Crown Roast of Pork

Place roast with rib bones up on rack in shallow pan. Sprinkle with salt and pepper.

Cover with aluminum foil, and roast in a slow oven (325F), 30 minutes per pound or until meat thermometer registers 185.

About 45 minutes before roast is done, remove foil and fill loosely with stuffing. Garnish with crab apples on bed of parsley.

Corn bread stuffing

4 cups crumbled corn bread (about 8 muffins)
1/2 t thyme
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 cup butter
2 cups whole kernel corn
2 T chopped pimento
Saute onion and green pepper in butter
Combine with other ingredients
Gravy

Drain off drippings from roasting pan, and remove fat. Measure 3 T of drippings, add 3 T flour, and cook, stirring until bubbly. Remove from heat.

Add water to remaining drippings to give 1-1/2 cup volume.

Stir into fat-flour mixture in pan, and stir until thickened. Season to taste.