TARHEEL
KITCHEN
Bv MISS E. YORK KKER
Everyone knows the need for tender loving care, and
now the pork industry reminds us to select Tender Lovin'
Fare for flail menus. Throughout the nation October is
observed as Porkfest month. Even though pork finds its
way into our menus at any season of the year, Porkfest
Month serves as a reminder that fall weather and pork
just seem to go together. Both family and friends will
'appreciate this Tender Lovin' Fare treatment.
Today's pork is leaner and meatier than ever. The
tireless efforts of researchers and pork producers have
resulted in the "meattype" hogs. Fresh lean pork is now
included in many diets which formerly excluded pork
entirely. Poifc is an excellent source of all the B vitamins,
especially thiamine, and also it is a good source of high
quality protein and iron. In addition to the high nutritive
value, pork offers great versatility and taste appeal.
Pork may be purchased in a variety of ways, but
understanding hams may be a puzzle to shoppers. The
booklet "Pork Just for the Joy of Eating" provides
helpful tips which are useful. "All ham comes from the
leg of pork. It can be fresh, cured, cured and smoked, or
canned. Cured ham has been processed with a pickle
cure. This acts as a preservative and adds flavor.
Smoked ham has been cured, smoked and "partially" or
"fully cooked" in the meat processor's kitchen. Canned
hams are cured and fully cooked. They can be smoked or
unsmoked, specially flavored and sometimes glazed.
Some are shelf stable; some must be refrigerated.
Read the label to see what kind or type of ham you are
buying. Smoked hams labeled "Fully Cooked" need only
to be warmed to an internal temperature of 140 degrees
F. "Cook Before Eating" smoked hams should be heated
to an internal temperature of 160 degrees F." You will
note that our familiar country cured type hams are not
included and are another story.
Not all pork is ham by any means. Two menus from the
same booklet feature other pork cuts and foods which
have long been associated with North Carolina but the
preparation is slightly different. Pork is plentiful at the
present time. North Carolina is a leading port producing
state and currently ranks approximately seventh
nationally.
For Tender Lovin' Fare two suggested menus
featuring pork are worth trying. One requires pork blade
steaks and the other features cubed pork loin.
ORANGE-GLAZED PORK STEAK SUPPER
Sweet Potatoes Buttered Green Peas
Coleslaw
Wholewheat Muffins Butter
Apple Pie
■. Beverage
4 pork blade steaks, cut % inch thick
1 tablespoon shortening
1 clove garlic, halved
3 tablespoons sugar
2 tablespoons flour
1 teaspoon salt
V4 cup water
vi cup orange juice
2 tablespoons lemon juice
% teaspoon rosemary
2 cans (1 lb. 7 oz. each) sweet potatoes in syrup, drained
Melt shortening in large skilkt; ad<J ,earlic. Brown
pork steaks on both sides; remove from skillet. Discard
garlic. Combine sugar, flour and salt; blend into pan
drippings. Stir in water, orange juice, lemon juice and
rosemary'. Cook, stirring constantly until thickened.
Place steaks in large shallow casserole. Pour sauce over
meat. Cover and bake in 350 degrees F. oven for 45
minutes. Add sweet potatoes; spoon sauce over meat and.
potatoes. Cover and bake 15 minutes or until meat is
tender. Serve garnished with thin orange slices, if
desired, makes 4 to 6 servings. (Notice-You may wish to
substitute fresh peeled baked or boiled sweet potatoes for
the canned ones.)
PORK KABOBS
VEGETABLES ON A SKEWER
Fluffy Rice
Lettuce Wedge-Favorite Dressing
Garlic Bread
Fresh Fruit
Milk
Pork Kabobs
1% pounds boneless pork loin, cut in 1% inch cubes
%,,cup chutney
v* cup catsup
2 tablespoons salad oil
1 tablespoon soy sauce
1 tablespoon lemon juice
4 drops tabasco
Vegetables On A Skewer
In blender, combine chutney, catsup, oil, soy sauce,
lemon juice and tabasco. Place pork cubes on skewers.
Grill over medium coals 20 to 25 minutes, turning to
brown all sides. Brush several times with sauce. Pass
remaining sauce with meat, if desired. Serve with
Vegetables On A Skewer. Makes 4 servings.
Vegetables On A Skewer
2 medium tomatoes, quartered
1 green pepper, cut in eighths
8 mushrooms
8 small onions, cooked
2 tablespoons butter, melted
Arrange vegetables alternately on skewers. Brush
with melted butter. Grill over medium coals about 7
minutes, turning once and brushing with melted butter.
Season with salt and pepper. Makes 4 servings.
CRAFTSMAN...Andriey Scierba o» Poland, practtthmrr
of the rarely seen, ancieat art of burning intricate
designs on ornameatal wooden boxes, is typical of several
tn»a curtain countries represented by artisans at the
aecond international Crafts Exposition taking place this
September at The Old Comtry, Buscb Gardens, Wllliamsborg,
Virginia.