Pork in Family Meals

Pork A Guide ^^ In Family for Consur "^IJ^^ Meals {9

,^\ UNITED STATES HOME AND PREPARED BY KLAJj) DEPARTMENT OF GARDEN BULLETIN HUMAN NUTRITION ^•&^ AGRICULTURE NUMBER 160 INFORMATION SERVICE CONTENTS

Page Page Buying pork 3 Cooking temperatures 10 Identification of cuts 3 Degree of doneness 10 Cured pork 4 Cooking time 11 Sausages and luncheon Cooking frozen meat 11 meats 4 Basic cooking methods 12 Variety meats 5 Roasting 12 Signs of good quality 5 Rôtisserie cooking 13 Pnces 6 Broiling 14 Amount to buy 6 Panbroiling 15 Storage 8 Panfrying 15 Fresh pork 8 Braising 15 Frozen pork 8 Simmering 16 Processed meats and meat Cooking variety meats— 17 products 8 Cooked pork 9 Making gravy 20 General principles of Recipes 21 cookery 10 Index to recipes 33

Acknowledgment is made to the National Live Stock and Meat Board for supplying photographs of the retail meat cuts.

Revised December 1982 PORK IN FAMILY MEALS:

A Guide for Consumers

Roast pork, flavorful and juicy Even calorie watchers may in- . . . crisp bacon, filling the air with clude pork in their meals. A 3- tempting aroma . . . and tantaliz- ounce serving of roast fresh Boston ing baked ham exemplify some of butt with the fat trimmed off con- the good eating provided by pork. tains approximately 205 calories; a Many other pork cuts, both fresh 3-ounce serving of cured ham, fat and cured, also appear on the table trimmed off, contains about 160 the year around. calories. Pork is high in nutritive value. This bulletin will help you iden- An especially rich source of thiamin tify fresh and cured pork cuts in (vitamin Bi), pork also supplies retail markets. It will give tips on other B vitamins and iron. It's a how to select good-quality pork, good source of protein, too. Variety how to estimate quantity to buy, meats, such as liver and kidneys, and how to store it properly. Direc- are rich in these nutrients. In addi- tions and timetables for cooking tion, liver is an especially good pork and recipes featuring pork are source of vitamin A. also included.

