86-Lancaster Farming, Saturday, October 3, 1998
Taste-Tempting
Pork Dishes
Pork is a classic that's perfect
for serving at an elegant meal or at
an every day dinner.
Cooked to medium doneness
(slightly pink in the center,
155-160 degrees) pork is lean, jui
cy, and tender. Pork’s mild taste
complements many favorite fla
vors. Season a rack of pork (have
the butcher remove the backbone
for easy slicing between the ribs)
with garlic and pepper and pair
with Cranberry Chutney for an
elegant feast. Or glaze Fresno Pork
Roast with pineapple, citrus, and
cloves, and garnish with
strawberries.
HAM PUFF
2 cups ground ham, cooked
1 cup ground cooked carrots
3 tablespoons melted butter
2 eggs, beaten
2 cups milk
2 cups flour
3 teaspoons baking powder
'h teaspoon salt
% teaspoon pepper
Sift together dry ingredients.
Beat eggs and milk; add to flour
mixture. Add ground carrots, ham,
and melted butter. Bake in greased
casserole or muffin tins at 400
degrees for 25-30 minutes. Serves
6-8.
Roycll Bashore
Lebanon Li'l Miss
FRESNO PORK ROAST
3-pound pork loin roast
1 tablespoon sugar
2 tablespoons cornstarch
3 /« cup canned pineapple juice
% cup orange juice
Dash salt
Dash ground cloves
2 tablespoons lemon juice
1 pint fresh strawberries, hulled,
sliced
Preheat oven to 350 decrees.
Place roast in shallow roasting pan
and bake 60-90 minutes or until
inserted meat thermometer regis
ters 155-160 degrees. Remove
roast from oven, let stand 10
minutes before slicing.
While roast is cooking, combine
sugar and cornstarch in medium
saucepan. Stir in pinepple and
orange juices and cook, stirring
over medium heat, until mixture
bubbles and thickens.
Remove from heat and stir in
salt, cloves, and lemon juice. Serve
roast with sauce, and garnish with
henries.
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 ingredients
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 listed below.
October
4-5 pound pork roast
1 large onion
1 teaspoon salt
2-3 tablespoons vinegar
Pierce roast with a sharp knife or
fork. Sprinkle with salt. Spoon vin
egar over meat. Cover with onion
slices. Cover roast tightly with foil
to seal all edges. Bake at 300
degrees for 4 to 5 hours.
GARLICKY MUSTARD AND
ROSEMARY COATED PORK
CHOPS
3 tablespoons honey-Dijon
mustard
2 tablespoons olive oil
1 tablespoon roasted garlic
pepper
1 teaspoon crushed dried
rosemary
4 pork chops
Combine first four ingredients.
Broil pork chops 4-5-inches from
heat source for 5 minutes on each
side. Spread mixture on pork
chops during the last 2 minutes of
broiling on each side. Serves 4.
PEPPERED RACK OF PORK
4-5 pounds loin pork roast
2 cloves garlic, peeled
Coarsely ground pepper
Preheat oven to 350 degrees.
Cut garlic cloves in half, and rub
over all surfaces of loin; sprinkle
generously with black pepper.
Place in shallow roasting pan
with bones up and roast 60-90
minutes about 18-20 minutes per
pound until meat thermometer
placed in center of loin eye reads
about 155 degrees.
Remove from oven; let rest 10
minutes. Cut between rib bones to
serve. Serve with Cranberry
Chutney:
16-ounce can whole berry cran-
berry sauce
‘A cup raisins
'A cup apple, peeled and diced
'A cup plus 2 tablespoons sugar
'A cup plus 2 tablespoons
vinegar
'A teaspoon allspice
‘A teaspoon ginger
'A teaspoon cinnamon
Dash ground cloves
Combine all ingredients in a
medium saucepan. Cook on
medium heat, stirring occasional
ly, until apples are tender and
sauce has thickened slightly, about
30 minutes. Makes 2'A cups.
10 - National Apple Month
17 - Using Walnuts
24 - Pumpkin Recipes
31 - Sweet & Potato Recipes
PORK ROAST
Crystal Weaver
Womelsdorf
A '/ ■
Peppered Rack of Pork with Cranberry Chutney will Impress guests and family
alike.
