Bg-Unostw Firming, Saturday, October 2, 1993 Celebrate Pork There’s a simple secret to cook ing perfect pork: Don’t overdo it Cooks must remember that tender, juicy results call for medium done ness. When pork is white or slight ly pink in the center and juices are running clear, it’s ready to enjoy. Pork has changed in recent years. Now lean through genetic breeding and feeding, pork is a healthy choice for those even on restrictive low-cholesterol diets. For succulent, lean, and tender entrees, try America’s Cut, a l'/a -inch thick boneless pork cen ter loin chop, Chefs Prime, a two to four-pound boneless pork roast cut from the rib end of the loin, and Chefs Prime File: is a ‘A -to V* -inch thick cut. If you’re shopping for value, boneless chops offer the most for the money. Even though boneless cuts cost more per pound on a price-serving basis, boneless cuts are cheaper because you are not paying for the bone or trim. Here is the first batch of recipes received for the Pork Recipe Con test sponsored by the Pork Council. BEST SPARERIBS 3 pounds pork ribs Salt Pepper Cole slaw Parboil ribs in water to cover, about 30 minutes Place on rack in large roasting pan. Salt and pepper to taste. Roast 1 hour at 350 degrees. Cut in sec tions and serve with cole slaw. John Randall Holcomb, NY FRESH PORK LEANER CUTS = LEANER CHOICES Boneless Loin Roast 6.1 g (2.2 g) Sirloin Roast Boneless Rib Roast 8 6g (3 Og) Tenderloin Boneless Sirloin Chops 5.7 g (1.9 g) Boneless Loin Chops 66g (2 3g) 6 9g (2 sg) Loin Chops Rib Chops Blade Steaks Country Style Ribs 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. Recipes should reach our office one week before publishing date. October 9- Pizza Time 16- Pork Recipe Contest 23- 2nd Week Pork Recipe Contest 30- fcrock Pot Recipes TANGY BROWN RIBS 2 pounds country-style ribs or 6 pork chops Salt and pepper Oil 'A onion, chopped 2 tablespoons vinegar 2 tablespoons brown sugar 1 tablespoon prepared mustard 8-ounce can tomato sauce Place meat in baking dish. Brush with oil. Sprinkle with salt and pepper. Bake at 375 degrees for4s minutes. Drain fat. Combine all but tomato sauce; spread on meat. Pour tomato sauce over meat. Bake at 350 degrees for 30 minutes or until done, basting occasionally with sauce. Serves 6. Jill S. Weidner Chester Springs WASHDAY DINNER 1 tablespoon butter Onions Potatoes 2 tablespoons flour 1 can tomatoes Sausage Salt and pepper, to taste Melt butter in a large heavy skil let. Line the bottom with thick lay er of onions. Add a generous layer of potatoes. Sift flour over this. Pour tomatoes on top. Slice saus ages thinly to cover tomatoes. Add boiling water to cover. Salt and pepper to taste. Bake at 300 degrees for 3 hours. If sausage gets too brown, turn over. FATfSat'd fail CALOWES CHPLKTEIWL 8.7 g (3 lg) 4. lg (1.4 g) 8 3g (2 9g) 10 7g (3 8g) 12 6g 210 79mg (4 sg) Based on three-ounce servin Month Carolyn Derstine Three Springs 66mg 73mg 71 mg 67mg 78mg 68mg 70mg 69mg 80mg TURKISH RICE Brown 1 pound lean ground pork with 1 cup chopped onion. Stir in 2 cups cooked rice and 1 pint canned tomatoes with juice. When heated through, place in greased casserole. Top with I cup shredded sharp Cheddar cheese. If spicier flavor is desired, use spa ghetti sauce in place of tomatoes. Barbara Randall Holcomb, NY PINEAPPLE GLAZED HAM BALLS 2 'A pounds ground ham I'A cups oatmeal 1 cup milk 3 eggs, beaten Mix together ingredients and form balls. Glaze: 1 cup plus 2 tablespoons brown sugar 3 tablespoons cornstarch VA tablespoon dry mustard VA cup pineapple juice 'A cup light Karo 3 tablespoons vinegar Mix together in blender and pour over balls. Bake at 300 degrees for VA to 2 hours. Mrs. Raymond Harnish Oxford PORK CHOPS WITH MUSHROOM GRAVY AND DUMPLINGS 6 thick pork chops 1 can cream of mushroom soup 'A cup milk 1 cup water. Shortening for frying pork chops Salt and pepper, to taste 