Show r rn Xv rw J r J u r x 1 uri Y t J r. r 4 i r JJr i r 1 p. p i rl iv i a J S J. J J. J J. J n rJ Y 1 vr S rr v v r Y Ys E 1 3 I. I 5 s i b i 3 X x Y J 7 r i ry X f t J Serve Pork Roast for Savory Dinner D See Recipes Below Economical Pork Dinners I PORK PORI HAS ALWAYS been a fa fa- favorite favorite meat on American tables Among the meats available its it's also an economical one whether for fora a special family 5 dinner or a com corn company company corno o at pany favorite Scientists in inthe inthe i n r the field of nutrition nutrition tion now point out too that tha t pork is a rich source of the im im- important important im- im important vitamin Bl as well as other nutrients In buying pork thrifty home- home homemakers homemakers homemakers makers will find that steaks cut from rom the shoulder offer a real bar- bar gain gam These have a good of fat and lean and very little bone and they are tender and delicious They are cooked like pork chops that hat is in moist heat slowly and until well done Blade pork steaks are cut from the he Boston butt the upper part of the shoulder Each steak contains a portion of the blade la e bone THERE IS A seemingly endless variety of delicious ways of ot preparing preparing ing ng pork steaks all following the theone theone theone one basic method But variety can cane be e given by the use of different flavors in the liquid and of different vegetables or fruits used use with the meat Here are suggestions to add to your yo r repertory Pork Steaks and Sweet Potatoes Serves 4 2 pork shoulder steaks cut thick 1 can crushed pineapple 3 sized medium-sized sweet potatoes y r cup brown sugar Salt and pepper Place the pineapple in a baking dish Cook sweet potatoes in boil boil- boiling boiling boiling ing salted water until tender Peel and slice sweet potatoes and ar ar- arrange arrange ar- ar arrange range in a baking dish over the pineapple Sprinkle with brown sugar Season pork steaks with salt and pepper r and place on top of sweet potatoes Cover and cook in ina ina a a moderate oven for 45 min min- minutes minutes minutes utes then remove cover and cook for or 15 minutes longer or until the steaks are nicely browned Spanish Pork Shoulder Steaks Shoulder steaks 2 tablespoons flour 2 tablespoons ons lard 1 small onion 1 cup tomatoes 1 tablespoon Worcestershire sauce Salt and pepper Dredge pork steaks in flour and brown in hot lard Slice onions over them add tomatoes toma toma- tomatoes tomatoes toes and season with worcestershire Worcester worcester- Worcestershire worcestershire shire sauce salt s 's and pepper pep per Cover and cook slowly until the steaks steaks' are done about 45 minutes for medium m e diu m thick steaks Stuffed Style Cushion-Style Pork Roast style Cushion Cushion style pork roast Salt Pepper Raisin Apple Ap Raisin le-Raisin stuffing The TIte style cushion us style ion pork roast is made roade by boning the fresh Boston butt or the fresh picnic and sewing the edges together to make a pocket for stuffing Season the shoulder inside and out with salt and pepper and fill rill the pocket with Raisin Apple-Raisin stuff tuff ing Sew or skewer open side Place i roast on a rack in an open roasting i 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 Yi 16 cup chopped celery f cup chopped onion 3 tart apples cup raisins 6 cup sugar 2 cups dry bread or cracker crumbs J i 4 cup chopped parsley H cup milk fin Salt C If 11 Pepper Dice salt pork and cook until crisp Remove cooked pieces Cook celery and onion in drippings 3 min min- utes ut Core and slice apples Add apples and rai rai- raisins raisins raisins sins to celery CJ mixture sprinkle with sugar and cover Cook slow slow- slowly slowly ly until tender Add crumbs c rum b s cooked coo ked pork parsley milk mil m i 1 k kand and seasonings and mix lightly Pork Tenderloin with Dressing serves u ii 6 2 pork tenderloins 2 cups bread crumbs Vy M cup chopped celery 2 eggs slightly beaten 2 tablespoons bacon drippings Salt and pepper Choose two pork tenderloins of the same size Have the butcher split and flatten 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 opening roasting pan and roast in moderate oven for one hour You may like to lay a few strips of bacon across the top to keep the meat from he- he becoming coming too dry Broiled Spareribs Serves 4 to 5 3 pounds spareribs 3 cups water 1 cup vinegar M 4 cup minced onion 1 clove garlic peeled and minced V tablespoons 1 Worcestershire sauce M 4 cup granulated ted sugar 3 tablespoons catsup 2 tablespoons salt 5 tablespoons fat fatA M A teaspoon pepper 1 bay leaf Broil spareribs in broiler oven until golden brown on both sides Meanwhile combine remaining in in- ingredients ingredients and boil for 10 minutes in an uncovered saucepan Place spareribs in an uncovered baking pan or roaster and pour some of 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 |