KANSAS STROMBOLI
2 loaves frozen white bread
dough
Filling:
‘A pound pepperoni
'/»pound provolone
'/< pound ham
'/«pound salami
2 cups shredded mozzarella
Optional filling: sauteed
mushrooms and onions
Paste (optional)
2 egg yolks
1 tablespoon parmcsan cheese
1 teaspoon parsley
l / 2 teaspoon garlic powder
'A teaspoon oregano
'/< teaspoon black pepper
2 tablespoons vegetable oil
*Mix together all ingredients in
small bowl.
Thaw bread dough. Spread
loaves out so each is about
12x7-inches. Divide paste and
brush onto dough (if desired).
Down the center line meats and
cheeses. Add mushrooms and
onion if desired. Fold sides in and
the ends, crimping to seal. Stir egg
whites and brush over top of loaves
to produce a nice golden crust.
Bake on cookie sheets for 30-40
minutes at 350 degrees. Serve with
warm spaghetti sauce.
Recipe can be halved. Freezes
well.
*Rccipc can be simplified by
omitting the “paste’* and sauteed
ingredients.
Judy Kieke
Shawnee* KS
SOUTHERN
BARBECUE PORK
6 pounds pork roast
28-ounce can whole peeled
tomatoes, mashed
'h cup vinegar
5 ounces soy sauce
5 ounces Worcestershire sauce
Vj cup brown sugar
4 medium onions, chopped
Preheat oven to 300 degrees.
Place toast in toasting pan. Mix
remaining ingredients together and
pour over roast in pan. Bake for 4
to S hours until soft and it falls off
the bone. Remove all bones and
shred the meat.
Serve on rolls or freeze for later
use. Yields: 10 servings.
%
PORK RAGOUT SAUCE
'A pound lean ground pork
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, chopped
4 cloves garlic, minced
1 large red bell pepper, seeded,
chopped
2 medium zucchini, chopped
3 cups tomato sauce
'A cup chopped fresh Italiah
parsley
2 teaspoons dried thyme
2 teaspoons dried oregano
'A teaspoon ground black
pepper
hi a large skillet, crumble and
brown pork over low heat Drain
and set aside.
In same skillet, heat olive oil,
add onions, carrots, and garlic;
saute about 10 minutes.
Add bell peppers and zucchini
and cook for another S minutes.
Add meat, tomato sauce, parsley,
thyme, oregano, and pepper. Stir
thoroughly and cook at a simmer
for 25 minutes. Serve over pasta.
Yields; 8 cups sauce.
Featured Recipe
Since garden growth is slowing down, not much time is left to enjoy
fresh-from-the-garden produce, but here’s a recipe from Elizabeth
Beaver, a reader from Ringtown.
This eggplant soup is a tasty way to use any cnd-of-thc-scaon egg
plant and pepper* and also a delightful way to warm up on chilly fall
days.
ROASTED EGGPLANT SOUP
1 large eggplant (about 2 pounds)
2 cloves baked garlic
1 tablespoon oil from baked-roasted garlic
2 cups chicken broth
1 cup heavy cream
3 scrrano chiles, seeded and chopped
'A to 1 teaspoon salt (or to taste)
Preheat oven to 400 degrees. With large kitchen fork, pierce egg
plant in several places and place in ungreased shallow baking pan.
Bake eggplant uncovered, until very soft, about 1 hour.
Halve eggplant lengthwise and scoop flesh into electric blender cup
or food processor fitted with metal chopping blade. Add garlic oil,
broth, cream, chiles, and salt Puree until smooth. Taste for salt and
adjust as needed.
Serve soup at room temperature or chill well and serve cold.
4 * ‘
STROMBOLI
4 cups flour
Vk cups lukewarm water
1 teaspoon salt
1 package yeast
2-ounces vegetable oil
Heal oven to 375-400 degrees
Mix togethei water, salt, yeast,
and oil. Add 2 cups flour slowly.
Mix with fork until flour is moist.
Add remaining two cups flour.
Mix with hands. Form into three
balls. Knead a little. Lightly grease
balls with shortening. Let lay IS
minutes. Roll out each ball.
Lay four slices white American
cheese in the center of each rolled
out ball. Spread with mustard. Top
with ham and pepperoni. Top with
four more slices of cheese.
Sometimes I use mozzarella to
top. Fold dough together and seal.
Sprinkle with oregano.
Bake until lightly browned for 5
minutes on top rack, 5 minutes on
bottom rack, then 5 minutes on top
rack.
B. Light
Lebanon
Tina Forry
Palmyra