Recipe(tried): SUNDAY DINNER AT OUR HOUSE

Today for lunch we had a menu straight from my mom's kitchen: roast pork with glaze, steamed cabbage, dried lima beans, rice, Mamo's Dumplings, Mexican Cornbread, regular cornbread, baked sweet potatoes, CLAUSSEN Pickles, and sweet tea with lemon. Mama always cooked HUGE lunches on Saturday and Sunday. For supper, we would have leftovers or cereal. Now at our house on Sunday nights the tradition has not been broken. My family can warm up leftovers or have a bowl of cereal! My brothers would all come home, my sister would come over, and all of them would bring their children. There were very few weekends when I was growing up that our house wasn't "packed." I guess since it's Thanksgiving weekend, it put me in a mood remembering all of those great meals that Mama made. I hope that everyone had a wonderful Thanksgiving weekend.

ROAST PORK WITH ALABAMA STYLE GLAZE
1 pork loin roast, remove all fat (3 lbs.)
3 T. fresh rosemary
1 red bell pepper, chopped
4 cloves garlic, minced1 T. flour
2 onions, chopped
seasoned salt, pepper, and Old Bay Seasoning
1 cup white wine
1 Reynolds Cooking Bag

Wash the pork loin roast and pat dry. Add the flour to the cooking bag and shake around. Place the bell pepper, onions, garlic, and rosemary in the bottom of the bag. Put the pork roast on top of the vegetables. Season the roast with seasoned salt, pepper, and Old Bay Seasoning. Pour the wine around the pork roast. Close the bag and make 6 1" slits in the top of the bag. I put the bag in the AROMA Roaster and let it cook for 2 1/2-3 hours. The bag could be placed into a 325 degree oven and let cook for the same amount of time.Remove the pork from the oven and let it "rest" for 15 minutes before slicing.

ALABAMA STYLE GLAZE
3/4 jar of peach preserves
2 T. soy sauce
2 T. Heinz 57 Sauce
3 T. sweet and sour sauce
1 small can crushed pineapple--with juice

Stir all of the ingredients together. Taste to see if the glaze is "tasty." If it isn't add small amounts of sweet and sour sauce, Heinz 57 Sauce, and soy sauce until it tastes great! Put this mixture into a microwave-safe bowl and microwave for 5 minutes. Serve over the pork roast.

DRIED LIMA BEANS
1 pound dried lima beans
2 T. canola oil
seasoned saltwater

The night before you want to make the beans, empty the package of lima beans into a bowl and wash thoroughly. Put the beans in a large pot and cover with water. Bring the water to a boil and let it boil for approximately 5 minutes. Remove the pot from the eye of the stove and cover with a lid. Let set overnight. In the morning, drain the beans and put the beans into another large pot. Add seasoned salt, canola oil, and water. Bring the beans to a boil. Reduce the heat and let the beans simmer for 1 1/2-2 hours or until beans are done.

STEAMED CABBAGE
1 large head of cabbage
canola oil
water
seasoned salt
1 tsp. sugar

Wash cabbage, remove core and chop the cabbage into large pieces. Put the cabbage into a large pot. Add the canola oil, seasoned salt, sugar, and a small amount of water. Start cooking the cabbage on high adding water as needed. Reduce the heat and let the cabbage simmer for a short time. You want the cabbage to be done, but not overdone.

BAKED SWEET POTATOES
Preheat oven to 400 degrees. Wash the sweet potatoes thoroughly and pat dry. Line a cookie sheet with aluminum foil and spray with PAM. Spray each potato with PAM. Put the potatoes into the oven and let cook for 1-1 1/2 hours. Remove the potatoes from the oven. Split each potato. Sprinkle the potato with a mixture of nutmeg, brown sugar, and butter.

MAMO'S DUMPLINGS--THE CHEATING WAY
3 cans of chicken broth, undiluted
1/2 cup water
1 large can cream of chicken soup, undiluted--98% fat-free
black pepper
seasoned salt
garlic powder
poultry seasoning
1 pkg. frozen dumplings

In a large stockpot, add the chicken broth, cream of chicken soup, and the water. Stir until thoroughly mixed. Add black pepper, seasoned salt, garlic powder, and poultry seasoning. Heat to boiling. Taste the broth and see if it is tasty. If not, add more seasonings. Reduce the heat and simmer for 45 minutes. Bring the mixture to a rolling boil. Add the frozen dumplings one at a time. We always break our dumplings into at least 4 pieces before adding them to the hot broth. Stir after adding the dumplings making sure that none are sticking together. Reduce the heat and let simmer for 30 minutes or until the dumplings are done and do not taste "doughy."These are Cheating Dumplings because my mama would have made the stock from scratch!