Recipe card from 1972 distributed by Marjon Promotions Inc.
STUFFED CROWN ROAST OF PORK
1 (6-8 lb.) pork crown roast (about 18 ribs)
salt
pepper
Walnut stuffing
1 15-oz. jar preserved kumquats
Season pork with salt and pepper. Cover bone ends with foil and stuff center with foil. Insert meat thermometer carefully between two ribs. (Tip should be in center of muscle.) Place Roast in pan with bone ends up. Roast in 325° F. oven 35-40 minutes per pound or until meat thermometer registers 185° F. One hour before done, remove foil from center of roast, fill with stuffing and continue roasting. During the last 20 min. of roasting time, remove foil from bones; top each bone with a kumquat and baste roast with kumquat liquid. 10 servings.
Walnut Stuffing
1/4 cup margarine
1/4 cup chopped onion
2 stalks celery, chopped
4 cups soft bread cubes
2 eggs, beaten
1/2 cup chopped walnuts
1 tsp. salt
1/2 tsp. paprika
Melt margarine in large skillet. Add onion and celery; saute until golden. Mix in remaining ingredients. Makes about 3 cups.
Suggested Menu and Preparation Schedule
Stuffed Crown Roast of Pork
Baked Tomatoes
Cucumber Salad
Baked Acorn Squash with Limas (Card #93)
Caramel Custard
Bake Caramel Custard early in the day. Refrigerate.
2:00 pm Place Roast in Preheated Oven
*4:30 Make Stuffing
4:45 Place Stuffing in Center of Roast
**5:00 Prepare Squash. Bake.
*5:15 Prepare Tomatoes for Baking
**5:30 Cook Limas
5:35 Crown Roast with Kumquats. Bake Tomatoes.
6:00 Bon Appetit! Enjoy Your Dinner!
After dinner serve Caramel Custard.
*May be prepared early in the day and refrigerated.
**May be prepared early in the day and reheated.
4 Responses to Stuffed Crown Roast of Pork
If you still have the recipe from the same collection, I’d love a copy of the oven baked swiss steak.
I have #36. Baked Swiss Steak. I bought this green recipe box of cards from a second hand shop for $1.50.
Bakes Swiss Steak
2 lbs. round steak, 1 inch thick
1/3 cup flour
1/4 cup oil or shortening
1-1/2 tsp. salt
1/8 tsp. pepper
2 onions sliced
1 1-lb. can tomatoes
salt and pepper
1 tsp. Worcestershire sauce
Trim fat from steak, cut into serving size pieces. Pound flour into both sides of steak. Heat fat in skillet; brown steak on both sides. Season with 1-1/2 tsp. salt and 1/8 tsp. pepper. Place in single layer in baking dish. cover with onion slices. In skillet heat tomatoes, loosening brown bits from bottom of skillet, add Worcestershire sauce and season to taste with salt and pepper. Pour over steak, cover and bake at 350 degrees F. for 2 to 2-1/2 hours or until fork-tender. Makes 6 servings.
Suggested Menu and Preparation Schedule
Baked Swiss Steak
Jellied Perfection Salad (Card #94)
Buttered Mixed Vegetables
Baked Stuffed Potatoes
Cherries Jubilee
Early in the day or the day before prepare ice cream mold, make cherry sauce and make Perfection Salad
*2:30 pm Prepare Swiss Steak
3:30 Place Swiss Steak in Oven to Bake
*4:00 Prepare Baked Stuffed Potatoes
5:40 Prepare Mixed Vegetables (frozen)
5:55 Put Cherry Sauce Over Hot Water or in Chafing Dish to Heat
6:00 Bon Appetit! Enjoy Your Dinner!
After dinner prepare Cherries Jubilee at the table and serve
*May be prepared in the morning or night before and refrigerated.
I have been looking for a cherries jubilee recipe. I noticed one here in the #36 Swiss Steak menu — I would love to see it posted…thanks.
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