Christmas At Grandma's

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Grandma Edna’s Cajun Pork

My grandma used to make this for our family on special occasions. We love to carry on the tasty tradition.

—Tonya Cline, Greenville, OH

5 min. • Cook: 6 hours

Makes: 12 servings (2 1/4 cups sauce)

1 small onion

1 celery rib

1 small green pepper

3 Tbsp. butter

3 garlic cloves, minced

2 tsp. dried thyme

1 tsp. paprika 1/2 tsp. each salt, white

pepper and pepper 1/2 tsp. ground mustard 1/2 tsp. hot pepper sauce

1 boneless pork loin roast (4 lbs.)

2 Tbsp. cornstarch

2 Tbsp. cold water

1. Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce.

2. Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender.

3. Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

4 OZ. COOKED PORK WITH 3 TBSP. SAUCE 225 cal., 10g fat (4g sat. fat), 83mg chol., 167mg sod., 3g carb. (0 sugars, 1g fiber), 29g pro.

DIABETIC EXCHANGES 4 lean meat, 1/2‚ fat.

Grandma’s English Trifle

This scrumptious trifle recipe was my grandmother’s. She would make an enormous dish of it for Saturday night dinners when they had guests.

—Ruth Verratti, Gasport, NY