Incredible Ways
With
It’s unbelieveable that pork can
be made in so many different
ways. But our readers’ recipes
prove that pork offers an endless
variety of flavors and cooking
methods. These recipes are in
response to the contest in which
the Pork Council is giving away a
barbecue apron to the first 100
recipes featuring pork.
The final pork contest recipes
will appear next week. The first
batch appeared in the October 2nd
issue. Only a few more aprons are
left for the give-away, which is on
a first-response basis. Absolutely
only one entry per family. Particip
ants must be 18 years or older.
Be sure to include your name
and 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.
PORK AND CABBAGE
CASSEROLE
2 pounds fresh sausage links
1 medium head cabbage
4 medium potatoes, peeled,
diced
Can or fresh green beans
Cut cabbage, potatoes, and saus
age into bite-size pieces. Put ingre
dients into large pot and cook for
one hour or until tender (if using
canned beans, add the last 10
minutes of cooking).
We enjoy this dish that is very
easy to make and tastes good.
When I'm busy, I prepare it on the
stove and go about my chores.
Serve with slaw or applesauce
and muffins or bread.
Janice Rehmeyer
York
POOR MAN’S STEAK
3 pounds ground pork
1 cup cracker or bread crumbs
1 cup cold water
Salt and pepper, to taste
Mix together and press mixture
'A -inch thick on cookie sheet chill
one hour in freezer or a half day in
refrigerator. Cut into squares, roll
in flour and brown on both sides.
Place in casserole. Pour 2 cans
mushroom soup mixed with 2 cans
water into frying pan. Mix well
and let come to a boil. Pour over
browned- squares in casserole.
Bake 300 degrees for 30 minutes.
Lois Fahnestock
Lititz
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 ouroffice
one week before publishing date.
October
23- 2nd Week Pork Recipe Contest
30- Crock Pot Recipes
November
6- Your Favorite Bread Recipe
13- Pmnokin Time
Pork
DELUXE PORK CHOW MEIN
Impounds fresh pork, diced
2 tablespoons shortening
1 cup hot water
3 tablespoons soy sauce
1 tablespoon molasses
I'/aCups celery, sliced
1 cup onions, sliced
1 can bean sprouts
1 tablespoon cornstarch
2 tablespoons cold water
Brown pork in shortening. Add
hot water, soy sauce and molasses.
Cover and cook over low heat for
30 minutes. Mix in celery and
onions and cook IS minutes lon
ger. Add drained bean sprouts.
Mix cornstarch with cold water,
add to mixture, cook, stirring con
stantly over low heat until thick
ened. Serve over hot rice or Chin
ese noodles. Sprinkle with
almonds.
Emily Werner
Wernersville
MINCE MEAT FOR PIE
3 pounds pork, any cut
3 pounds raisins, cooked until
soft and plump
2 pounds granulated sugar
1 pound brown sugar
2 oranges, peeled
2 lemons, peeled
2 quarts apples, chopped fine
1 cup molasses
3 teaspoons cinnamon
1 teaspoon nutmeg
1 cup cider
Cook pork until tender. Grind
very fine. Peel oranges and
lemons, grind fine. Mix all ingre
dients in large heavy bottom kettle.
Simmer IS minutes.
Put into glass jars and process in
water bath for 20 minutes or
freeze. Keeps well in freezer for
one year. Use 3 cups of mincemeat
for one 9-inch pie.
Sam Oberholtzer
Ephrata
BARBECUED HAM
SANDWICHES
S pounds chipped ham
1 cup ketchup
'A cup brown sugar
1 teaspoon dry mustard
1 tablespoon vinegar
Mix last 4 ingredients and boil S
minutes. Add meat. Simmer for 20
minutes. Serve on bun.
