Newspapers / The New Bern Mirror … / July 25, 1969, edition 1 / Page 2
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Page Two THE NEW BERN MIRROR, NEW BERN, N. C. Friday, July 26, 1969 I TIPS FOR I HOME MAKING By CORETTA T CHERRY Home Service Representative Carolina Power and Light Co. BE 1ft I HE KTIOW ABOUT CHOPS WHY DO PRICES DIFFER? There's more to an animal than chops. For example, from a pig weighing 210 pounds, only seven pounds will show up as center- cut pork chops. Because the supply is limited and many shoppers want them, the price per pound is naturally going to be hi^er than for more plenU- ful less popular choices. But a store must sell all of Its ftesli meat, so to attract buyers It sets a lower price on slower- moving cuts. Get the most for your money by considering all prices and cuts In terms of your meal plans. As an example: Shoulder veal or lamb chops or end-cut pork chops will be the thriftiest of all, yet they will fit just as smoothly Into everyday menus as the hi^er price cuts Fine Seafood Is Only Minute.s Away, Pre pared in True Tar Heel Style, at LAURA & RUSSELL^S Bayboro $ WINDFALL? $ BONUS? S Pay ahead on your mortgage here- without penalty! New Bern Savings & Loan Assn. 310 Craven Street do, without short changing either good eaUng or good heal th. Another reminder: Be cause shoulder chops are often on special, you'll save even more. WHAT'S IN A NAME? From place to place, or even from store to store, names of chops vary. That's why the shape of the bone—the same for veal, pork, and lamb—Is a good clue to Identification, tenderness, and cooking style. For the four leading kinds of chops, here are the facts: Loin—Sometimes called ten derloin or center - cut loin chops. These are easily rec ognized by their T-sh:^)e bone that corresponds to the one In porterhouse and T-Bone beef steaks. Each has a generous "eye" of lean meat with some tenderloin. Rib—Also sometimes tagged center-cut rib chops. They con tain a part of the rib and back bone. Thou^ they have a "rib- eye" that's the meaty part, there is no tenderloin. Sirloin—In lamb or pork, some stores call these steaks. Each has a wedge or round bone with more lean In comparison to bone than any other type of chop. Shoulder — You'll find two kinds: Arm and blade chops. Arm chops have a small round bone; blade chops, a long thin bone. Both are economical, but blade will usually costless. WHAT ABOUT AT HOME CARE? Like all fresh meat, chops need special treatment to t>e at ihelr flavortiil Pest. If you plan to use them within a day or two, just place the store package in the refrigera tor without breaking the seal. Have a few extra minutes? Get them ready for cooking this way: Trim off any excess fat, then place the chops on a tray, cover loosely with waxed pap er or transparent wrap to allow the air to circulate around them, and chill. For storage be yond two to three days and up to about three months, look to your freezer. HOW DO YOU COOK CHOPS? Generally speaking these favo rites can be broiled, pan-broU-l • ed, panfried, grilled, braised, or baked. However , It's good to remember these few basic rules: ■' ^ I . ♦Pan fry or pan-brc^l pork ; or lamb chops that 'are less-' than an Inch ttdck to keep them' moist and juicy. ♦Braise all shoulder chops. This means to brown them fir st In a frying pan, then cook slowly, covered, until tender In a small amount of liquid. Flavorful choices: iBouillon,. fruit Juice, tomatOTjulch, cock- ; tall, or soup. • ♦Cook pork chops well-done/ however you fix them. When . broiled . or grlUe^d putdQors, . keep the heat low so the meat wlU be cooked through to the center (no traces of pink) by . the time the outside Is browned. To test for doneness, cut a small slit In the center of the FRY BONDED BUILT-UP ROOFING —Call For Frao Estimates— R. E. 1311 N. Craven S. WORK Dial ME 7-3404 Cheesecake Tarts Winning Hand at Bridge Club Meet You can have the winning hand in creating an elegant dessert next time the bridge club meets at your house. The girls will be bidding for your recipe all afternoon or evening when you servo luslclous Pineapple Cheesecake Tarts, according to Mrs. Evelyn D. Raper, home chop near the end of the cook ing time. ♦Pan-lTy, bake, or braise veal chops until well-done to bring out their delicate flavor and juiciness. Because veal Is lean, broiling only toughens and dries the meat. ♦Bread pork or veal chops, then chill the chops after adding the coating. This helps It to stick to the meat—not to the pan—during cooking. economics extension agent for Wayne County. Because these cheesecake tarts are so rich, she suggests making them In individual muf fin tlhs (so the servings are smaU). And they're soquick and easy to create. You can make them the morning of the party if you like; or in advance and refrigerate; they should be served well-chilled. A crumb crust goes into each muffin cup, lined with an attrac tive paper cup for neat serving. The satin-smooth filling is a blend of pineapple, egg and cream cheese, sweetened and spiced. For tantalizing, tangyflavor, top each tart with sweetened sour cream and a sprinkle of crumbs for garnish. So walk away with honors for your next bridge party. Serve Pineapple Cheesecake Tarts... a different dessert that's es pecially delicious. PINEAPPLE CHEESECAKE TARTS 1-1/2 cups graham crackers crumbs, (about 20 squares!, 1/4 cup sugar, 1/2 cup (l/2 stick) butter, melted, 1 package (8 oz.) cream cheese, 1 pack age (3 oz.) cream cheese, 1/2 cup sugar, 1 egg, 1/8 teaspoon cinnamon, 1 can (1 lb. 4 oz.) crushed pineapple, well drain ed, 1/2 cup dairy sour cream, 1 tablespoon sugar. Line 12 cup, 2-1/2 Inch dia meter muffin pan with paper lin ers; set aside. In a bowl com bine crumbs, 1/4 cup sugar, and butter; blend thoroughly; set aside 2 tablespoons for topping. Press remaining crumbs on bottoms and sides of paper cups to form shell. In mixing bowl beat cream cheese until smooth, addl/2 cup sugar, egg and d.iuamofi; beat until thoroughly blended. Add pine apple; beating at low speed only until blended. Spoon into crumb shells. Bake in a pre heated 375 degree oven 20min utes. Meanwhile, combine sour cream and 1 tablespoon sugar. Remove tarts from oven and top each with about 2 teaspoons sour cream mixture; sprinkle with reserved crumbs. AUow to cool at room temperature. Style #7020 . ,• The costume coat and dress ... with a flair of glamour and crisp smooth lines to keep you on the move. It's of 100% Dacron® ^ polyester double knit from Natdis. An addition to your seasonal wardrobe that will constantly be in the foirefronit..',Colors of Sand/Smoke, Red/Navy. Sizes :8 to 18. TttanltA 2704 NEUSE 8UVD. NEW BERN. N. C. Hours 9:30 to 6 Ivory Day
The New Bern Mirror (New Bern, N.C.)
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July 25, 1969, edition 1
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