Salt Lake Telegram | 1951-11-07 | Page 17 | Try Pork for Dinner--the Continental Way

rf WELL WELL FOR LESS t l dry Ory fi fj Pork for Dinner s the Continental Way By Gaynor Ganor Maddox Dinner Dinnet u using s sin i n g pork shoulder is a glam glam- name for an economical The recipe originated in where a similar rj ingredients f was served t ch h stock as a hearty and andi anding anding i ing g soup In this recipe are combined and delicious cashat cas- cas that hat is ideal for buffet Ito to prepare it either the fore are or early in the day party parl It can be until about 1 Vz hours serving Parisian Dinner Dinnery ay ay y be held in the oven ovenE E F long longer r than the indicated baking bak bake baking ing time in the event guests are late or dinner service is de de- Parisian Dinner Yields Yield 16 Servings Five pounds pork shoulder 3 l large stalks celery 2 21 Ibs lbs 5 pounds onions 11 I fc cups shortening pound a-pound spaghetti 1 can No 2 mushrooms stems and ends 2 cans No 2 lima beans 2 cans No mo 2 21 tomatoes toma tomatoes tomatoes toes 2 tablespoons salt Cut up celery and onions Fry until transparent in 4 3 4 cup shortening in a heavy y kettle tightly covered Cut up the pork into small pieces Fry in cup 4 cup shortening until well browned Cover and cook slowly until thoroughly done This will take about 1 6 z hour Boil spaghetti in 3 quarts salted water for 20 minutes Add pork onions and celery Add mushrooms lima beans and tomatoes with their liquids ids Season well Simmer or bake in ina ina a slow oven degrees F. F i hours Serve on toast or cook down and serve on platter o r gr aV r 5 f r tf f v pA i y g gj ff ii j I I y i a aV hJ V Vr r. r ra l. l J ii i i r j S I 6 r v 3 ti EXCITING AND INEXPENSIVE A Parisian dinner using fresh pork shoulder may maybe maybe be prepared quickly and easily and may be served either as a colorful combination in in a casserole or oron oron on a platter at af I a buffet supper Why not try it I