B6—Lancaster Farming, Saturday, October 17,1981 epfe Home On The Benge Now's a perfect to try pork October is pork month a perfect tune to try delicious pork for its nutrition and its taste. Pork is a rich source of thiamine, protein and other vitamins. And if you still live under the adage which says that pork is too full of fat, take another look at the pork display at your favorite supermarket. You will be surprised that pork cuts in the meat case are just as lean or leaner than some other kinds of meat. In honor of this month, we have provided you with some recipes from the Pork Producer’s Council and the Extension service. FOXY PORK 1 recipe of cooked basic porkbails 1 small jar of mustard 1 small jar of current jelly In a skillet melt jelly using low heat. Add the mustard to the melted jelly. Stir until well blen ded. Add the porkbails. Cook for fifteen minutes, until the balls are heated thoroughly. Serve balls in the sauce. PARTY PLUM PORK 1 recipe of cooked basic porkbails 1-c. chili sauce 1 ten-ounce jar plum preserves In a skillet stir together plum preserves and chili sauce. Heat for ten minutes stirring frequently. Add porkbails. Cook for ten to fifteen minutes until Dalis are heated thoroughly. sS.. Mealtimes can be adventures in good eating when tasty and nutritious pork highlights the menu. October is pork month-so try some recipes and enjoy! BASIC PORKBALLS I lb. fresh ground pork 1 c. all purpose-seasoned stuffing mix 1/4 c. milk 1/4 c. chopped onion legg IT. parsley flakes 11. lemon juice 11. sweet basil 1/81. nutmeg 1/41. pepper 1/21. salt In a bowl, pour the milk over the all-purpose seasoned stuffing mix. Let this stand for 15 minutes or until all of the milk hhs been ab sorbed. Combine all ingredients together, blend well. Shape into one-inch diameter balls. Brown meatballs in an electric skillet or in a frying pan on top of the range. Turn the balls frequently to insure even browning. Put a lid on the pan and continue to cook 12-15 minutes more until porkbails are done. JELLIED PORKBALLS 1 reeipe of basic porkbails 1 c. crabapple jelly, apricot or strawberry jam 4 T. mustard In a skillet or electric skillet, melt the jelly over low heat. Add the mustard. Blend well with the jelly. Cook together five minutes, stirring occasionally. Add pork balls and heat fifteen to twenty minutes. Serve the balls in the sauce. time TROPICAL PORK SALAD 11/2 c. cubed cooked pork roast 2 c. chilled cooked rice 1/2 c. chopped green pepper 1/2 c. sliced celery 1 &-oz. can pineapple chunks in juice 1/2 c. salad dressing 1/41. ginger 1/41. salt crisp salad greens mint or watercress garmsh, op tional Combine pork, nee, green pepper and celery in bowl. Drain pineapple chunks; reserve 2 T. juice. Add pineapple chunks to salad ingredients. Combine salad dressing, 2 T. juice, ginger and salt; mix well. Pour over other ingredients; toss lightly to coat evenly. Cover. Chill well. Serve on salad greens. Garnish with mint or watercress. SWEET & SOUR PORKBALLS 1 recipe of cooked basic porkballs 1 bottle of sweet and sour salad dressing Place porkballs in a rectangular pan. Pour sweet and sour dressing over the balls. Marinate for at least one hour, the longer the better. Bake m a pre-heated 350- degree oven for fifteen to twenty minutes. (Turn to Page B 8) Cook’s Question QUESTION Does anyone make their own cough drops or throat discs? I would like a recipe and would like to know if the' ingredients can be found in a drug store? Ida Keeny, New Freedom QUESTION I would like a recipe for jiffy pizza. Can anyone hblp? ANSWER To the reader who wanted to know what to use when a recipe calls for sweet milk: Mrs. Hilda Gemmill of Airviile writes “1 cup sour/milk or buttermilk plus Vz teaspoon baking soda." ANSWER Find answers for marshmallow creme and buttermilk biscuits at the end of the recipe section. October 24 31 November ■ i * * r*\*f tr' t 7 Comer Mrs. Edwin Rissler, New Enterprise Recipe Topics Pumpkin Pleasers Halloween Treats It’s pie season! Nuts to you Cakes promote friendship <'/ ** » 5 f "Hi JT* J 'CJfv V
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