4&-UncatUr Farming. Saturday, Nov. 15, 1975 Recipe Exchange Home on the While full course dinners ire grind to serve your family, often times busy schedules make prcpinlng such a meat quite a chore. Sandwiches garnished with a salad, beverage and soup can also give a nutritious boost and are often easy to prepare and serve. This week we are featuring some pork sandwiches and easy to prepare pork dishes. We hope you'll enjoy trying them! Some of our readers would like recipes for soups and stews. If you have a favorite send it along. XXX Barbecued Pork on Bun 2 cups diced or chopped cooked pork V* cup chopped green pepper 2 tablespoons lard or drip- pings hi cup catsup 2 teaspoons prepared mustard 2 tablespoons water 2 tablespoons brown sugar 1 tablespoon instant minced onion 1 tablespoon Worcestershire sauce Vfe teaspoon salt 4 hamburger buns Lightly brown pork and green pepper in lard or drippings in frying-pan. Pour off drippings. Add catsup, mustard, water, brown sugar, instant minced onion, Worcestershire sauce and salt. Cook over low heat, 20 to 25 minutes, stirring occasionally. Serve on hamburger buns. Yield: 4 sandwiches. Porklet on a Bun 6 porklets 2 tablespoons lard or drip- pings said and pepper 6 poppy seed buns 2 tablespoons butter or margarine Prepared mustard, catsup or pickle relish, if desired Cook porklcts at moderate temperature until lightly browned on both aides, 10 to 18 minutes. Season. Spread poppy seed buns with butter or margarine. Place porklet on bottom of each bun, top with poppy seed half. Serve with mustard, catsup or pickle relish, if desired. Yield: 6 sandwiches. XXX Double Pork Sandwiches pound “boiled” ham, thinly sliced '6 pound cooked pork, thinly sliced 12 slices rye bread Butter or margarine Prepared mustard, if desired Spread bread with butter or margarine and mustard, if desired. Top with sliced ham, then sliced pork. Cover with bread slices. Yield: 6 sandwiches. Choucroute et Garni 1 2-pound piece fresh Boston shoulder roll 1 2-pound smoked pork shoulder roll (butt) 3 cups water 6 to 7 medium-sized potatoes, cut in half 1 pound smoked bratwurst, mettwurst, or thuringer sausage links 4 small onions, cut in fourths 2 cans (16 ounces each) sauerkraut 3 medium-sized tart red apples, cut in 6 pieces each Place boneless fresh pork shoulder and smoked shoulder roll in a kettle or large Dutch oven. Add water, cover tightly and simmer 2 hours. Add potatoes, sausage, onions, sauerkraut and apples. Cover and continue cooking 30 minutes. Remove fresh pork and smoked shoulder. Let meat stand 10 mmutes and continue cooking sausage and vegetables for 5 to 10 minutes or until vegetables are done. Range Arrange sausage and drained vegetables on large chop plate or platter. Slice fresh pork and smoked pork and serve on chop plate with sausage and vegetables. 12 to 14 servings. XXX Sausageburgers 2 pounds pork sausage 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 i LANDIS POULTRY 1 I 8 I I TRY OUR FARM FRESH TURKEY FOR THE HOLIDAY: PHONE 626-2410 2 Miles North of Lititz on Route 501 | CHICKEN SALAD - CHICKEN BROTH - STUFFED BREASTS I patties, 'ii to inch thick, 3 to 4 inches In diameter. Place in a cold frying-pan, add water, cover and cook over low heal, 5 minutes. Pour off drippings. Cook patties slowly on both sides until well done. Place pat- ties, tomato slices ana onion rings between halves of. warmed hamburger buns. Yield: 8 sandwiches. XXX Apricot*Glazed Pork Back Ribs 3 to 4 pounds pork back ribs,. cut in serving pieces. 'j cup apricot preserves 2 teaspoons prepared mustard IMs tablespoons lemon juice 2 teaspoons salt V 8 teaspoon pepper Let charcoal burn until - <. {/.> i 7 covered with light, gray asn. Place ribs on grill, rib ends down, about 5 inches from heat. Grill 14 to 2 hours, turning to brown evenly. Combine remaining ingredients and mix well. Turn and brush back ribs frequently with apricot mixture during last half hour. 3 to 4 servings. TRY A CLASSIFIED 6ABBEB OIL CO. [Texaco] Fuel Chief HEATING OIL i Oil NUIINC (ObIPMINI AIR CONDITIONING MOUNT JOY. PA i’ll. (iru-xwi CUT HEATING COST, STAY WARM DURING POWER FAILURES, with this HEATER^ IS • Bi-metal thermostat • Cast-iron grate • Firebrick liner • Heavy metal jacket • Shipping wt., 178 lbs. • Immediately available FIRE GRATE DOUBLE*; FIREPLACE HEAT OUT°UT jg • No installation • 61 watt blower • 2 in. tubes • Shipping wt., 67 lbs. • Immediately available Fuelmiser Furnace Heat-Reclaimer t k M i. 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