1 crown roast of pork

Allow 2 ribs per person. Cover ends of bones with foil. Salt and pepper the meat. Place in a preheated 450 degree oven, reduce heat to 350 degrees and roast 35 to 40 minutes a pound.

STUFFING:

3 onions, diced
1/4 c. chopped parsley
1 c. chopped celery
1/2 c. butter
12 slices day old bread, cubed
1 beaten egg
8 3/4 oz. can whole kernel corn, drained
8 3/4 oz. can creamed corn
Salt & pepper to taste

Saute onions, parsley and celery in butter for 8 minutes and place in mixing bowl. Add cubed bread, beaten egg, corn, salt and pepper. Toss together and mound in the center of the crown roast for the last 1 1/2 hours of its cooking time, covering loosely with foil until the last 30 minutes. To serve, add frills to the pork bone ends. Make pan gravy if desired. Serves 8.