Christmas At Grandma's

She’s the one who taught you what holiday home cooking is all about. Bring her treasured recipes to the table and feel the love in every delicious bite.

Grandma Edna’s Cajun Pork

My grandma used to make this for our family on special occasions. We love to carry on the tasty tradition.

—Tonya Cline, Greenville, OH

5 min. • Cook: 6 hours

Makes: 12 servings (2 1/4 cups sauce)

1 small onion

1 celery rib

1 small green pepper

3 Tbsp. butter

3 garlic cloves, minced

2 tsp. dried thyme

1 tsp. paprika 1/2 tsp. each salt, white

pepper and pepper 1/2 tsp. ground mustard 1/2 tsp. hot pepper sauce

1 boneless pork loin roast (4 lbs.)

2 Tbsp. cornstarch

2 Tbsp. cold water

1. Finely chop vegetables. In a large skillet, saute vegetables in butter until tender. Add garlic; cook 1 minute longer. Stir in seasonings and pepper sauce.

2. Cut several slits in roast to within 1/2 in. of bottom. Place in a 5-qt. slow cooker. Spoon onion mixture between slits and over the top of meat. Cover and cook on low for 6-8 hours or until pork is tender.

3. Transfer roast to a serving platter; keep warm. Strain cooking juices and pour into a small saucepan. Combine cornstarch and water until smooth; stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with roast.

4 OZ. COOKED PORK WITH 3 TBSP. SAUCE 225 cal., 10g fat (4g sat. fat), 83mg chol., 167mg sod., 3g carb. (0 sugars, 1g fiber), 29g pro.

DIABETIC EXCHANGES 4 lean meat, 1/2‚ fat.

Grandma’s English Trifle

This scrumptious trifle recipe was my grandmother’s. She would make an enormous dish of it for Saturday night dinners when they had guests.

—Ruth Verratti, Gasport, NY

Prep: 30 min. + chilling Makes: 10 servings

1 prepared loaf pound cake or 1 pkg. (10 3/4 oz.) frozen pound cake, thawed

1/4 to 1/2‚ cup raspberry jam