Category Archives: Pork

Schwalbennester (Swallow nest)

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4 servings

You will need
4 thin slices of beef shank
4 thin slices of ham
4 hard-boiled eggs, sliced
2 tablespoons flour
1 onion
2 ½ to 3 tablespoons fat or butter
½ cup broth
salt and pepper
4 tablespoons sour cream

Garnish:
Sautéed spinach
Mashed potatoes
Pickled cucumbers

Press the meat flat. Add salt and pepper.

Place the hand and egg over it. Roll it up. Roll several times in the flour.

Sauté the onion and the beef rolls in the fat or butter in a pan. Add the broth and salt and pepper to taste. Cook over low heat for 15 minutes.

Finally, add the sour cream and bring it to a boil.

Garnish with sauteed spinach, picked cucumbers and mashed potatoes.

© Shufunotomo Co., Ltd., Japan 1972

Spiced Fried Liver

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To serve 4 you will need:

½ lb. liver (pork or beef)


(a)
½ tablespoon sherry
¾ teaspoon salt
⅓ leek (chopped) or 3 scallions


(b)
1 clove garlic (chopped)
¾-inch piece of fresh ginger (chopped) or ⅙ teaspoon ginger powder
1 ¾ teaspoons soy sauce
1 ¼ tablespoons sherry
1 ¼ tablespoons sugar
1 ¼ tablespoons Worcestershire sauce
1 ¾ teaspoons sesame seed oil

2 tablespoons cornstarch
salad oil for frying
a few leaves of lettuce for garnish

Dip the liver into cold water and wipe dry with a cloth. Slice the liver into bite-size pieces about ¼ -inch thick. Mix ingredients (a) with the liver and let stand for 5 minutes. Drain. Mix ingredients (b) together and set aside. Coat the liver with the cornstarch and deep-fry briefly over a medium heat. Remove the liver from the pan. Reheat the oil and deep-fry the liver again over a high heat. Remove the liver from the pan and mix with ingredients (b). Arrange the liver pieces on top of a few decorative leaves of lettuce. Pour any remaining ingredients (b) over the liver.

© Shufunotomo Co., Ltd., Japan 1972

Geduenstetes Sauerkraut, Garniert (Steamed Sauerkraut, Garnished)

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4 servings

You will need
3 tablespoons lard
1 onion, chopped
3 ½ oz. streaky bacon
1 ¾ lb. pickled cabbage (sauerkraut)
5 juniper-berries
2 cups water or broth
4 pickled pork spareribs
½ glass white wine
4 frankfurter sausages

Melt the lard in a sauce pan, and sauté the onion and bacon until brown. Put sauerkraut and juniper-berries in the same pan, with the water or the broth. Cook over low heat for about 30 minutes.

Add the pork spareibs and white wine and simmer for another 30 minutes.

Grill the sausage separately.

Place the pork spareribs and the frankfurters on the sauerkraut.

Boiled potatoes or fried potatoes can be added.

© Shufunotomo Co., Ltd., Japan 1972

Duck with Pineapple (Bor low gnap)

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Preparation time: 6 minutes
Cooking time: 20-30 minutes
To serve: 4

You will need
10 oz. duck meat without bone
3 pieces canned pineapple
½ pint sherry
¼ pint water
1 ½ tablespoon soy sauce
1 teaspoon sugar
½ teaspoon monosodigum glutamate
2 tablespoons pineapple syrup
1 teaspoon cornflour mixed with 1 tablespoon water
8 canned cherries

Cube the duck meat and divide each piece of pineapple into four pieces. Cook the duck in a saucepan with sherry and water for 20 minutes. Add soy sauce, sugar, monosodium glutamate, pineapple syrup and cornflour mixture. Stir till boiling and boil for 5 minutes. Add pineapple and cherries and cook for about 1 minute. Remove to a heated dish and serve hot.

Why do we use cornflour in many Chinese dishes?
Cornflour helps you in three ways:
1) Coating – Cornflour gives meat a light coating that not only makes the meat tender, but also retains the flavour.
2) Thickening – The thickness of the gravy and soup depends upon the amount of cornflour used; these vary in different dishes, as a sweet and sour pork dish should be fairly thick and Peking sour soup should be lighter.
3) Holding – Cornflour works wonderfully for holding minced meat together and for keeping the moisture in. It is used in meatball dishes.

© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

Liver Pâté

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Preparation time: 25 minutes
Cooking time: 1 ½ hours
To serve: 4

You will need
1 ½ lb. pig’s liver
8 oz. bacon
1 clove garlic or 1 shallot
6 anchovy fillets
¾ pint breadcrumbs
1 egg
1 egg yolk
¼ teaspoon black pepper
½ teaspoon salt
2 bay leaves

Put half liver in a pan, cover with water and simmer until cooked. Put cooked and uncooked liver, half bacon, garlic or shallot and anchovies twice through a mincer. Add breadcrumbs, beaten egg and egg yolk. Season. Mix thoroughly. Lay bay leaves in the bottom of mould, cake tin or loaf tin and line with half remaining bacon rashers. Fill it with pâté. Cover with buttered greaseproof paper. Place mould in baking tin filled with hot water so that the water comes at least 1-inch up the mould. Bake in a moderate oven (350° F. or Gas Mark 4) for about 1 ½ hours. Cool and remove paper.

© Shufunotomo Co., Ltd., Japan 1968 English text &copu; Shufunotomo Co., Ltd., Japan 1968

Barbecued Ham Loaf

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Suggested menu description: Tangy ham loaf topped with rich, red barbecue sauce – deliciously different. (Good with fluffy mashed potatoes, buttered green beans, and rolls)

1 can (10 ½ ounces) Campbell’s tomato soup
1 pound ground lean ham
1 pound ground lean pork
1 cup fine dry bread crumbs
1/2 cup chopped celery
1/4 cup minced onion
2 eggs, slightly beaten
Dash black pepper

Combine all ingredients; mix well. Shape into a loaf; place in a shallow baking pan (10¼” x 5¼” x 3¼”). (Mixture is quite soft before baking.) Bake in a moderate oven (350° F.) about 1 1/2 hours, or until done. If desired serve with TOMATO HORSERADISH SAUCE. Makes 8 servings.

Tomato Horseradish Sauce

1 can (10½ ounces) Campbell’s tomato soup
2 tablespoons prepared horseradish
1 tablespoon prepared mustard
Dash ground cloves
Dash black pepper

In saucepan, blend all ingredients. Heat, stirring often. Serve with beef, pork, ham, frankfurters, or meat loaf. Makes about 1&frac1/2; cups sauce.

Courtesy of Campbell Soup Company, 1968 Fine Arts Dairy Pad #27

Ham-Stuffed Potatoes

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4 large baking potatoes
2 cups ground fully cooked ham
1 cup mayonnaise or salad dressing
1/3 cup shredded process Swiss cheese (2 ounces)
2 tablespoons chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon minced dried onion
1/4 cup shredded American cheese (1 ounce)

Scrub potatoes. Bake in 425° oven for 45 to 60 minutes or till done. Cut slice from to of each. Scoop out inside and cube. Toss with ham and next 5 ingredients, spoon into potato shells. Bake in 425° oven for 15 minutes. Sprinkle American cheese atop. Heat 1 to 2 minutes more or till cheese melts. Makes 4 servings.

BEEF-STUFFED ONIONS

6 medium onions, peeled
1/2 pound ground beef
1 8-ounce can tomato sauce with cheese
1 tablespoon all-purpose flour
1/2 teaspoon sugar
3/4 cup soft bread crumbs (1 slice bread)
2 tablespoons grated parmesan cheese
1 tablespoon butter or margarine, melted

Cook onions in boiling, salted water 25 to 35 minutes or till tender. Drain; cool. Remove centers of onions; chop and reserved 1/2 cup of noon centers. Cook beef with 1/2 teaspoon salt till lightly browned; drain. Stir in reserved 1/2 cup chopped onion. Stuff onion shells with beef mixture. Place onions in 1 1/2-quart casserole. Combine tomato sauce, flour, sugar, 1 cup water, and 1/4 teaspoon salt. Pour over onions. Bake in 350° oven for 25 minutes. Combine crumbs, cheese, and butter; sprinkle over onions. Bake 15 to 20 minutes. Services 6.

© Meredith Corporation, MCMLXXIX All Rights Reserved. Printed in U.S.A.