Rosann Sensenig
Annville
To make America’s Cut In Ginger Marinade, combine 2 cups distilled vinegar. % cup
sliced green onions, 1 tablespoon ginger, 2 tablespoons soy sauce, 2 tablespoons
sesame olLpnd 2 cloves game, minced. Pour mixture over 4Of America’s Ctrtbon*- 1
less chops ma self-sealing plastic bay. Marinade 2 to 24 hours. Remove pork from bay
and grill chops In covered grill for 12-15 minutes, turning once.
CRANBERRY .GLAZED MELT-IN-YOUR-MOUTH
HAM BALLS SAUSAGE
'A cup flour 2 pounds sausage, cut in serving
1 pound ground cooked ham pieces
'/«cup com meal 24-ounces spaghetti sauce
1 teaspoon dry mustard ® ounces tomato paste
V> cup milk 6 ounces water
1 cup mashed, jellied cranberry \ teaspoon parsley flakes,
sauce optional
1 teaspoon vinegar * onion, sliced thin
4 tablespoons water * tablespoon parmesan cheese
3 tablespoons shortening . Cook sausage 10 minutes. Place
Mix in a bowl: ham, com meal, | n crackpot. Combine remaining
mustard, and milk. Wet hands and ingredients and cover sausage,
shape into balls. RoU balls in flour, Simmer on high for 4 hours. Serve
one at a time. Brown slowly on aU ,n Italian or hotdogroUs. ServesS.
sides in a pan with hot shortening. De ™ a
Cover with mixture of cranberry Womeisaorr
sauce, vinegar, and water. Cover
and cook over low heat.for 10
minutes. Serve hot
Arlene Wenger
Lebanon
SIX-LAYER
SAUSAGE CASSEROLE
1 pound pork sausage
VA cups potatoes, sliced
1 cup onions, sliced
1 cup carrots, sliced
'A cup rice
I'A cups canned tomatoes or
tomato sauce
1 teaspoon salt
'/» teaspoon pepper
1 tablespoon sugar
Lightly brown sausage. Drain
on paper towels and cut into small
pieces.
Place vegetables, in order given,
into 2-quart buttered casserole
dish. Sprinkle with seasonings and
top with sausage. Cover. Bake
VA -2 hours at 350 degrees.
Janice Buhl
Erie
Featured Recipe
You’ve heard it before but it bean repeating. Breakfast is important,
maybe the most important meal of the day.
But what do you do when everyone is in a big rush when it’s time to
leave the house?
Bieakfast-to-go is your solution. Here are some ingredients to keep
stocked. Ideas from the Mid East United Dairy Industry Association.
• Bageb, frozen pancakes and waffles, whole grain muffins, English
muffins, fcady-to-cat cereal, individual servings of hot cereals.
• Cream cheese (plain or flavored) yogurt, cottage cheese, ricotta
cheese, butter, millL
• Preserves and fruit spreads, honey, syrup, fresh fruits.
With food like these orihand, you have the markings for all sorts of
delicious, easy breakfasts-10-go;
• Waffle-wiches—Spread creaYn cheese or cottage cheese and jam
or honey between toasted waffles. Nestle in napkin and munch as you
go.
• Pancake Rolls Spread warm microwave pancakes with cream
cheese or ricotta cheese and wrap around a banana.
• Cereal ’n Yogurt Take a resealable bag filled with a favorite
ready-to-eat cereal and a carton of yogurt to eat at your desk.
• Blender Beverages Blend until combined: milk with fresh or
frozen berries and a touch of honey; milk and maple syrup; strawberry
yogurt, milk, and bananas.
•Fruit ’n Ricotta or Cottage Cheese—Stir favorite cut-up fruits into ’
ricotta or cottage cheese and refrigerate, covered, overnight. Eat right
out of the container or spread on a bagel.
SAUSAGE AND
RICE CASSERQLE
1 pound ground sausage
2 cups cooked rice
1 onion, chopped
1 teaspoon salt
'A teaspoon pepper
1 pint pizza sauce
Brown sausage and onion in
skillet Add cooked lice, season
ings, and pizza sauce; mix well.
Simmer IS minutes.
Lois Weaver
Reinholds
(Turn to Pago BS)
w