814-Lanca»tar Farming, Saturday, October 16, 1993
Incredible Ways With Pork
(Continued from Pago BB)
OMELET TORTE
Potatoes:
'A cup butter
3 cups cooked, grated potatoes
1 onion, sliced
'A teaspoon salt
V* teaspoon pepper
Omelet:
2 tablespoons butter
9 eggs
Parsley
Pinch salt
Pinch pepper
2 tablespoons water
Filling:
V* pound sliced ham
2 cups cheddar cheese, shredded
1 egg, slightly beaten
1 tablespoon water
Butter a 9x13-inch pan. On the
bottom, place two sheets of phyllo
dough folded in half. Butter the
phyllo dough.
Cook and grate potatoes. Melt
butter in skillet; add the grated
potatoes, onion, salt, and pepper.
Cook until slightly browned.
Mix all the omelet ingredients
except butter. Melt 1 tablespoon
butter in skillet Pour half of
omelet mixture into skillet. Cook
over medium heat As omelet mix
ture sets, lift slightly with spatula
to allow uncooked portion to flow
underneath. Continue cooking
until set Slide omelet onto cookie
sheet. Repeat with remaining but
ter and omelet mixture.
Layer in the following order,
omelet sliced ham, potatoes,
cheese. 1 sheet phyllo dough
folded in half and buttered, omelet
ham, potatoes, cheese, and 2 sheets
of phyllo dough folded in half.
Cover, refrigerate overnight or
heat oven to 350 degrees. A small
amount of melted butter with 1
slightly beaten egg and 1 tables
poon water is brushed over the
phyllo dough. Bake for 30 to 35
minutes. If refrigerated overnight
let stand at room temperature for
30 minutes before baking.
Donna Bollinger
Lititz
BAKED SQUASH AND
PORK CHOPS
4 pork chops
14 cup water
1 medium butternut squash,
peeled and sliced
2 apples, peeled, sliced
1 large onion, sliced
2 tablespoons brown sugar
Sprinkle chops with salt and
pepper and brown in a little hot oil.
Remove chops, drain fat, and add
14 cup water to pan, scraping bot
tom to remove all brown bits. Set
this meat juice aside.
Layer half of squash, apples,
and oinons in a casserole. Salt the
layer (optional) and sprinkle with 1
tablespoon brown sugar. Lay
chops on top. Place the remaining
squash, apples, and onions on top
of chops, ending with 1 tablespoon
brown sugar. Pour meat juice over
top.
Cover and bake \A hours in 3SO
degree oven.
Jill Swavely
Green Lane
PORK CHOP CASSEROLE
4 large pork chops
6 medium potatoes, sliced thin
1 can cream of celery soup
'A soup can water
Brown chops in skillet and set
aside. Blend soup and water; add
potatoes and mix. Put in a 2-quart
casserole. Place chops on top and
cover. Bake' 350 degrees for
VA hours. Serves 4.
Nancy Becker
Manheim
PORK PIE
Crust for 2-crust pie
2 slices bacon, cut up and fried
crisp
'A onion, chopped
2 stalks celery, sliced
2 teaspoons flour
'A teaspon garlic powder
1 teaspoon salt
1 bay leaf
2 teaspoons chicken bouillon in
'A cup boiling water
Impounds fresh ground pork
Fry bacon. Remove from fat and
reserve. Add onion, celery, salt
garlic powder, bay leaf, and pork.
Cook until pork is well done. Mix
flour and bouillon. Add to meat
mixture and cook about 20
minutes. Remove bay leaf. Add
bacon (should be moist if not add
a little water).
Put mixture in pie crust. Top
with crust and cut slits iif top for
steam to escape.
Bake at 400 degrees about 15
minutes. Turn heat back to 350
degrees and bake about 35 to 40
minutes until crust is done.
Chow chow goes well with this
pie. If desired, a dessert completes
the meal.
Marge Doland
Slate Hill, NY
CAPTAIN SMOKEY’S
MARINATED
PORK SHOULDERS
8-10-pound pork shoulder
10 cloves fresh garlic, sliced
Score the fat side of meat with a
razor blade in a crisscross pattern.
Puncture in several places and
insert 10 garlic cloves at random
on ipeat side.
Marinade:
1 cup orange juice
‘A cup water
Vi cup lemon juice
Vi cup olive oil
5 cloves fresh crushed garlic
1 onion, finely chopped
Vi cup parsley, finely chopped
1 teaspoon sugar
Salt and pepper, to taste
Mix marinade well and pour
over meat in a heavy duty casser
ole dish. Marinate covered in the
refrigerator for 24 hours. Turn
occasionally.
