82- Celebrate National Por\ Month PORK SANDWICHES WITH CARAMELIZED ONION RELISH 2 cups sliced onions 1 tablespoon vegetable oil 1 tablespoon sugar V: cup Dijon mustard 4 3-inch squares focaccia bread or crusty rolls, split, toasted Fresh spinach or arugula leaves 1 pound sliced leftover pork roast, warmed Cook onions in oil in large heavy skillet over medium-heat for 10 to IS minutes or until light golden, stirring frequently. Stir in mustard; cook 2 minutes. Top bread or roll bottoms with spinach or arugula leaves, sliced fresh pork, and 'A cup onion rel ish. Serve warm. FINGER-LICKING HONEY PORK RIBS 1 cup chili sauce 'A cup honey, or more V* cup minced onion 1 tablespoon Worcestershire sauce 1 teaspoon Dijon mustard 3 pounds pork spareribs Salt and pepper to taste Combine chili sauce, honey, onion, Worcestershire sauce, and mustard in a small saucepan and Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week before the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. October 14 - National Apple Month 21 - Pumpkin, Squash Recipes 28 - Autumn Family Favorites November 4 - Fast And Easy Recipes bring to a boil over medium heat, stirring constantly. Reduce heat and simmer, uncovered, for five months. Sprinkle spareribs with salt and pepper. Place on a rack over a roasting pan; cover with foil and bake at 375 degrees for 35-45 minutes. Uncover and brush generously with sauce; Bake 45 minutes, brushing with sauce every 15 minutes, until spareribs are fully cooked and tender. Cut spareribs into serving portions and serve with remain ing sauce. Renee Blatt PA Honey Queen HONEY GLAZED ♦ HAM STEAKS 4 lean ham steaks 'A cup honey 3 tablespoons water 11/:I 1 /: teaspoons ground ginger 'A teaspoon ground cloves Pan-fry ham steaks on both sides in large nonstick skillet over medium-high heat. Place ham on heated serving dish; set aside. Add honey, water, ginger, and cloves to skillet; bring to a boil. Simmer one to two minutes. Brush sauce over ham; serve with remaining sauce. Renee Blatt PA Honey Queen PORK LOIN STUFFED WITH FRUIT AND NUTS 2 pound boneless pork loin roast Stuffing: Vi cup coarsely chopped pitted dates V* cup coarsely chopped dried apricots V* cup finely chopped pecans 1 clove garlic, minced IVi teaspoon dried thyme, crushed 1 tablespoon molasses Va teaspoon salt /a teaspoon pepper -/. cup apple juice 1 tablespoon molasses 'A cup light cream Va teaspoon salt Heat oven to 350 degrees. In a medium bowl, combine all stuf fing ingredients. Set aside. Double-butterfly pork roast and follow stuffing and tying di rections (see diagram on page B 3). Place loin in shallow roast ing pan, set aside. Combine juice, broth, and mo lasses in small saucepan; bring to a boil. Pour over roast. Roast pork for one hour, or until inter nal temperature is 155-160 de grees, basting occasionally with broth mixture. Remove roast from pan, re serving the drippings; keep warm. Add cream and V* tea spoon salt to pan drippings. Cook over medium-high heat, stirring constantly until slightly thickened. Slice pork, arrange on serving platter, serve with sauce. Servings: 8. Three-ounce serving: Calories 237, protein, 25 g, fat, 7 g, cholesterol, 69 mg. Featured Recipe Roasts, chops, ribs, cubes, stirps, and cutlets make up the six basic shapes of fresh pork. Each of these shapes, with bones or boneless, can be the basis for almost any dish. Unlike the pork of the past, today’s pork should not be over cooked. Cooking to medium preserves the tenderness of meat. Pork’s natural juices lend wonderful flavor and texture to the meat and at medium doneness those juices are at their tastiest. Overcooking drains the juices and makes the meat tougher and less fiavorful than desired or necessary. For best results, use a meat thermometer. This works best with largeer shapes like roasts. When the temperature reaches 160 de grees Fahrenheit, the meat is medium done. When checking the doneness of smaller shapes, look for just a blush of pink and lots of juice. If no juice is present, it’s a sure sign that you’ve over done it. Today’s featured recipe is made with a roast, a large cut of meat from the leg. Roasts are also perfect for planned leftovers to use in sandwiches, salads, and pasta dishes. After you make this roast, use the leftovers for Pork San wiches with Caramelized Onion Relish, which is included in to day’s selection of recipes. HERBED FRESH HAM WITH SAVORY GRAVY 6-8 pound boneless pork leg roast, tied not netted Va cup Dijon mustard, divided 1 cup plain dry bread crumbs 6 tablespoons chopped fresh parsley, divided 3 tablespoons vegetable oil 2 tablespoons fresh rosemary leaves, crushed 1 teaspoon salt Va teaspoon ground black pepper water 11/:I 1 /: cups apple juice Trim excess fat from fresh ham; spread evenly with '/: cup mustard. Mix bread crumbs, 4 tablespoons parsley, oil, rosemary, salt, and pepper. Press crumb mixture evenly over fresh pork. Tent with foil. Roast at 350 degrees for l/i hours; remove foil. Roast for V/i hours more or until meat thermpmeter registers 155 degrees in ternal temperature, adding water to roasting pan as needed. Remove meat from pan; let rest, loosley covered, for 10 to 15 minutes. While ham is resting, drain pan drippings into measur ing cup, pouring off excess fat. Add juice and pan drippings to roasting pan. Set over two burners, if necessary, and bring to boil over medium heat, stirring to loosen any browned bits from pan. Reduce heat to low; simmer for 10 minutes. Thicken gravy if desired. Stir in remain ing mustard and parsley; heat through. Serve ham with gravy.
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