Readers Share
Favorite Pork Reel
Quality pork begins on the farm.
New breeding and feeding tech
niques results in pork being lower
in fat, lower in calories, and lower
in cholesterol than ever before. A
3-ounce serving of roasted pork
tenderloin has only 133 calories.
4.1 grams of fat and 67 mg of
cholesterol. That ! s less calories,
fat, and cholesterol than skinless,
roasted, chicken breast.
But you can have the best cut of
meat and ruin it by improper cook
ing. These recipes from readers
should help you prepare many tas
ty dishes that will become family
favorites for years to come. Enjoy.
PORK CHOP CASSEROLE
4 to 6 pork chops
1 box stove top stuffing (corn
bread or pork)
1 can mushroom soup
1 large can whole potatoes
1 can milk
Brown pork chops. Place in
large baking dish. Make stuffing
according to package directions.
Place on lop of chops. Mix
together soup and milk; pour over
chops and stuffing. Place potatoes
on lop. Cover with foil. Bake at
350 degrees for 60 to 90 minutes.
Nadine Molyneux
Forksville
BURKERT
114 pounds pork for slew
1 cup chopped onions
/* cup butter
1 tablespoon paprika
2 tablespoons flour
1 cup sour cream
Saute onions on low heat until
clear. Remove and set aside. Saute
pork until lightly brown; add
paprika and onions and about
14 cup water. Cover and simmer
until the pork is tender; Mix in
flour and sour cream.
Donna Nemeth
Boulder, Col.
PORK CHOP CASSEROLE
Grease a 7x12-inch baking dish.
Add;
6 cups diced or sliced potatoes
1 small chopped onion
2 teaspoons parsley flakes
1 can cream of celery soup
1 soup can water
Cover with:
6 pork chops
Salt and pepper, to taste
Drizzle meal with melted butter.
Bake in 350 degree oven for
l-l'/i hours or until meat is done.
Serve with a green vegetable or
a salad for a delicious meal.
Neva Muse
Colonial Beach, VA
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.
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DIPPY PORK
2 pork tenderloins. 1 pound
each, cut into medallions
Marinade:
6 tablespoons Japanese sake
1 tablespoon soy sauce
'A teaspoon ground ginger
Vi teaspoon salt
Pour marinade over pork medal
lions and marinate for IS minutes.
4 eggs
V.i cup cornstarch
2 tablespoons salad oil
l'/i tablespoons vinegar
l'/i tablespoons soy sauce
Mix together eggs, cornstarch,
salad oil, vinegar, and soy sauce
until smooth (should be consisten
cy of pancake batter). Add more
cornstarch if necessary).
Dip each poik round into batter
and fry in preheated deep fat until
golden brown and crusty.
Dipping sauce:
2 tablespoons soy sauce
1 tablespoon wine vinegar
'A teaspoon hot mustard
Serve a liny dish (like a teabag
dish) to each person for dipping.
Do not dip the cooked pork into
sauce until ready to eat.
Audrey Nemeth
Mt. Vernon, Maine
PORK ROAST
3 cloves garlic, sliced
1 tablespoon garlic powder
Salt and pepper to taste
2 tablespoons oil
To prepare roast, slice 4-6 holes
in roast; put garlic in holes.
Brown roast on top of stove,
putting in garlic powder, salt and
pepper all sides. Cook in 300
degree oven for 20 minutes per
pound.
This recipe has never been writ
ten down. My family loves the
moistness of this pork roast. If you
like garlic and pork, you will love
this roast.
Lisa Palmatary
Henderson, Md.
STUFFED PORK
TENDERLOIN
Split 2 tenderloins QA pound
each) almost in two. Season cut
surface with salt and pepper.
Spread one with your favorite
bread stuffing. Top with second
tenderloin, stuffed. Tie together
with string. Lay bacon strips over
top. Roast in oven 350 degrees for
114 hours.