BUYING PORK

Pork is meat from hogs, usually their appearance. Names often in- under 1 year of age. It is sold fresh, dicate the section of the carcass cured, or cured and smoked. Canned from which the meat was cut. Study and frozen pork products, sausages, the illustrations on pages 18 to 19. and luncheon meats are also With a little practice you will learn available. to recognize the different cuts. The part of the carcass from which the Identification of Cuts meat was cut is a good guide to the Learn to identify pork cuts by best cooking methods. Other pork cuts (not illustrated) available in some areas, are heavily are identified as follows : salted and may require soaking • Crown roast is usually made before cooking. from the rib sections of two pork After treatment with the cur- loins. The ribs are "frenched" by ing ingredients, the meat may be removing meat from the end of smoked with a nonresinous wood each rib bone. Then the rib sections for added flavor. Hickory is one are shaped into a crown and of the most popular woods used fastened. for smoking meats. • Butterfly chops are boneless Almost all cured and smoked double chops, split most of the hams are labeled either "fully way through the center and opened cooked" or "cook-before-eating." to form a butterfly shape. Other forms of cured pork avail- • Back ribs, or country ribs, able include picnic shoulder, are made by splitting the loin shoulder butt, Canadian bacon, lengthwise through the rib section bacon, and smoked loin chops. near the backbone. • Side pork is trimmed to a rec- Sausages and Luncheon tangular shape. It has alternating Meats layers of lean and fat. • Canadian bacon, cut from bone- These products can be divided into two categories: fresh and less pork loin, is cured and smoked. smoked sausages to be cooked be- It is usually quite lean. fore eating; and ready-to-serve • A pork cushion is a square, sausages and luncheon meats. flat piece made by removing the Fresh pork sausage is made bones from the shoulder. This pro- from ground pork mixed with vides a pocket for stuffing. spices and other seasonings. It is • Pigs' feet are mostly bones sold in bulk or stuffed into casings and tendons and contain little or cloth bags. Link sausages may lean meat. They are sold either be fresh or smoked, in casings or pickled or fresh. skinless. Fresh pork sausage must be cooked before eating. Uncooked smoked sausage, such as Polish Cured Pork sausage, must also be cooked before eating. Many pork cuts are cured to Ready-to-serve sausages, such as add distinctive flavor and vari- frankfurters and luncheon meats, ety. Before adequate refrigera- are fully cooked and can be served tion became common, pork was cold or heated. Luncheon meat is treated with a heavy salt brine to frequently sold sliced, but bologna preserve it. Nowadays less salt is and other sausages may be sold in used because meats are cured pri- sticks (whole rolls) or in chunks. marily for flavor, not for preser- Included in the ready-to-serve vation. "Country style" hams. group are specialty loaf-style meats that contain cheese, pickles, oUves, stamped with a round inspection macaroni, or pimiento. mark (see below, left). This inspection mark indicates that the meat Variety Meats came from a healthy animal and was processed under sanitary con- Pork variety meats include liver, ditions. The colored stamping fluid heart, kidneys, brains, tongue, and is harmless and need not be trimmed chitterlings. from the meat before cooking. Liver is fine-textured meat with Processed meats—frozen meat a distinctive flavor. "Whole liver products, certain cured products should have a moist, smooth sur- such as ham or bacon, and canned face when purchased; sliced liver meats—are marked on the pack- may appear slightly porous. age, can, or label with the circle Heart is firm and smooth tex- shown below at right. This mark tured. It requires long, slow cooking indicates that the label on the to make it tender. processed meat is accurate, that Kidneys are smooth and bean the product was processed under shaped and have a distinctive flavor. Federal supervision, and that all Brains are soft, tender, and ingredients are wholesome. delicate in flavor. Visual inspection does not re- Tongue is firm in texture and is veal the presence of trichinae, one of the less tender variety meats. microscopic organisms that can Pork tongue usually is sold ready- live in pork and be transmitted to-serve. to man. Severe illnesses can re- Chitterlings are the small and sult unless the organism is de- large intestines of hogs, emptied stroyed by cooking or other pro- and thoroughly cleaned. cedure. Although a very small percentage of pork is infected Signs of Good Quality with trichinae, raw pork and pork products, including bacon Inspection marks and fresh sausage, should never be tasted before cooking. All fresh and processed meat In the case of processed pork, products that are shipped . from packing plants operated under one State to another must bear a Federal regulations are required mark of Federal inspection. The to use methods that make certain Federal Meat Inspection Act of no live trichinae are present. 1967 assures consumers that all To kill trichinae, products meat is inspected by either the such as luncheon meats, proc- Federal Government or an adequate State system. Previously, Federal inspection was required only in plants dealing in interstate or for- eign commerce. Each wholesale cut of an inspected and passed carcass is essed hams, and frankfurters rrices are heated throughout to at least 137° F. Price is not a good guide to Cured hams and sausages are quality, tenderness, or nutritive freed of trichinae by the com- value of pork. Popularity of a bined effects of time, tempera- cut, season of the year, the amount ture, salt, and drying. of handling or processing, and the Some pork items are frozen type of retail store—all influence and held for specified periods of price. time at temperatures between 5° Retail food stores often feature and —20° F to destroy trichinae. certain meat cuts as specials. When the United States inspec- Reading the newspaper ads before tion stamp is on ready-to-eat making a grocery list can help sausages, frankfurters, and other careful shoppers take advantage of processed pork products, the con- these specials. sumer can be sure they are safe to eat without cooking. Amount To Buy For detailed information on cooking fresh pork, see the sections Table 1 (p. 7) shows the number beginning on page 10. of servings from a pound of pork. Buy only the amount of pork that Appearance you can use within the suggested storage periods given in table 2 Appearance of pork serves as (p. 9). Take into consideration an important guide to quality. family size, ages and food prefer- Choose meat, either fresh or cured, ences of family members, intended that has a high proportion of lean use of the meat, and available to fat and bone. The flesh should be storage space. firm and fine textured. Color of the lean in fresh pork may range from You may want to buy a large grayish pink to red. Lean cured pork enough roast for tro or more meals. Plan to use some of the cooked has a typical deep pink color. meat in casseroles, salads, and sand- Packer's brand wiches. For the approximate yield Unlike other meats, pork usually of chopped or diced cooked meat is not federally graded. Pork grades from a pound of uncooked fresh or have been established but are not cured pork, see table 1. widely used. They are based Home freezer owners may want primarily on the proportion of lean to buy a whole or half carcass for to fat. the convenience of having pork Some meatpackers use brand available. names to identify different quality The average price per pound of levels of pork products. The}' main- the meat from the whole or half tain standards through their own carcass is likely to be less than the quality-control programs. price per pound of the various retail cuts. However, the most desirable wrapping, and storing (either in cuts, such as loins and hams, make home freezer or rented locker) must up a relatively' small proportion of be added to the cost of the meat, the carcass. There is some trimming These costs may offset savings made waste too. The costs of cutting, by buying the whole or half carcass.