Bake in 300 degree oven fra 4 to
S hours or until the meat falls from
the bone.
Serve with black beans and yel
low rice.
Captain Smokey Todd Colabella
Point Pleasant, NJ.
PORK CHOPS AND
VEGETABLE CASSEROLE
Several large potatoes, sliced
Several carrots, sliced
14 cup minced celery
Small amount of minced onion
Salt and pepper
1 can mushroom soup
14 can milk (measured using
empty soup can)
4-5 pork chops, fat trimmed and
bone removed
In skillet, fry pork chops until
slightly done and lightly browned.
In a 1A -quart covered casserole,
spray with vegetable spray, layer
all ingredients, beginning bottom
layer with soup followed with
potatoes, carrots, celery, onion,
and seasoning, lay fried pork
chops over the top and pour the
milk over the mixture until casser
ole mixture reaches half to three
fourths full in casserole dish. Bake
at 375 degrees for 1 hour, then turn
pork chops and bake an additional
30 minutes. Lid of casserole dish
can be removed and baked to
brown pork chops, if desired.
Carolyn Howe
Shippcnsburg
PORK CHOP SUEY
3'A -4 pounds pork roast, cut up
3 cups diced onions
3 cups diced celery
!'A cup butter
Put all ingredients in Dutch
oven and cook on medium heat for
2'hours, stirring frequently. Add 1
can bean sprouts. Cook 1 more
hour on lower heat.
Thicken with 'A cup water, 1-2
tablespoons cornstarch, 1 teaspoon
sugar, 1 teaspoon brown gravy
sauce, and 1 teaspoon soy sauce.
Serves 6 to 8.
My husband Bruce will soon be
a retired New Jersey farmer. We
will be retiring to Clearville, Pa.,
in the beautiful farm country of
Bedford County.
Barbara Davis
Sewell, NJ.
JUDY’S SAUSAGE MEAL
1 pound lean ground sausage
3 stems celery, cut diagonally
1 medium onion, diced
'A pound mushrooms, sliced
'A cup soy sauce
Cooked rice
Brown sausage, add celery,
onion, mushroom, and soy sauce.
Fry for about 3 minutes, stirring
constantly or longer if you don’t
like crispy veggies. Serve over
rice.
Judy Peters
Stewartstown
CITRUS PORK ROAST
'A cup orange juice
'A cup soy sauce
2 tablespoons orange
marmalade
'A teaspoon onion powder
3 pounds boneless pork roast
For marinade, stir together
juice, spy sauce, marmalade, and
onion powder.
Cut pork crosswise into 1-inch
thick slices. Place slices in storage
container, .pour marinade over
pork, cover, and marinate in
refrigerator for 6 hours or over
night, stirring occasionally.
Drain meat, reserving marinade.
Place slices on rack of broiler pan.
Roast, uncovered, in 3SO degree
oven about 40 minutes or Until
meat is no longer pink, turning
over and brushing often with
marinade.
Ruthann Zook
Oley
PORK BARBECUE
4 cups cooked pork
'/«cup onion
'A cup chopped celery
1 cup ketchup
'/a cup water
'/a teaspoon mustard
2 tablespoons brown sugar
14 teapoon salt
2 tablespoons vinegar
2 tablespoons Worcestershire
sauce
Cook celery and onion. Mix
together other ingredients and sim
mer for 20 minutes. Serve hot on
roll.
Esther Mae Martin
Womelsdorf
BARBEQUED RIBS
1 can tomato puree
'/a tablespoon prepared mustard
IVa tablespoons vinegar
'A cup ketchup
2 tablespoons brown sugar
Salt and pepper
Brown ribs in fty pan. Mix all
ingredients to make a sauce. Pour
over ribs and simmer VA hours.
Loretta Zimmerman
Manheim
HAM AND BEAN
CASSEROLE
3 cups cooked ham, diced
3 medium potatoes, cooked and
sliced
1 quart cooked cut green bccns,
cooked in ham broth
Cheese sauce
'A cup butter
'A cup flour
I'A cups grated Velveeta cheese
3 cups milk or ham broth
Put potatoes in bottom of
greased 3-quart casserole. Put in
beans. Pour one-half of the cheese
sauce on the top. Put in diced ham.
Cover with other half of cheese
sauce. Top with buttered bread
crumbs and bake at 350 degrees for
30 minutes.
