44—Lancaster Farming. Saturday. May 3. 1975
Recipe Exchange . ..
Home on the Range
Welcome to a •pedal
edition of Home on the
Range! Thia week we are
featuring some taaty recipes
for pork of all types. Pork is
a very versatile meat which
can be utilized in many ways
from barbequing pork chops
to grilling sausageburgers.
Compared to other meat in
today's market pork is also a
good buy!
Also, pork is an important
food of the Meat Group and is
a good source of many
essential nutrients including
iron and the B vitamins.
Why not try one or all of
these recipes for a new
family treat. We're sure
you’ll enjoy them!
The recipes were provided
by the National and County
Pork Producers Council.
For more interesting
recipes, see our Junior
Cooking Edition.
Smoked Pork
Shoulder Stacks
6 slices cooked smoked
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shoulder roll (butt), cut
h Inch thick
1 can (17 ounces) sweet
potatoes
2 tablespoons brown sugar
2 tablespoons butter or
margarine
h teaspoon salt
v* teaspoon pepper
1 can (IS ounces) sliced
pineapple
6 marshamallows
Place shoulder roll slices
in a IMt to 2-quart shallow
baking dish. Drain sweet
potatoes; add brown sugar,
butter or margarine, salt
and pepper and mash until
fluffy. Drain pineapple and
place one slice on each slice
of meat. Top each slice of
pineapple with 3 to 4
tablespoons mashed sweet
potatoes and 1 mar
shmallow. Bake in a slow
oven (325 degrees F.) 25 to 30
minutes. 6 servings.
XXX
Sausageburgers
2 pounds pork sausage
FOR YOUR UWN AND
GARDEN SUPPLY NEEDS
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Cultivator • COCOA BEAN MULCH
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3 tablespoons water
2 large tomatoes, cut Into 3
slices each
1 medium-sized onion, cut
into 8 slices and
separated Into rings
8 hamburger buns, warmed
Shape sausage into 8
patties, Mi to a * inch thick, 3
to 4 inches in diameter.
Place in a cold frying-pan,
add water, cover and cook
over low heat, 5 minutes.
Pour off drippings. Cook
patties slowly on both sides
until well done. Place pat
ties, tomato slices and
onion rings between halves
of wanned hamburger buns.
Yield: 8 sandwiches.
XXX
Boston Shoulder Roll
Americana
4 to 6-pound Boston shoulder
roll
1 jar (16 ounces) spiced crab
apples
1-3 cup brown sugar
1 tablespoon lemon juice
Drain crab apples and
combine liquid with brown
sugar and lemon juice in a
saucepan. Bring to boil,
stirring to dissolve sugar,
and cook over low heat 5 to 8
minutes or until slightly
thickened. Place roast, fat
side up, on a rack in an open
roasting pan. Do not add
water. Do not cover. Roast in
a slow oven (325) 3 to 3M»
hours or until done. Brush
crab apple mixture over
roast 2 or 3 times the last 30
minutes or roasting time.
Garnish roast with crab
apples.
XXX
Baked Boneless Ham
Spicy Plum Sauce
to 10-pound boneless
smoked “fully-cooked”
ham
Place ham on rack in open
roasting pan. Insert roast
meat thermometer so the
bulb reaches the center of
the thickest part. Do not add
water. Do not cover. Roast in
a slow oven (325) allowing 2
to 2% hours or until meat
thermometer registers 130
degrees to 140 degrees. Let
ham stand about 15 minutes
before carving. Serve with
Spicy Plum Sauce. Some of
the Sauce may be spooned
over ham before serving, if
desired.
Spicy Plum Sauce
1 can (1 pound 14 ounces)
purple plums
3 tablespoons cornstarch
Vz teaspoon salt
V* teaspoon cinnamon
Vs teaspoon allspice
2 tablespoons lemon juice
1 tablespoon butter or
margarine
Drain plums, reserving
syrup. Cut plums in half
and remove pits. Combine
cornstarch, salt, cinnamon
and allspice. Add to plum
syrup and stir well. Cook,
stirring constantly, until
thickened and clear. Add
plum halves, lemon juice
and butter or margarine
BEE
SWARMS
WANTED
ON TREES
AND BUSHES
Phone
717-354-1204
till 4:00
After 4
717-656-6212
Cook just until heated
through. Yield: 3 cups.
XXX
Apple-Raisin Stuffed
Pork Chpos
6 pork rib chpos, cut 1 inch
thick
V< cup milk
1 cup soft bread crumbs
Vs teaspoon salt
Vt teaspoon sage
1 cup finely chopped pared
apple
FRE
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Mi cup raisins
1 tablespoon melted butter or
margarine
2 tablespoons lard or drip
pings
1 teaspoon salt
Mi teaspoon pepper
Make a pocket in each
chop by cutting into the chop
along the bone. (Chops cut
from this side hold the
stuffing better.) Pour milk
over bread crumbs. Stir in Va
FARMERSVILLE
EQUIP.. INC.
teaspoon salt, sage, apple,
raisns and melted butter or
margarine. Stuff each chop
with about V 4 cup of apple
mixture. Brown chops on
both sides in lard or drip
pings. Pour off drippings.
Season chops with 1 teaspoon
salt and pepper. Cover
tightly and cook slowly 45
minutes to 1 hour or until
done. 6 servings.
XXX
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