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Pork Continues
To Satisfy Palates
Pork is the world’s most widely
consumed meat Pork accounts for
40 percent of the world’s meat
consumption.
Eight cuts of fresh pork carry
even less external fat, yield more
lean meat, and contain lower fat
and cholesterol levels than they did
eight years ago, according to a
study conducted by the University
of Wisconsin.
In a nationally representative
survey of 1,000 households, con
sumers, when asked to name a
white meat, mentioned pork more
often than turkey and was second
only to chicken.
The number of people who give
pork the highest rating has grown
steadily for the past five years.
Ratings for beef, chicken, and fish
have remained about the same. In
fact, the pork industry has been the
most profitable sector of U.S. agri
culture over the last 10 years.
HAM AND CORN FRITTERS
V/i cups cooked or canned com
V* cup ground cooked ham
'/» teaspoon black pepper
'A cup all-purpose flour
2 teaspoons baking powder
3 large eggs, slightly beaten
6 tablespoons oil for frying
Mix all ingredients except oil.
Heat oil in skillet Drop in halm and
com mixture by tablespoonful.
Saute until golden brown on both
sides.
Makes 6 servings.
Betty Light
Lebanon
CREOLE PORK AND
SPAGHETTI BAKE
1 tablespoon olive oil
1 cup chopped onions
1 pound lean ground pork
2 cups cooked spaghetti
1 cup cooked or canned diced
tomatoes
1 cup grated cheese (mozzarel
la, provolone, parmesan)
'A teaspoon salt
Vi cup dry bread crumbs
2 tablespoons butter
Heat oven to 350 degrees.
Grease a 2-quart casserole dish.
Set aside. Brown onions and
ground pork in olive oil. Add
spaghetti, tomatoes, cheese, and
salt, and toss together. Transfer to
prepared casserole dish. Sprinkle
bread crumbs over top and dot with
butter. Bake for 30 minutes. Makes
6 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-
18- Cooking With Lamb
25- Pumpkin, Squash
November-
1- Bread, Muffins, Rolls
8- Your Favorite Pie
GLAZES FOR BAKED HAM
> 1 cup brown sugar, juice, and
zest of 1 orange
• 1 cup sugar, 'A cup marschino
cherry juice, cider, or sweet pickle
juice from pickled fruit.
• 1 cup honey
• 1 cup brown sugar, 1 tables
poon mustard
• 1 cup pureed apricots, rhubarb
or applesauce
• 1 glass currant jelly, melted
• V* cup pineapple juice, V* cup
honey, 'A teaspoon mustard
(cooked until thickened)
• 'A teaspoon maple syrup,
'A cup cider or apple juice, 2
tablespoons mustard
• A cup orange marmalade
• Cook A -pound fresh cranber
ries with 1 cup maple syrup until
skins pop open. Press mixture
through sieve and spread over
ham.
• Use cloves with pineapples
and apricots
• Maraschino cherries and mint
leaves when you cut diamond
shapes over ham.
• 1 cup honey, 1 tablespoon
mustard
• 154 cups brown sugar, 2 teas
poons dry mustard, rubbed on
ham, 114 hours before finished,
pour 12-ounce Coca-Cola over and
around ham. Baste with the Coke
during remaining cooking time.
CORIANDER-PEPPER
CHOPS
4 boneless pork chops, about
1-inch thick
2 cloves garlic, crushed
1 tablespoon crushed coriander
seed
1 tablespoons coarsely ground
black pepper
1 tablespoon brown sugar
3 tablespoons soy sauce
Combine all ingredients except
the pork chops. Place chops in a
shallow dish and pour marinade
over; let marinade 30 minutes. Pre
pare medium-hot coals, banked, in
grill bed. Remove pork form mari
nade, discarding marinade, and
grill chops for 7-8 minutes, turning
once. Or broil chops 3-4 inches
from a heat source for 7-8 minutes,
turning once.
Servings 4. Per 3-ounce serving:
204 calories, 26 gm protein; 6 gm
fat; 255 mg sodium; 66 mg
cholesterol.
Nat. Pork Producers
Coriander-Pepper Chops require only five minutes of preparation and 15 minutes of
cooking time.
PORK CHOPS
IN MUSHROOMS
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup vegetable oil
12 center-cut loin pork chops,
'A -inch thick
1 cup all-purpose flour
Salt and ground white pepper to
taste
2 medium onions, chopped
2 pound fresh mushrooms,
sliced
V* cup rich chicken broth
2 cups milk
1 tablespoon dried leaf thyme
Preheat oven to 350 degrees. In
a saucepan, melt butter, add 6
tablespoons flour, making a roux
by simmering for 5 minutes, stir
ring constantly. Set aside.
Heat oil in skillet, mix flour, salt
and pepper; dredge the pork chops
in flour mixture and brown on both
sides then transfer to large casser
ole dish. Repeat until all pork
chops are browned.
Pour off excess oil, turn down
heat and saute onions and
mushrooms until wilted. Add
broth and deglaze skillet, scraping
the bottom while stirring; bring to
a boil.
Reduce heat to simmer and
whisk in roux, milk, and thyme.
Continue whisking until thickened
and a gravy is formed. Pour over
pork chops in cassrole dish and
bake for 40 minutes. Serve with
rice, noodles or potatoes. Makes 6
servings.
Betty Light
Lebanon
(Turn to Page B 12)
Celebrate C& Salute
the American pork industry
Featured Recipe
Do you have children learning to cook?
Do your children sometimes prepare dinner when you’re busy in the
bam?
Then you’ll be interested in helping them learn cooking skills that
extend beyond warm ups, hot dogs, and hamburgers.
The National Pork Producers Council offers a free copy of a new
eight-page recipe brochure, “Kids’ Pork Cookbook.” In addition to
recipes, the brochure tells how to shop for pork cuts that are most
popular with kids such as pork chops, ground pork, and pork loin.
Properly cooked pork will be juicy but die juices should be clear—not
red. Overcooked pork will be tough and dry.
For a copy of the brochure, send a business-sized, addressed,
stamped envelope to Kids’ Pork Cookbook, NPPC, P.O. Box 10383,
Des Moines, lowa 50306.
Here is a recipe from the booklet.
BARBECUE PORK CHOPS
4 boneless center cut pork chops, % -inch thick
/i cup reduced-fat Italian salad dressing
'A cup barbecue sauce
1 teaspoon chili powder
In small bowl, stir together Italian salad dressing, barbecue sauce,
and chili powder. Place pork chops in plastic container. Coat chops
with Vi cup sauce. Cover container and marinate in refrigerator for 30
minutes or overnight. Drain marinade from pork and throw away.
heat non-stick skillet over medium-high heat. Place pork chops in
skillet and cook for a few minutes on both sides. Pour the remaining
sauce over the chops and cover the pan. Turn heat to low and simmer
for 5 minutes. Serve immediately, topped with sauce.
Serve with com and oven-roasted potato wedges. Serves 4.
Per serving: 194 calories; 23 gm protein; 8 gm fat; 312 mg sodium;
and 71 mg cholesterol.
Your area’s pork producers are proud to provide
a high-quality, nutritious and versatile product
through sound technology and management