B—Lancaster Farming, Friday, November 14, 1958
or t
Farm Wife and Family
Pork’s "Econowy” Role
Trying to balance a budget and still maintain the suffi
cient amount of meat in your family’s diet can be some
what of a problem these days. Pork chops are not the
cheapest cut of meat you can buy, but there are times
when your butcher may have them at a “special” low
price. At any rate the following recipes using uork chops
will taste extra “special” to your family whatever the cost
of the chops
PORK CHOPS RICE
PUDDING CASSEROLE
6 loin or rib pork chops, cut
1 inch thick
2 tablespoons lard
1 teaspoon salt
l 's teaspoon pepper
1 cup rice
Vz cup raisins
3 cups cold water
V* teaspoon cinnamon
3 to 4 tablespoons sugar
1 teaspoon salt
IVz cups milk
Brown chops in lard Pour off
drippings Season chops with 1
teaspoon salt and pepper. Add
rice and raisins to cold water.
Bring to a boil, stir, cover and
simmer 15 to 18 minutes or until
nee is tender and liquid is ab
sorbed. Stir cinnamon, sugar, salt
and milk into rice-raisin mixture
Pour into an Bxl2-inch greased
baking dish. Place seasoned chops
on nee mixture Cover tightly
and bake in a moderate oven (350
degrees) 30 minutes. Uncover
and continue baking 15 minutes.
Makes 6 servings
Here’s a new way to fix pork
coops with another favorite food
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PARKING LOTS IN
LANCASTER
Opposite Brunswick Hotel
Opposite Post Offlce
Chestnut & Queen Streets
West Chestnut Street
Next to Western Auto & New
Weber Hotel
East King Street
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228 N. Duke St.
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CURRENT RATE ON
INSURED SAVINGS
3%
DIVIDENDS PAID
OR COMPOUNDED
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tion nor its predecessors
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Its savings accounts are
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funds, and are exempt from
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AH accounts are insured
up to $lO,OOO by Federal
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Funds placed by the
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from the first of tnat
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given on request.
n r>* j
FIRST FEDERAL]
* tJavlnosandJh.an *
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o
cheese.
CHEDDAR CHOPS CASSEROLE
6 pork chops
2 cups thin onion slices
1 cup chopped green pepper
1 cup uncooked white nee
2 teaspoon salt
cups water’
1 can (No. 303) tomatoes
Vi teaspoon black pepper
6 thin slices cheddar cheese,
or about Vz pound.
Trim some of the fat from the
pork chops. Fry out in a large
skillet. Add the chops. Brown
slowly on both sides. Remove.
Add the onions and green pepper.
Cook slowly until the onions are
tender, about 15 minutes. While
the pork chops and the onions
cook, put the rice, 1 teaspoon of
the salt and 2 cups of the water
into a 2-quart saucepan. Bring to
a vigorous boil. Turn the heat
down low. Cover with a lid. Sim
mer over this low heat 14 minu
tes. Remove the saucepan from
the heat but leave the lid on 10
minutes.
Place the cooked rice over the
bottom of a greased shallow bak
ing dish about 8x12x2. Top with
ihe onions and green pepper. Ar
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range the browned chops over the
top. Spoon the tomatoes over the
chops. Pour on the Vz cup of wat
er. Sprinkle with 1 teaspoon of
the salt and the black pepper.
Cover with a lid or aluminum foil.
Bake in a preheated 350 degree
oven 1 hour. Uncover. Add water
if the mixture has cooked dry.
Lower the oven temperature to
300 degrees. Cover the top with
the cheese. When oven reaches
300 degrees, return the casserole
to the oven until the cheese melts
about 15 minutes. This recipe
makes 6 servings.
i* J*
Another favorite pork product
is sausage. Our next recipe uses
pork sausage links.
SPANISH RICE AND PIGGIES
1 pound pork sausage links
1 cup coarsely chopped onion
1 cup chopped celery
3 cups water
1 cup uncooked white rice
2 teaspoons salt
*4 teaspoon black pepper
Vs teaspoon chili powder
1 can tomatoes and juice (No.
303)
Bay leaf
- Brown sausage links in a skil
let. Remove from the skillet. Add
chopped onion and chopped cel
ery. Cook until almost tender. Re
move celery and onions and place
in a greased 2-quart oven dish
Add water, rice, salt, black pep
per, chili powder, tomatoes and
bay leaf. Mix. Cover and bake in
1 a preheated 400 degree oven
about 45 minutes. Stir. Cover and
bake about 15 more minutes or
until most of the liquid is ab
sorbed Uncover and arrange the
sausage over the top. Bake 15
minutes or until the liquid is ab
sorbed and the sausage is cooked
through. Additional water may be
added if a thinner mixer is de
sired. This recipe makes 5 to 6
servings.
Turning fro mpork to beef our
next recipe makes use of the al
ways popular hamburger. Your
family need never tire of this
IT’S A QUICKIE For this succulent beef pie, just pre
pare an 8-inch crust from your favorite pie mix and fill
it with a 16-ounce can of Beef Stew. Top with a lattice-work
of pastry or with a full crust (seal the edges of the latter
and slit it several places to allow steam to escept). Bake at
425 degrees F. for 30 minutes or until lightly browned.
Makes a satisfying dinner for 4 when teamed with tomato
juice cocktail, a big tossed vegetable or citrus salad, rolls,
cake, ice cream and coffee.
economical cut of meat as there
are so many, many ways to use it.
This Lattice Meat Pie is different
with its cheese crust. The crust is
a tasty complement to the succu
lent beef and nee filling.
LATTICE AND MEAT PIE
3 4 cup very soft butter or mar
garine
1% cups cheese cracker crumbs
3 tablespoons water
1 pound ground’ beef (chuck
or round) .
2 cups cooked white rice
2 teaspoons instant minced
onion
1 teaspoon salt
Vs teaspoon black pepper
Vi teaspoon celery salt
Vz cup water
1 can (8 oz ) tomato sauce
Vi pound American cheese
Mix the butter or margarine,
cracker crumbs and 3 tablespoons
water in a deep pie plate holding
about 6 cups. Press over the bot
tom and sides of the pie plate to
make a crust. Bake in a pre
heated 350 degree oven 10 minu
(Continued on page nine)
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