Pork’s Getting
Leaner And Better
Pork is getting thinner and
healthier.
Improvements in the breeding
and feeding of pigs result in a lean
er pig. In addition, retailers are
trimming fat from pork cuts so that
people are getting more lean meat
for their dollar.
Three ounces of roasted, bone
less, trimmed pork tenderloin has
133 calories, 4 grams of fat, 1.4
grams unsaturated fat and 67 milli
grams of cholesterol compared to a
skinless, roasted chicken breast,
which as 140 calories, 3 grams fat,
and 72 milligrams of cholesterol.
More fresh pork cuts are avail
able in the supermarket that fit into
a healthy diet than there used to be.
Carefully select the leanest meat
loin cuts are lowest in fat. Trim
any removable fat that is left, con
trol portion sizes to 4 to 6 ounces
cooked meat daily, and roast or
broil meats.
PIGS IN TAXERS
6 large potatoes
6 tablespoons butter
A cup milk
VA teaspoon salt or to taste
Dash paprika
'A pound small sausages
Bailee potatoes until soft. Slice
off edge of one side of potatoes.
Scoop the baked potato out of shell
and place in a small bowl; set the
shells aside. Mash the potatoes,
add butter, milk, salt, and paprika.
Refill the potato shells with the
mashed potato mixture leaving a
hollow in the center.
Place sausages in the little hol
low space. Place on baking sheet
and return to oven.
Bake at 350 degrees for 15 to 20
minutes or until potatoes are
browned and sausages are done.
Serves 6.
Betty J. Light
Lebanon
WORKING WOMAN’S
BARBECUE PORK RIBS
3 pounds country-style pork ribs
1 bottle favorite barbecue sauce
Place in crackpot. Cook on low
during the day. When you return
home, place ribs on a foil-covered
baking sheet or jelly roll pan. Place
under broiler for five to six
minutes, turn and continue for
another six minutes. You can baste
with sauce from crock pot when
broiling.
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-
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26-
November-
PORKETTA
314 -4-pound boneless pork
shoulder
Remove any inside pockets of fat
and fill with mixture of the
following;
'/i cup snipped fresh parsley
2 teaspoons minced garlic
2 teaspoons dried dill weed
1 teaspoon fennel seed
1 teaspoon dried rosemary
leaves, crushed
'A teaspoon salt
'A teaspoon pepper
Roll roast jelly roll fashion,
Replace netting or tie with string.
Rub with a mixture of the
following:
3 A teaspoon salt
A teaspoon coarsely ground
pepper
'A teaspoon dried dill weed
Skewer on spit and roast 35 to
45 minutes per pound or to an
internal temperature of 170
degrees. Or, oven roast in 350
degree oven allowing 35 to 45
minutes per pound. Allow roast to
stand for 15 minutes for easier
carving. Slice and serve on hard
rolls. For spicier pork, fill as
directed. Refrigerate overnight
and mb coating on surface just
before cooking.
STUFFED CABBAGE ROLLS
Separate into leaves, trimming
off the thick part of:
1 medium head cabbage
Place in boiling water and cook
until tender, about 5 minutes.
Bring to boil:
1 cup water
Add;
'A cup long grain rice. Simmer
until all liquid is dissolved Add:
114 cups milk
Simmer 20 minutes or until rice
is tender. Combine" in medium
bowl with:
Vi pound sausage
'A pound ground round
1 egg slightly beaten
I'A teaspoon salt
% teaspoon pepper
Place 2 tablespoons filling in
each cabbage leaf. Roll and secure
with wooden toothpick. Brown
bundles in butter and place in
heavy skillet Top with:
3 tablespoons brown sugar
l'/i cups beef broth
Simmer for one hour. Remove
from pan and add to drippings.
2A tablespoons flour, dissolved
in l'/> cups light cream
Simmer S minutes. Season with
salt and pepper and serve over cab
bage rolls.
Betty Light
Lebanon
Apple Month
Pizza Recipes
Pumpkin Recipes
Homemade Breads
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For hearty one-dish meals, combine pork with vegetables, rice, or pasta.
COWBOY BARBECUED RIBS berry sauce, orange marmalade,
5 pounds pork sparenbs Aground cloves, mustard, and lemon
Sauce: juice in saucepan. Cook over low
1 cup water heat, stirring occasionally about 5
‘/j cup butter minutes. Spread ham with glaze
2 tablespoons fresh lemon juice every 10 to IS minutes during last
% cup dry mustard 30 minutes of cooking time. Let
*/« cup chili powder ham set about 15 minutes before
1 tablespoon sugar carving.
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
'A teaspoon cayenne pepper
Place sparenbs on broiler pan.
Cover with foil. Roast at 400
degrees for 114 hours.
Meanwhile combine all sauce
ingredients in medium saucepan;
mix well. Bring to a boil. Reduce
heat; simmer for 30 minutes.
Brush sauce on ribs. Broil 5 inches
from heat for 7 to 10 minutes on
each side. Serve ribs with addition
al sauce. Makes 6 servings. Calo
ries per serving: 724
HAM ROYALE
1 boneless smoked fully cooked
ham
'A cup jellied cranberry sauce
A cup orange marmalade
'/ teaspoon ground cloves
'A teaspoon dry mustard
2 teaspoons lemon juice
Place ham fat side up on rack in
open roasting pan. Insert roast
meat thermometer so bulb is in
center of thickest part of ham.
Bake in 325 degree oven until ther
mometer registers 140 degrees
(allowing IS to 18 minutes per
pound). Meanwhile combine cran-
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For those end-of-season tomatoes, try this recipe from the American
Dairy Association and Dairy Council Mid East.
Ann Cooper, executive chef of the Putney Inn, Putney, Vermont,
made these tomatoes to show how using the right combination of but
ter, vegetables, and herbs creates satisfying taste.
Cooper was named 195 S Chef of the Year by the American Culinary
Federation and is a member of the Real Butter Team, a select group of
culinary masters assembled by the American Dairy Association.
BASIL STUFFED TOMATOES
3 medium tomatoes
Vi cup sal tine crackers, crushed
Vi cup Ritz crackers, crushed
2 tablespoons fresh basil
1 teaspoon seafood seasoning, celery salt or Crab Boil
'A teaspoon paprika
'/ cup butter, melted
1 tablespoon fresh lemon juice
'A cup drained capers
Preheat oven to 350 degrees.
Core and cut tomatoes in half. Scoop out meaty portion of the toma
to: chop and reserve. Place the tomatoes that will be fluffed into a bak
ing pan. Add the remaining six ingredients of the stuffing into the
bowl.
In medium bowl combine crushed crackers, reserved tomatoes and
remaining ingredients. Divide stuffing among tomato halves. Place in
baking dish. Bake until tomatoes are almost tender and stuffing is gol
den. about 15 to 20 minutes. Makes 6 servings.
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Featured Recipe
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PORK WELLINGTON
Coat:
4-5 inch square puff pastq
squares with Braunschwieger
Wrap around 2 pork tenderloins,
cut in half. Bake at 350 degrees fa
25 minutes. Square off tenderloins
by tucking in tail.
(Turn to Pago Bl)
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