1
pruce Up Menus With Pork
Pork can add endless variety to
menu planning. Available in a wide
array of forms, including smoked,
fresh, cured and canned, pork can
be prepared in a host of delicious
ways.
The good news is that today’s
pork is much leaner than what was
available 25 or 30 years ago. Over
the past quarter century, 60 per
cent of the fat has been removed
from market hogs through the use
of better genetics and feeding
programs.
So go ahead and indulge in the
flavor of pork. You may want to try
the Orange Ginger Pork Chops
pictured here that boast a slightly
oriental flavor. Or, if you’ve
something a bit more traditional in
mind, Pork Chops Supreme may
be more to your liking.
PORK CHOPS SUPREME
Pork Chops
Ketchup
Sliced onions
Thinly sliced lemon
Brown sugar
Vs> cup water
Place chops in baking pan. Top
with ketchup, onion, lemon shce
and a tablespoon brown sugar.
Pour water down side of pan.
Cover with foil. Bake at 350°F. for
45 minutes covered and 15 minutes
uncovered.
Betty L. McLaughlin
Leola
PORK PEPPER BOATS
3 large green peppers
1 pound ground pork
l 2 cup chopped onion
1, 2 cup chopped carrot
1 2 cup chopped celery
V/2 cups herb seasoned stuffing
mix
cup hot water
v 2 chicken bouillon cube
I*2 cups shredded Monterey Jack
cheese
I tablespoon butter, melted
1 tablespoon grated Parmesan
cheese
Cut peppers in half lengthwise.
Remove stems, seeds and mem
branes. Drop in boiling salted
water and cook for 5 minutes.
Drain on paper towels. Combine
pork, onion, carrot and celery in
heavy skillet. Cook slowly until
pork is done and veggies are
tender. Drain off fat.
Blend 1 cup stuffing mix into
pork mixture. Combine hot water
and chicken bouillon. Stir to
dissolve. Add to meat mixture. Mix
well. Stir in cheese and heap
mixture into pepper shells. Place
in greased baking dish. Combine
remaining % cup stuffing mix with
butter and Parmesan cheese.
Sprinkle over peppers. Bake at
350°F. for 30 to 35 minutes or until
peppers are tender and stuffing is
browned. Serves 6.
Betty L. McLaughlin
Leola
If you have recipes for the topics listed below, please
share them with us We welcome your recipes, but ask that
you include accurate measurements, a complete list of
ingredients and clear instructions with each recipe you
submit Send your recipes to Sue Keene. Lancaster
Farming, P 0 Box 366, Lititz, PA 17543
October
11-
18-
25-
Dome On
ORANGE GINGER PORK CHOPS
i 6 lean pork chops
l /2 cup orange juice
V 2 teaspoon salt
1 teaspoon ground ginger
6 orange slices (1 large orange)
3 /4 cup dairy sour cream
Brown chops well in skillet over
medium heat (about 10 minutes
per side). Add orange juice, cover
and simmer about 30 minutes.
Uncover, sprinkle chops with salt
and ginger and top each with an
orange slice. Cover and cook 10 to
15 minutes more or until chop are
fork-tender. Remove chops to an
oven-proof platter and top each
with sour cream. Place under
broiler about 1 minute; serve
immediately.
2 pounds pork shoulder lean, cut
into 1-inch cubes
1 bottle Italian salad dressing
Potatoes, unpeeled, scrubbed and
chunked
Carrots, pared and chunked
Celery, sliced
Onion, chunked
Any other veggies your family
likes (turnips, squash, sweet
potatoes, peppers, etc.)
Marinate pork in Italian
dressing overnight. Put pork and
veggies on 14-inch squares of
double thickness of aluminum foil.
Add 2 tablespoons Italian dressing
to each packet. Use “drugstore”
folds to seal. Bake at 350°F. for 1
hour, turning once or twice. Can
also be done on the grill outside,
but turn every 10 minutes or so. Do
not puncture foil.
Betty L. McLaughlin
Leola
PORK MUSHROOM LOAF
14-ounce can mushrooms, chopped
Milk
1 slightly beaten egg
l x k teaspoons Worcestershire
sauce
1 teaspoon salt
% teaspoon dry mustard
Dash of pepper
1% cups soft bread cubes
IM> pounds ground pork
2 tablespoons ketchup
1 tablespoon brown sugar
Drain mushrooms, reserving
liquid. Add enough milk to liquid to
make Vz cup. Combine liquid, egg,
Worcestershire sauce, seasonings
and bread crumbs. Let stand 5
minutes. Stir in ground pork and
mushrooms. Shape into loaf and
bake 1 hour at 350*F. Combine
ketchup and brown sugar and
spoon over meat loaf. Bake 15
minutes more.
Recipe Topics
Hearty Autumn Breakfasts
Pumpkin & Squash Recipes
Breads and Muffins
BANDIT PORK
Vanita Martin
Savannah, N.Y.
