Lancaster farming. (Lancaster, Pa., etc.) 1955-current, October 23, 1993, Image 55
(Continued from Peg# B 14) MELT-IN-YOUR-MOUTH SAUSAGE SANDWICHES 2 pounds sausage, cut in bun length 24-ounce jar spaghetti sauce 6-ounce can tomato paste 1 can water 1 teaspoon parsley flakes, optional 1 green pepper, optional 1 onion, sliced thin, optional 1 tablespoon parmesan cheese Cook sausage for 10 minutes. Add the remaining ingredients. Put in crock pot and simmer for 3-4 hours on high. Serve in hot dog buns topped with cheese, grated. Joyce E. Lehman McAlisterville SAUSAGE FAVORITE 1 pound bulk sausage 1 cup onion, chopped 'A six-ounce package macaroni 1 can cream of mushroom soup Vi cup milk 3 eggs, slightly beaten % pound shredded sharp cheese 2 cups com flakes, crushed 1 tablespoon butter, melted Cook meal and onion until light ly browned, place in bottom of an ungreased BxBx2-inch baking dish. Cook macaroni and drain. Place on meat Combine soup and milk. Heat slowly; stir into eggs. Add cheese, pour mixture over macaroni. Mix com flakes and but ter. Arrange in border on top. Bake at 350 degrees for 40 to 45 minutes. Serves 6. Susan Weaver Richfield Needed new housing for ■ Layer Contracts Ioi*x24s’ 3000 head tunnel ventilated hog finishing house 1-800-673-2580 For information on new contracts being offered by local feed and livestock companies Readers Share Favorite BELGIAN PORK ROAST ’ 2 pounds sliced onion# 1 tablespoon lard 6 tablespoons butter 2 pounds boneless pork loin, rolled and tied Salt and pepper 1 quart non-alcoholic beer Pinch of fennel seeds 2 tablespoons gin 1 tablespoon flour '/* cup heavy cream Prep time: 214 hours. Place sliced onions on deep dish and cover with water; let stand 30 minutes. Heat lard and 4 table spoons butter in a deep casserole. When hot, brown pork on all sides. Rinse and dry onions; add to cas serole when pork is browned. Reduce heat and brown onion slices. Season with salt and pepper and pour in beer. Bring liquid to boil, place casserole in preheated 350 degree oven and roast pork, turning from time to time. When juices run clear yellow, remove roast and strain juices into another casserole. Add remaining 2 table spoons butter, fennel seeds, gin, flour, and heavy cream. Stir over moderate heat When smooth, add roast and simmer about 10 minutes. Arrange evenly sliced poik on serving platter and cover with hot sauce. I Turkey Contracts ■ Hog Finishing Contracts Northeast Agri Systems, Inc. Ryway Business Park store hours: Mon.-M. ?;S0 to 430 139 A West Airport Rood Sat, s oo to Noon Lltltz. PA 17643 24 Hr ' 7 Do * *•«** Ph: (717) 569-2702 Gloria Minckler Wayne immediately: I Pullet Contracts Contract* Available For • Hog Finishing: 1,000-3,000 HMd • Sow Unlit: 200-1,000 Sow* 1-800-673-2580 HAM BARBECUE Vi cup onions 3 tablespoons butter 1 cup ketchup 2 tablespoons brown sugar A cup water 1 tablespoon mustard 2 tablespoons vinegar 1 tablespoon Worcestershire sauce 1 pound chopped ham Saute onions in butter; add remaining ingredients. Simmer 20 minutes. Serve on rolls. Marlene Troxell Pine Grove PORK CHOPS WITH RICE 4 loin pork chops 3 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1 green pepper, chopped 1 cup long-grain rice 2 cups boiling water 2 teaspoons chicken broth l A teaspoon seasoning mix 'A cup sliced black olives Saute pork chops in olive oil in laige heavy skillet until well browned. Remove from skillet 'Add onion, garlic, and pepper. Saute ova- medium heat until limp. Add rice, saute until lightly browned. Combine boiling wata, chicken broth, seasoning, salt and pepper mix. Pour ova rice. Top with pork chops. Cover, reduce heat to low. Cook for 20 to 25 minutes or until all liquid is absorbed. Top the chops with sliced olives and serve 4. oc nr!i m H WB Pork Recipes BAKED HAM SLICES 1 cup water 'A cup vinegar 'A cup ketchup 3 tablespoons light brown sugar 1 tablespoon Worcestershire sauce 4 smoked fully cooked ham slices Combine water, vinegar, ketch up. brown sugar, and Worcester shire sauce in a 13x9x2-inch bak ing dish; stir well. Place ham slices in dish and cover. Bake at 350 degrees abut 40 minutes or until thoroughly heated. Turn slices one time during baking. Transfer to platta. PORK MEAT PIE CASSEROLE 3 to 4 pounds pork butt 1 cup carrots 1 cup celery 1 cup onions 8 potatoes 1 can peas Cook pork butt, cut in pieces, cook together carrots, celery, onions until done. Cook potatoes cut in pieces; add peas, mix together. Save broth from meat and veget ables to make gravy. Put in 9x13-inch casserole and cover with Bisquick mix until browned at 350 degrees. Season with salt, pepper, garlic powder, to taste. Very good. Carol Miller Hunlock Creek Betty Blehi Mertztown • Stone Wall Repairs • Installation & Maintenance of Concrete Bunker Silos • PreCast Gunite Lined Water or Manure Storage Tanks ‘Wen 'flu *Concrete Specialists’ MAR-ALLEN CONCRETE PRODUCTS, INC. Gunite Construction • Precast Concrete Products Bride* napak • Tank Hopak • Holding Tanka • Inatatatbn • PiaOuaWiod by PonnDot ) Cocalico Creak Rd. Ephrata, PA 17522 (717) 859*4921 Lancaster Farming, Saturday, October 23, 1993-815 Joann Frazier Hensley McGaheysville P.O. Box 337 Ebensburg, pa 15931 (814) 472-8690 Ask For Miks Subsidiary of Seal-Crate Corp. TWO Convenient Locations! BAKED PORK CHOPS WITH CORN AND STUFFING 1 loaf bread, cubed 1 can creamed com 6 boneless chops or loin 'A -inch thick 1 tablespoon brown sugar 1 tablespoon mustard In 13x9x2-inch pan, spoon stuf fing over bottom of pan. Pour com over stuffing. Press chops into com and stuffing. Spread chops with brown sugar and mustard that has been mixed together. Bake 1 hour at 400 degrees. Let stand IS minutes or until set before cutting. Serves 6. Vivian Hefftier Windsor PORK BAR B QUE 4 cups cooked pork, cut up 'A cup butter 1 cup chopped celery A cup chopped onion 'A cup ketchup 2 tablespoons brown sugar 1 teaspoon salt Melt butter in pan, saute celery and onion until tender. Add remaining ingredients except pork. Cook until brown sugar dissolves. Add pork and stir thoroughly. This is best if made the day before to let flavors mix. Serve on potato rolls. SAUSAGE BURGERS 1 pound bulk sausage 'A cup chopped onion 1 egg V* cup ketchup Salt and pepper to taste Vi -1 cup Italian seasoned bread crumbs Mix all together. Make patties like hamburgers. Fry on both sides. Serve on potato rolls with cheese, lettuce, and tomatoes. Bernice Groff Manheim • Dam, Reservoir & Spillway Repair • Slatted Floor Systems • Silo Repairs Jill GrofT Manheim