2 strips of pork loin, containing about 20 ribs, 6 to 8 pounds (for easy carving, have backbone removed).

MUSHROOM STUFFING:

2/3 c. butter
1/2 c. finely minced onion
8 c. (2 qts.) coarse or fine bread crumbs or cubes
1 c. chopped celery
2 tsp. salt
1/2 tsp. pepper
2 tsp. dried sage, thyme or marjoram
Poultry seasoning (to taste)
1 can (6 to 8 oz.) sliced mushrooms or 1 lb. fresh mushrooms, sliced

Season roast with salt and pepper. Place in roasting pan, bone ends up, wrap bone ends in foil to prevent excessive browning. Roast uncovered in slow oven (325 degrees), 20 to 25 minutes per pound of meat, 2 1/2 to 3 1/2 hours. An hour before meat is done, fill center with 2 quarts mushroom stuffing. To serve - replace foil wraps on bone ends with crabapples or paper frills. Surround with Brussels sprouts and tiny whole glazed onions. Slice between ribs. About 12 servings.

Melt butter in large heavy skillet. Add onion, cook until yellow. Stir in some of bread crumbs, heat stirring to prevent excessive browning. Turn into deep bowl. Mix in remaining bread crumbs and other ingredients. For dry stuffing, add little or no liquid. For moist, mix in lightly, just enough hot water or broth to moisten dry crumbs. Cool, place in middle of crown roast. Bake 2 quarts garnish with sliced canned water chestnuts.