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
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