10—Lancaster Farming, Saturday. October 26.1986
COOKING PORK
by Mrs. Richard C. Spence
Meat cooked at low to moder
ate temperatures is generally
more tender, juicy, and flavor
ful than meat cooked at higher
temperatures. In addition, there
will be more meat to serve be
cause of less loss through eva
poration, shrinkage, and dripp
ings An oven temperature sett
ing of 325 degrees is suggested
for pork _
Pork should be cooked long
enough to allow heat to pene
tiate into the center of the
n eat Pork heated to 137 de
gl ees is safe to eat but it’s more
tender and flavorful when cook
ed to higher temperatures
Fresh pork should be heated
to an internal temperature of
170 degrees for loins and 185
degrees for shoulder and ham
cuts for best flavor. Cured hams
labeled “cook before eating”
should be heated to an internal
temperature of 160 degrees and
cured picnic shoulders to 170
degrees Fully cooked cured
poik can be eaten without fur
ther heating but reheating to an
internal temperature of 130 de
grees enhances the flavor
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FOR THE
FARM
WIFE
AND
FAMILY
A good test for “doneness” of
meat is to make small cuts next
to the bone and into the thicker
part of the meat. If the juice is
still pink, it's not done. For
thick cuts, a meat thermometer
helps eliminate guesswork.,
BRAISED PORK CHOPS
Brown meat slowly on all sides
in a small amount of fat. Use a
heavy pan Season meat Add a
small amount of liquid (about
v z cup) if necessary Cover pan
tightly Cook slowly over low
heat or in a 350 degree oven
until tender
Directions for making gravy
For a thin gravy, use 1 table
spoon each of flour and dripp
ings to each cup of liquid; for
a medium gravy, use 2 table
spoons of flour and 1 or 2 table
spoons of drippings, as desired
If drippings are scant, add a
bouillon cube or a little meat
extract to the liquid.
Method 1 Use this method
with drippings containing only
fat and browned crusty bits
Measure drippings Stir in flour,
brown over low heat Add liquid
slowly, stirring constantly Cook
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AGRICULTURAL LIMESTONE
r Prompt Bulk
1 hi I ki* Spreading Service
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I i • Serving
TheFarmer
i w 1 * • Gardener &
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Intercourse, Pa. 17534 Phone (717) 768-8451
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until thickened, stirring occa
sionally. Season to taste.
Method 2 Use this method
with drippings containing a
considerable amount of liquid.
Measure drippings; if necessary
add water to make desired
amount of liquid. Heat. Com
bine flour with a small amount
of cold water by stirring or
shaking unlit smooth. Stir
slowly into hot liquid. Cook un
til thickened, stirring occasion
ally. Season to taste.
ORIENTAL PORK CHOPS
to t loin pork chops
cup molasses
cup vinegar
teaspoon salt
teaspoon ginger
teaspoon soy sauce
tablespoon cornstarch
can (13% ounces)
pineapple chunks
green pepper, cut in coarse
pieces
Trim some of the fat from
chops Wipe' with damp paper
towels. Rub the fat from the
sides of chops in bottom of large
skillet; brown chops about 5 to
8 minutes on each sidd. Pour
off excess fat Combine mo
lasses, vinegar, salt, ginger and
soy sauce. Pour over chops and
cover Simmer about 40 to 4 s )
minutes, or until chops are fork
tender. Remove chops to warm
platter, reserve liquid in skillet.
Blend cornstarch and 1 table
spoon pineapple syrup Stir
pineapple and syrup, green
pepper and cornstarch mixture
into liquid in skillet. Bring to
a boil; reduce heat, cover and
simmer about 5 to 8 minutes
until sauce is slightly thicken
ed, and peppers are cooked
Poui over chops Serve with
nee, if desired 6 to 8 servings
PORK CHOP SUEY
2 pounds boned pork should
er, cut in strips
1 can (20 ounces) mixed
Chinese vegetables
2 bouillon cubes
Vi teaspoon salt
2 medium onions, sliced
2 medium green peppers, cut
In strips
Vi cup molasses
1 tablespoon soy sauce
% cup vinegar
1 tablespoon cornstarch
% cup cold water
Brown meat in large skillet.
Drain Chinese vegetables. Add
enough water to liquid to make
2% cups. Add this liquid to
skillet with bouillon cubes and
salt; bring to boil. Cover; re
duce heat and simmer 45 min
utes. Add onion slices, green
peppers and Chinese vegetables.
Mix together molasses, soy
sauce and vinegar. Add to
skillet and cook, stirring occa
sionally, 10 minutes longer.
Blend cornstarch and water;
stir into hot mixture. Cook,
stirring, until thickened. Serve
with hot cooked rice and cann
ed Chinese noodles if desired.
8 servings
PORK SHOULDER This
delicious stuffed boned should
er roast is good hot and what’s
left over can be served as sliced
cold pork roast. Here’s an apple
stuffing recipe to make this
roast one you’ll proudly serve to
family and friends
Sprinkle the inside of a 4-
pound boned fresh pork should
(Continued on Page 19)
I HOLLAND
I STONE
I Ready-Mixed
I CONCRETE
New Holland Concrete Products
New Holland, Pa.
PENNA.’S VEGETABLES
.Late summer rains did not
come soon enough to benefit the
Commonwealth's fall vegetable
crops. The Pcnna. Crop Report*
Ing Service makes the following
production forecasts based on
Us October 1 survey.
Broccoli An estimated 5,000
hundredweight, the same as last
year, but the crop is below nor*
mal and only light supplies are
now reaching market.
Cabbage Down 17 percent
from last year to 200,000 cwt.
The decrease in yield per acre
resulted from dry summer wea*
ther that retarded development
and September rains causing
bursting.
Spinach Production level
the same as a year ago 25,000
cwt. Although acreage was down
10 percent, yield was up 10 per
cent.
The PCRS reports that sup
plies of fall vegetables should
be available through October.
More than 216,000 jobs have
been created since 1961 for lo
cal people in rural areas
through rural areas develop
ment activities of telephone and
electric systems, most of them
cooperatives, financed by the
Rural Electrification Adminis
tration
You cannot help the poor by
destroying the rich.
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354-2114