Celebrate October
Pork boasts a lot of lean facts
you should know about. Today’s
pork has less than half the fat it
used to have. Less than 40 percent
of fat in today’s pork is saturated.
The rest is mono-or polyunsatu
rated
Pork is what nutritionists call a
nutrient-dense food because it has
a high ration of nutrients to calo
ries. A 3-ounce serving of cooked
lean pork has 198 calories. It is a
complete protein containing all the
essential amino acids and is a good
source of zinc, iron and B
vitamins, especially thiamin.
Pork provides many different
tastes. Try these recipes for menu
variety.
PORK SAUSAGE
214 pounds pork about 80% lean
2!4 teaspoons powdered sage
1/4 teaspoons maijoran
14 teaspoon savory
' 2 teaspoons salt
14 teaspoon ground nutmeg
'A cup warm water
Cut pork and fat into 14 -inch
cubes, using coarse blade of meat
grinder. Grind the meat. Place in a
large bowl.
Mix spices in the 'A cup warm
water and knead the mixture into
the meat thoroughly. To make
breakfast sausage, add sage with a
heavy hand for that country kitch
en taste. For a spicy sausage, add
% teaspoon cayenne. Form into
patties or rolls shaping the meat
stuff into natural casings to make
links.
If freezing the sausage, do not
add salt or sage or it will cause an
off flavor. Can freeze six months
in freezer.
Contributor writes that she has
been making this recipe for many
years. Her farmer husband wanted
t recipe that tasted like the sausage
lis grandmother made.
M. Watkins
MD
APPLE BEAN BAKE
1 pound pork sausage
Brown in skillet and drain off fat.
Sausage;
Mix together and pour in I'A -quart
casserole.
1 can pork and beans
A can tomato soup
14 teaspoon pepper
Place apple slices from one
large unpared apple on top.
Sprinkle with 'A cup brown sugar.
Bake uncovered 45 minutes in 350
degree oven.
Florence Fisher
Etters
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 ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
Oct.
14- Warm Up With Soup
21- Homemade Breads
28- Lancaster Farming Staff Favorites
Home On The Range
With
Pork
SWEET AND SOUR PORK
Combine in bowl for marinade;
1 egg, beaten
1 tablespoon sugar
1 teaspoon salt
1 tablespoon soy sauce
Add to marinade and let stand
20 to 30 minutes:
1 pound lean pork, cubed
Prepare and set aside:
1 clove garlic, minced
4 slices ginger root, finely
chopped (optional)
1 green pepper, cut in chunks
1 onion, cut in wedges
%cup pineapple chunks,
drained (reserve juice)
Combine and set aside;
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch
34 cup pineapple juice
Heat in a wok or skillet:
4 tablespoons oil
Dredge pork cubes in corns
tarch. Fry on all sides until brown.
Remove from skillet and keep
warm. Pour off excess fat if neces
sary, leaving about 2 tablespoons.
Stir-fry garlic, ginger, peppers,
and onions 2 to 3 minutes. Add
tomato chunks, pineapple
chunkds, and sauce ingredients.
Cook just until sauce thickens and
clears. Return pork to skillet, heat
to bubbling, and serve immediate
ly with hot rice. Onions and pep
pers should be partially crisp.
Serves 5.
PORK CHOP CASSEROLE
4 to 5 pork chops, 'A -inch thick
Salt and pepper to taste
1 can cream of mushroom soup
Brown chops on both sides. Sea
son while frying. Place chops in
2-quart casserole and add soup.
Bake at 375 degrees for 45 minutes
or until done.
2 cups ground ham, cooked
1 cup ground cooked carrots
3 tablespoons melted butter
2 eggs, beaten
2 cups milk
2 cups flour
3 teaspoons baking powder
'A teaspoon salt
14 teaspoon pepper
Sift together the dry ingredients.
Beat eggs and add milk; then add
the flour mixture. Add ground car
rots and ham and the melted butter.
Bake in greased casserole or muf
fin tins at 400 degrees for 25 to 30
minutes. Serves 6 to 8.
HAM PUFFS
Today’s leaner, meatier and more tender pork cans for changes In cooking
methods, but the good taste of pork remains and It continues to be one of the richest
known food source of thiamin (81.