4-ounces mushrooms Season pork chops with salt and pepper. Melt shortening and brown pork chops slowly in a skil let, When both sides are nicely browned, remove from pan and keep warm. To the particles in the pan, add one cup water and bring back to a boil. Drop dumplings by the spoonful into the pan. cover, and cook for IS to 18 minutes, without lifting the cover. When dumplings are done, remove from the pan. Mix mushroom soup with the milk; drain the can of mushrooms or use fresh ones, return to skillet and heat thoroughly. Serve with dum plings and gravy. Jack Hohmeier Lincroft, NJ. PORK CHOPS BREADED 6 pork chops % cup fine bread crumbs 1 teaspoon salt /• teaspoon pepper 1 egg, beaten 'A cup milk ‘A cup boiling water Add salt and pepper to bread crumbs. Beat egg and add milk. Dip chops in liquid and roll in crumbs. Put 3 tablespoons shorten ing in skillet and brown chops. Place chops in a baking pan or dish and add boiling water. Cover and bake at 400 degrees for about 50 minutes. Serves 6. Regina Weaver Quarryville Chef's Prime Filet Santa Fe takes only 15 minutes to prepare. PORK ROAST DIVINE HAM ROLLS WITH 3 pounds pork loin roast CHEESE SAUCE 1 medium onion 2 cups flour 1 bottle chili sauce 4 teaspoons baking powder 'A cup sweet molasses / t teaspoon salt 'A teaspoon cinnamon, optional 4 tablespoons shortening Roast pork \'A hours at 325 y t cup n,,^ degrees. Peel and chop onion. j cup ground cooked ham Combine with sauce and molasses 2 tablespoons soft butter in a small skillet. Cook until i>/ 2 tablespoon mustard onions are soft. Pour sauce over Add butter and mustard to the roast and bake for 30 more ground ham, set aside, minutes. Sift together flour, baking pow der, and salt; cut in shortening. Add milk to make a soft dough. Roll out dough '/ -inch thick and spread with ham mixture. Roll as* jelly roll and cut into ■ slices l'/i -inches thick. Place cut side down in a greased pan and bake at 425 degrees for 15 to 20 minutes. When baked, serve with cheese sauce. Cheese sauce; 3 tablespoons butter 2 tablespoons flour 1 teaspoon salt 2 cups milk '/• teaspoon pepper VA cups grated cheese Melt butter, add flour and sea soning. Stir until well blended. Gradually add milk, stirring con stantly. Cook until thick and smooth. Add cheese, stir until melted. Serve over rollups. Martha Ann Auker East Waterford (Turn to Pago B 8) AUTUMN SUPPER 1 pound bulk sausage 1 large onion, chopped I medium green pepper, chopped 20-ounce can tomatoes or 1 quart home canned '/4 cup water or tomato juice 2 cups uncooked elbow macaroni 1 teaspoon salt 2 tablespoons sugar 2 teaspoons chili powder Brown sausage and onion in a heavy skillet Drain grease. Stir in remaining ingredients. Bring to a boil, cover pan. Simmer, stirring often to prevent sticking. Lower heat and cook until macaroni is tender (20 to 25 minutes). Makes 6 servings. Wanda Zeigler Herndon Featured Recipe Send jour favorite pork recipe to Lancaster Farming and receive a barbecue apron. During National Pork Month in October, we will print your favorite recipes using pork products. The Pork Council will send the first 100 entries a free barbecue anron suitable for men and women. Absolutely only one entry per family. Participants must be 18 years jld or older. Be sure to include your name hnd full address. Send your recipe to Lou Ann Good, Lancaster Farming’s Pork Promotion, 1 E. Main St, P.O. Box 609, Ephrata, PA 17522. CHEF’S PRIME FILET SANTA FE 4 Chefs Prime Filet ('A -to 5 / -inch boneless pork ribend steak) 1 teaspoon vegetable oil 1 cup chunky salsa 1 teaspoon oregano 'A teaspoon ground cumin 1 clove garlic, minced In a large, heavy skillet, heat oil over medium-high heat Brown steaks quickly, about 2 minutes per side. Lower heat add remaining ingredients to pan; cover and simmer 8-10 minutes. Marie Loy Pine Grove Ir [V
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