C6—Lancaster Farming, Saturday, March 14,1981
Bobu Ob The Banjo
Pork Pleosers
Mealtimes can be adventures in
good eating when tasty and
nutritious pork highlights the
menu
Pork gives you a chance to
economize two ways. First, pork is
in plentiful supply making it a good
buy with lots of variety from which
to choose Secondly, today’s pork is
a good buy from a nutritional
standpoint - leaner with about 70
calories per ounce of cooked lean
meat, higher in protein than ever
before and an excellent source of
the B vitamins, esecially thiamin
LOW CALORIE
PORK LOIN ROAST
Lean loin of pork - trimmed, boned,
rolled and tied
garlic powder
coarse black pepper
soy sauce
hot apple juice
Sprinkle the roast liberally with
garlic powder, pepper and soy
sauce. Place on a rack in a shallow
roasting pan Don’t add water and
don’t cover Bake 325 degrees for
40 minutes per pound Slice thinly
Pour all fat from roasting pan
Pour 1/2 cup hot apple juice into
pan Stir with spoon to dissolve
residue. Pour over sliced pork
Mrs. Carol Balbach, Walden
BACON STIX FOR A SNACK
10 thin bread sticks, any flavor
5 slices bacon, halved lengthwise
1/2 c grated parmesan cheese
Dredge one side of bacon strip in
cheese; roll it against bread stick
diagonally. Place sticks on baking
sheet, dish or paper plate lined
with paper towels Microwave at
high for 5 minutes Roll again in
cheese
Bacon Stix can be assembled in
advance and stay crisp several
hours after microwaving.
Cook’s
Question
Comer
QUESTION-! would like a spice cake recipe that my mother
used to make. I remember her making it in a pan and I
remember vividly the flavor. The only thing I can recall is that
she used to put in a cup of coffee. Could anyone please help me?
G. Phtt. R 3, Addison, N.Y. 14801
QUESTION-We have buck wheat flour at home but do not
have any recipes for its use. We would appreciate any type of
recipes
March
14
Pork Pleasers
Sandwiches, Burgers and Subs
Pies, the last of the winter foods
28
April
More delicious bread recipes
Candy for Easter
Treat yourself to lamb
ORANGE SHERRY PORK
ROAST
3 to 4 pounds boneless pork lorn
roast (double loin, rolled and tied)
3 cups orange juice
11/2 cups honey
1/4 cup cooking sherry '
Insert rotissene rod lengthwise
through center of roast, balance
roast, secure with * rotissene
prongs Insert meat thermometer
at an angle so it is in center of roast
but not touching rod Place on
rotissene Mix together thoroughly
21/2 cups of the orange juice, 1 cup
of the hone}, and the 1/4 cup
cooking sherry. While cooking,
inject the orange juice mixture
into the meat Cook meat slowly 2
to 2 1/2 hours till meat ther
mometer registers 170 degrees.
Approximately 1/2 hour before
roast is finished, mix together the
remaining 1/2 cup orange juice
and 1/2 cup honey Brush mixture
on roast Makes 8 to 10 servings
EASY PORK PARMIGIANA
2 pork cubed steaks, 4 ounces each
legg
1 T. water
1/3 c seasoned breadcrumbs
2 T grated Parmesan cheese
2T cooking oil
1 c. Italian cooking sauce
1/2 c shredded mozzarella cheese
In pie plate, beat egg and water
Combine breadcrumbs and Par
mesan cheese in a second pie plate.
Dip cubed steaks in crumbs, then
in egg, then back in crumbs In
medium skillet, brown pork in hot
oil over moderate heat, turning
once Arrange pork in BxBx2 inch
baking dish or individual
casseroles Top with Italian
cooking sauce Bake, uncovered, in
a 350 degree oven till pork is done,
about 30 minutes. During last 5
minutes top with mozzarella
cheese Makes 2 servings
9 f%
* ?
t 9
Marian A. Wenger, R 3 Kurtz Rd
Denver, PA 17517
Recipe Topics
'
T
'A?
