Category Archives: Pork

Boiled Bacon

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Cooking time: see Stage 5
Preparation time: dependent on vegetables added
Main cooking utensil: large saucepan

You will need:
3lb smoked picnic shoulder or shoulder butt
pepper

Parsley sauce:
2 tablespoons butter
1/4 cup flour
2/3 cup ham stock
2/3 cup milk
seasoning
2-3 tablespoons chopped parsley

1. Wash and soak salted pork or ham overnight or for several hours in cold water*

2. Put soaked (or unsoaked) into a saucepan, cover with cold water.

3. Bring the wanter to a boil, skim, i.e., remove any greyish scum floating on the top.

4. Add pepper, but no salt.

5. Put a lid on the pan and cook slowly allowing 35 minutes per lb.

6. Add vegetables, e.g., carrots, onions, potatoes, during cooking.

TO SERVE: Hot with vegetables and parsley sauce. To make the sauce for 4 people, heat butter, stir in flour, cook for several minutes, then gradually add ham stock, milk, seasoning, and parskely. Boil until thickened and smooth.

To serve cold: Cool in the liquid, remove rind, and coat with crisp bread crumbs.

TO STORE: In the refrigerator, keep covered to prevent drying.

*Mild-cure pork or ham cuts do not need soaking.

Printed in Canada. © Copyright Paul Hamlyn, Ltd. 1967

Foxy Franks – Bar-B-Qued Weiners

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BAR-B-QUED WEINERS

3 strips of bacon, cut in small pieces
1 can (8 oz.) tomato sauce
1/2 cup water
1/2 cup sliced onions
1/2 cup diced celery
2 Tbsp vinegar
1 Tbsp. Worcestershire sauce
1/4 tsp dry mustard
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
1lb frankfurters
8 oz. thin spaghetti

Fry bacon in a skillet until crisp. Add tomato sauce and next 9 ingredients to bacon in skillet. Cover and simmer about 20 minutes stirring occasionally. Make a shallow, lengthwise cut in each frankfurter and add them to sauce. Continue cooking about 10 minutes or until frankfurters are hot. Meanwhile, cook spaghetti as directed on the package. Place on warmed serving platter, arrange frankfurters on top; pour sauce over all serves 4 to 6.

FOXY FRANKS

1 cup chili sauce
2 Tbsp. brown sugar
3 Tbsp. vinegar
3 drops Tabasco sauce
2 Tbsp. minced onion
4 slices bacon
8 frankfurters
1 recipe Holiday Rice (See Index E)

Mix 5 ingredients in saucepan. Simmer 10 minutes. Cut bacon in 1 -inch pieces. Cut deep gashes in frankfurters; insert a piece of bacon in each gash. Place frankfurters in shallow pan; spread with half the sauce; broil 5 minutes. Serve on Holiday Rice with remaining sauce. Makes 4 servings.

HOLIDAY RICE

3 cups hot, cooked rice
3 Tbsp. melted butter
1 cup hot, cooked peas
2 Tbsp. minced pimiento

Combine all ingredients in a bowl. Toss rice mixture lightly to mix well.

Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New Yor. ©Copyrity 1958 Tested Recipe Institute, Inc. New York

Skillet Franks and Potatoes

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1 10 3/4 ounce can condensed cream of celery soup
1/4 cup milk
2 tablespoons sweet pickle relish
2 tablespoons vinegar
1 tablespoon finely chopped onion
1/2 teaspoon salt
3 cups diced cooked potatoes or two 16-ounce cans potatoes, drained and diced
1/2 pound frankfurters, bias-sliced into 1-inch pieces

In medium skillet combine soup, milk, relish, vinegar, onion, salt and dash pepper; cook and stir till boiling. Stir in potatoes and frankfurters; heat. Top with snipped parsley, if desired. Serves 4 to 5.

Apricot-Glazed Ham

1 8 3/4 ounce can unpeeled apricot halves
2 tablespoons brown sugar
2 teaspoons vinegar
1 teaspoon prepared mustard
1/4 teaspoon ground ginger
1 12/ pound fully cooked ham slice
6 maraschino cherries

Drain apricots, reserving 2 tablespoons syrup. Set aside 6 apricot halves; press remaining apricots through sieve. Combine sieved apricots, reserved syrup, brown sugar, vinegar, mustard, and ginger. Trim excess fat from ham. In skillet cook trimmings till 1 tablespoon fat accumulates; discard trimmings. Brown the ham slowly on one side in hot fat, about 4 minutes; turn. Place reserved apricot halves atop; spoon apricot mixture over. Cover; cook 5 minutes. Garnish each apricot half with a maraschino cherry. Makes 6 servings.

