  _Recipes for_ PORK Pork Loin RoastLoin roast MENU IDEA 3 to 5-pound pork loin roast Salt and pepper Have backbone removed from loin. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so bulb reaches center of thickest part. Be careful that thermometer does not rest in fat or on bone. Do not add water. Do not cover. Roast in moderate oven (350° F.) until meat thermometer registers 185° F. Allow about 35 to 40 minutes per pound for roasting. Golden Filled Pork RollsArm steak MENU IDEA 8 pork arm steaks, cut ½ inch thick Salt Pepper 1 No. 303 can cream-style corn 1½ teaspoons salt 2 eggs, beaten 3 tablespoons melted butter or margarine ¼ cup chopped green pepper 2 tablespoons chopped onion 4 cups soft bread crumbs ½ teaspoon dry basil ½ teaspoon sage Remove bones from pork steaks. Season with salt and pepper. Combine remaining ingredients, mix lightly and spread on steaks. Roll each steak like a jelly roll and tie or fasten with a skewer. Place rolls in a baking dish and bake in a moderate oven (350° F.) for 1 hour. 8 servings. Pork Chop-Potato ScallopLoin chops MENU IDEA 6 pork rib, loin or shoulder chops, cut ¾ to 1 inch thick Salt and pepper 2 cups coarsely grated peeled potatoes 2 tablespoons grated onion 2 tablespoons flour 1½ teaspoons salt ¼ teaspoon pepper 1½ cups milk Brown chops in frying-pan. Season with salt and pepper. Combine remaining ingredients in order given and arrange in a shallow baking dish. Place chops on potato mixture. Bake in a moderate oven (350° F.) for 1 hour or until done. 6 servings. Baked Smoked Ham—Buffet GlazeSmoked ham MENU IDEA 12-14 pound smoked ham Buffet Glaze Place ham, fat side up, on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part. Be careful that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) until the meat thermometer registers 160° F. Allow 18 to 20 minutes per pound for roasting. Remove rind, chill and glaze. Buffet Glaze1½ tablespoons gelatine 1¾ cups water 2 bouillon cubes, if desired ¼ teaspoon salt 1 teaspoon sugar ½ cup cream Green pepper strips 1 small bottle stuffed olives Have ham chilled. Place fat side up for glazing. Soak gelatine in ¼ cup cold water. Heat remaining water and dissolve bouillon cubes in it. Strain. Add gelatine and stir until dissolved. Add salt and sugar. Cool. Reserve ¾ of mixture and add cream to remaining mixture. Just before cream mixture begins to congeal pour Pork Tenderloin SupremeTenderloin—patties (center) MENU IDEA 12 slices bacon 6 pork tenderloin patties Salt Pepper 6 slices tomato, cut ½ inch thick 6 slices onion, cut ¼ inch thick Prepare each serving as follows: Cross 2 slices bacon, place tenderloin pattie on the center, sprinkle with salt and pepper. Place a slice of tomato on the pattie, season, and top with a slice of onion. Season. Bring bacon ends up over onion slice and fasten with a wooden pick. Place in a baking pan, cover and bake 30 minutes in a moderate oven (350° F.) Remove cover and continue baking 30 minutes longer. 6 servings. Candied Ham LoafGround ham and beef MENU IDEA 2 pounds ground ham 1 pound ground beef 2 cups whole wheat bread crumbs 1 cup milk 2 eggs, slightly beaten 1 teaspoon dry mustard ½ teaspoon salt ½ cup brown sugar ½ teaspoon ground cloves Soak bread crumbs in milk. Add eggs. Combine ground ham, ground beef, mustard, salt and bread mixture. Mix well. Mix together brown sugar and cloves and spread in bottom of 5 × 9-inch loaf pan. Pack mixture in pan, bake in moderate oven (350° F.) for 1½ hours. Turn upside down to serve. 10 to 12 servings. |
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