Bl6*Lancaster Fanning, Saturday, September 17, 1988 Free Aprons BY LOU ANN GOOD ALBURTIS (Lehigh) Good news for those who cook. Free bar becue aprons are being given to two hundred people who contri bute a pork recipe to the “Home On The Range” column of “Lancaster Farming.” Pork has changed in recent years. The state Pork Women’s Council wants consumers to be aware of pork’s new image by try ing new ways with pork. What’s more convincing than tasting it when you try some new recipes? To encourage pork consumption, the council is giving the aprons to the first 200 people who submit a pork recipe to our “Home on the Range” column. The aprons are made from high quality, navy blue cloth featuring a full-length chef-style stamped with the logo, “Pork the other white meat.” They are suitable for men and women, but are limited to one per family. So, dig out your pork recipes. Whether it is stir-fry, grilled, broiled or cooked, select one and send it to “Lancaster Farming Pork Promotion,” P.O. Box 366, Lititz, PA 17543. Remember one per family. Allow eight weeks for your apron delivery. The promotion is the brain child of Darlene Burkholder, the National Pork Women’s Council Director and head of state promo tion. Darlene hails from Alburtis in Lehigh County. She is a full time registered nurse who through the urging of her husband, Stephen, became involved in the council. Stephen is a nationally known pork producer who carries the title of 1988 PA Pork All-American. He operates a farrow to finish opera tion of 100 sows. For many years, he, with other producer friends, attended the national conventions held in Des Moines, lowa. His wife recalls, “He kept begging me to accompany him.” When she did, she became enthusiastically involved in the organization. “We’ve got to edu cate the public that pork in no lon ger considered unhealty,” she said. “People ruin pork and destroy it by overcooking. It’s no longer neces sary to cook pork to death to kill germs.” She said that many of her pork recipes can be cooked within 15 minutes. And she prefers to use ground pork in place of ground beef. Darlene backs up her push for pork by quoting facts released by the National Pork Producers Council. •Today’s hog is 50% leaner than the animal of 25 years ago. Improved genetics and feeding practices have produced a drama tic change in body composition of Today’s lean pork offers more taste sen sations than ever before—tender, flavor ful pork marries well with other flavors. hogs. Recent USDA research con firms that today’s fresh pork is a lean product, containing only about 198 calories per three-ounce serving. •Trim Hogs Equal less fat. Fat as a pig? Not today. Today’s hog has slimmed down, .and fresh pork contains considerably less fat than some people assume. Three ounce- Offered For Pork Recipes \ \ i