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

Fun With Franks

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Bacon-Wrapped Franks

For each serving, fry 1 slice bacon 2 minutes on each side. Split 1 frankfurter lengthwise, not cutting completely through. Place one of the fillings below in the cut.

Apple-Cheese: 2 slices unpared apple and 1 strip process American Cheese
Peanut Butter: Crunchy peanut butter or peanut butter and salted peanuts
Orange: 3 mandarin orange segments
Melon: 3 canteloupe or honeydew balls or 1 melon wedge
Onion: 1 green onion or a dill pickle slice
Savory Stuffing: Mix 1/3 cup chopped sweet pickle, 1 slice bacon, crisply fried and crumbed, and 2 cups dry herbed stuffing mix prepared as directed on package. Enough for 8 frankfurters.

Wrap each frankfurter with bacon; secure with wooden picks. Place on grill 4 inches from medium coals. Cook 12 to 15 minutes, turning frequently.

Glazed Franks

For each serving, make diagonal cuts in frankfurter, not cutting completely through. Baste with cola-flavored carbonated beverage, pineapple preserves or mixture of 1 tablespoon brown sugar and 1 1/2 teaspoons horseradish.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Ham And Pineapple Loaf And Garlic Bread

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Cooking time: 1 hour
Preparation time: 25 mins
Main Cooking Utensil: 9-by-5-in loaf pan
Oven temperature: 374-400°F
Oven position: center

For 4-6 people you need:
Ham and pineapple loaf:
3/4 lb ham
1 onion
1 green pepper
1 egg
1/2 cup fresh white bread crumbs
paprika
pinch nutmeg
seasoning
1/4 cup margarine
1 small pineapple or 6 pineapple rings

Garlic bread:
1 small French loaf
1/4 cup butter
1 clove garlic

1. Chop or grind ham, chop onion and green pepper, discarding seeds and core.

2. Place all loaf ingredients except pineapple in a bowl and mix thoroughly.

3. Grease pan, peel the pineapple and cut 6 rings or drain juice from a can of pineapple.

4. Place two rings in bottom of loaf pan and stand one at each end and one at each side.

5. Press the ham mixture into the pan and smooth the top.

6. Bake for 1 hour at 375-400°F.

TO SERVE: Hot or cold – keep in the pan to carry for picnics

Garlic bread:

Slash loaf almost through at 1/2 inch intervals. Mix together butter and crushed garlic, spread between the slices. Wrap in foil and heat for a few minutes.

This is better eaten hot, so is only suitable for a garden picnic, or where there are heating facilities.

Printed in Canada. ©Copyright by Paul Hamlyn Ltd. 1967

Baked Ham

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Place an uncooked or “cook before eating” ham (See Index Card G), fat side up, on a rack in a shallow baking pan. (Have ham at room temperature.) Bake in a moderately low oven, 325°, using chart below. About 45 minutes before end of baking time, remove ham from oven. Slit rind with scissor and peel off. If a glaze is desired, proceed as directed below before returning ham to the oven to complete baking.

TO GLAZE HAM: With a sharp knife, make cuts 1/4 inch deep in the fat in a diamond pattern. Stud with whole cloves. Make a paste of 1 1/2 cups firmly packed brown sugar, 3 tablespoons prepared mustard, and a little water; pat over surface. Bake 45 minutes longer; baste frequently with ham fat.

Timetable for Baking Uncooked Ham

Whole Ham
8 to 10 pounds 2 3/4 to 3 hours
10 to 12 pounds 3 to 3 1/2 hours
12 to 15 pounds 3 1/2 to 4 hours
16 to 18 pounds 4 to 4 1/2 hours

Half Ham
5 to 8 pounds 2 1/4 to 3 hours

Picnic
5 to 8 pounds 3 to 4 1/2 hours

©Copyright 1958 Tested Recipe Institute, Inc. New York Published by COOKINDEX – Division of H.S. Stuttman Co., Inc. New York

Pork Chops with Muffin Stuffing

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6 pork chops
Salt and pepper
6 1/2 ounce package prepared stuffing mix
1/2 cup butter or margarine, melted
1 cup chopped prunes
1 cup chopped walnuts
3/4 cup orange juice
6 walnut halves
6 pitted prunes

Preheat oven to 325°. Season pork chops with salt and pepper. Rub baking pan with small wedge of fat from chops. Place chops in pan and bake for 1 hour until meat is tender and brown. Blend stuffing mix with butter, chopped prunes, chopped walnuts and orange juice. Fill 12 well greased small muffin cups with mixture. Top with either a pitted prune or walnut half. Cover with foil and bake during the last 20 to 25 minutes of the baking period. Arrange chops and muffins on a platter and serve.