The Range
Dine at home in exotic Oriental style. Ginger, orange and sour cream provide a new
way to dress up tender pork chops.
TOURTIERE
FRENCH-CANADIAN
PORK PIE
Crust
1 cup lard or vegetable shortening
4 cups sifted flour
l/ 2 teaspoon salt
1 cup ice water
Cut lard or shortening into flour
with salt. Add water and mix with
fork. Refrigerate at least 2 hours.
Roll out half the dough to medium
pie crust and line a deep 9-inch pie
plate. Fill and cover with top crust.
Filling:
1* 2 pound ground lean pork
1 small onion, minced
1 2 cup boiling water
1 clove garlic, chopped
l v 2 teaspoons salt
1 4 teaspoon celery salt
1 4 teaspoon pepper
V 4 teaspoon sage
Pinch of ground cloves
3 medium potatoes, boiled and
mashed
Combine all filling ingredients
except potatoes in a 3-quart
saucepan. Cook over low heat,
stirring constantly until meat loses
its red color and liquid is half
evaporated. Cover and cook 45
minutes longer. Add mashed
potatoes, cool. Fill deep 9-inch pie
plate lined with crust. Cover filling
with top crust. Flute and seal
edges; slash top crust. Bake in
preheated 450°F. oven for 10
minutes. Reduce heat to 350°F. and
bake 30 to 40 minutes longer.
Serves 6.
Betty L. McLaughlin
Leola
APPLESAUCE PORK CHOPS
4 shoulder pork chops
1 quart applesauce
Garlic salt
2 tablespoons oil
Ground cinnamon
Ground cloves
Dash of nutmeg
Sprinkle chops with garlic salt.
Brown in oil in skillet. Drain off
fat Return chops to skillet. Pour
on applesauce. Sprinkle with
cinnamon, cloves and nutmeg to
taste Simmer 1 hour on low heat.
Betty L. McLaughlin
Leola
BAKED CABBAGE
AND PORK
1 pound ground pork
1 onion, chopped
Vz cup uncooked rice
1 teaspoon salt
Dash of pepper
5 or 6 cups shredded cabbage
2 cups tomato juice or soup plus 2
cups water and bouillon cube
Spread half of cabbage in large
buttered baking dish. Fry pork,
onion, rice and salt and pepper
together, but do not brown, about
10 minutes. Spoon meat mixture
over cabbage. Top with remaining
cabbage. Heat tomato juice or
soup with water and bouillon cube
until boiling and pour over all.
Cover and bake at 350°F. for an,
hour or until cabbage is tender.
Vanita Martin
Savannah, N.Y.
PEPPERSSTUFFED
WITH PORK SAUSAGE
1 pound bulk pork sausage
*/« cup raw rice (I use minute rice)
1 medium onion, chopped
legg
1 teaspoon salt
V* teaspoon pepper
1 can tomatoes
8 medium peppers
Featured Recipe
James “Mike” Payne of Lewisberry has been making turtle soup
for 20 years. About six years ago he decided to write down the
recipe. Making it is not an exact; science you need to add
seasonings, water and butter to taste. The following recipe gives
the proportions for about 7 snapping turtles. Look for a story on
turtle soup and wild horse and burro days in this section.
Turtle Soup
7 snapping turtles
1 stalk celery, diced
2 pounds carrots, diced
1 pound soup beans, soaked overnight
1 pound rice
6 hard-cooked eggs, mashed
20 potatoes, diced
1 one-pound package noodles
6 onions, chopped
Butter
Chicken fat
Salt and pepper
Old Bay Seasoning
Parsley flakes
Prepare and cook the turtles in water until tender. Remove the
turtles from water and pick the meat from the bones; put meat
through meat grinder. Now add the vegetables and other
seasonings to the broth that remains, adding water as needed for a
pleasing consistency. Cook until vegetables are tender. Add turtle
meat and heat through.
Clean and prepare peppers.
Parboil for about 5 minutes. Stuff
above mixture into peppers. Place
in buttered baking dish so peppers
touch. Pour tomatoes over all and
bake at 350°F. for 1% hours. Last
10 minutes put mozzarella cheese
on top of each pepper.
Note: In place of tomatoes, I use
my home canned spaghetti sauce.
Hilda M.Blatt
Jonestown
BREADED PORK CHOPS
8 pork chops
1 cup fine bread crumbs
1 teaspoon salt
1/8 teaspoon pepper
1 beaten egg
1 2 cup milk
1 2 cup boiling water
Add seasoning to bread crumbs
Beat egg and add milk. Dip chop
in liquid and roll in crumbs. Browi
chops in skillet. Place chops ii
baking dish, cover with boilini
water. Bake at 350°F. for at least
hour.
Charlene Gingricl
Mercersburi
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