I
New And Old Ways
BAKED HAM
2-3 slices of center cut ham
Milk
6 whole potatoes
6 carrots
6 turnips or large pieces of
rutabaga
6 onions
Put ham in roaster cover with
milk. Bake 114 hours in 325-de
gree oven. Add vegetables and 2
cups boiling milk. Bake another
V/j to 2 hours. Remove meat and
thicken drippings for a gravy.
Delores Sensenig
New Oxford
HAM STUFFED POTATOES
6 large baking potatoes
% cup diced ham
2 tablespoons finely chopped
onion
Vi teaspoon salt
V* teaspoon pepper
2 tablespoons butter
I '/* cups shredded cheese
Bake potatoes until done. Cut
off and discard a slice off one side
of potatos. Scoop potato out, leav
ing shell, and mix with ham, onion,
seasonings, and butter, chopping
up potato with spoon. Put mixture
into shells. Place in baking dish
and top with cheese. Bake another
IS minutes or until cheese is
melted.
Tammy Herr
Kirkwood
SAUSAGE APPETIZERS
'A pound of sausage
10'/i ounces grated Cheddar
cheese
2 cups biscuit mix
'A cup water
Mix all ingredients and shape
into 1-inch balls. Bake at 400
degrees for 20-30 minutes or until
golden brown.
Mrs. Allen Detweiler
White Haven
BAKED PORK CHOP DISH
Potatoes, thinly sliced
Onions, shredded
Salt, pepper to taste
Pork chops
Assemble amount of ingre
dients needed for one meal. Put a
layer of potatoes in baking dish,
cover with onions, seasonings, and
chops. Add enough milk to mois
ten and bake in 400-degree oven
until everything is done.
Elva Z. Homing
New Holland
Recipe Topics
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 Lou Ann Good, Lan
caster Farming, P.O. Box 609, Ephrata, PA 17522.
Nov.
5-
12-
19-
26-
Home On The Range
PORK ITALIAN
IN A CASSEROLE
1 pound loose ground pork
Oregano, basil, garlic powder,
salt, pepper to taste
3 medium potatoes, sliced and
par-boiled
8 ounces noodles, cooked
1514 -ounce can tomato sauce
Green peas
Brown pork in skillet, adding
spices. Cook potatoes, drain.
Alternate meat in bottom of
greased 3-quart casserole with
potatoes, noodles, and peas,
ending with noodles. Pout tomato
sauce over top. Bake l-l'/« hours
in 350-degree oven.
CABBAGE & SAUSAGE ITA
LIAN©
1 head cabbage, washed, and
thinly sliced
V/i pounds loose sausage
5-6 medium potatoes, peeled
and sliced
Salt, pepper to taste
1 cup Italian style salad dressing
Layer in crock pot: 1 layer cab
bage, sausage, potates, seasonings
and one third of the dressing. Con
tinue to layer until pot is full. Slow
cook for 6 hours or cook on high
for 4 hours.
CORN-STUFFED PORK
CHOPS
1 cup chopped celery
■ 'A cup chopped onion
V* cup butter
4 cups slightly dry soft bread
crumbs (about 6 slices)
1 small can whole kernel com,
drained
V% teaspoon salt
Vi teaspoon sage
Pepper
12 thinly sliced pork chops
Paprika
Cook celery and onion in butter
until tender. Combine vegetables
with bread crumbs, com, and sea
sonings. Season chops with salt
and pepper. Place 6 chops on rack
in shallow baking pan. Spoon
about 'h cup of the stuffing on top
of each. Then top each with one of
the remaining chops. Cover with
foil. Bake at 325 degrees until ten
der, about VA hours. Sprinkle with
paprika.
Pumpkins, Squash & Apples
Pizza
Thanksgiving Dinner
Crock Pot Recipes
With Pork
LAYERED SAUSAGE BAKE
1 pound lean pork sausage
2 tablespoons butter
% cup onion, chopped
2 A cup celery, chopped
1 small eggplant, peeled &
chopped
'A teaspoon lemon pepper
seasoning
V* teaspoon basil leaves
1 teaspoon garlic salt
1 cup grated sharp Cheddar
cheese
2 eggs
2 cups biscuit mix
Vi cup milk
A salad dresing
Heat oven to 400 degrees. In a
large skillet cook sausage for S
minutes, breaking it into pieces
with a fork. Add butter, onion, cel
ery, eggplant, and seasonings. Add
eggs and cheese and combine. Set
aside.
Pat Eimerbrink
Duncannon
In small bowl mix biscuit mix,
milk, and salad dressing. Beat vig
orously. 20 strokes. Spread half of
dough in greased BxBx2-inch bak
ing dish. Top with sausage mix
ture. Spread remaining dough over
top. Brush wi3th 1 beaten egg
yolk. Bake until deep golden
brown, 25 to 30 minutes. Let set S
minutes before cutting.
Ethel Strouse
State College
SAUSAGE & CREAMED
POTATOES
1 pound sausage links
1 medium onion, chopped
6-8 potatoes, quartered
2 tablespoons flour
114 teaspoons salt
'A teaspoon pepper
1 cup milk
Cut sausage in 'A -inch lengths.
Mix meat and onion and fry until
light brown. Add water to cover
and cook 10 minutes. Add potatoes
and cook until soft. Make a paste
of the flour and milk. Add to mix
ture and cook until thickened.
Serves 6 to 8.
Pam Bange
Hanover
HOMESTYLE PORK CHOPS
4 pork chops
1 tablespoon shortening
Salt, pepper to taste
12-ounce jar gravy
Brown pork chops in shorten
ing. Drain excess fat. Season chops
with salt and pepper. Pour gravy
over chops and cover pan. Simmer
40-4 S minutes or until pork chops
are tender. Baste occasionally.
