—Lancaster Farming, Saturday, March 12, 1966
14
For t!
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
To Get The Best Out Of Pork • • •
Following a few simple pointers to stor- ■■■■
lng and cooking pork can mean a delicious
piodnct every time Since pork is rather an
expensive food item these days you will want
to be sine that it is at its best every time Hr
you serve it
Stoie fiesh poik uncoveied 01 loosely
coveied in the coldest pait of the lefngera-
lot pteleiably in the meat compaitment . % *
The loosened wiappei allows the cold an to
cudilate and dull eftcctiveh You can keep ” v
cmed and smoked poik in its oiigmal wiapp- '
ei in the lefngeiatoi fiom one to two weeks
Canned poik is usualh stoiecl in the lefu- ~
geiatoi in the unopened containei Check the
Lbel foi stonng instuictions
Utn scivina Molt' lelt- c , c)( , u rooks
in f r ((inked poik in a (oi
-I'itil lon.amei 10 pt event
di'U'g Put it in tli a (ol<lp-'1
]i,u l (i ,ho iel i igei aloi
li Minie planning to
lieive desk poik have the
mr it nit and wrapped in
sei\ i n a 101 tions Shape
s;i mud polk into patties and
jilaie a shirki'ess ol papei
between them toi easy leniov
al Iletause tieezng intensi-
tie- flat m ot seasonings you
mat want to wait until the
poik is thawed to add spices
When tieez’ng poik oi am
othej ’meat leinember to use
mo. stme \apoi pioot map
ping and seal it tightly Don t
loi-tet to label each package
including date 'tut weight,
and nuinbei ot sellings
Fi eeze quickly at zero de
giees You can stole ti ozen
poik up to si\ months It
tan be detiosted m the le
lii-eiatoi at loom tempeia-
r r7Trni;;r2::"”:::^::::.«f.TTT£r
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mm®,
Itmienibe, to allow moie
cooking tune it the poik is
Dozen to begin with A li oz
en mast mm take one and a
halt times as long to cook
as an tin fi ozen one The im
pel taut point about cooking
poik »s to be suie it’s done
The easiest wav to check
doneness -when cooking a
i oast is to use a meat thei-
mometei and cook to 170
degi ees internal tenvpei ature
When biaismg oi pan broil
ing "iioi k, cook at a moder
ate tenvpei atui e long enough
to be well done
Place sausages or pork
patties in an unhealed (fry
ing pan Add a couple of ta
blespoons ot water, cover
tightly, and cook slowly for
five minutes Then poui off
dnpp'ings. and cook uncov
ei'd until blown
See WAGNER
iwin(!
LONG TERM
FARM
LOANS
• No stock purchase necessary
• No appraisal fee
• No placement fee
• Extra payments from current farm earn
ings permitted after one year
• Prepayment reserve for emergencies
Contact
Emory D. Wagner
215 W. 4th St., Quarryville
FARM LOAN CORRESPONDENT
f 01 ’
The EQUITABLE Life Assurance Society of the United States
9k
■margarine
1‘ teaspoon salt
1 teaspoon sugar
Place roast fat side up in
an open roasting pan. Roast
in slow oven (32.1 degrees)
for approximately 2"4 bouts
to 170 degiees F internal
tenvpCiatme as indicated b\
loast meat tliermometei
Combine coin and remaining
maiedients in a bowl Fill
well gleamed tmtaul cups
with coin mixtuie Place in
a shallow baking pan con
taining 1 null watei Place
in H~> degiee o\en lor 1
ho in oi mini knile in,cited
comes out clean Let coin
piuldin stand 1 minutes he
lm e i emoting tiom cups
Sene a*, an accompaniment
with loast po'k loin S seit
ings
SPEXCE
spicv
FRUIT I’OKIv CHOPS
4 shoulder pork chops about
1 inch thick
% cup watei
for
I’ORK ROAST .
AM) COHN PUDDTM
T> pound pork loin roast
1 pound can whole kernel
corn, drained
2 ' dips milk
3 egss
t/i cup chopped onion
2 tablespoons chopped
green pepper
tablespoons chopped pi
miento
y 2 cup bread cubes
1 tablespoon butter or
SUPER
Self Service
SHOES
2750 Columbia Ave.
Lancaster
Lane. Co.’s Largest
Shoe Store
All Ist Quality
Super Low Prices
Ph. 786-2131
cup vinegar
cup firmly packed brown
'stfgar .
•teaspoon salt
teaspoon ginger *
teaspoon pepper
cup sliced dried apricots
oup sliced dried prunes
cup cold whiter
tablespoon cornstarch
Brown shoulder pork chops
on both sides over low heat.
Pour olf drippings, Combine
water, vinegar, brown sugar,
and seasonings. Mix well.
Pour oven, chops Add apri
cots and prunes Cover, con
tinue 'cooking about 40 min
utes or until chops aie ten
dei Remove tiom skillet
Add -water slowly to corn
staich, stilling to bltnd
GradualK add to pork chop
skillet Stn until thickened
and well combined, about 1
minutes Sene o\cm - chops
4 senhngs j
PORK \()OI)l,H SI IMtHMK
’• pound giound heel or
poik
1 ican (10 ounces) con
densed ueam of celer>
soup
1 can (to ouu e«) con
densed onion soup
SSSSSSS
Need . . .
HAY - STRAW - EAR CORN
More and more fanners are buying from ns for
better value and all around satisfaction.
Delivered any quantity
Phone Area Code 717 687-7631
Esbenshade Turkey Farm
(tablespoon light broim
sugar
teaspoons liquid beet
extract (optional)
ounces 'medium noodles
cup chopped parsley
Set out 2-quart sen mg
dish. In large saucepan
bleak up meat. Cover and
cook over medium heat, stir,
ring occasionally, 'about 10
minutes, or until veil
browned. Drain excess tat,
if necessary. Stir an soups,
brown sugar, and beef e x,
tract; cover and simme r 45
minutes, stirring occasional,
iy Meanwhile, Cook noodles
in boiling salted water until
tender, yet firm, 3 to 4 nun.
Wtes Drain Stir noodles and
Vi cup parsley into meat
mixtuie, Turn into sen mg
dish Sprinkle renrain'iig
paisley oter top Serve 11.11111,
G sen mgs
* V V ♦
PORK PRIED RICE
1 pound pork shoulder
nit into 1 inch cuhe s
2 tablespoons fat
1 bouillon cube
1 tup hot tvatei
3 cups unsalted cooked
i ice
(Continued on Page 13)
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PARADISE, PA.