Today for lunch we had what I consider to be a perfect fall meal. We had: roast pork with peach glaze, Kraft macaroni and cheese (my family's favorite!), zipper cream peas, broccoli salad, Old Fashioned Scalloped Potatoes, buttermilk cornbread, CLAUSSEN Pickles, sweet tea with lemon, and peach pie.

ROAST PORK WITH FRUITS AND VEGETABLES

1 (4 lb.) pork loin, rinsed and trimmed of fat
2 red pears, thinly sliced
2 green apples, thinly sliced
2 onions, thinly sliced
2 T. minced garlic
1 red bell pepper, thinly sliced
Seasoned salt and pepper
1 T. flour
1 Reynolds' Plastic Cooking Bag
1/2 cup wine
1 tsp. rosemary
1 tsp. thyme

Put the flour into the cooking bag and shake around. Put the fruits and vegetables into the bag. Place the pork roast on top of the fruits and vegetables. Season the pork roast with seasoned salt and pepper. Pour the wine around the roast. Cut 6 1" slits into the top of the cooking bag. Roast at 325 degrees for 2 1/2 hours. Remove the roast from the bag and let "rest" for 15 minutes before cutting.

After the roast has been removed, drain the juices from the roast. Let cool and pour into a glass jar. Let the juices stay in the refrigerator overnight. The next day, remove the fat that will have collected on the top of the juices, and discard. This liquid is wonderful to cook rice in, to add to vegetables, or to flavor soups.

PEACH GLAZE

1 (10 oz.) can peach nectar
3 T. brown sugar
2 T. balsamic vinegar
2 T. cornstarch
1/4 cup liquid from pork or cold water

Pour the peach nectar into a microwave-safe bowl. Add the sugar and vinegar. Dissolve the cornstarch in pork liquid or cold water. Add to peach mixture. Microwave on HIGH for 8-10 minutes or until glaze has thickened. If the glaze has not thickened in this length of time, dissolve 1 T. cornstarch into 3 T. water. Add this cornstarch mixture to the peach mixture and microwave until the liquid becomes thickened.

OLD FASHIONED SCALLOPED POTATOES

3 T. butter
3 T. flour
1 1/2 tsps. salt
1/4 tsp. pepper
3 cups milk
9 medium potatoes, peeled and thinly sliced
1 onion, minced
1 1/2 cups Cheddar cheese

Melt butter and stir in flour, salt, and pepper. Cook over low heat for 2 minutes. Stir in milk and turn up the heat to medium. Allow this mixture to thicken. Remove from heat.

In a 2 qt. dish, layer 1/2 of the potatoes, 1/2 of the onion, 1/2 of the sauce, and 1/2 of the cheese. Repeat the layers. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and bake at 350 degrees for 1 additional hour or until potatoes are done.

BUTTERMILK CORNBREAD

1 egg, beaten
1 1/3 cups milk
1/4 cup oil or melted shortening
2 cups Martha White Buttermilk Self-Rising Corn Meal Mix

Heat oven to 450. Grease 9" ovenproof skillet. Mix the ingredients and pour into the greased skillet. Bake at 450 for 20-25 minutes. Yield: 6-8 servings.

Happy Sunday!