B6—Unotster Fanning, Sotwday, October 9,1982
October
pork
October has been designated
Pork Month, and it’s no wonder
because pork is so delicious and so
versatile.
But perhaps the best news on
pork is that it is a nutrient dense
food, meaning it’s high in nutrients
for the calories consumed.
Pork adapts well to the cuisines
of different cultures. In Mexico,
pork is an important ingredient in
cooking as in Tostadas with Pork,
included on this page.
But you may enjoy an American
dish instead; so try Pork Chops
and Potatoes also on this page.
There are two pleasant surprises
in this dish of scalloped potatoes.
The first is that you can eliminate
making the traditional white sauce
by using a can of Cheddar cheese
soup with milk. The second is a
spicy, tangy accent provided with
a bit of Blue cheese. Thinly sliced
onions enhance the flavor of both
potatoes and pork chops.
PORK CHOP AND POTATOES
6 pork chops, 1/2-inch thick
2 T. flour
It. salt
1 can condensed Cheddar cheese
soup
Ic.milk
1/3 c. crumbled Blue cheese
6 med. baking potatoes, peeled and
thinly sliced
11/2 c. thinly sliced onion
2 T. flour
11. salt
1/81. pepper
Cook’s
Question
Comer
QUESTION • I am looking for recipes to use honey combs.
Does anyone have recipes for making candy with it?
QUESTION ■ B.J. Kramer is still looking for a recipe for a
sauce that can be used with ham after you fry it. She writes that
the one she had included honey in it.
NOTE * Lancaster Farming does not have the facilities to
kitchen-test recipes H we are to continue to offer readers such a
large selection and variety. Recipes are used as they are
received from readers and it Is the responsibility of the con
tributor to submit correct, tested recipes.
October
16
23
30
November
6
Have an unusal cookie recipe?
Delicious pancakes
Eggs - Incredible & Edible
Cheese!
How about some EASY pies?
Hons Ob The Range
is
month!
Preheat oven to 350 degrees.
Trim fat from chops; fry trim
mings. Combine 2 T. flour and 11.
salt; coat chops. Brown chops well
on both sides in pork fat in a large
skillet. Remove from skillet; set
aside. Drain off fat. Add soup to
skillet; gradually stir in milk. Heat
to boiling point over medium heat;
remove from heat and stir in Blue
cheese. Arrange half of the
potatoes and half of the onions in
buttered, 3-quart, rectangular
baking dish. Combine 2 T. flour, 11.
salt and pepper; sprinkle half of
flour mixture over potatoes and
onion. Repeat with remaining
ingredients. Pour cheese sauce
over all. Arrange chops on top;
cover casserole with foil. Bake,
covered, 1 hour. Uncover and
continue baking 30 to 45 minutes
longer or until potatoes are tender.
PARK BARBECUE
SANDWICHES
15 to 18 thin slices pork roast
1 c. catsup
1 c. water
1/2 c. finely chopped onion
1/4 c. cider vinegar
2 T. light brown sugar
It. paprika
3/41. liquid smoke, or to taste
1/41. celery seed
6 to 8 drops hot pepper sauce
5 to 6 toasted hamburger buns or
bard rolls cut in half
butter, softened
Combine catsup, water, onion.
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Redpe Topics
If your family has been asking for more meat dishes, you can satisfy their desire with a Pork
Chop ‘n Potato Scallop accented with cheese and milk. Ail of these foods are on the plentiful list
to give the best price break for the food dollar.
vinegar, brown sugar, paprika,
liquid smoke, celery seed and hot
pepper sauce m saucepan. Bring to
simmering stage; simmer about 15
minutes to blend flavors and
thicken slightly. Heat pork slices in
barbecue sauce in skillet over low
heat; turning slices once. Spread
cut surfaces of buns or rolls lightly
with butter.
Place heated pork slices on
bottom halves of buns or rolls. Add
barbarcue sauce to taste and cover
with bun or roll tops.
M. H. Koser
Narvon
SPICY CRUSTED HAM
1 boneless 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 darkcom 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 m 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 (1 pound half ham. While
ham is baking, prepare topping.
Combine brown sugar, bread
crumbs, mustard, allspice and
pepper; mix well. Bring com
syrup to a boil; set aside. Thirty
minutes before end of baking tune
stud with whole cloves, if desired;
brush top and sides of ham with
syrup. Sprinkle with about 1/3 of
the crumb mixture. Bake Hi
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.
ORANGESHERRY
PORK. ROAST
3 to 4 pound boneless pork loin
roast v
3 c. orange juice
11/2 c. honey
1/4 c. cooking sherry
Insert rotisserie rod lengthwise
through center of roast; balance
roast; secure with rotisserie
prongs. Insert meat thermometer
at an angle so tip is in center of
roast but not touching rod. Place
on rotisserie.
Mix together thoroughly 21/2 c.
of the orange juice, I cup of the
hooey, and the 1/4 c. cooking
sherry. While cooking, inject the
orange juice mixture into the
meat. Cook meat slowly 2 to 2 1/2
hours till meat thermometer
registers 170 degrees. Ap
proximately 1/2 hour before roast
is finished, mix together the
remaining 1/2 c. orange juice and
1/2 c. honey. Brush mixture on
roast.
MOCK HAM LOAF
1 lb. hamburger
1/2 lb. hot dogs, ground j
Ic. breadcrumbs
Legg
1/21. salt
1/2 c. milk or tomato juice
Mix well, form into loaf and put
in baking dish.
Top with 2/41. brown sugar, iT.
vinegar, 11. mustard, 1/2 c. water.
Bake at 350 degrees for 40
minutes or until done.
Mrs. Paul Brubaker, Myerstown
SLUPPY'JOEFORK
1 large oinon, brown in shortening
Add.
11/2 c. brotb or water
Ic. catsup
1 to2l. Worehestershii
IT. brown sugar
It. salt
11, vinegar
1/2 L celerysalt
11. chili powder
5 tofic. chopped pork roast
Sumner for 20 minutes. Italian
bread crumbs may be added for
extra flavor at the end, or to soak
up excess Juices.
Marlene Bomgardaer, Annvllle
(Turn to Page 88)
sauce