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