cup white sugar

1/2 cup cranberry juice

1 teaspoon mustard powder   

1/4 teaspoon ground cloves

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 masher.

Stir in sugar, cranberry juice, mustard, and cloves.


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 tender.

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 necessary)

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 mixture thickens.

Add salt and pepper to taste.


Serve with the roast.



Yields - 10 servings






Sweet  Potato  Souffle








6 sweet potatoes

1 cup white sugar

1/2 cup milk

1/2 cup melted butter

1 teaspoon vanilla extract

2 eggs, beaten

1/2 teaspoon salt


1 cup dark brown sugar   

1/3 cup all-purpose flour

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 until smooth.


Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt.

Mix well.


Allow any potato 'fibers' to remain on the beater and remove.

Pour sweet potato mixture into the casserole dish.


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.



Yields - 8 servings






Lemon  Butter  New  Potatoes







12 small red potatoes  

1/3 cup butter, cubed  

3 tablespoons lemon juice

1 teaspoon grated lemon peel

1 teaspoon salt

1/4 teaspoon pepper 

1/8 teaspoon ground nutmeg     

2 tablespoons minced fresh parsley






Peel a strip from around each potato.


Place potatoes in a large saucepan and cover with water.

Bring to a boil.

Reduce heat; cover and cook for 15 to 20 minutes or just until tender.


Meanwhile, in small saucepan, melt butter.

Stir in the lemon juice, salt, lemon peel, pepper and nutmeg.


Drain potatoes and place in a serving bowl.

Pour butter mixture over potatoes; toss gently to coat.


Sprinkle with parsley.



Yields - 4 servings







 Salem's Den  Salem 2004 and Beyond  

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