86-Unc«ity farming, Saturday, Octobar 7, 1995
Pork’s Many Tastes
Today ’ s pork fils well within the
dietary guidelines recommended
by both the American Heart Asso
ciation and the National Cholester
ol Education Program.
Fresh pork contains an average
of 31 percent Idss fat alter cooking
and trimming than the same pork
cuts reported in 1983. Pork is lean
er because of significant changes
made in breeding and feeding
techniques.
The leanest pork comes from the
loin and leg areas. If you are
watching your fat intake, look for
loin in the name of the cut when
buying pork.
Boneless pork m a wide variety
ol cuts is creating consumer
excitement. Only the best meat
lean hams, lems, bulls and other
cuts in the pink of condition are
carefully selected for boneless
pork. The rosy pink color is a sign
that pork is blooming with
Ircshncss.
But don’t limit your pork choice
to boneless cuts. Old favorites
as ribs, pork chops, sausage,
and ham taste wonderful and will
remain an important part of tasty
diets
PORK BBQ
Cook a boneless pork roast until
well done (add onions while cook
ing, it desired). Dice meal and
shred into small pieces
Sauce Mixture
1 cup catsup
'A cup vinegar
y. teaspoon yellow mustard
1 tablespoon sugar
2 tablespoons BBQ sauce
y teaspoon salt •
Combine above ingredients and
pour over meat. Simmer 30-45
minutes. Note: ground pork may
be used in place of the pork roast.
This dish works well simmering in
a crock pot on low for several
hours
Sue Pardo
Jarrettsville, Md.
HONEY PORK CHOPS
8 pork chops
Salt and pepper to taste
'A cup honey
3 tablespoons basil
'A cup lemon juice
‘A cup red cooking wine
Trim chops if needed for extra
lal. Place chops in a single layer in
baking dish. Salt and pepper each
side. Cover with half the honey
and hall the basil on each side
Combine lemon juice and wine.
Pour over chops.
Bake uncovered at 350 degrees
tor one hour, turning after 30
minutes of baking
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
14- Ground Beet
21- Pasta Favorites
28- Pumpkins Galore
November
4- Biscuits and Mix
FEIJOADA
1 pound dried black beans
6 cups water
1 pound boneless ham, cut into
Vi -inch cubes
1 pound boneless pork loin, cut
into /* -inch cubes
Vi pound hot Italian sausage,
sliced into 1-inch pieces
Vi pound smoked sausage,
sliced into 1-inch pieces
1 pint cherry tomatoes
1 onion, chopped
1 teaspoon red pepper flakes
6 cloves garlic, peeled and
minced
'/. teaspoon orange zest
Cover the beans with cold water
and soak overnight; or cover with
boiling water and let stand two
hours. Dram.
Preheat oven to 350 degrees. In
a large Dutch oven, combine all
mgedients. Bring to a boil, skim
ming if necessary. Cover and
transfer to oven. Bake I'A hours;
remove cover and bake another 30
minutes, stirring occasionally.
Allow to cool slightly, then cov
er and refrigerate overnight.
Remove any fat from surface.
Reheat Fcijoada slowly.
Serves 12. Preparation time; 15
minutes. Cooking time 120
minutes.
Nat. Pork Council
SPICY SAUSAGE
AND BEANS
'A pound Italian sausage, sliced
I cup chopped onion
1 clove garlic, minced
16-ounce can stewed tomatoes
16-ounce can kidney beans,
drained
8-ounce can tomato sauce
VA teaspoon chili powder
In a skillet, cook meat, onion,
and garlic until onion is tender.
Drain excess fat. Add tomatoes,
beans, tomato sauce, and chili
powder. Cook over medium heat
lor 15 minutes or until desired
consistency.
Sarah Clark
Breezewood
BARBEQUED PORK CHOPS
8 pork chops
'A cup ketchup
1 teaspoon salt
I teaspoon celery seed
'A teaspoon nutmeg
A cup cider vinegar
1 cup water
Pul chops in roaster. Mix
together all ingredients. Pour over
chops. Bake at 350 degrees for
VA hours.
Sarah Clark
Breezewood
w
-"Os***** '
Feijoada, a Brazilian one-pot meal is seemingly exotic but amazingly
make.
BARBECUED BABY BACK
PORK RIBS
4 pounds pork back ribs
Your favorite barbecue sauce
Place nbs in shallow roasting
pan. Cover with foil and bake at
300 degrees for 2 hours. Finish on
grill by turning and basting nbs
with barbecue sauce for 15-20
minutes. Serves 4,
BAKED PORK CHOPS
4 pork chops
2 tablespoons oil
'A cup diced onion
1 cup condensed cream of celery
soup
'A cup milk
3 medium potatoes, peeled and
sliced
1 pound cabbage, shredded
/« cup flour
I'A teaspoon salt
'A teaspoon pepper
Brown chops in hot oil in heavy
skillet. Remove chops from pan.
Add onion, soup, and milk to drip
pings. Blend. Starting with pota
toes, put alternate layers of pota
toes and cabbage in 2-quart casser
ole. Sprinkle each layer with flour.
Pour soup sauce over each layer.
Place chops on lop. Cover casser
ole or use foil to cover casserole.
Bake at 350 degrees (or 1 'A hours.
Serves 4
Combine seasoning ingredients; press into both sides of bee steaks.
In large nonstick skillet, heal oil over medium heat until hot. Place
steaks in skillet; cook approximately 10 to 14 minutes for medium rare
to medium doneness, turning once. Sprinkle with lemon juice.
To serve, sprinkle cheese and olives over steaks; garnish with lemon
slices, if desired.
(Turn to Pago B 8) | Makes 2to 4 servings.
Gladys S. Martin
Featured Recipe
Grecian Skillet Rib Eyes won the top spot in the 21st National Beef
Cook-Off in Little Rock, Ark. on September 23.
Fran Yuhas of Scotrun won $25,000 for her original recipe. Staged
by The American National Cattle Women Inc., the event is held in
cooperation with the Beef Industry Council and Beef Board. The
recipe, topping a field of IS finalists from across the nation, features
beef rib eye steaks rubbed with dried seasonings and topped with feta
cheese and olives. The easy, eight-ingredient dish takes 23 minutes to
prepare.
To recipe a cop of the National Beef Cook-Off IS finalists recipes,
send a self-addressed stamped envelope to NBCO Recipes, FSC 1,
IS 10 Hubbard Dr., Batavia, 1L 60S 10.
Here is the winning recipe.
GRECIAN SKILLET RIB EYES
2 wcll-irimmcd beef rib eye steaks cut 1-inch thick
I tablespoon olive oil
I tablespoon fresh lemon juice
2 tablespoons crumbled feta cheese
I tablespoon chopped, pitted Kalamata or ripe olives
Lemon slices (optional)
Seasoning:
I'A teaspoon garlic powder
I'/s teaspoon dried basil leaves, crushed
IVi teaspoon dried oregano leaves, crushed
Vi teaspoon salt
'/« teaspoon pepper