1 crown roast of pork
	1/2 cup butter
	1 cup chopped onions
	1 red apple sliced
	1 cup chopped celery
	2 cups French bread, cubed
	1/2 cup chopped red bell pepper
	salt and pepper to taste
	1/2 cup chopped yellow bell pepper
	Pepper Sauce to taste
	1/4 diced garlic
	1/2 cup Louisiana Cane Syrup
	1/4 cup diced andouille sausage
	pinch of thyme
	1 green apple sliced
	pinch of basil
	Preheat oven to 375 degrees F. In a ten inch saute pan melt butter over
	medium high heat. Add onions, celery, bell peppers, garlic and andouille.
	Saute vegetables until wilted, approximately three to five minutes. Add
	apples and bread crumbs and blend mixture well. Tie roast together using
	thread to form a crown and secure with skewers. Season with salt, pepper,
	thyme and basil. Spoon stuffing mixture into the center of roast. Cover
	roast completely with aluminum foil and bake for 1 hour. Remove foil and
	allow to brown. 
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