Review of Terms For Easter Hame With all the terminology used, it's no wonder shoppers become confused when trying to select just the right ham. Do you know what all these terms mean whole, halves, portions, ends, slices, butt, shank fully-cooked, semi boneless. boneless, shankless, skinned, defatted, canned, perish able. water added, country- style? A "ham" is the upper portion of a hog's hind leg. A fresh ham is an uncured ham, more similar to a fresh pork roast then a cured ham. Hams are generally cured by injection of a brine solution. Most hams are also smoked after curing, although they may not be labeled as such. About 90 percent of all hams are "fully cooked." That is, the ham has been cooked by the packer and need only to be reheated to an internal temperature of 140°F. The National Livestock and Meat Board recommends IS to 18 minutes per pound at 323°F. For best results use a meat ther- WE’RE AT HOME ON YOUR RANGE Kubota's B-Series and L-Series Tractors are right at home any where you perform general or weekend farming, light con struction and landscaping. Kubota tractors are powerful, ranging from 10-49 PTO. They're versatile, too—with quick-attach implements that simplify mowing, scraping, tractor/loader/backhoe and tilling. Select a compact yet powerful B-Series Kubota for HST trans mission, power steering and optional Bi-Speed Turn. A mid-size L-Series Kubota offers a variety of transmissions in cluding the new Ever-Clutch and advanced Glide Shift Transmission. For a wide range of tractor fea tures and implement options, bring home a Kubota. Kubota Tractor Corporation Markets a full line of tractors from 10 to 85 PTO horsepower through a nationwide network of nearly 1,000 dealers. Koboto By Doris Thomas Lancaster Extension Home Economist mometer. Don't overcook or you’ll end up with a lot of unnecessary shrinkage. Hams may be purchased whole or in halves, portions, ends, or slices. If ham is labeled as a half, it must not have any of the center slices removed. Once the choice center slices have been removed the remainder must be labeled as butt, shank portions, or ends. Ham may be sold semi boneless, boneless or shankless. A semi-boneless ham has the leg bone remaining but that aitch (pronounced H) bone and usually the shank bone removed. A shank less ham has the shank bone, away from the butt or rump, removed. A semi-boneless ham is usually par tially skinned and defatted. A boneless ham may be rolled, shaped or canned. Most have been fully cooked. Read the label to be sure. Some canned hams have the temm "perishable" on the label. These hams have been cooked to 150°F during processing and must be stored in a refrigerator. A non perishable ham is a small canned ham (usually 3 pounds or less) which has been cooked to an internal temperature of at least 250°F during processing. It can be stored on a shelf without refrigeration. A term that sometimes confuses shoppers is "water added." A cur ing solution of salts, sugar and water is injected into the ham cur ing processing to produce the meat's familiar color and flavor. Most of this added moisture is_ Quick, Spring activities make every household hectic. Pennsylvania dairy farmers are offering calcium rich, quick and easy recipes for snacks, meals, and parties. All of the recipes require Real Pennsyl vania dairy products. Along with the recipes, consumers will receive tips on methods to increase their daily intake of diet ary calcium. Dairy products are an abundant source of calcium which helps both adults and children improve their physical condition. The Pennsylvania Dairy Prom otion Program in releasing the new dairy recipe brochure entitled “All Time Great Tastes 11,” rec ognizes consumer's needs for simple and nutritious recipes. The complete brochure is available by sending a self addressed and stamped envelope to Recipe Department, PDPP, 2301 N. Cameron Street, Harrisburg, PA, 17110-9408. subsequently lost during curing and cooking. If some moisture, no more than 10 percent of the ham’s original or "green" weight is retained, then the ham must be labeled "water added." If more than 10 percent moisture is retained, the ham must be rework ed into another product or labeled with the exact amount of water, such as "ham with 20 percent water added." Dry cured hams are rubbed with salt and other dry curing agents, then slowly smoked and dried. Easy Calcium-Rich Spaghetti Pizza 1 lb. spaghetti, cooked 1 egg, beaten A cup milk 'A stick butter, melted 2'A cups (or more) shredded Mozzarella Cheese Spaghetti sauce 'A cup Parmesan Cheese Pepperoni Combine first 4 ingredients with 1/2 cup Mozzarella Cheese in bowl, mixing well. Place on greased 10 1/2” x 15” baking sheet. Spread sauce over top. Top with Parmesan Cheese, remaining Mozzarella Cheese and pepperoni. Bake at 350 degrees for 35 to 40 minutes or until bubbly. Serves 10. Great Granola 3 cups quick oats, uncooked I'A cups chopped nuts I cup raisins Lancaster Farming, Saturday, March 23, 1991-811 These hams arc usually very sally and require soaking and simmer ing before baking. They are com monly referred lo as country hams or they may bear the name of a specific locality like Virginia, Tennessee, Kentucky or Smith field. If they are labeled "country style" or "Virginia-style” they are produced outside that locality and its jurisdiction but use similar methods. Dry cured hams arc gen erally whole, unlrimmcd, and include the skin, fat and bone. Recipes 1 cup coconut A cup melted butter 'A cup honey Preheat oven lo 300 degrees F. Put the oats, nuts, raisins and coconut in a large bowl. Add the honey and butter to the bowl. Stir and spread the mixture on two un bultered cookie sheets (use cookie sheets with sides). Place cookie sheets in oven for 20 minutes, stir ring once. Ice Cream Pie 1 quart vanilla ice cream 1 package instant pudding, any flavor Small container of REAL whipped cream 1 graham cracker crust 1 cup milk Mix instant pudding with milk. Gradually add softened ice cream. Pour into crust. Refrigerate for at least 2 hours. Put whipped cream on top before serving. See Your Local Kubota Dealer PENNSYLVANIA Albums CANNS-BILCO 215-966-3733 Avondale THOMAS POWER EQUIP. 215-268-2181 Bloomsbum TRACTOR PARTS CO. 717-784-0250 Chambersburn STOUFFER Urtß „ __. BROS., INC, YORK TRACTOR i 717-263-8424 INC. 717-764-1094 Cochranville STOLTZFUS FARM AU _ SERVICE, INC. MARYLAND 215-593-2407 Hanover FINCH SERVICES HANOVER, INC. 717-632-2345 Honesdale MARSHALL MACHINERY, INC. 717-729-7117 Lebanon KELLER BROS. TRACTOR CO. new jersey 717-949-2000 IMEW JtnocT Hainesport Lancaster MATERIAL KELLER BROS. HANDLING TRACTOR CO. SYSTEMS 717-569-2500 609-267-6100 Limerick THE HAY PRESS 215-489-0611 Reading NICARRY EQUIPMENT CO. 215-926-2441 Stroudsburg SEBRING’S POWER HOUSE 717-421-8980 Wellsboro BENEDICTS FORD TRACTOR 717-724-2839 York Hagerstown ARNETTS GARAGE 301-733-0515 Cheslertown W.N. COOPER & SON, INC. 301-778-3464 Rising Sun AG IND. EQUIP. CO. INC. 301-658-5568
Significant historical Pennsylvania newspapers