INGREDIENTS

INSTRUCTIONS

This may take a couple posts. Now, don't preheat the oven. Put it in oven
fat side up and roast uncovered at 35o F but cover the stuffing after 30
min with a bit of foil (Sausage-Corn Stuffing coming up later). 3-4 lbs
takes 2 -2 1/2 hrs, bone in and I'd insert a meat thermometer 30 min before
end of roasting (be sure the tip does not touch the bone or sink into fat)
and keep cooking till 165 F (72 C)-- test in several places to be sure.
Done? O.K. Make a tent of foil, take out of oven and let stand for 10- 15
min (Temp reads 170 F (75 C) after standing). Oh, if you happen to run one
4-6 lbs (which I doubt as you are doing an intimate dinner); go 2 3/4- 3
1/2 hrs. Make or buy a few little circles of paper and snip vertical lines
down the sides; place on the bone tips for the "crown." Hey, you can
propose on this one (but expect to do plenty of cooking for her --VBG)!
Oh, carving: Remove any stuffing or veggies from center of roast and carve
down between the ribs to serve the chops. I know, obvious; but I'm an
obvious kind of gal. Need to know every little thing and I am not insulting
your intelligence; just doing what I'd want done for me.
Seasoning: When I say "seasonings,"  I would go with 2 tsp dried leaf
thyme, 1 tsp dry mustard, 1 tsp celery seed, and 1/4 tsp garlic powder.
Alternative seasoning: 2 tsp Italian herb seasonings, 1/2 tsp garlic salt,
1/4 tsp cracked pepper, 1/4 tsp ground lemon peel
Alternative seasoning: 1 tsp dried leaf sage, 1 tsp dried leaf rosemary, 1
tsp dried marjoram, 1/4 tsp garlic powder, 1/4 tsp onion salt
Note: you might also try 1 tsp of ground ginger added to alternative # 1.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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