TABLE 1.-—Yield of boneless cooked meat from retail pork cuts

Approximate yield of cooked lean irom 1 pound of pork as purchased Cut of pork 3-ounce servings Volume, chopped or diced

Presh : Number Cups Ground pork S^^to 4 Ham: Bone-in 2^ to 2% l>i to l^i Boneless 2^ to 3 VAtolji Heart 23^0 3 1% Liver 3}^ Loin chops, bone-in,. 2 to 2% Loin roast: Bone-in 2 to 2>^ 1}^ Boneless 2% to 3 • VA to V/i

Rib chops, bone-in l^^to2 Shoulder roast (picnic) : Bone-in 1% to 2 1 to 1^ Boneless 2}^ 1}^ Shoulder butt roast (Boston butt) : Bone-in 2}á to 2^^ lyi Boneless 2^^ to 3 1% Spareribs l}ito V/i Cured (mild) : Ham: Canned, boneless: Served cold 4% 2^^ Heated before serving ZM 2 Cook-before-eating : Bone-in 2% l>i to m Boneless 2î to 3 l>á to 1% Fully cooked: Bone-in 2^^ to 3 1>^ to 1% Boneless 3}^ Ifi to 2 Shoulder (picnic) : Bone-in 2 to 2^ 1^ Boneless 2î to 3 1}^ to lî Shoulder butt (Boston butt) : Bone-in 2% 1^ to lYi Boneless 3 1% STORAGE

Fresh Pork Allow a 1-inch space around packages for air circulation. You can Fresh pork can be stored at re- freeze 2 to 3 pounds of meat for frigerator temperatures between 35° each cubic foot of freezer space at and 40° F or at lower temperatures one time. in the meat compartment of some Meats (including cooked meat refrigerators. dishes) purchased frozen should be Fresh meat generally keeps best kept frozen at 0° F or below until if loosely wrapped. However, the used. Stored at 0° F, fresh pork transparent wrap on prepackaged will retain high quality for approxi- meat is designed for refrigerator mately the periods of time specified storage at home for a day or two. on page 9. The frozen food com- Variety meats and fresh pork partment of a home refrigerator sausage cannot be stored as long is not designed to maintain 0°. as other cuts. See table 2. Meats held there will retain high quality only for about a week. In refrigerator-freezer combina- frozen Pork tions where 0° can be maintained If fresh pork is to be stored for in the freezer cabinet, meats may more than a few days, it should be be kept for the same time periods frozen. Before freezing, trim pork as in a freezer. carefully to save space, and divide Fresh pork sausage does not into meal-size portions, if desired. retain quality as long in the freezer Wrap the meat in a moisture- as other fresh pork cuts. It soon vapor-proof wrapping, such as becomes rancid. coated or laminated freezer paper, polyethylene film or bags, or heavy- weight aluminum foil. For easy Processed Meats and separation of pieces after freezing, Meat Products place two pieces of freezer wrap between each steak or chop. Cured Wrap meat tightly, pressing out Cured and smoked pork requires as much air as possible. Seal pack- refrigeration unless stated other- ages well with freezer tape. wise on the label. Cured sausages Label packages with the cut of should be wrapped and stored meat, the date of freezing, and the in the refrigerator. Country-style date by which the meat should be cured pork with a high salt content used for best quality. can be kept safely in a cool, dry, Meat should be frozen and stored dark place. Or it can be refrigerated. at 0° F or below. Spread the Cured pork stored in the freezer packages of meat in the freezer retains high quality for only a so that the meat will freeze quickly. short time. Salt added in the curing 8 TABLE 2.—Suggested home storage periods to maintain high quality in pork

