Category Archives: Pork

Stuffed Crown Roast of Pork

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6- to 8-pound pork crown roast (about 20 ribs)
2 teaspoons salt
1 teaspoon pepper
Choice of bread stuffing

Heat oven to 325°. Season meat with salt and pepper. Place meat bone ends up in open shallow roasting pan; wrap ends in aluminum foil to prevent excessive browning. To hold shape of roast, place a small oven-proof bowl or cups in crown.

Insert meat thermometer so tip is in thickest part of meat and does not rest on fat or bone. Do not add water. Do not cover. Roast 30 to35 minutes per pound or until meat thermometer registers 170°.

One hour before meat is done, remove bowl from center of crown; fill crown with your choice of bread stuffing or see Regional Bread Stuffings (American Classics, Card 1). (Use about 8 cups stuffing for 8-pound crown.) Cover just the stuffing with aluminum foil during first 30 minutes.

When roast is done, remove foil from bone ends and replace with crab apples or paper frills. Optional: garnish stuffing with sliced water chestnuts. To carve, remove stuffing to serving bowl; cut between ribs. 12 servings.

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

Parsleyed Ham

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Cubed ham set in a wine-broth and served on butter lettuce is a delightful summer luncheon dish. Serve with crisp rolls and crackers and a mild cheese.

For 4 servings you will need:
2 cups diced ham, trimmed of all fat
1/2 cup parsley, chopped
1/4 cup green onion, chopped, optional
1 cup chicken broth
1/2 cup dry white wine
1/8 tsp. white pepper
1/4 tsp. dried tarragon leaves
1 Tbsp. unflavored gelatin
Lettuce leaves
Dijon-style mustard

Mustard Sauce: Mix 1/4 cup Dijon-style mustard with 1/4 cup chopped gerkin pickles

Tip: All chicken broth can be used in place of broth-wine mixture.

Preparation:
1. The ham can be cubed if larger pieces are desired. Add green onions, if used, to ham.

2. Heat the broth, wine, pepper, and tarragon.

3. Add ham mixture and simmer for a few minutes.

4. Reserve broth. Mix parsley and ham together. Dish the ham into 4 individual serving cups (large custard cups work with or 4″ ramekins.)

5. Soften gelatin in small amount of water. Stir into broth, making sure it dissolves. Cool slightly until syrupy.

6. Pour equal amounts of broth over each ramekin. Cover and chill thoroughly.

7. Unmold onto lettuce. Serve with mustard sauce.

Good served with: Stoned wheat crackers, French rolls, mild cheese and white wine, if desired.

©MCMLXXXV My Great Recipes® All Rights Reserved. Printed in Holland.

Parsley-Glazed Ham

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10-12 lb fully cooked bone-in ham
1 cup sliced onion
2 bay leaves
1/4 cup brown sugar, packed
4 parsley sprigs
6 whole cloves
3 whole black peppers
1 cup dry white wine

GLAZE
1 envelope unflavored gelatine
3/4 cup dry white wine
1 cup chopped parsley

1. Preheat oven to 325°. Place ham, fat side up, in shallow roasting pan. Arrange onion and bay leaves on ham. Sprinkle with sugar, parsley sprigs, cloves, and peppers. Insert meat thermometer in center of thickest part, away from bone.

2. Pour wine around ham. Cover pan tightly with foil. Bake, basting every 30 minutes with wine in pan – about 3 1/2 – 4 hours, or until meat thermometer registers 140F.

3. Remove ham from oven. With sharp knife, carefully remove any skin and excess fat. To score: Using knife and ruler, make diagnoal cuts in fat (do not cut into meat), 1/4 inch deep and 1 1/4 inches apart, to form a diamond pattern. Cool.

4. Refrigerate ham, covered, several hours or overnight.

5. Make Glaze: In 1/4 cup cold water in small saucepan, let gelatine stand 5 minutes, to soften. Add white wine. Stir constantly over medium heat, until gelatine is dissolved.

6. Set bowl with gelatine mixture in ice water, and let stand about 15 minutes, or until slightly thickened but not set. Add chopped parsley; mix well.