Stuffed Pork Chops

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1/4 cup chopped onion
1/2 cup chopped celery
1/4 cup butter or margarine
3 cups cheese-herb flavored croutons
1 cup boiling water
1 vegetable bouillon cube
6 pork chops, 1 to 1 1/2-inches thick
3 cups canned sauerkraut, drained
1 teaspoon caraway seeds

Sauté onion and celery in butter in a heavy skillet until tender. Dissolve bouillon cube in boiling water. Add croutons to skillet; pour bouillon over croutons, onions and celery; stir. Make a pocket in each chop by cutting through from outside edge to bone. Fill each cavity with crouton mixture, secure with toothpicks. Place sauerkraut in a roasting pan, stir in caraway seeds. Arrange chops on top of sauerkraut and bake in a 350° oven until meat is browned and tender – about 1 1/2 hours.

Serves 6
Preparation time: 2 HRS.
Approximate calories per serving… 500

SUGGESTED MENU

Lettuce and Tomato Salad
Stuffed Pork Chops
Sauerkraut
Buttered Lima Beans
Cinnamon Baked Apples

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

Pork and Noodle Casserole

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1 pound ground pork
1 small onion, chopped (1/4 cup)
1 16-ounce can stewed tomatoes
4 ounces medium noodles, cooked and drained
1 12-ounce can whole kernel corn, drained
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash freshly ground pepper
1 cup shredded cheddar cheese (4 ounces)

In 10-inch skillet cook meat and onion till meat is browned and onion is tender; drain off excess fat. Stir in undrained tomatoes, noodles, corn, tomato paste, salt, chili powder, garlic powder, and pepper. Turn mixture into an ungreased 1 1/2-quart casserole. Bake, covered in 350° oven for 40 minutes or till heated through. Sprinkle with shredded cheddar cheese. Bake, uncovered, 5 minutes more or till the cheese melts. Trim with parsley, if desired. Makes 6 servings.

CRANBERRY-PORK BAKE

Stir together one 8-ounce can whole cranberry sauce and 2 tablespoons light corn syrup; set aside. In mixing bowl beat together one 17-ounce can sweet potatoes, drained; 2 tablespoons melted butter or margarine, 1 tablespoon brown sugar; 1 teaspoon salt; and 1/4 teaspoon ground ginger with electric mixer till well blended. Stir in 2 cups coarsely chopped cooked pork.

Turn mixture into a 1-quart casserole. Bake, uncovered, in 350° oven for 35 minutes. Spread cranberry sauce mixture over top; return to oven for 5 to 10 minutes or till heated through. Makes 4 servings.

©Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Two Family-Style Entrées

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STUFFED BAKED FRANKS

1 pound (5 or 6) large frankfurters
1/4 cup minced onion
2 cups herb-seasoned stuffing mix
3/4 cup water
1/4 cup catsup
1 tablespoon sweet pickle relish
3 slices (3 ounces) American cheese, cut into strips

Advance preparation: Cut franks lengthwise almost to opposite side. Cook onion in butter till tender but not brown. Combine stuffing mix, onion, water, catsup, and relish; mix well. Mound stuffing atop franks. Place on baking sheet. Cover; chill till serving time.

Before serving: Bake in 400° oven for 10 to 15 minutes. Top franks with cheese strips; return to oven and heat about 3 minutes longer or till cheese melts. Makes 5 or 6 servings.

TUNA-BACON-MACARONI BOWL

1 7 1/4-ounce package macaroni and cheese dinner mix
1/2 cup American cheese spread
3/4 cup mayonnaise or salad dressing
1 9 1/4-ounce can tuna, drained and flaked
4 slices bacon, crisp-cooked, drained, and crumbled
4 hard-cooked eggs, chopped
1/4 cup sweet pickle relish
2 teaspoons prepared mustard

Advance preparation: Prepare macaroni and cheese dinner according to package directions; except up 1/2 cup milk instead of milk called for. Stir in cheese spread. Add mayonnaise, tuna, bacon, hard-cooked eggs, pickle relish, and mustard. Chill several hours.

Before serving: Spoon into a lettuce-lined bowl and garnish with additional bacon, if desired. Makes 6 servings.

©Meredith Corporation, MCMLXXVIII, All Rights Reserved. Printed in U.S.A.