Pork Roast with Potatoes and Onions

• Boneless Pork Roast (any cut you prefer) .5lb/person
• Medium Russet Potatoes 1.5/person
• Medium Yellow Onions .3/person
• Flour
• Salt
• Pepper
• Mustard
• Olive Oil

Preheat oven to 35o*F.  Peel and quarter potatoes and onions and place in the bottom of a large roasting pan.  Generously cover roast with salt and pepper.  Then cover roast with flour.  Finally, smear roast with mustard.  Place roast on rack over potatoes and onions.  Cook until internal temperature is 170*F (2-3 hours for a 3-4 lb roast), basting every 30 minutes (if there is no liquid in the bottom of the roast pan to baste with, use a mixture of salt, pepper, olive oil, and water).

 

Carrot Cake

Cake Ingredients:

• 4 eggs
• 1 1/4 C Canola oil
• 2 C white sugar
• 2 t vanilla
• 2 C flour
• 2 t baking soda
• 2 t baking powder
• 1/2 t salt
• 2 t cinnamon
• 3 C grated carrots (I would suggest a food processor but if, like me, you don’t have one you can use the really poky part of the cheese grater–not the shredding part…I actually used my special potato grater that I use for potato pancakes and that gave it a great texture but my hands were orange and raw by the time I was done…oh, and use the fattest carrots you can find to speed up the process)
• 1 C finely chopped pecans

Frosting Ingredients:

• 1 C softened margarine
• 16 oz cream cheese
• 8 C powdered sugar
• 2 t vanilla
• food dye
• 1-2 C finely chopped pecans

Preheat oven to 350*F.  Grease and flour two 8 in round pans.  In a large bowl, beat together eggs, oil, white sugar and vanilla.  Mix in baking soda, baking powder, salt and cinnamon.  Slowly add flour. Stir in carrots and pecans.  Distribute batter equally between the two pans.  Bake 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.  Let cool.  Meanwhile blend margarine, cream cheese, powdered sugar, and vanilla for frosting.  Put aside two small bowlfuls for orange and green frosting and chill the remainder in the refrigerator.  Use food dye to dye one bowlful green and the other bowlful orange.  Place these bowls of frosting in the refrigerator as well.  When cakes have cooled, remove from pans and frost cake generously.  Press remaining pecans into the frosting on the sides of the cake and use orange and green frosting to make carrots (I watched this video from allrecipes.com to learn how).  Keep refrigerated and enjoy!