B€—Lancaster Farming, Saturday, October 13,1984
4% Bone On The Range fll
October
October is Pork Month and what
better time than the crisp, cool
days of fall to include pork in your
menus?
With only 206 calories in each
serving, pork provides an abun
dance of essential proteins,
vitamins and minerals - and it
tastes good too!
Cashew Stuffed Pork Chops,
featuring pork chops filled with
stuffing and cashews and cooked in
mushroom soup, tops the list of this
week's recipes.
CASHEW STUFFED PORK
CHOPS
6 pork nb chops, cut 1 to Vh inches
thick
2 cups herb bread cubes (use
prepared stuffing mix)
Vt cup hot water
Vs cup chopped celery
% cup chopped onion
2 tablespoons butter or margarine
1 egg, slightly beaten
V> cup chopped cashew nuts
2 tablespoons shortening
110%-ounce can condensed cream
of mushroom soup
M> cup water
Cut a pocket in each pork chop
by cutting into the center of the
chop from the rib side, parallel to
rib bone and surface of chop.
Combine bread cubes and hot
water in a small bowl. Cook celery
and onion in butter or margarine
until tender. Add egg, celery and
onion mixture and cashew nuts to
bread cubes; mix well. Fill pocket
in pork chops with stuffing. In a
large frying pan, brown chops in
shortening; pour off drippings.
Combine mushroom soup and
water and pour over chops. Cover
tightly and simmer 1 hour or until
done. Serves 6.
PORK AND CHERRY PIE
1 16-ounce can pitted tart red
cherries
2 tablespoons brown sugar
1 tablespoon cornstarch
1 pound ground pork
1 medium onion, chopped
M> cup fine dry bread crumbs
Vi cup chicken broth
Vi teaspoon ground sage
Pastry for 2-crust 9-mch pie
Drain cherries; reserve M> cup
liquid. In skillet, combine reserved
liquid, sugar, and cornstarch. Cook
and stir till bubbly. Cook 2 minutes
more. Remove from heat. Stir in
cherries. Set aside. Cook pork and
onion till pork is brown. Drain off
fat. Stir in crumbs, broth, sage, 1/8
teaspoon salt and dash pepper.
Line a 9-inch pie plate with half the
pastry. Press in meat mixture.
Spoon cherry mixture atop. Adjust
top crust; seal and flute edges. Cut
a design in top crust. Bake in
375°F. oven for 50 minutes. Let
stand 10 minutes. Serves 6.
Donna Lencoski
Latrobe
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P.O. Box 366, Lititz, PA
17543.
October
20
27
November
3
is Pork Month!
STUFFED CROWN
ROAST OF PORK
6 to 8 pound pork crown roast
(about 20 ribs)
2 teaspoons salt
1 teaspoon pepper
Bread stuffing
Heat oven to 325°F. Season meat
with salt and pepper. Place meat
bone ends up in open shallow
roasting pan; wrap bone ends in
aluminum foil to prevent excessive
browning. To hold shape of roast,
place a small oven-proof bowl or
cup in crown.
Insert meat thermometer so tip
is in thickest part of meat and does
not rest on fat or bone. Do not add
water. Do not cover. Roast 30 to 35
minutes per pound or until meat
thermometer registers 170°F.
One hour before meat is done,
remove bowl from center of
crown; fill crown with your choice
of bread stuffing. Use about 8 cups
of stuffing for an 8-pound crown.
Cover just the stuffing with
aluminum foil during first 30
minutes.
When roast is done, remove foil
from bone ends and replace with
crab apples or paper frills. Op
tional: garnish stuffing with sliced
water chestnuts. To carve, remove
stuffing to serving bowl; cut
between ribs. Serves 12.
HAM WAFFLES
2 cups Bisquick baking mix
2 tablespoons salad oil or melted
shortening
IVb cups milk
legg
1 3-ounce package smoked pressed
ham, cut up
Beat baking mix, oil, milk and
egg with rotary beater until
smooth. Stir in ham. Pour batter
from cup or pitcher onto center of
hot waffle iron. Bake until
steaming stops. Lift off waffles
carefully with fork. Makes three 9-
inch waffles.
MANHATTAN MEATBALLS
1 pound ground pork
1 pound ground beef
2 cups soft bread crumbs
2 eggs
Vz cup chopped onion
2 tablespoons chopped parsley
Little salt
2 tablespoons margarine
110-ounce jar apricot preserves
Vs cup barbecue sauce
Combine meat, bread crumbs,
eggs, onion and seasonings. Mix
lightly. Shape into medium meat
balls. Brown in margarine. Place
in casserole. Combine preserves
and barbecue sauce. Pour over
meat. Bake at 350°F. for 30
minutes. Makes 4 to 5 dozen meat
balls.
Cheese Dishes for Fall
Perfect Potatoes
Dinner for Two
This regal Stuffed Crown
lunch.
1 pound pork
1 pound veal
V-k pounds beef
3 large onions
2 tablespoons soy sauce
6 stalks celery
3 tablespoons molasses
Salt and pepper
1 can bean sprouts
Enough flour to thicken juices
Cube meat and brown; cut
celery into Vi-inch pieces and
combine with diced onion. Brown
while adding salt, pepper and
flour. Add molasses. Just before
serving add 1 can bean sprouts, 2
tablespoons soy sauce and
mushrooms, if desired. Serve with
rice and Chinese noodles.
TROPICAL PORK SALAD
V-h. to 2 cups cubed (%-inch)
cooked pork roast
2 cups chilled cooked rice
% cup chopped green pepper
Vz cup sliced celery
1 8-ounce can pineapple chunks in
juice
Vfe cup salad dressing
V* teaspoon ginger
y* teaspoon salt
Betty Biehl
Mertztown
Crisp salad greens
Mint or watercress garnish, op
tional
Combine pork, rice, green
pepper and celery in bowl. Drain
pineapple chunks; reserve 2
tablespoons juice. Add pineapple
chunks to salad ingredients.
Combine and mix salad dressing, 2
tablespoons pineapple juice,
ginger and salt; mix well. Pom
over salad ingredients; toss lightly
to coat evenly. Cover. Chill well.
Serve on salad greens. Garnish
with mint or watercress. Makes 4
servings, about 4 cups salad
mixture.
CHOPSUEY
Betty Biehl
Mertztown
last of Pork is an attractive and nutritious idea
Pork is also delicious served cold like in the Tropical Pork
Salad pictured here.
PORK BURGEES
2 pounds pork
l /z cup catsup
Vz cup minced onion
Vz teaspoon grated lemon peel
2 tablespoons lemon juice
Little salt
Featured Recife
This week’s featured recipe comes from Jane Eshleman, who is
coordinating the Ag in the Classroom program in Lancaster
County. Jane and her husband, Guy, live on a potato farm and
shared their knowledge about vegetables with youngsters in the
Penn Manor School District this week. To leam more about Jane
and about the Ag in the Classroom program, see the story featuring
them in this section.
Bake 4 medium Pennsylvania baking potatoes until done. Cut top
edge off lengthwise and scoop it out. Add % cup butter, % cup
grated sharp cheddar cheese, Vz cup milk, 2 tablespoons chives,
and % teaspoon salt. Mix well with electric mixer and refill skins.
Sprinkle with paprika. Place ion a preheated oven for 325° to 350°F.
for about 20 minutes.
y
Combine all ingredients and beat
with a fork until lightly and well
mixed. Shape gently into 6 patties
and grill over hot coals.
Betty Biehl
Mertztown
(Turn to Page B 8)
Baked Potatoes