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Show CORNBREAD, PORK AND GRAVY ARE SIMPLY MADE FOR ONE ANOTHER There are some foods which have an affinity one for the other, oth-er, just like moon and June. Cornbread, pork and milk gravy are a trio that appear together in perfect harmony. We think that a nice pot of greens go well with this group, if. you'd like to make it a quartet. You probably need no advice on the pork n' gravy but just in case you do, here's how. Fry the pork until it is well done and the extra fat is thoroughly cooked out of the meat. Remove the meat from the pan and pour part of the fat into your fat salvage container. Then here's a trick to make the gravy without a lump. Put the flour, salt and pepper in- to a small jar and add cold milk. Cover and shake vigorously until un-til the flour is thoroughly blended. blend-ed. Pour this mixture into the drippings in your frying pan and stir until thickened. Perhaps you have a favorite cornbread recipe but we'd like to have you try this one. It is made with whole wheat flakes, the kind you eat for breakfast to give you pep. This vitamin fortified for-tified cereal adds a swell nutty flavor and extra vitamins too! Pep Cornbread 3 tablespoons shortening 1 cup milk , 3 tablespoons sugar 1 cup flour 2 eggs, well beaten 3 teaspoons baking powder l'2 cups vitamin fortified whole 12 teaspoon salt wheat flakes V'2 cup yellow corn meal Blend shortening and sugar thoroughly. Add eggs; beat well. Add vitamin fortified whole wheat flakes and milk, let stand 10 minutes. min-utes. Sift flour, baking powder, salt and cornmeal together. Stir into first mixture; mix well. Bake in greased pan in moderately hot oven (400F.) about 30 minutes. Yield: 9 squares (8 x 8-inch pan) |