PORK & VEGETABLE STEW
WITH DUMPLINGS
'A pound pork, cubed
1 medium-sized onion
2 pints boiling water
2 teaspoons salt
'/« teaspoon pepper
3 medium-sized potatoes
3 carrots
3 turnips
'A head cabbage
Fry pork cubes and minced
onion together until slightly
browned. Add boiling water and
season with salt and pepper. Dice
potatoes, carrots, and turnips and
add to meat. Shred cabbage and
add 15 minutes before serving; add
dumplings to hot stew. Use follow
ing recipe for dumplings. Cover
tightly and cook for 10 to 12
minutes. Serves 6.
For dumplings;
VA cup flour
A teaspoon salt
3 teaspoons baking powder
1 egg
2 to 3 tablespoons milk
Sift dry ingredients together.
Add beaten egg and milk. Stir until
well blended. The dough should be
stiff enough to drop from a spoon.
Drop dough from a teaspoon into
boiling stew.
PORK HASH ON TOAST
2 tablespoons minced onion
3 tablespoons margarine
2 to 3 cups finely diced roast
pork
1 to 2 cups finely diced, cooked
potatoes
1 pimiento, chopped
1 hard cooked egg, chopped
1 cup meat stock or bouillon
(leftover gravy may also be used,
but then omit 2 egg yolks)
1 can undiluted evaporated milk
2 egg yolks
Salt and pepper
Toast points
Cook onion in the margarine 2
to 3 minutes. Add meat and potato
and heat, stirring. Add next four
ingredients and heat. Just before
serving, beat egg yolks slightly
and stir into hot mixture. Cook,
stirring, until slightly thickened.
Season to taste and serve on toast.
Serves 4 to 6.
An anonymous reader
Featured Recipe
Grand prize winner of the 1989 National Beef Cot* Off contest was
Linda Wright of Medford Lakes, New Jersey. She took home
$15,000 for her “Best of Beef’ winner. Sixty-four contestants com
peted for $32,000 in cash and prizes.
The publicity generated by the Cook-Off will reach millions of con
sumers with information about the taste, versatility and nutrition of
beef.
You can be a winner, too, when you serve this recipe to guests and
family.
MEXICAN FLANK STEAK WITH MOCK TAMALES
VA -pound beef flank steak
'A cup fresh lemon juice
'A cup olive oil
6 tablespoons minced jalapeno peppers
1 tablespoon minced fresh cilantro
1 teaspoon salt
1 teaspoon ground pepper
Linda’s Sassy Salsa 1 "
Mock Tamales**
Fresh lemon slices
Jalapeno peppers
Cilatnro sprigs
Place beef flank steak in utility dish. Combine lemon juice, olive oil,
jalapeno peppers, cilantro, salt and pepper; pour over steak, turning to
coat. Cover and refrigerate 6 to 8 hours or overnight.
Prepare the following:
Linda’s Sassy Salsa
2 tomatillos, hull and tough skin removed
3 large cloves garlic, peeled
2 plum tomatoes, finely chopped
3 plum tomatoes, coarsely chopped
3 jalapeno peppers, thinly sliced
'/< cup coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice
1 teaspoon freshly ground black pepper
Process tomatillos and garlic in food processor or blender until
pulverized. Combine tomatillo mixture, tomatoes, jalapeno peppers,
cilantro, lemon juice and pepper. Refrigerate, covered 1 hour or over
night to blend flavors.
Mock Tamales
1 cup grated sharp Cheddar cheese and Muenster cheese
2 tablespoons minced green onions and tops
6 flour tortillas (7-inch diameter)
Combine cheeses and onions. Divide mixture evenly and put in cen
ter of each tortillo. Fold bottom side of tortilla over filling. Fold two
sides over filling; then fold top side over filling, envelope fashion.
Wrap each tortilla in 8x 12-mch piece of foil, twisting each end. Serves
6.
Remove steak from marinade and place on grid over medium coals;
reserve marinade. Place Mock Tamales around outer edge of grill.
Grill steak 12 to IS minutes to desired doneness, turning once and bast
ing occasionaly with marinade. Turn tamales halfway through cooking
time. Place steak and tamales on serving platter. Spoon 'A cup Linda’s
Sassy Salsa over tamales. Garnish platter with lemon slices, jalapeno
peppers and cilantro sprigs. Carve steak across the grain into thin
slices, and serve with remaining salsa. Serves 6.