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I
Celebrate Pork
Month With These
Favorites
America’s pork producers are
clearly succeeding in changing
long-held consumer misconcep
tions about pork. Statistics show
that their effective advertisement
of pork—the other white meat —
has resulted in educating consum
ers that pork is low in calories and
cholesterol, contains important
nutrients and is easy to prepare.
In case you have not heard,
today’s pork is 50% leaner than the
animal of 25 years ago. Since it has
slimmed down, fresh pork con
tains considerably less fat, calorics
and cholesterol. From the looks
of our mailbox, pork recipes
abound. We have received more
than the 200 limit for which the
state Pork Council is giving a free
apron.
Sorry, we cannot accept any
more pork recipes for this promo
tion, but you can still be a winner
by trying these taste-tempting
recipes from our readers. The
recipes with the contributors’
names will appear in the next sev
eral issues. Get on board by trying
pork—the other white meat.
PAN-FRIED RICE & PORK
1 pound boneless pork, cut into
small pieces
A cup chopped green pepper
1 can cream of mushroom soup
1 cup chopped celery
I'A cup water
2 teaspoons salt
'A teaspoon sage
1 cup minute rice
A cup chopped pimiento
Brown pork in cooking oil in
skillet Add green pepper and
brown with meat Drain. Stir in
soup, water, and seasonings. Bring
to a boil. Reduce heat cover and
cook over low heat for about 20
minutes.
Remove cover, stir in rice and
celery. Cover and continue cook
ing about 25 minutes or until rice is
tender and mixture is of desired
consistency. Stir occasionally. Stir
in pimiento. Serves 6.
Judy M. Blevins
Shippensburg
CHERRY GLAZED PORK
4 pound pork loin roast
2 tablespoons light com syrup
/* teaspoon cinnamon
'A teaspoon clove
12-ounce jar cherry preserves
A teaspoon vinegar
A salt
A nutmeg
'A cup slivered toasted almonds
Rub roast with a little salt and
pepper. Place on rack in shallow
roasting pan. Roast uncovered for
2'A hours at 325 degrees. Mean
while, combine all ingredients
except almonds. Heat to boiling,
stir and then reduce to simmer for 2
minutes. Add almonds.
Spoon enough sauce over roast
to glaze. Roast 30 minutes more.
Serve remaining sauce with roast.
Lou Ann Snoke
Reading
Home On The Range
BARBEQUE SPARE RIBS
3-4 pounds country-style spare
ribs
8-ounce can tomato sauce
'A cup water
1 tablespoon Worcestershire
sauce
2 tablespoon brown sugar
1 teaspoon salt
3 tablespoons vinegar
'A tablespoon mustard
Place spare ribs in baking pan.
Simmer tomato sauce, water, Wor
cestershire, brown sugar, salt, vin
egar, and mustard for 30 minutes.
Pour over ribs and bake in 350-de
gree oven uncovered for about 2'A
to 3 hours. Baste occasionally with
sauce.
Mrs. E. Vanhorn
Middlcburg
SAVORY PORK ROLL
6 pork shoulder steaks
1 teaspoon salt
/< teaspoon pepper
1 egg, beaten
2 cups cubed soft bread
'A cup milk
Onion to taste
Parsley
'A teaspoon salt
2 tablespoons flour
1 tablespoon fat or oil
Vi cup water
Trim fat from meat and remove
any bone from steaks. Pound meat
with mallet to flatten. Season with
salt and pepper. Combine egg,
milk, and bread cubes. Add
onions, parsley, and salt. Mix well.
Spoon stuffing on pork pieces.
Roll up, jelly-roll fashion; fasten
with toothpicks or string. Dust
with flour; brown lightly in hot fat
in skillet. Remove meat and place
in VA -quart casserole dish. Pour
off fat in skillet. Add water to
brown drippings. Stir; pour over
meat rolls in casserole. Cover and
bake in 350-degree oven for 1
hour.
Donna Rae Burgett
Newville
CHINA SUN PORK
20-ounce can pineapple chunks
3 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon white vinegar
1 pound boneless pork butt
2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon ground ginger
1 onion, quartered
2 carrots, sliced
1 green pepper, sliced
Drain pineapple, reserve 3
tablespoons juice. Mix .reserved
juice with 'A cup water, soy sauce,
cornstarch, and vinegar. Set aside.
Cut pork in strips. Brown pork in
hot oil. Add garlic and ginger.
Cook one minute. Add onion and
carrots, cook one minute. Stir
sauce, add to pork with pineapple
and green pepper. Cook until sauce
thickens and vegetables are tender
crisp. Serves 4.
