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A Home On The Range Wk
October is
Pork Month!
October is pork month and many
cooking-with-pork contests are
being held throughout the state.
With them come a variety of new
recipes, so now is a good time to
experiment with pork.
Cook’s
Question
Comer
ANSWER - Whoopie pies must be a favorite treat! We got
many answers to the request for spice and vanilla whoopie '
pies. The vanilla and pumpkin recipes comes from Elaine
Horst, Lebanon. The spice recipe comes from Bertha Sharp,
Middleburg.
Vanilla Whoopie Pies
Vi cup butter or margarine
11/I 1 /- cups brown sugar, firmly packed
2 eggs
2Vi cups sifted flour
1 teaspoon baking soda
Vi teaspoon baking powder
Vi teaspoon salt
1 cup sour cream
1 teaspoon vanilla
Cream butter, adding brown sugar gradually. Add eggs
and beat thoroughly, then add remaining ingredients and
mix again. Drop by teaspoon on cookie sheet and bake at
350 degrees until done. Fill with your favorite frosting.
Spice Whoopie Pies
2 cups shortening 3 teaspoons cloves
4 cups sugar I teaspoon allspice
4 eggs yolks 2 teaspoon salt
2 cups sour mi)k 2 cups hot water
4 teaspoons cinnamon 2 teaspoons vanilla
1 teaspoon baking powder 4 teaspoons soda
Bake at 375 degrees. Use the same filling as for chocolate
whoopie pies.
Pumpkin Whoopie Pies
2 egg yolks 1 teaspoon salt
2 cups brown sugar 1 teaspoon baking powder
1 cup vegetable oil I teaspoon baking soda
1 teaspoon cloves 1 teaspoon vanilla
1 teaspoon cinnamon 2 cups cooked pumpkin
1 teaspoon ginger 3 cups flour
Beat egg yolks, brown sugar, vegetable oil together until
smooth. Combine remaining ingredients and bake at 350
degrees for 12 minutes. Cool. Fill with filling.
Filling
2 teaspoons vantila
4 tablespoons flour
2 tablespoons milk
Wz cups vegetable shortening
2 unbeaten egg whites
1 box confectioner’s sugar
Combine all ingredients for filling and spread between
two cookies. Wrap in wax paper. Store or freeze.
Recipe Topics
October
Say Cheese!
Plan a Halloween party
In addition to its ability to be
cooked in a wide variety of ways,
pork is rich in vitamins and
nutrients, especially B vitamins
such as thiamin. Iron is also
abundant in pork.
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Fruit also compliments pork roasts as featured in the Fruited Glazed Shoulder Roast
recipe.
FRUIT GLAZED SHOULDER
ROAST
3 to 4 pounds pork shoulder roast
2 lemons
2 oranges
1 grapefruit
1 cup sugar
1 cup water
garlic salt
In saucepan, place unpeeled
lemons, oranges and grapefruit;
cover with water; bring to boil.
Boil 30 minutes. Drain, reserving
liquid; allow to cool. Cut fruit into
sections. In saucepan, stir together
reserved liquid, sugar and one cup
water; boil five minutes. Place
fruit sections in a baking dish;
pour syrup over fruit. Cover; bake
for 11/2 hours at 325 degrees.
Rub roast with garlic salt. Insert
meat thermometer at an angle so
the tip is in center of roast, but not
touching bone. After 10 to 15
minutes of cooking, begin to brush
on glaze. Roast at 350 degrees for 2
1/2 hours or until meat ther
mometer registers 170 degrees.
Serve fruit glaze with roast.
Wade Jorgensen
1330 Arkansas Pork Cookoat King
SCALLOPED PORK AND
SAUERKRAUT
1 pound ground pork
1 onion, diced
You read her column in Lan
caster Farming every week and
now you can try one of her recipes.
After reading last week's column
we all know how many recipes
Joyce Bupp has in her kitchen, so
this week, we asked her to share a
pork recipe with us.
In less than half an hour, Joyce
rounded up one of those stray
recipes. Here is her sure-to-please
recipe for barbeque sauce that can
be used for oven-baked pork chops
or ribs.
dash salt
I small can sauerkraut
1 tablespoon shortening
1 teaspoon paprika
I cup rice
1/2 pint sour cream
Melt shortening. Add onions,
brown slightly. Add paprika, pork
and salt to taste. Cook until meat is
done, about 1 hour. Add water to
keep meat from burning. Cook rice
in boiling salted water. In a
casserole, arrange a layer of
sauerkraut, rice and meat. Con
tinue this until all ingredients are
in casserole. Pour sour cream over
all. Sprinkle with bread crumbs.
Bake in 350 degree oven for about
one hour, until top is brown.
BREAKFAST PORK SANDWICH
2 pieces toast
2 slices pork roll
2 slices cheese
legg
Fry pork roll in saucepan next to
egg. Take one piece toast, add one
piece pork roll, then one piece
cheese, then egg, other piece
cheese and the second piece of
pork roll
Marlene Bomgardner
Annville
Featured Recipe
t**^
APPLE-ORANGE STUFFED
PORK CHOPS
6 pork loin chops, cut 11/2 inches
thick
1/2 cup chopped celery
1/2 cup chopped unpeeled apple
2 tablespoons butter g
1 1/2 cups toasted raisin breag
cubes
1 orange, sectioned and chopped
1 beaten egg
1/2 teaspoon grated orange peel
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
Cut a pocket in each pork chop
by cutting to center of chop from
rib side parallel to rib bone and
surface of chop. Cook celery and
apple in butter; toss with
remaining ingredients. Spoon
about 1/4 cup stuffing into each
slitted chop; secure opening with
toothpicks. Grill over medium
coals about 20 minutes. Turn and
grill until done, about 15 to 20
minutes more.
Betty BleW
Mertztown
Ray Davenport
1980 Illinois Pork Cookout King
1/3 cup vinegar
1/3 cup brown sugar
1/3 cup ketchup
1 tablespoon prepared mustard
Mix and pour over enough pork
for four servings. Bake at 325
degrees, covered until the last 15
minutes, when the cover can be
removed, if crispiness is desired.
Joyce said the sauce can be used
to baste the meat while baking or
as Joyce said she does, you can put
it on the meat, place in oven and
“forget about it.’’
W.~ *
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