Storage period Product Refrigerator, Freezer, 0° F or 35° to 40° F below

Fresh pork: Chops 3 to 5 days 3 to 4 months. Roasts 3 to 5 days 4 to 8 months. Sausage 1 to 2 days 1 to 2 months. Variety meats 1 to 2 days 3 to 4 months. Cured or processed porli: Bacon 7 days 1 month or less. ' Frankfurters 7 days 2 weeks Ham: Whole 7 days 1 to 2 months. ' Half 3 to 5 days 1 to 2 months. ' Slices 3 days 1 to 2 months. ' Large canned, unopened 1 year Luncheon meat 3 to 5 days Not recommended. Sausage: Smoked 7 days Not recommended. Dry and semidry 2 to 3 weeks Not recommended. Cooked pork: Cooked pork and pork dishes 3 to 4 days 2 to 3 months. Gravy and meat broth 1 to 2 days 2 to 3 months.

' Frozen cured meat loses quality rapidly and should be used as soon as possible.

process hastens rancidity. See table Cooked Pork 2 above. Cooked meat should be covered Canned or wrapped and stored in the Canned hams and picnics should refrigerator. Rapid cooling of meat be refrigerated unless directions on and meat combination dishes helps label specify that refrigeration is prevent bacterial growth. Because not necessary. bacterial growth is favored at tem- Other canned pork products will peratures between 40° and 140° F, retain their quality for as long as a the food should be taken through this temperature range as quickly 3'ear if stored in a cool, dry place. as possij^le. They will be safe to eat as long as Cooked meat keeps best if left in the cans are completelj' airtight. large pieces until used. To save After opening, canned pork prod- storage space, remove meat from ucts should be refrigerated and used bone. Wrap well to prevent drying. within a few days. Follow the Gravy and meat broth are highly storage directions given on the label. perishable and should be cooled quickly, then refrigerated imme- from the bones, wrap tightly in diately. Store only 1 or 2 days. moisture-vapor-resistant material, Cooked pork and many combi- and freeze quickly. Cool combina- nation dishes containing pork can tion dishes quickly, package in be stored in the freezer at 0° F for meal-size amounts, seal in moisture- 2 or 3 months with httle or no vapor-resistant containers, and change in quality. Kemove meat freeze quickly.

GENERAL PRINCIPLES OF COOKERY

Cookins Temperatures following tabulation to obtain the degrees Celsius. Pork cooked at low to moderate ° p temperatures is generally more ten- ° C 0 -18 der, juicy, and flavorful than pork 40 4 cooked at high temperatures. Also, 137 58 there will be more meat to serve 140 60 because of less shrinkage. 160 70 170 75 Poorly regulated ovens are some- 300 150 times to blame for overcooked meat. 325 165 Check the oven temperature with 350 175 an accurate oven thermometer if 375 190 meat seems to brown too quickly or if roast is dry and crusty. Degree of Doneness Broiling temperatures can be regulated either by changing the Pork should be cooked long distance between the meat and heat enough to allow heat to penetrate source, or, in some gas ranges, by into the center of the meat. Pork changing thermostat setting or heated to 137° F is safe to eat. flame height. Position of the door However, it is more tender and also influences broiling temperature. flavorful when cooked to higher The door is usually closed when temperatures. broiling in a gas range, and open in A good test for "doneness" of an electric range. Follow manufac- meat is to make small cuts next to turer's suggestions. the bone and into the thicker part For maximum tenderness, sim- of the meat. If juice is still pink, mered and braised meats should be meat is not done. cooked at temperatures that main- For roasts, a meat thermometer tain the liquid just below the boil- helps eliminate guesswork and is ing point. well worth the investment. Choose Temperatures in this bulletin are one marked with the degrees Fahr- given in degrees Fahrenheit. If you enheit or Celsius not just the stages have metric temperature measuring of doneness for the various meats. equipment in your home, use the Placement of the meat thermometer

