Granny's Peach 'n' Pepper Pourin' Sauce

Granny's Possum (or Pork Loin) Roast

OK, so possum isn't the easiest thing to pick up at the market, but you know it would taste great if Granny got a hold of it.

1 Pork Loin roast
1 can Chicken Stock
2 Cups Granny's Peach 'n' Pepper Pourin' Sauce
1 Dozen small new potatoes

Preheat oven to 350º. Heat the stock and Granny's Peach 'n' Pepper Pourin' Sauce in a small sauce pot over low heat until mixed well; this will be that roast glaze. Spoon some of the glaze over the roast covering it completely and then season the roast with salt and pepper. Place the roast on top of the potatoes in shallow open roasting pan. Bake, uncovered, until the roast reaches an internal temperature of 150º, baste often with additional glaze. Allow the roast to rest for 15 minutes before slicing. Reheat the glaze and serve warm alongside the roast.

Easiest snack ever!

Granny cooked this one up to hold Jethro at bay until the meal was ready.

1 block (8oz) Cream Cheese
1 Bottle Granny's Peach 'n' Pepper Pourin' Sauce
fresh rosemary, or other herb for garnish
1 box Wheat-thins or your favorite crackers

Lay the block of cream cheese out on a nice plate. Pour Granny's Peach 'n' Pepper Pourin' Sauce over the top of the cream cheese. Spread some crackers around the plate and let the oohs and ahhs commence.