This Pork Pleaser, “Orange Sherry Pork honey-orange
Roast,” is easy to prepare. It features a injected into
boneless pork loin, delicately flavored with a rotisserie.
PORK LOIN LAHAINA
1 pork loin roast (center cut)
1 can (1 lb 4 oz.) sliced pineapple
1/4 c honey
1/3 c soy sauce
1/41 garlic powder
1/41 ginger
Have meat retailer loosen chine
(back) bone Place fat side up, on
rack in open roasting pan Insert
roast meat thermometer with bulb
in thickest part not touching bone
Roast in 325 degree oven 2 1/2
hours or until meat thermometer
registers 170 degrees. Dram
pineapple well reserving all syrup;
blend with remaining ingredients
Pour over pineapple to marinate.
Brush pork with marinade every 10
minutes last 1/2 hour of cooking
Remove to servmg platter, cut into
10 portions. Insert pineapple
between each portion. Heat and
serve remaining marinade with
pork.
SPICY CRUSTED HAM
I boneless fully cooked smoked half
ham
1/3 c light brown sugar
1/4 c. fine dry bread crumbs
1/41 dry mustard
1/41 allspice
1/41. black pepper
1/3 c light or dark corn syrup
whole cloves, optional
Place ham, fat side up, on rack
in shallow roasting pan Insert
meat thermometer so bulb is in
center of thickest part of ham
Cover ham face with aluminum
foil to keep it moist
Bake in 325 degree oven as
directed on package label or until
meat thermometer registers 140
degrees. It will take about 2 hours
for a 6 to 8 pound half ham. While
ham is baking, prepare topping
Combine brown sugar, bread
crumbs, mustard, allspice and
pepper, mix well. Bring corn
syrup to a boil, set aside. Thirty
minutes before end of baking time
stud with whole cloves, if desired
Brush top and sides of ham with
syrup Sprinkle with about 1/3 of
the crumb mixture. Bake 10
minutes. Drizzle with about 1/2 of
the remaining syrup and sprinkle
with 1/2 of the remaining crumbs
Bake 10 minutes longer. Repeat to
use remaining ingredients. Allow 3
to 4 servings of ham per pound.
PATIO BACON DIP
1 large avocado
1 cup sour cream
IT soy sauce
11/21. garlic salt
6 slices crisply cooked bacon,
crumbled
Peel and mash,avocado Blend
with, sour cream, soy sauce and
garlic salt. Stir in bacon reserving
a few bits for garnish Spoon into
bowl in center of fruit platter
composed of bit»size chunks of
fresh pineapple, bananas,
strawberries, etc skewered with
toothpicks.
juice-sherry mixture that is
the roast as it cooks on the
SPANISH PORK CHOPS
6 pork chops
salt and pepper to taste
1/4 c catsup
IT. dry mustard
2T vinegar
1/2 c water
IT sugar
Brown pork chops Pour off
drippings Season with salt and
pepper Mix catsup and dry
mustard and spread on chops
Combine water, vinegar, and
sugar and pour around chops
Cover tightly and simmer 45
minutes or cover and bake in a 350
degree oven 45 to 60 minutes or
until done
Mrs. Carl Bacon, Felton
HAM BALLS
2 lbs ground ham
21b ground pork
2 lb. ground hamburg
1/3 lb. Graham Cracker crumbs
3 eggs slightly beaten
3/4 c. milk
Combine all the above
ingredients, mix well. Form into
balls and place in baking dish.
Sauce.
1 c brown sugar
IT. prepared mustard
11b 4 oz. can crushed pineapple
1/2 c. water
Combine these ingredients and
bring to a boil. Spoon sauce on ham
balls. Bake covered 2 hours at 350
degrees.
Carol Landis, Quarryville