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I e. 1 I i. it t f i athi t i Mr s l f l it I jt t W c t-k t i V Serve Pork Fork Roast for Savory Dinner See Recipes Below Economical Pork Dinners PORK HAS BAS ALWAYS been a favorite favorite fa ta- fa- fa meat on American tables Among the meats available its it's also an economical one whether for tor fora tora a special family dinner erom or a company company com com- pany favorite t aIL Scientists 1 in inthe n I the field of at nutrition nutrition t tion now point p out too t that hat pork is a rich source of the important important important im im- im- im vitamin Bl as well as other nutrients In buying pork thrifty homemakers homemakers homemakers home- home makers will find tind that steaks cut from the shoulder offer otter a real bar bar- gain These have a good proportion of fat and lean and very little bone and they are tender and delicious They are cooked like pork chops that is in moist heat slowly and until well done Blade pork steaks are cut from the Boston butt the upper part atthe of at the shoulder Each steak contains a portion of at the blade bone I C S THERE IS A seemingly endless variety of at delicious ways of preparing preparing ing lag pork steaks all following the theone theone theone one basic method But variety can be given by the use of at different flavors in the liquid and of different vegetables or fruits used with the meat Here are suggestions to add to your repertory Pork Steaks and Sweet Potatoes Serves 4 2 pork shoulder steaks cut thick 1 can crushed pineapple 3 sized medium-sized sweet potatoes 3 cup brown sugar Salt and pepper Place the pineapple in a baking dish Cook sweet potatoes in broiling broiling broil broil- ing Lag salted water until tender Peel and slice sweet potatoes and arrange arrange arrange ar ar- ar- ar range in a baking dish over the pineapple Sprinkle with brown sugar Season pork steaks with salt and pepper and place on top of sweet potatoes Cover and cook ina in ina ina a moderate oven for 45 minutes minutes min mm- utes then remove cover and cook for tor 15 minutes longer or until the steaks are nicely browned Spanish Pork Shoulder Steaks Shoulder steaks 2 tablespoons flour 2 tablespoons lard 1 small onion 1 cup tomatoes 1 tablespoon Worcestershire sauce Salt and pepper Dredge pork steaks in flour lour and brown in hot lard Slice onions over them add tomatoes tomatoes tomatoes toma toma- toes and se season son 1 with Worcestershire worcestershire Worcester worcester- shire shireLe sauce salt and p pepper cp p er Cover and cook Le slowly E until the steaks are done I fJ about 45 minutes for foro medium thick steaks Stuffed Style tyle Pork Roast style Cushion pork roast Salt k v S x Pepper S Raisin Apple-Raisin stuffing stuffing v The cushion style cushion style pork roast Is made by boning the fresh Boston butt or the thc fresh picnic and sewing the edges together to make a pocket for tor stuffing Season the shoulder inside and andou ou out with salt and pepper and fill the pocket with Raisin Apple-Raisin stuff stuff- ing Sew or skewer open side Place roast on a rack in an open roasting LYNN CHAMBERS CHAMBERS' MENU Stuffed Style Cushion-Style Pork Roast Fried Apple Wedge Garnish Sweet Potatoes Asparagus Drawn Butter Sauce Pineapple Cole Slaw Cloverleaf Rolls Orange Sponge Pudding Beverage Recipe Given pan with fat side up Do not add water Do not cover Roast in a moderate oven until done Allow 40 to 45 minutes per pound for roasting a style cushion-style pork shoulder Raisin Apple-Raisin Stuffing 2 slices salt pork Vi cup chopped celery M 4 cup chopped onion 3 tart apples 34 cup raisins cup sugar 2 cups dry bread or cracker crumbs 34 cup chopped par parsley ey y cup milk Salt Pepper I IDice Dice salt pork and cook until crisp Remove cooked pieces Cook celery and onion in dl 3 min mm- utes Core and slice apples Add apples and raisins raisins rai rai- sins to celery r mixture sprinkle with sugar and andS S cover Cook slowly slowly slow slow- ly until tender k I Add c crumbs rum b s 1 9 c cooked a a ked pork E t. t parsley In milk I ilk 1 k ka a and n d seasonings and mix lightly Pork Tenderloin with Dressing Serves 6 2 pork tenderloins 2 cups bread crumbs 24 cup chopped celery 2 eggs slightly beaten heaten 2 tablespoons bacon hacon drippings Salt and pepper Choose two pork tenderloins of the same size Have the butcher split and flatten latten them out Combine bread crumbs and celery Season with salt and pepper Add eggs to dressing bacon drippings and hot water enough to make the dressing moist Spread dressing over one tenderloin lay the other on top and sew or skewer the edges together Season outside with salt and pepper Place on rack in open roasting pan and roast in moderate oven for one hour You may like to lay a few strips of bacon across I I the top to keep the meat from becoming becoming be bi- coming too dry Broiled Spareribs Serves 4 to 5 3 pounds spareribs 3 cups water 1 cup vinegar cup minced onion 1 clove garlic peeled and minced 1 V j tablespoons Worcestershire sauce V 34 cup granulated sugar 3 tablespoons catsup 2 tablespoons salt sail 5 tablespoons fat fatI I Yi teaspoon pepper 1 bay leaf I Broil spareribs in broiler oven until golden brown on both sides Meanwhile combine remaining ingredients ingredients ingredients in in- and boil for 10 minutes in an uncovered saucepan Place spareribs in an uncovered baking pan or roaster and pour some of at sauce over them Bake in hot oven for one hour basting every 10 minutes with rest of the sauce which should be kept boiling hot |