10 is important (see photograph on time. The extra cooking time needed p. 12). depends on size, shape, and thick- Fresh pork should be cooked to ness of meat. Large frozen roasts an internal temperature cf 170° F. may take up to one and a half times Cured hams labeled "cook before as long to cook as unfrozen cuts of eating" should be heated to an the same weight and shape. Gen- internal temperature of 160° and erally, smaller roasts require more cured picnic shoulders to 170°. extra time per pound than larger Fully cooked cured pork can be roasts. eaten without further heating but A meat thermometer may be in- reheating to an internal tempera- serted when the meat has thawed. ture of 140° enhances the flavor. This will be an aid in determining If you don't have a meat ther- doneness. See timetable on page 13 mometer, estimate roasting time for a guide to roasting times for by the timetable on page 13. some frozen pork roasts. Frozen steaks and chops require Cookins Time up to one and a half times as long to broil. They should be placed at Cooking time depends on— least 4 inches from the source of • Meat temperature at the start heat to prevent overbrowning. of cooking. If you prefer, thaw frozen meat • Method of cooking. in the refrigerator, then cook it as • Size and shape of the cut. fresh meat. Large roasts take 4 to • Proportion of lean, fat, and 7 hours per pound to thaw, and small bone. roasts take 3 to 5 hours per pound. Timetables in this publication Cooking time for thawed meat at are based on meat at refrigerator refrigerator temperature is the same or freezer temperature. as for meat that has not been A small roast requires more min- frozen. utes per pound than a large roast, Frozen meat combination dishes but its total cooking time is less are best when reheated without than for the large roast. Longer thawing first. If they are in a water- cooking time is needed for a thick tight container, they can be partially cut than for a thin cut of the same thawed by immersing the package weight. Boned and rolled roasts re- in lukewarm water for a few quire more cooking time per pound minutes—just long enough to make than roasts with bone in. A roast it easy to remove the food from the with an outside layer of fat takes container. longer to cook than a roast with Complete thawing of meat com- little or no fat cover. bination dishes at room temperature Cooking Frozen Meat may permit growth of dangerous bacteria and is not recommended If frozen meat is not thawed be- for commercially or home-prepared fore cooking, allow extra cooking food of this type.

11 BASIC COOKING METHODS

Cooking methods commonly used If you have a meat thermometer, for pork are roasting, broiling, pan- insert it into roast so that the tip broiling, panfrying, braising, and is in the center but not touching simmering. bone or fat. Roasting is a method in which the Roast uncovered, without added meat is cooked by heated air liquid, until meat thermometer surrounding it in an oven. The meat registers appropriate internal is not covered, and no water is temperature. added. The timetable on page 13 serves In rôtisserie cooking the meat is as a guide to roasting time at 325° F. rotated on a spit near a heat source. Calories per 3-ounce serving: This exposes the meat to direct and Fresh loin roast—about 310 (lean even heat. and fat) or 215 (lean only). Broiling is cooking by direct heat from a flame, electric unit, or Cured ham-—about 245 (lean and glowing coals. The meat is cooked fat) or 160 (lean only). one side at a time. Tips Panbroiling is cooking in an uncovered pan over direct heat. The • Removing rind from ham be- fat that cooks out of the meat is fore roasting is not necessary. It is drained off as it accumulates. easier to remove when meat is hot. Panfrying is similar to panbroiling, except that the meat is cooked ■ -■.''- ••• .^ ■ ■ in a small amount of fat. Braising is cooking in steam trapped in a covered container or foil wrap. The source of steam may be water or other liquid added to the meat, or it may be meat juices. Simmering is cooking meat in liquid just below the boiling point. Selection of a cooking method depends on the pork cut. Gen- erally, thick cuts of meat are roasted, braised, or simmered; thin cuts are panbroiled, panfried, or braised. Onlj^ thin cuts BN-31032 of fresh or cured pork are rec- A meat thermometer is the best guide to ommended for broiling. the doneness of a pork roast or ham. Be sure to insert the thermometer correctly. Roasting Place it as near the center of the roast os Directions possible and in the thickest part. The tip should not touch bone or fat. This picture Place roast with fat side up on shows the way to estimate how deep to a rack in a shallow roasting pan. insert the thermometer.