Rhoda Weaver
Ephrata
GOLDEN STUFFED
PORK CHOPS
6 rib pork chops
1 onion, chopped
2 tablespoons butter
V* cup cooked rice
1 cup shredded Cheddar cheese
1 teaspoon Worcestershire
sauce
I'A teaspoon salt
'A teaspoon pepper
2 tablespoons oil
Using a sharp knife, make a
pocket in each pork chop for the
stuffing. Cook onion in butter until
transparent and combine with rice,
cheese. Worcestershire sauce,
'A teaspoon salt, and pepper. Fill
each pocket with 3 tablespoons
stuffing. Lightly Inown pork chops
in drippings. Sprinkle chops with 1
teaspoon salt, place on rack in
roasting-pan and cover securely
with foil. Bake in 350 degree oven
for 30 minutes. Uncover and bake
30 minutes longer until meat is
done.
Teresa Rohrbach
Mertztown
BARBECUED SPARE RIBS
3 tablespoons oil
3 pounds spareribs
2 small onions, minced
1 cup ketchup
2 teaspoons Worcestershire
sauce
1 cup water
Brown ribs in oil. Make a sauce
from the remaining ingredients
and simmer together for 20
minutes.
Pour sauce over the browned
ribs, cover, and let simmer in a 325
degree oven for IV4 -2 hours. Add
more water if needed.
Serves 6.
UNDERGROUND HAM
CASSEROLE
4 cups ham chunks
'A cup chopped onion
2 cans cream of mushroom soup
2 cups cheese, cubed
1 pint sour cream
4 tablespoons butter
1 tablespoon Worcestershire
sauce
1 cup iftilk
4 quarts mashed potatoes
Browned, crumbled bacon
Combine ham, butter, onion,
and Worcestershire sauce and
cook until onions are tender. Place
in bottom of a medium-sized roast-'
ing pan. In a saucepan, heat
together soup, milk, and cheese
until cheese melts. Place over top
of onions. Mash potatoes using no
salt or milk, and mix with sour
cream. Spread over top of mixture
and sprinkle with bacon. Bake at
350 degrees for 20 minutes. The
soup and cheese mixture comes to
the top when done. That’s why it’s
called Underground Ham.
Thelma Molt
East Earl
PORK AND NOODLE
CASSEROLE
1 pound ground pork
1 small onion, chopped
16-ounces stewed tomatoes
IK cups noodles, cooked and
drained
12-ounces whole kernel com,
drained
6-ounce can tomato paste
1 teaspoon chili powder
1 teaspoon salt
Dash pepper
1 cup shredded Cheddar cheese
In skillet, brown meat an onion.
Drain off fat Stir in remaining
ingredients. Bake in ungreased
IK-quart casserole, covered, at
3SO degrees for 40 minutes.
Sprinkle with cheese and bake
uncovered S minutes to melt
cheese.
You can substitute peas or car-
rots for com.
4 pork chops
1 can cream of mushroom soup
Water
Brown pork chops in skillet
Add soup and enough water to
make a sauce. Simmer chops 45
minutes or until done. Serve with
rice and a green vegetable. Serves
2.
PORK MUSHROOM LOAF
I'/j pounds ground pork
3-ounce can chopped
mushrooms
1 egg
I'A teaspoon Worcestershire
sauce
1 teaspoon salt
'A teaspoon dry mustard
Dash pepper
VA cups soft bread crumbs
2 tablespoons ketchup
1 tablespoons brown sugar
Drain mushrooms. Add enough
milk to mushroom liquid to make
‘A cup. In mixing bowl, combine
liquid, egg, Worcestershire sauce,
seasonings, and bread crumbs. Stir
in pork and chopped mushrooms.
Mix and shape into loaf. Bake at
350 degrees for 1 hour.
Combine ketchup and brown
sugar and spread over meat loaf.
Bake 15 minutes more.
Vanita Martin
Savannah, N.Y.
PORK CHOPS AND LIMAS
VA cups dried lima beans
6 pork chops
'A cup onion
Vi cup ketchup
2 tablespoons brown sugar
1 teaspoon mustard
1 teaspoon salt
Vi teaspoon pepper
Soak limas overnight Cook in
salt water until almost soft Drain
off water and save. Brown chops,
remove from pan. Mix ketchup
and seasonings with IVicups
water in which beans were cooked.
Add limas and chopped onion.
Place in casserole or baking dish
and lay browned chops on top.
Cover and bake at 350 degrees
for 1 hour. Serves 6.
Mrs. David Shelly
Manheim
Anna Rice
Perkasie
GLORIFIED PORK CHOPS
6 pork chops
1 can cream of mushroom soup
'/ cup water
Brown chops. Pour off fat Stir
in soup and water. Cover and sim
mer 30 mintues or until done. Stir
often. i
Elaine Ziolkowski
Ephrata
PORK CHOPS IN
BROWN GRAVY
Jim Cuker
Oley
Nancy Hershey
Manbeim
(Turn to Pago B 15)