BB—Lancaster farming, Saturday, October 17,1981 Pork pleosers (Continued from Page 86/ ORANGE GLAZED PORK ROAST 4 to 5 pound boneless pork lom roast 11/21. ginger 1/4 c. frozen orange juice con centrate 1/4 c. honey orange and lime slices fresh pineapple spears watercress optonal garnish Rub surface of roast with 1 teaspoon ginger. Place roast on rack in shallow roasting pan. In sert meat thermometer so bulb is in center of thickest part of meat. Roast, uncovered, m 325 degree oven about 2 1/2 hour or until thermometer registers 170 degrees. Meanwhile combine orange juice concentrate, honey, and remaining 1/2 t. ginger. Bring to boil; boil 1 minute. Cool slightly. Brush sauce over roast several times during the last 30 minutes of cooking time. Let stand 13 minutes before slicing. Garnish with orange and lime slices, pineapple spears and watercress, if desired. MARSHMALLOW CREAM 2 c. sugar 21/2 c. corn syrup 1 c. water Cook to 242 degrees; while this is cooking, place the following in a mixing bowl: 1/2 c. warm Karo 3 or 4 egg whites Beat slowly, till mixed. Then beat hard until light and fluffy. Pour the first mixture into this in a fine stream. When all mixed, beat hard three minutes. Add 1 teaspoon vanilla. Store in cans or jars. Don’t cover until cold. Elizabeth Smucker, MUlerstown BUTTERMILK BISCUITS 2 c. minus 2 T. flour 21/21. baking powder 1/31. salt 1/41. baking soda 1/3 c. shortening or lard 3/4 c. buttermilk Sift together flour, baking powder, salt and soda. Cut in shortening until mixture resem bles coarse crumbs. Add but termilk all at once. Stir until dough follows fork around bowl.‘ Turn out on lightly floured cloth or board. Knead 8 to 10 times. Roll 1/2 inch thick. Cut with 2 1/4 inch round cutter. To bake: In skillet Place 4 to 6 layers of aluminum foil on bottom of electric fry pan. Preheat, cover on, to 400 degrees. Place biscuits on foil. Cover. Bake 10 minutes. Uncover, turn, cover again, open vent and bake 10 minutes more. In oven fluffy high biscuits: Place biscuits in ungreased heavy skillet. Brush with melted butter. Bake in very hot oven for 15 minutes. Ivan Auker, Ephrata iltappi LANCASTER This is National Pork Month a perfect tune to buy and eat pork. Many stores are currently featuring pork in their ads, which makes this meat a good investment now. The production and marketing of pork and pork producers has changed drastically over the last 550 years, says University of Delaware extension home economist Sally Poulke. If you’ve tended to shy away from this tasty meat because of the old myth that it’s too full of fat, take another look, at the pock display at your favorite supermarket. You may be sur prised to discover the pork cuts in the meat case are just as leanlor lehner than-some other kinds of meat. They may also cost less. Back in the early ’days of our country, hogs were valued not only for the meat they produced, but for their lard as well. They were bred • and fed to be fat. "Today,” says Foulke, “changes in both eating patterns and the marketplace have dictated changes in, the breeding and raising of hogs. Genetic selection has resulted in pigs that are leaner, meatier, and more uniform than their ancestors.” Pork of the eighties is 60 percent leaner than pork of the fifties. In addition to scientific breeding, new methods of pork production have resulted in a better quality product. Many pigs today are Bk Putdiman HERSHEY EQUIPMENT COMPANY, [* Celebrate' controlled' CAGE FEEDING SYSTEMS Contact us for additional personalized information on these Big Dutchman feeder benefits.' • REDUCED OPERATION COST • LOWER MORTALITY •LESS EQUIPMENT WEAR •HIGHER PRODUCTION •LESS WASTE SPILLAGE •LIMIT FEEDING "WE SEU THE BEST A SERVICE THE REST ' Designers of Qualify Systems for Poultry, Stint and Grain Handling pork month raised in a controlled environment which keeps animals healthier and increases production. Up* to 75 percent of today’s hogs go to market before they’re so. months old. Meat from these young animals is leaner and more tender than meat from older ones. Each hog is fed a balanced diet, high in nutrient value. This ensures that it will gam weight rapidly to desired market standards. “Today’s pork is nutritious, lower in fat content, more tender, juicy and flavorful than its ancestor,” says Foulke. This pew pork is a nutritionally dense food. This means it offers a lot of'nutrition per calorie. It’s a rich source of thiamine, one of the B vitamins. These are necessary for healthy skin, hair, and nerves. Pork also contains iron, phosphorus and zinc. It’s jl good source of quality protein. This is needed to build, maintain, and repair body tissue as well as to increase resistance to infection and disease. Because today’s new pork is so lean, an increasing number of weight reduction plans and-diets now include it in their menus. “V Hhey equipment COMPANY, INC. SYCAMORE IND. PARK 255 PLANE TREE DRIVE, LANCASTER. PA. 17603 (717)393-5807 Route 30 West at the Centerville Exit * Ts 4 Besides being moderate an calories, lean pork cuts also have only a moderate to low amount of cholesterol. A loin cut bf .average of size compares favorably with beef and chicken. Pork is available in many forms -fresh, cured (pickled), cured and smoked, canned, or formed. When* buying fresh pork, look for pieces with as little exterior fat as possible, advises Foulke, To be tender, however, select cuts with at least a little marbling (flecks of fat with m the lean). Choose fresh pork that’s firm and grayish-pink in color. When deciding what cuts to buy and how much you'll need, shop on the basis of servings per pound. Figure three to four servings per pound from lean boneless pork cuts or two to three servings from cuts with soihe bone. When buying cuts with a lot of bone, figure one to one and servings per pound. Thrift-minded consumers have found that they can save time, energy,- and money by cooking a large pork cut such as a roast and serving 1 part of it at one meal and the restiat another. Big Dutchman chain and trough feeding systems give you the “best” controlled feeding for high density egg production operations. With feed costs continually rising control is essential for feed economy so don’t settle for anything less than Big Dutchman. 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