Breakfast monkey bread, bacon, eggs (same every year - boys expect the monkey bread
)
Apps 1 dip and some raw veggies - just to keep us tied over until dinner....
Dinner different special dinner every year - we've done it all from Paella, to prime rib...this year:
Crown Roast mom already special ordered it (see recipe below)
Brussel Sprouts (roasted - not sure which recipe)
Broccoli (for the kids they say they dont like b.ss)
New potatoes
Bread
Chocolate cake - I don't have the recipe but it look sooooooooo Yummy and rich, will share it when I get a copy, again...has coffee in the cake
vanilla Ice cream
Recipe for crown roast
Ingredients
1 crown roast of pork (about 8 pounds)
1 pound ground pork
1/2 pound bulk pork sausage
3/4 cup finely chopped onion
3 tablespoons butter
1/2 cup diced peeled apple
1/4 cup finely chopped celery
1-1/2 cups soft bread crumbs
1/2 cup minced fresh parsley
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried sage
Directions
Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert met thermometer. Roast at 350° for 2 hours.
Meanwhile, in a large skillet, cook the pork and sausage until browned; drain and set aside. In the same skillet, saute onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from the heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage; mix well.
Remove roast from oven. Carefully press a double layer of foil down through open center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until thermometer reads 160°. Transfer roast to serving platter. Cut between ribs to serve. Yield: 16-20 servings.