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fuf+mDr*p"r*Gs.aArD poRK RoASr Dehtld^' \KLrcN's (sorn,*r k'[i.Sr(uAS' 1lq iU g tqlq )3 To s LB poRK LorN .ENTER cur B'*ELESS R'AST \Jrrfscrr5 cLovES GARLT. cur rN rrALF urJnss t(('As t v* vftSttd-1 LARGE ONrON SLTCED

rnn { nAry ^ m^n mn nnrr usonn"n6'n"5 LBS POTATOES NOTE: KEEP 1 POTATOE TO BOIL

1 CAN BEEF BROTH2 SLICES WHEAT BREAI)

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PLACE PORI( ROAST IN ROASTING PAN CUT SLITS IN TOP OFTHE ROAST AND PUT GARLIC IN THEM. PLACE SLICEDONION ON TOP OF ROAST. PLACE ROAST IN OVEN 375DEGREES APPROX,20 MIi\ruTES PER POUNI} OR UNTILINTERNAL TEMP IS 145 DEGREES. WHEN DONE CO\rER WITHFOIL AND LET REST 3 MIN.

WHILE ROAST IS COOKING GRATE THE POTATOES ON AVNRY FINE GRATER. BOIL 1 OF THE POTATOES UNTIL SOFT.AFTER THE POTATOES ARE GRATED YOU WILL FIEEI} A SOFTCLEANI CLOTH TO SQUEF-ZB, ALL OF THE WATER OUT OF THEPOTATOES. A LITTLE AT A TIME PLACE THE POTATOES INTHE TOWEL AND SOT]EEZE OUT THE WATER. PLACE THIS

@aNornERBowL. rrwrLLBE Lrr(E THEV rEXT{IRE oF Doucn. rNTo rIrE porAToE MD(TURE GRATETHE CLEANED BOILED POTATOE ALSO. POTJR OUT THE

a f lotrr LIQUID FROM THE POTATES YOU GRATED. ON THE BOTTOM*.r,. k oF THE BOWL WILL BE A SMALL LAYER OF WHITE STARCTT".-: - ADD THIS To THE POTATOE MD(TURE. THIS STARTCH HBLPSc\o*ln HoLD THE DuMpLrNGs rocETHER. THrs yrELDs ABour 4(ve${r cRApEFRUTT srzE DUMpLTNGS. you cour.D MAKE THEM A

\[,On \ LITTLE SMALLER IF YOU WISH. DIVIDE THE POTATOE,I II^ \l lxlunn INTo 4 PARTS. PLACE % SLICE OF TIIE BREAD IN

ey\eesec\ew'/rnncENTnR oF THE DUMpLING AND FORM rNTo BALLS.FILL A LARGE POT WITH WATER Al\il} BRING TO A BOIL. PUTTHE D{IMPLINGS IN THE WATER TO COOK FOR ABOUT 20MIN. STIR SLIGHLTY AS THEY COOK. THE ROAST MAY NEEDA SMALL AMOUNT OF WATER TO I(EEP F'ROM BURNING USESOME OF THE WATER FROM THE PAN TIIAT THE DUMPLINGS! ARE BEING BOILED IN. YOU WANT THE ROAST TO

CARMALIZF. ON THE BOTTOM SO YOU C,{N USE THEDRIPPNYGS FOR GRAVY. NY ANOTHER POT ADD THEDRIPPINGS F'ROM THE ROAST AFID THE CAN OF BEEF'BROTH,BRING TO A BOIL AND ADD A SMALL AMOTNT OF'CORNSTARTCH TO THICKEN NOT TOO THICK THIS IS A THINGRAVY. WIIEN DUMPLINGS ARE DONE TAKE TIIEM OUT OFTHE PAN WITH A LARGE SLOTTED SPOON. PLACE THEM ONA PLATE FOR SERWNG" TO SERVE CUT TIIE DUMPLINGS ANDPUT PLENTY OF THE GRAYY ON THEM, SER\rE WITTI YOURPORK ROAST. YUMSTY.". BUT BE WARNED YOU WONT WA]YTTO MOVE FOR A F'EW HOURS"..