Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Baking potatoes (medium) |
| ¼ teaspoon | Celery salt |
| ¼ teaspoon | Onion salt |
| ¼ cup | Butter or margarine |
| 1 teaspoon | The herb mix you are using on the roast |
Now: Potatoes (around the roast)-- say, 4 servings. I know, you are two people but *I* eat like two people all by myself! If you really feel you both eat like birds-- halve everything for 2-3 servings.
Diresctions: Wash and peel the potatoes (you can just scrub them if you wish); cut potatoes lengthwise-- 8 wedges. Figure you add them 1¼ -2 hrs before the roast is done; overlap potaoes as little as possible and dot with butter/margarine. sprinkle with the herbs and >>> Continued to next message...
~-- GEcho 1.00
* Origin: The Blue Beam,Stoney Creek,Ontario,Canada 905-662-5784 (1:244/120.0)
From: Helen Peagram
Date: 12-16-95
Subject: [⅔] Crown roast of pork ====================================================================== ==== ====
>>> Part 2 of 3...
the onion & celery salts. Add a little ground peppper if you like.
Check potatoes and remove when tender and be sure to turn and baste them with those great pan drippings once or twice while cooking! From: Sheryl Stewart Date: 01-11-95 Submitted By HELEN PEAGRAM On 12-16-95