86-Lai\caster Farming, Saturday, October 1.1994
New Tastes In Pork
Fresh pork has shaped up and
slimmed down so much in recent
years that it’s on the average 31
percent lower in fat, 14 percent
lower in calories, and 10 percent
lower in cholesterol than in 1983.
That makes fresh pork fit per
fectly into any diet Pork is what
many nutritionists call a “nutrient
dense” food because it has a high
ratio of nutrients to calories.
A 3-ounce serving of cooked
lean pork has 198 calories; that’s
only 7 to 10 percent of the recom
mended calorie intake for adult
men and women. On the other
hand, pork is a complete protein
containing all the essential amino
acids and is a good source of zinc,
iron, and B-vitamins, especially
thiamin. There are so many dif
ferent fresh and cured cuts, pork
could actually be served seven
days a week and provide great
menu variety.
Try these recipes and discover
how easy it is to enjoy pork in your
diet.
HAM-WRAPPED
PINEAPPLE SPEARS WITH
HONEY-LIME DIP
20 spears fresh or canned
pineapple, drained
20 wafer-thin slices smoked
ham
cup light sour cream
tablespoons lime juice
tablespoons honey
teaspoon nutmeg
Wrap each pineapple spear with
slice of ham. In small bowl, whisk
together sour cream, lime juice,
honey and nutmeg to make dip.
Place bowl in center of serving tray
and arrange ham-wrapped pineap
ple spears around dip.
CHEESY SAUSAGE STRATA
A pound pork sausage
'A pound mozzarella cheese,
grated
2 cups leftover bread cubes
4 eggs
VA cups milk
'/i teaspoon salt
'A teaspoon pepper
'/• teaspoon nutmeg
Grease a 10-inch deep-dish pie
plate or a 9-inch square pan. In
skillet, brown and crumble saus
age, drain and set aside. Spread
bread cubes over bottom of dish,
top with sausage and grated
cheese. Beat together remaining
ingredients and pour over cheese
and sausage. Bake at 350 degrees
for 45 minutes, until lightly
browned. Let stand 10 minutes
before cutting. Makes 6 to 8
servings.
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
8- National Chicken Month
15- Seafood Favorites
22- Pizza and Apple Month
29- Pumpkin Time
Borne On The Range
SAUSAGE-STUFFED PORK
LOIN WITH APRICOT
MUSTARD GLAZE
4-5 pounds boneless pork loin,
trimmed of fat
1 pound smoked pork sausage,
wrapped tightly in foil and frozen
6 tablespoons apricot jam
2 tablespoons Dijon-style
mustard
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon curshed red chiles
Preheat oven to 350 degrees.
Insert long slicing knife into center
of face of pork loin, piercing pork
loin through center. Withdraw
knife and insert knife into face of
pork loin at an angle perpendicular
to the first cut (creating an X in the
face of pork loin).
Unwrap frozen smoked saus
age: holding pork loin in one hand
and sausage in other, force sausage
into the pork loin through the X cut
in the face of the loin. If sausage is
longer than loin and protrudes out
of end of loin, trim off excess saus
age and discard.
Place sausage stuffed loin on
rack in shallow pan. Roast in 350
degree oven for 45 minutes. Mean
while, in small bowl stir together
well the remaining ingredients for
glaze. After loin has roasted for 45
minutes, pour glaze over pork and
continue to roast for 15-20 minutes
more, brushing pork occasionally
with glaze mixture from bottom of
pan. Roast pork to an internal
temperature of 155-160 degrees.
Remove pork from oven; let rest
10 to IS minutes before slicing to
serve. Serves 20.
APPLE-SAUSAGE
COFFEECAKE
4 sausage patties
2 large tart apples, peeled,
cored, sliced 'A -inch thick
2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon butter
VA cups pancake batter
Preheat oven to 450 degrees. In
a large skillet, saute sausage until
browned. Pour off any fat from
skillet, add apple slices, sprinkle
with sugar and cinnamon. Saute
one to two minutes until apples just
lose their crispness.
Place the butter in a well
seasoned 9-inch iron skillet and
heat in preheated oven until bubbly
and hot. Arrange the sausage pat
ties in the pan, cover with apples,
distributing evenly.
Pour the batter over the apples
and bake until nicely browned,
about 8 to 10 minutes. Cut into pie
shaped wedges and serve immedi
ately. Serves 6 to 8.
Chilly days are Just right for a traditional pork roast. Try a special glaze, sauce or rel
ish to add flavor not fat to boneless pork loin.
LEMON-MARMALADE
CHOPS
Heat heavy skillet over
medium-high heat; brush with a
little oil. Sprinkle lemon pepper on
both sides of 4 boneless pork loin
chops, 1-inch thick.
Add chops to heated skillet and
panbroil about S minutes per side.
Remove chops from pan; keep
warm.
Carefully add 2 tablespoons cid
er vinegar and 4 tablespoons
lemon marmalade to pan, stirring
and scraping up any brown bits.
Pour pan sauce over chops to
serve. Serves 4.
Nat Pork Producers Council
PORK MEATBALLS
STROGANOFF
1 pound lean ground pork
'A cup soft bread crumbs
1 egg, beaten
1 teaspoon salt
'/«teaspoon pepper
2 tablespoons vegetable oil
8 ounces fresh mushrooms, cut
into quarters
1 small onion, chopped
1 tablespoon all-purpose flour
V% cup water
'A cup dairy sour cream
Hot cooked noodles
Snipped parsley, optional
In a mixing bowl, combine
ground pork, bread crumbs, egg,
salt and pepper, mix well. Shape
into 12 meatballs. In a large skillet;
brown meatballs in hot oil;
•remove. Pour off pan drippings,
reserving 2 tablespoons in skillet
Cook mushrooms and onion in
drippings until tender, about 3
minutes. Add flour, cook and stir
for 1 to 2 minutes or until thick-
Featured Recipe
Natalie Dawn Welch was selected from 31 county dairy princesses
to become the 38th Pennsylvania Dairy Princess.
The main duty of dairy princesses is to educate people about the
importance of including dairy products in their diets.
Dairy products are the best natural source of calcium far better
than supplements that lack riboflavin, potassium, and vitamin D,
which are necessary for the assimilation of calcium.
The pripcesses take this message to schools, stores, fairs, and other
public functions where they often hand out dairy products. They also
appear on radio and television programs and write newspaper articles
in support of the industry.
Read about the pageant and the newly-crowned state princess in a
feature story in this section. Below is one of Natalie’s favorite recipes.
A collection of Royal Recipes, one from each of the 31 dairy prin
cesses is available from your county dairy princess. Contact her or
Pennsylvania Dairy Princess and Promotion Services,lnc., 214 South
Street, Box 640, Clarion, PA 16214.
MUSHROOM APPETIZERS
8 ounces cream cheese
1 tablespoon bacon bit
1 teaspoon chives
20 large mushrooms
Mix together all ingredients except mushrooms. Remove the tops
from the mushrooms. Fill the tops with mixture. Broil for 3 to 5
minutes. Serves 20.
ened and bubbly. Stir in water.
Return meatballs to skillet. Sim
mer, covered, 20 minutes. Remove
from heat; stir in sour cream. Serve
over hot cooked noodles. Sprinkle
with parsley, if desired. Servings
4.
(Turn to Pag# BB)