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Crown Roast of Pork 1 crown roast of pork (8 to 9 lbs.) Pan Gravy (see recipe on pg. 54) Cannabis Apple & Onion Stuffing (see recipe below) Remove meat from the refrigerator about 1 hour before cooking. Preheat oven to 450 degrees. Wipe moisture from the roast. Protect the ends of the rib bones by covering with aluminum foil. Immediately after putting the roast in the oven reduce heat to 325 degrees, roasting 30 minutes per pound. Remove roast one hour before it’s done to stuff the center of the crown with Cannabis Apple and Onion stuffing. Return roast to the oven to complete cooking for the additional hour. Carve between each rib and serve with Pan Gravy.

Cannabis Apple & Onion Stuffing 1 cup of raisins 1 chopped garlic clove 3 cups of diced tart apples 1 cup of chopped celery 1/4 cup of finely chopped parsley 3 cups of diced tart apples 1 1/2 teaspoons of salt 1/4 cup of finely chopped parsley 7 cups of soft bread crumbs 1 1/2 teaspoons of salt 1 cup Canna Butter* 1/4 teaspoon of paprika 1 cup of chopped onion Place raisins in boiling water for five minutes. Blend diced apples, chopped parsley, salt and paprika with the bread crumbs. Drain water from cooked raisins and add the bread crumbs mixture. Sauté with melted Canna Butter and mix all ingredients together.

Mashed Sweet Potatoes

Cauliflower in Cheese Sauce Makes 6 servings 1 cauliflower 3 tablespoons of Canna Butter* 2 tablespoons of flour

1 cup of milk 1 cup of shredded cheddar cheese

Cut off the tough end of the cauliflower’s stem. Remove the leaves and soak in cold salted water head down for 10 minutes. Drain and break up the cauliflower into florets. Cut deep slashes into the stalk. Steam the florets (head up) and stalk in 1 inch of water. Reduce the heat to simmer and cook partially covered until the stalk is barely tender, about another 10 minutes. Drain well and place in serving dish. Melt the Canna Butter with the head in a skillet. Add and blend flour over medium heat. Stir slowly in milk with a whisk until thickened and smooth. Add cheese. When the cheese is melted, pour the sauce over the cauliflower. Serve immediately.

Makes 4 servings 6 sweet potatoes 2 tablespoons of Canna Butter* 1/2 teaspoon of salt Hot milk Drop the sweet potatoes into boiling water and cover. Cook until tender, about 25 minutes. Mash with a potato masher and add Canna Butter. Add salt and a little hot milk, slowly and gradually. Beat the mixture with a fork or whisk until it’s very light and smooth. Serve with Pan Gravy DECEMBER 2012 • CULTURE 53

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