Denise Frazee
Friendsville, Md.
t Marjorie Weist
Breezewood
Mrs. Jacob Hamish
Willow Street
CHEESY PORK CHOP DIN-
NER
4 pork chops, V I -inch thick
Salt, pepper to taste
1 can Cheddar cheese soup
14 soup can milk
1 tablespoon minced onion
4 medium potatoes, peeled and
quartered
Brown chops on both sides.
Pour off fat Season with salt and
pepper. Add remaining ingre
dients. Cover, simmer slowly, stir
ring occasionally for 30 to 40
minutes.
Debbie Mast
Collegeville
CRANBERRY PORK CHOPS
6 pork chops VA -inches thick
with pocket
2 stalks celery, chopped
1 small onion, chopped
1 sprig parsley, chopped
A cup cranberries, chopped
2 tablespoons butter
1 cup bread crumbs
'A teaspoon salt
Dash pepper
'A teaspoon poultry seasoning
A teaspoon sugar
Saute celery, onion, parsley, and
cranberries in butter for a few
minutes. Combine with other
ingredients except chops. Stuff
chops with filling. Bake in 350-de
gree oven until done.
Virginia Yates
Absecon, NJ.
COATED PORK CHOPS
'A cup dry bread crumbs
1 teaspoon sage
'A teaspoon onion salt
4 pork chops
Egg, beaten
Mix bread crumbs and season
ings. Dip chops in beaten egg then
in bread crumb mixture. Bake in
350-degree oven for 50 minutes.
Jean M. Nestler
Halifax
SPICY PORK CHOPS
4 loin or center cut pork chops,
114 -inch thick
Salt, pepper
1 tablespoon fat
’A cup ketchup
'A cup water
A teaspoon salt
A teaspoon celery seed
3 tablespoons cider vinegar
'A teaspoon ginger
1 teaspoon sugar
1 teaspoon flour
Sprinkle chops lighdy with salt
and pepper. Brown on both sides in
fat. Remove chops to casserole or
baking dish. Combine remaining
ingredients; pour over chops. Bake
uncovered in 325-degree oven for
VA hours. Turn chops often for the
first hour of baking.
Vera Scott
Cortland, N.Y.
SINGLE-POT
CHOPS & GRAVY
8-10 pork chops, trimmed
1 large onion, chopped
1 can cream of mushroom soup
Water
Place first three ingredients in
pot. Add water until the level is 1
or 2 inches above the chops. Salt
and pepper to taste. Boil over
medium heat until chops are ten
der. Add water as needed. Remove
chops and continue to boil gravy
until it is of desired thickness.
Teresa Shadd
Chapmanville, W.V.
PORKETTE
3- or 4-pound pork roast
1 envelope onion soup mix
1 tablespoon oregano
14 teaspoon fennel seed
2 garlic cloves, chopped
Mix dry ingredients together
and rub on pork. Place on rack in
roaster with a little water to pre
vent sticking. Roast two hours at
350 degrees.
Mrs. Karl Pennebaker
Berwick
PORK CHOPS IN
SOUR CREAM SAUCE
4 center-cut pork chops, 'A -inch
thick
% to 'A cup flour
1-2 tablespoons oil
4 whole cloves
V* cup sour cream
2 tablespoons vinegar
1 tablespoon sugar
'A cup water
1 bay leaf
Dredge chops in flour and
brown in hot oil. Drain. Insert a
clove in the bony portion of each
chop. Place in covered casserole.
Combine all remaining ingredients
except bay leaf. Place leaf in cas
serole. Pour sour cream mix over
chops. Cover and bake in 350-de
gree oven for l-VA hours.
Add more sour cream and water
to pan drippings if they become too
thick or cooks away. Pour sauce
over chops to serve.
Debra Shultz
Halifax
BRAISED SPANISH PORK
CHOPS
S thick pork chops
1 tablespoon fat
1 onion, sliced
2 cups canned tomatoes
VA teaspoons salt
'A teaspoon pepper
1 tablespoon flour
A cup cold water
4 cups hot, boiled rice
Brown pork chops slowly on
both sides in the fat Remove
chops from pan. Saute onion in
same pan; add chops, tomatoes,
and seasonings. Cover and simmer
45 to 60 minutes or until tender.
Remove meat and thicken the
tomato mixture with flour mixed to
a smooth paste with A cup water.
Boil 2 to 3 minutes, stirring con
stantly. Place rice in the center of a
platter, arrange chops around rice
and pour tomato sauce over top.
Serves 5.
Rose V. Fye
Gettysburg
CREAMY PORK
CHOP CASSEROLE
4 cups sliced potatoes
'A cup water
1 can cream of mushroom soup
Vj cup sour cream
6 pork chops
Grease a casserole dish and put
potatoes on bottom. Mix soup,
sour cream, and water. Brown pork
chops and lay on top of potatoes.
Pour soup mixture over pork
chops. Cover and bake at 375
degrees for VA hours.
Sonya Keller
East Berlin
“CITY CHICKEN”
2-pound pork loin or pork
shoulder
1 egg
'A cup milk
Bread crumbs
Trim fat from pork and cut into
cubes. Slide onto kabob spears that
are about 4 to 5 inches long. Beat
egg with milk. Roll pork in mix
ture then bread crumbs. Place in
baking dish and cover. Bake at 350
degrees for VA hours.
For a variation, alternate pork
cubes with veal cubes.
(Turn to Page B 8)
Pam Snyder
Ashland