14—Lancaster Farming. Saturday. January 25,1969 The Roast Is The Thing By Mrs. Richard C. Spence Lancaster Farming Food Editor An especially easy meal to serve is one that uses modern boneless roasts that are delicious seived either hot or cold Three easy to carve i oasts aie the boneless pork loin roast, the corned beef oven roast, and the fully cooked boneless ham All aie fiee of fat and bone All go into a 325 degree oven, the pork and corned beef for i oasting and the ham for heating only The glaze and garnish for each give them the distinction they de seive The Vegetable Maiinade can be made ahead It is an easy substitute for a salad and le rnains fresh and tasty during an extended serving time Paisley buttered potatoes and crisp hot rolls complete the main course Cookies or fruit are usually the only sweet touch needed foi dessert along with coffee OEANGE GLAZED BONELESS PORK LOIN ROAST 5-pound lean boneless pork loin roast V.; cup orange marmalade 4 orange slices, % inch thick Parsley Robert K. Rohrer Bulldozing - Grading Patz Sales & Service Barn Cleaners - Silo Unloaders - Cattle Feeders Quarryville, R. D. 1 Hensel 548-2559 FOR THE FARM WIFE AND FAMILY Place roast on a rack in a shallow, open pan Roast m a slow oven (325 degrees) for ap proximately 2% hours or to 170 degrees internal temperature as indicated by a roast meat ther mometer TO GLAZE During the last half hour of i oasting time, spoon oiange marmalade over the top of the poik roast Serve hot or cold Garnish platter with orange twists and parsley OVEN ROAST OF CORNED BEEF Corned beef for oven roast ing UVz ounce can sliced pine apple, drained (reserve juice) cup brown sugar cup pineapple juice cup water tablespoon dry mustard teaspoon ground ginger Paprika or finely chopped parsley HSCS)3Ia SLSIs 3 HI lightweight concrete building block HOLLAND STONE • READY-MIXED CONCRETE m MMOLLAMD m CONCRETE New Holland, Penna. 717 354-2114 Follow directions on the pack age for oven roasting corned beef Meanwhile, combine brown sugar, pineapple juice, water, and seasonings in a saucepan. Boil 10 minutes. Brush corned beef with pineapple-ginger glaite dining the last half hour of the roasting time. Garnish with pineapple slices. For a festive touch, coat edges of pineapple slices with paprika or chopped parsley by lolling slices over the paprika or chopped parsley. Serve hot or cold HOSTESS HAM WITH CHERRY SAUCE Hostess Ham 1 pound can tart cherries, drained (reserve juice) 1 tablespoon plus 2 teaspoons cornstarch 2 tablespoons sugar 1/2 teaspoon cinnamon 2 tablespoons lemon juice Few drops red food coloring Seive ham cold or use pack age directions for heating Meas ure drained cherry juice and add water to make 1 cup juice Combine cornstarch, sugar, and cinnamon in saucepan Gradual ly add cherry juice to corn staich mixtuie Add lemon juice Bring to a boil, stirring constantly until mixture thick ens and becomes transparent Simmer 10 minutes Add cher lies (reserve a few for garnish ing) and food coloring Serve over ham VEGETABLE MARINADE 1 small head cauliflower 9 ounce package frozen artichoke hearts Vz cup Italian salad dressing Whole pimiento Vj teaspoon oregano Remove leaves and coie from cauliflower Place on a rack in a large saucepan Add water to SAVE AT BOB’S Save Rite market 743 S BROAD ST. LITITZ, PENNA. THE VEST IS BEST in fashion this season. Ladies may love the look, but this double-breasted style is strictly for men, in sizes 38-44. The front sections are knit in a light-dark houndstooth pat tern. The darker is used alone for the back piece and to bind all of the edges. It is done with knitting worsted. Free instructions are available by sending a self-ad dressed, stamped envelope to the Needlework Editor of this news paper along with your request for Leaflet A 311. one inch in depth Bring to a 3V2 to 5-pound duckling boil Cover and simmer about 1 CU P finel y chopped celery 25 minutes or until cauliflower is * € " P butter tender Prepare artichoke hearts 3% C " pSbCrb season ‘ according to package directions. •, s I l ,*? 118 routons . ip. „ ; 1 cup (11 ounce can) drained Piace cooked cauhflower and j - .. Q „ , mandarin orange sections drained artichokes in a large ~ Jf i j j <4 cup syrup from mandarin bowl Pour salad dressing over * * r vegetables Refrigerate 2 to 3 8 hours Arrange artichoke hearts around cauliflower. Garnish cauliflower with pimiento. Sprin kle oregano over vegetables. RIB ROAST OF PORK WITH HERB RUB 4 pounds lean pork rib roast I teaspoon salt V\ teaspoon pepper teaspoon rosemary >/i teaspoon leaf thyme Combine salt, pepper, and herb seasonings. Rub generously over the surface of the roast. Place roast, rib side down, on a rack in a shallow pan. Do not add water. Insert a roast meat thermometer into the thickest portion of the meat. Do not touch bone. Roast in a slow oven (325 de grees) for 2 Vz hours or until roast meat thermometer indi cates 170 degrees. Remove the pork roast from the oven and allow it to stand about 15 min utes before carving. Count ap proximately 240 calories for each one-rib (3Vz ounce) serv ing. ORANGE STUFFED ROAST DUCKLING Cook celery in butter until (Continued on Page 15) n>
Significant historical Pennsylvania newspapers