Title: Crown of Pork and Plum Sauce
Categories: Meat
Yield: 8 Servings

1 (16-18 rib) crown of pork
-roast
1 c Apple cider
Salt to taste
Pepper to taste
1 Jar (18-oz) plum jelly
1 Bunch green onions; chopped
3 ts Prepared mustard
1 tb Raisins

Place a large can in center of roast to hold its shape. Place crown in a
shallow roasting pan and roast at 325ø for 3 hours, basting frequently with
cider and pan juices. Season with salt and pepper. For garnish you may fill
center with rice or potatoes and put scooped out cherry tomatoes on each
bone. Mix jelly, onions, mustard and raisins and heat. Serve with roast.
Yield: 8 to 10 servings.

SUZANNE MC CORD (MRS. LARRY)

FORT SMITH, AR

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.