7. Remove ham from refrigerator. Spoon half of glaze over ham. Refrigerate ham 30 minutes.

8. Reheat remaining glaze. Set it in ice water to chill and thicken slightly. Spoon over ham, coating completely.

9. Refrigerate 1 hour, until glaze is set. Makes 20 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Lasagna Roma

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1 pound ground beef
1/2 pound pork sausage
1 clove garlic
3/4 cup chopped onions
15 ounce can tomato sauce
1 pound can tomatoes
2 tablespoons chopped parsley
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon each – marjoram, thyme, oregano, basil
1 1/2 cups cubed Mozzarella cheese
1 1/2 pounds Ricotta cheese
1 cup grated Parmesan cheese
8-ounce package lasagna noodles, cooked

Brown ground beef, pork sausage, garlic and onion in a large saucepan. Drain off all fat. Add tomato sauce, tomatoes, parsley, sugar, salt and spices. Simmer uncovered 1 hour or until sauce is the consistency of spaghetti sauce. Heat oven to 350°. Pour 1/2 cup sauce into baking pan and alternate with layers of noodles, grated cheese, mozzarella, spoonfuls of ricotta cheese, tomato sauce until all ingredients are used. Top layer should be sauce and grated cheese. Bake for 1 hour.

Serves 8 to 10
Preparation time: 2 Hr., 25 Min.
Approximate calories per serving: 500

Suggested Menu

Tossed Green Salad
Lasagna
Buttered Italian Green Beans
Cantaloupe â la Mode

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

Polynesian Pork Steaks

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6 pork steaks
1 4 1/2 ounce jar strained plums (baby food)
1/2 cup flaked coconut
2 tablespoons water
1 tablespoon vinegar
1 tablespoon cooking oil
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon grated lemon peel
Dash pepper

Trim fat from steaks. In large skillet cook trimmings till a small amount of fat accumulates, discard trimmings. Brown the steaks in hot fat. Season steaks generously with salt. Combine plums, coconut, water, vinegar, cooking oil, soy sauce, 1/2 teaspoon salt, ginger, lemon peel and pepper, pour over steaks. Cover, simmer 35-40 minutes or till meat is tender. Remove meat to warm platter, spoon sauce over. Makes 6 servings.

Sausage-Noodle Skillet

In skillet cook 1 pound bulk pork sausage till meat is browned. Drain off excess fat. Stir in 1 1/2 cups water, one 16-ounce can undrained tomatoes, cut up; one 15 1/2 ounce can red kidney beans, drained; one 8-ounce can tomato sauce; 1/2 cup chopped green pepper; 2 teaspoons minced dried onion; 1 to 2 teaspoons chili powder; and 1/2 teaspoon salt. Stir in 4 ounces uncooked medium noodles (about 2 1/2 cups). Cover and simmer the sausage-noodle mixture about 25 to 30 minutes or until noodles are tender. Makes 4 or 5 servings.

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

Hawaiian Stuffed Spareribs

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2 racks sparerbis (about 4 1/2 lb in all)

Stuffing
6 bacon slices, diced
1/2 cup chopped onion
1 cup chopped celery
1 can (1lb 4 1/2oz) crushed pineapple
1 egg
2 tablespoons chopped parsley
1 cup packaged stuffing mix
1 teaspoon seasoned salt

1/2 teaspoon ginger
1 teaspoon salt
4 lemon slices

1. Have butcher crack ribs into serving size pieces. Preheat oven to 450F. Wipe ribs with damp paper towels.

2. Place ribs on rack in shallow, open roasting pan. Roast 30 minutes. Pour off excess fat. Set ribs aside.

3. Reduce oven temperature to 350F.

4. Make Stuffing: In medium skillet, sauté bacon until crisp. Remove. Add onion and celery to drippings, sauté until onion is tender – about 5 minutes. Pour off fat.

5. Drain pineapple, reserving liquid. Set aside. In medium bowl, beat egg slightly. Add bacon, sautéed vegetables, pineapple, parsley, stuffing mix, and seasoned salt; toss lightly with fork.

6. Spread stuffing evenly over one rack of spareribs; cover with second rack; tie with string to secure. Sprinkle with ginger and salt, and arrange lemon slices on top. Return to rack in roasting pan.

7. Cover with foil. Roast 1 hour. Remove foil, and continue roasting 1 1/2 hours, or until tender, brushing often with reserved pineapple liquid.

8. To serve: With scissors, cut through spareribs. Remove to heated serving dish. Makes 4 to 6 servings.

©Copyright 1973 The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Baked Ham And Cheese Loaf

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1 cup milk
1 egg
2 tablespoons catsup
2 tablespoons prepared mustard
1 teaspoon salt
1/8 teaspoon pepper
2 cups soft fine white bread crumbs
1 1/2 lb ground, cooked, very lean smoked ham (6 cups)
1/2 lb ground lean pork
1/2 lb ground veal
2 tablespoons finely chopped onion
2 tablespoons chopped parsley
1 lb Cheddar cheese

Glaze
1/2 cup catsup
1/4 cup light brown sugar, packed

1. In large bowl, combine milk, egg, 2 tablespoons catsup, mustard, salt, and peppper; with fork, beat until well blended. Stir in bread crumbs. Let stand 5 minutes.

