Butterfly pork loin roast by making a lengthwise cut down the center of one flat side, cutting to within 1/2 inch of bottom. From bottom of cut, slice horizontally to 1/2 inch from left side; repeat procedure to right side. Open roast, and place between 2 sheets of heavy-duty plastic wrap; flatten to 1/2 inch thickness using a meat mallet or rolling pin.

Spoon 1 1/2 cups stuffing evenly over roast, leaving a 1/2 inch border. Roll up; tie with string at 1 inch intervals. Place seam side down in a lightly greased 11x7 inch baking dish.

Bake at 375 degrees for 55 to 60 minutes or until a meat thermometer inserted in center registers 160 degrees. Reheat remaining hopping John and serve with roast.

Yield: 6 to 8 servings

As there is no cut and dried recipe for preparing collards, I will briefly tell you how I prepare mine.

First you start with an iron pot with a lid. IT MUST BE AN IRON POT.  They have a much better taste and flavor when prepared in iron. First, I slice about 8 oz. hog jowl and brown it in the pot. I trim the tough rind from the edges and break the jowl into pieces. You may opt to just put some pieces in the pot and boil it when you do your collards.

I clean the collard leaves very well and cut the tough stems as far down the middle as I can. I slice up the collard leaves in strips about 1/2 inch wide in the pot. Add just enough water so that you can barely see it come to the edge of the top of the collards*. Cook collards until tender and season with salt and pepper to taste.

*NOTE: You may have to put in collards a few at the time and place the lid on top until they wilt down and then add more......of course depending on the size of your iron pot.

I hope you enjoy these VERY VERY SOUTHERN recipes and hope they "bring you the best of luck in the New Year.