Serves 6
Preparation Time: 1 Hr. 19 Min.
Approximate calories per serving… 600

Suggested Menu
Pork Chops with Muffin Stuffing
Buttered Brussels Sprouts
Endive Salad with Lemon Dressing
Rhubarb-Apple Sauce
Pineapple Chiffon Cake

From The Kitchens of Dorothy Taylor

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

Company Meat Loaf

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Company Meat Loaf

1 egg, beaten
3/4 cup milk
2 cups soft bread crumbs
1 tsp. poultry seasoning
1 1/2 tsp. salt
Dash pepper
1 onion, minced
1 lb pork shoulder, chopped
1 lb veal shoulder, chopped
5 to 6 strips of bacon

Combine egg and next 5 ingredients n a bowl. Let stand 5 minutes. Add onion and chopped meat and mix well.

Line an 8 x 5 x 3-inch loaf pan with bacon, stretching strips across width of pan. Lightly pack meat mixture into pan. Bake in moderate oven, 350°, 1 1/2 hours. Remove from oven. Drain off fat. Invert the meat loaf on a baking sheet. Raise oven temperature to very hot, 450°. Return meat loaf to oven for about 10 minutes to crisp bacon.

Heat some canned broiled mushrooms, if desired and use to garnish the top of the meat loaf. Makes 8 servings.

Individual Meat Loaves

Drain 1 can (16 oz.) tomatoes (save juice to use in some other recipe). Add pulp to 1 1/2 lb. chopped beef, salt and pepper to taste, 1 1/2 cups soft bread crumbs, 1 egg, beaten and 1 medium-size onion, minced. Mix well. Pack lightly in greased custard cups. Bake in moderately hot oven, 375°, 50 minutes or until brown. Serve with Mushroom Sauce, see below. Makes 6 servings.

Mushroom Sauce: Blend and heat 1 can (10 1/2 oz.) condensed mushroom soup and 1/3 cup cream in a pan. Makes 1 1/3 cups.

©Copyright 1958 Tested Recipe Institute, Inc. New York. Published by – COOKINDEX – Division of H.S. Stuttman Co., Inc. New York

German Potato Salad/Sausage

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1 pound pork sausage
4 strips bacon
1/2 cup chopped onion
1/3 cup diced celery
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
1/4 teaspoon dry mustard
1/2 cup water
1/3 cup cider vinegar
4 cups diced cooked potatoes
2 tablespoons mayonnaise

Cook sausages according to the directions on the package. Fry bacon in a skillet until crisp and remove bacon strips from the pan. Saute onion a celery in bacon drippings until limp. Add salt, sugar, pepper, dry mustard, water, and vinegar. Boil 2 minutes. Crumble bacon; add bacon, potatoes and mayonnaise to the seasoned sauce. Heat slowly on top of the range, top with sausages and serve (or head in a 300° oven for 20 minutes).

Serves 5
Preparation time: 1HR., 20 min.
Approximate calories per serving: 425

Suggested Menu
German Potato Salad with Sausage
Relish Dish
Steamed Banana Squash
Applesauce Cake

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

Spiced Orange-Apricot Ribs

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1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon pepper
4 pounds pork loin back ribs or spareribs
•••
Hickory Chips
•••
1/2 cup apricot preserves
1/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon lemon juice

Combine salt, ginger, coriander, paprika, and pepper; rub onto meaty side of ribs. COver; refrigerate 2 hours. About an hour before cooking time, soak hickory chips in enough water to cover.

Lace ribs accordion-style on spit rod. Secure the ribs with holding fork. Arrange hot coals on both sides of a shallow foil drip pan. Drain hickory chips, sprinkle some over coals. Attach spit; position drip pan under meat. Turn on motor; lower the grill hood or cover with foil tent. Grill ribs over hot coals about 1 hour or till done. Sprinkle the coals with dampened hickory chips every 20 minutes.

Combine apricot preserves, orange juice, soy sauce, and lemon juice. Brush ribs frequently with orange juice glaze during the last 15 minutes of cooking. heat and pass the remaining glaze. Garnish ribs with orange slices, if desired. Makes 4 servings.

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