2. Add ham, pork, veal, onion, and parsley; mix well.

3. Cut cheese into 10 slices, 4 inches long band 1/4 inch thick.

4. Preheat oven to 350F. In bottom of shallow baking pan, gently shape one-third of meat mixture with hands to form layer, 10 inches long and 5 inches wide. Layer with 5 cheese slices.

5. Shape one-third of meat mixture on first layer to form another 10-by-5-inch layer. Layer with rest of cheese.

6. Repeat with remaining meat mixture to make third layer. Shape loaf with hands, making sure cheese does not show.

7. Make Glaze: In small saucepan, combine catsup and brown sugar; bring to boiling, stirring.

8. Brush ham loaf with one-third of glaze. Bake, uncovered, 30 minutes. Brush again with one-third of glaze. Bake 40 minutes.

9. Let cool in pan 30 minutes. Remove to serving platter. Cool completely, then refrigerate, covered, several hours or overnight. Before serving, brush with rest of glaze. Makes 12 servings.

©Copyright 1973 by The McCally Publishing Co. All rights reserved. Printed in U.S.A.

Ham and Bananas Hollandaise

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6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix
1/4 cup light cream

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.

2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.

3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.

4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch. Makes 6 servings.

Pineapple-Glazed Baked Ham

1 can (2 lb) boneless ham
1/4 cup dry white wine

Pineapple Glaze
1/2 cup pineapple preserves
1/2 teaspoon dry mustard
Dash ground cloves

Preheat oven to 350F. Place ham in small, shallow baking pan. Bake 10 minutes. Pour wine over ham. Bake 20 minutes longer. Remove from oven. Increase oven temperature to 450F.

Meanwhile, make Pineapple Glaze: In small bowl, combine preserves, mustard, and cloves; mix well. Spread on top and sides of ham. Bake ham 12 to 20 minutes, or until glaze is slightly browned. Remove to serving platter. Garnish with maraschino cherries and parsley, if desired. Makes 6 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Glazed Apples and Franks

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3 tablespoons butter or margarine
2 tablespoons prepared mustard
3/4 cup light corn syrup
1 pound frankfurters (8 to 10)
5 tart medium apples, cored and quartered

In skillet melt butter or margarine, blend in mustard, then the corn syrup. Slash each frankfurter diagonally in three places (do not cut through frank). Add franks and apples to mixture in skillet. Cover and simmer over lowe heat 10 to 15 minutes or till apples are tender and hot. Turn apples and franks once during cooking to glaze. Serves 5.

Rickshaw Rice

1 12 ounce can luncheon meat, cubed
2 tablespoons butter or margarine
1 20 ounce can pineapple chunks
2/3 cup long grain rice, cooked (2 cups)
1 10-ounce package frozen peas
1 teaspoon dried dillweed
1 cup cherry tomatoes, halved
1/2 cup dairy sour cream

In skillet brown luncheon meat cubes in butter. Drain pineapple, reserving 3/4 cup syrup. Add pineapple, reserved syrup, rice, peas, and dillweed to skillet. Cover the skillet; reduce heat and simmer 4 to 5 minutes or till peas are tender. Stir in tomatoes. Top with sour cream. Cover and simmer the rice mixture 2 minutes more or till tomatoes are hot. Makes 4 to 6 servings.

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

Spunky Shoulder Slices

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1 1/2 cups orange juice
1/2 cup vinegar
1/4 cup brown sugar (packed)
2 tablespoons cloves
1 tablespoon dry mustard
1 tablespoon ginger
1 tablespoon molasses
2 tablespoons brandy, if desired
1 1/2 pound smoked boneless pork shoulder butt
Spiced apple rings

Mix all ingredients together except meat and apple rings with rotary beater. Cut meat into 3/4 inch slices. Place meat in a shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate at least 8 hours. Remove meat from sauce; reserve sauce.

Place meat on grill 4 inches from medium coals. Cook 15 to 18 minutes or until done, turning and basting frequently with reserved sauce. 5 to 6 servings.

To complement these piquant pork slices, serve mounds of potato salad and spiced apple rings or Grilled Cinnamon Apples (below).

Grilled Cinnamon Apples

Core 6 medium baking applies; cut crosswise into thirds. Brush both sides with soft butter; arrange in hinged grill. Place on grill 4 inches from medium coals. Cook 8 minutes. Turn; sprinkle with granulated, brown or maple sugar and cinnamon. Cook 5 to 10 minutes longer or until tender.

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