Louise Graybeal
Renick, WV
pes
Mushrooms, cheese, and a variety of sauces add unique flavors to pork.
BOURBON BEANS PO RK TENDERLOIN SUNDAY CASSEROLE
2/i pounds canned pork and 5.5 pork tenderloins 2 cups macaroni
1 , 1 cup flour 2 cups cubed cheese
6 slices bacon or ham 2-3 tablespoons Old Bay 7 cuns milk
1 large onion, chopped seasoning 1 can cream Q f mushroom sou n
2 tablespoons dry mustard Pe * *, can c f am «t mushroom soup
&POOP. OU doglTm^kt'tefsi 01
V Z Eto« S ” 8 “ M “ nour ' 0W Bay ’ alKlpcpper Onion, chopped, opltai
1 laree can crushed Dineaoole tend e rlt) '"- B*°wn both combine ingredients and let set
1 large can crusnea pineapple si( j es 0 f meat , n skillet with oil. one hour Bake at 350 decrees fori
Brown onions and bacons. Mix pi ace mea t j n broiler and cover, hour
mustard, ketchup, and brown Bake at 350 dcgrccs for 45 uu *
sugar. Stir into beans. Add hour- minutes. No knives needed,
bon and let stand 1 hour or more. Angie Brenize
Bake at 325 degrees for 1 hour. Chambersbure
Add pineapple and bake 30 8
minutes more.
My family members used to be
some of the major pig raisers in
California. We have many old
fashioned recipes, but this one is
more modern.
L. Gels
Dos Palos, CA
HAM SLICE WITH
PINEAPPLE SAUCE
I'/a pound ham slice
1 pound 4 ounce can pineapple
chunks
1 tablespoon cornstarch
2 tablespoons butter
2 tablespoons brown sugar
'A teaspoon powdered allspice
A teaspoon powdered ginger
1 tablespoon vinegar
'A cup finely diced green pepper
Place ham slice in cold skillet
Heat and cook until browned on
one side. Turn ham to brown other
side.
Prepare sauce: drain syrup from
pineapple. Combine with corns
tarch in small saucepan over mod
erate heat. Stir until smooth, add
butter, sugar, spice, vinegar, and
green pepper. Stir and heat 1 or 2
minutes, add 1 cup pineapple
chunks. Stir and cook until sauce
thickens and is clear. Serve hot
over hot ham slice. Makes 4
servings.
As the temperature drops, many Americans move inside and heat
up their ovens, using fall fruits to make delicious pies, cakes and
breads. Although many people don’t think of cranberries until
Thanksgiving, most of year’s best berries are in the supermarket in
October. Contrary to popular belief, light colored cranberries are just
as ripe and taste as good as their deep crimson counterparts. The paler
color merely means the berry grew underneath the vine and received
less sunlight.
Many varieties of apples are also harvested in October. Good bak
ing varieties include tart Granny Smiths, pale green Northern Spies
and crisp, ted Macouns. Sweeter varieties, such as Red Delicious, and
moister apples, like Mclntosh, can become less tasty or mushy when
cooked.
Use the season’s best produce in autumn flavored Cranberry Apple
Bread.
Cranberry Apple Bread
2 cups peeled, chopped baking apples
Va cup sugar
2 tablespoons oil
1 egg
I'A cups flour
1/2 teaspoons baking powder
'A teaspoon baking soda
1 teaspoon cinnamon
1 cup OCEAN SPRAY® Fresh or Frozen Cranberries
'A cup chopped walnuts
Preheat oven to 350°. Grease 1 B‘A x4!4 x2-inch loaf pan. Combine
apples, sugar and oil in a medium mixing bowl. Add egg, mixing
well. Combine dry ingredients in a separate bowl. Add to apple mix
ture, mixing just until dry ingredients are moist. Stir in cranberries
and walnuts.
Spread batter evenly in pan. Bake 1 hour or until a toothpick
inserted into bread center comes out clean. Makes 1 loaf.
Alice Kramer
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