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1 (16 rib) pork crown rib
1 1/4 tsp. ground thyme
1 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 tsp. rubbed sage
Cranberry Stuffing
grapes and grape leaves
1 (10 oz.) jar apple jelly
1/3 c. brandy

Combine thyme, salt, garlic salt, pepper and sage; mix
well and rub into roast. Place in shallow roasting pan, bone
tips up. Insert meat thermometer in thickest part of roast,
not touching bone. Cover ends of bone with strip foil. Bake
at 325 degrees for 35 to 40 minutes per pound or until meter registers
170 degrees. Fill roast cavity with Cranberry Stuffing about 1 hour
before end of cooking time. Place roast on serving platter and
garnish with grapes and grape leaves, if desired. For glaze,
melt apple jelly over low heat, stirring frequently. Quickly
heat brandy over medium heat. Do not boil. Pour brandy into
melted apple jelly, ignite immediately with a long match. Pour
or ladle glaze over roast and stuffing. Makes 8 to 12 serv-

Cranberry Stuffing:
1/2 c. butter
1 small onion
1 large apple, cored and
1/2 c. chopped celery
1 c. cranberries
1 (8 oz.) pkg. cornbread
1/2 c. orange juice
2 Tbsp. water
1 egg, well beaten
1 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. rubbed sage
Melt butter in a large skillet over low heat. Add
onion, apple and celery, cook over medium-high heat for 5 to 10
minutes, stirring frequently. Add cranberries and cook over
low heat for 5 minutes.
Combine the remaining ingredients in a large bowl. Add
cranberry mixture and mix well. Stuff into roast cavity about
1 hour before end of cooking time. Spoon leftover stuffing
into a lightly greased 1 quart casserole and bake along with
roast (if stuffing begins to look dry on top, cover loosely
with foil). Makes 4 cups.

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