Lena Schaeffer
Bemville
% <
A
* 4
Within months of its Introduction, America’s cut took America by
dardized boneless center-cut loin chop, IVi ” to VA ” thick. America’s cut has pro
vided consumers with an alternative to filet mignon and is now available in more than
20,000 grocery stores and in thousands of restaurants.
SWISS PORK ROAST
2'A pound pork loin
Pinch thyme, pepper
2 bay leaves
Pinch ground cloves
Salt to taste
1 small onion
1 small apple, diced
4 carrots, sliced
'A to 1 cup broth
1 cup white wine
Rub meat with salt, pepper, and
thyme, sparingly. In a skillet, heat
'A cup white wine. Turn the meat
in the wine until all the wine has
evaporated. Add the remaining
wine, onion, bay leaves and
cloves.
Cover pan and bake in oven at
350 degrees for about 30 minutes
Add broth, sliced carrots and
apple. Cover tightly and continue
baking in oven for VA to 2 hours.
Ruth Cantello
Somerset, NJ.
STUFFED PORK LOIN WITH
MOLASSES SQUASH
3/2 pound loin pork
'A cup soft bread crumbs
A cup chopped celery
‘A cup chopped onions
1 sour apple, diced
Salt, pepper to taste
A cup molasses
A cup butter
'A cup hot water
1 small Hubbard squash
Wipe meat and make a slit
between the bones with a sharp
knife, making a pocket for the
dressing. Combine crumbs, celery,
onion, and apple. Season with salt
and pepper. Force crumb mixture
into the pockets between the
bones. Roast meat for two hours in
350-degree oven.
Combine molasses, butter, and
hot water. Turn drippings from the
roasting pan into the molasses
mixture. Place squash pieces flesh
side down in the sauce around the
meat. Bake at a slightly higher
temperature for 45 minutes or until
squash is done. Turn squash over
and let brown for 15 minutes.
Serves 6.
Helen Blake
McKees Rocks
PORK BAR-B-QUE
1 quart diced leftover roasted
pork
'A cup diced celery
'A cup diced onion
2 tablespoons butter
'A cup sugar
1 teaspoon salt
14 teaspoon pepper
2 cups catsup
1 cup water or broth
'A teaspoon Worcestershire
sauce (optional)
1 teaspoon chili sauce (optional)
Saute celery, onions, and butter.
Add remaining ingredients and
simmer over low heat for 20
minutes. Serve on hamburger rolls.
Mary Jane Musser, Manheim
Mrs. L. High, Fredericksburg
Donna Kurtz, Pine Grove
Marion L. Strait, Warfordsburg
B. Willi, Bangor
Mrs. Denton Koons, Felton
Edith Zimmerman, New Holland
Olive Maxwell, Newport
Helen Nease, Cassville
Featured Recipe
Forty dairy princesses from Pennsylvania promote real dairy
products throughout the year. From them, we receive many tasty
recipes.
Kimberly Bonzo, the newly crowned state princess, shares one of
her favorite recipes. She is from Rochester where she wears the
Beaver-Lawrence crown.
To leant more about the state pageant and Kimberly, look for the
feature in this section.
Don’t forget to try this taste-tempting vegetable dish.
BROCCOLI-CHEESE DISH
2 frozen pkgs. broccoli (cooked)
2 eggs
Vi cup MILK
1 can mushroom soup
l A cup chopped onions
'A cup mayonnaise
1 cup shredded CHEDDAR CHEESE
'A cup melted BUTTER
8 oz. Pepperidge Farm stuffing
In a large casserole dish layer 'A of the broccoli. Beat eggs,
MILK, soup, onions and mayonnaise into a sauce. Pour 'A the sauce
over the broccoli and sprinkle with 'A of the CHEESE. Alternate
layers. Pour the melted BUTTER over the stuffing and mix both
together. Spread this over the top of the broccoli. Cook in oven until
bubbling at 350 for about 20 minutes.
Nice for picnics, covered dish dinners, etc. Serves 8-10.
SWEET-SOUR PORK
1 cup sliced mushrooms
1 onion, finely chopped
2 cups celery and carrots, sliced
thinly
3 pounds cubed pork
Soy sauce
Salt & pepper
Honey
3 bottles of catsup
Small can of sliced water
chestnuts
1-2 tablespoons cornstarch and
water
Saute mushrooms, onions, cel
ery, and carrots in a Dutch oven.
Add pork and '/j quart water. Cook'
until meat is tender. Add catsup, 3
tablespoons soy sauce, 2 tables
poons honey, salt and pepper. Add
water chestnuts then cornstarch
mixture to thicken. Serve over rice.
Nancy Countryman
Somerset
(Turn to Pag* B 8)