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
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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
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