Pork Loin With Sweet Red Gravy

1 5 lb. boneless pork loin
3 large onions (diced)
1 bell pepper (diced)
4 tablespoons flour
4 tablespoons sugar
4 tablespoons vegetable oil
1 can Rotel
1 cup mild picante sauce
1 can tomato sauce
1 cup Heinz ketchup
2 quarts water
garlic
McCormick's Seasoning Salt
Accent
Lemon peel from one large lemon

Sha, stuff dat poke loin wit garlic and season wit McCormick's Seasoning Salt, Accent, and some lemon peppa. Put in da fridge ova nite in a covered dish.
Brown da roast good, good ova a low fiyuh in aroun' fo' tablespoons of vegetibble oil. Wen dat roast is brown on all da sides, dere, add da onyons, da bell peppa and da lemon peel. Sha lawd, be sho ya use only da graded lemons, yeah! Wen da seasonings is brown, dere, put in fo' tablespoons of flowa. Brown dat flowa good, good.

Na ya goin' add one can o' Rotel. Pooooo, das goin' wake up yo taste buds fo' sho! Go hed an add da picante sauce, da tamata sauce and da ketchup. Got dat? Okay. Na bring arryting ta a boil and den let da roast and da ingredients cool off. Add abot two quarts o' wata and cook dat roast on a low fiyuh til it's tanda. And ah mean TANDA! Bot twanny minutes befo' da roast is finish cookin', tarow in fo' tablespoons o' shuga and stir real good. Fix yosef some rice and ya reddy ta go, beb!

Persimmon Bread

3 eggs
2 cups sugar
1 cup oil
2 teaspoons salt
1 teaspoon baking soda
1 1/2 teaspoon baking powder
2 teaspoons vanilla
3 cups flour
2 cups persimmons (peeled & seeded)
1 cup pecans

Mix all dem ingredients tagetta and pour inta teree or fo' loaf pans. Bake at teree hundred degrees if ya use some dark pans or teree hundred and twanny-give degrees if ya use some light ones. Cot dawg, ya can't tell da difference, you? Den go axe ya neighba. Annyhow, bake dem son-a-ba-guns faw fawty-five minutes, dere, and you all set, sha.

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