12 • Follow cooking directions on • Fully cooked hams may be the cured ham wrapper or container heated to enhance the flavor. when such directions are available. • For easier slicing, allow the • A shallow pan is better than a roast to stand 15 to 20 minutes after deep one for roasting. removing it from the oven before • A rack under the roast holds carving. the meat up from the drippings and allows circulation of heat. The bones in spareribs or pork loin can serve Rot isserie Cookirng as a rack. • Cured hams may be glazed Large, compact fresh or cured about an hour before the end of the pork roasts, such as boneless shoul- cooking period. Remove the rind der butt or boneless ham, can be before glazing. (See p. 29.) roasted on a rôtisserie. The roast

Timetable for roasting pork

Approx- Approximate roasting time Internal imate at 325° F temperature Cut of meat ' ready-to- of meat cook Fresh or Frozen when done weight thawed ^

Fresh: Pounds Hours Hours o p Ham 12 to 16 5>Uo 6 170 Ham, half 5 to 7 5 to OH- 170 Ham, boneless, rolled IO to 14 4?Uo5K 170 Loin, center cut 3 to 5 2 to 3H 3to4_.. 170 Shoulder, picnic 5 to 8 3 to 4 4 to 5- . 170 Shoulder, picnic, bone- 3 to 5 2 to 3 170 less, rolled. Shoulder, Boston butt 4 to 6 3 to 4 170 Shoulder, Boston butt, 3 to 5 2Vtto3yt. 170 boneless, rolled. Spareribs 3 to 4 2 Cured, cook-before-eating: Canadian bacon 2 to 4 IH to 23/3- 160 Ham 5 to 7 2to2>i.. 160 Ham 10 to 14 3}Uo4K. 160 Shoulder, picnic, boneless. 5 to 8 3to4?á-- 170 Shoulder, Boston butt, 2 to 4 l>Uo2>i. 170 boneless. Cured, fully cooked: Ham 5 to 7 2 140 Ham 12 to 16 3K to4-. 140 Canned ham, boneless 6 to 10 l>Uo 2}i_ 140

' All cuts of meat listed in the table contain bone unless specified otherwise. ' Meat at refrigerator temperature at start ol roasting.

389-295 0 should be as regular in shape as pos- Tips sible so the spit will rotate evenly. • Hams may be glazed during Directions the last half hour of cooking. Remove the rind, if any, before Mount roast securely on spit so glazing. that it will not slip as the spit turns. If properly balanced, the meat will • Because cooking time varies rotate evenly. with intensity of heat produced, Place a drip pan or foil under a roast cooked on an outdoor rô- roast to catch the drippings. If you tisserie may require a longer time are roasting meat over coals, place to cook on a breezy day. the pan so drippings do not fall on • To maintain even heat when coals and cause smoke. cooking over charcoal, space coals Insert a meat thermometer at an about an inch apart. Add new angle or through the end of the charcoal around edges and wait roast so the tip is in center of roast until it is glowing before pushing but not in fat or touching the spit. it toward the center. Check to see that the thermometer clears rôtisserie equipment and drip Broiling pan as the spit turns. Adjust broiler rack. (See p. 10.) Follow the directions that came Slash fat around edges of meat with your rôtisserie equipment for to prevent curling. Separate bacon operation of the spit and regula- tion of temperature. Low to moder- slices before broiling. ate temperatures give best results. Place meat on cold broiler grid. Koast until the meat thermom- Broil until top side of meat is eter registers the appropriate browned, about half the total temperature. (See table on p. 13.) cooking time.

Timetable for broiling fork

Approximate Approximate Cut of meat thickness total cooking time '

Inches Minutes Bacon slices 4 or 5 Canadian bacon Vi 6 to 8 )i 8 to 10 Chops, rib or loin }i to %. 30 to 35 Ham slices, cook-before-eating M 13 or 14 1 18 to 20 Ham slices, fully cooked 1 10

' Meat at refrigerator temperature at start of broiling.

14 Turn and brown other side. Drain bacon on absorbent paper. Use timetable (p. 14) as a guide Total cooking time will be 4 or for total broiling time. 5 minutes. Calories per slice: Bacon, crisp— about 50. Panfrying Canadian bacon—about 45. Thin chops and steaks, 1 inch thick or less, are suitable for pan frying. • Line bottom of broiler pan with aluminum foil to simplify cleaning. Directions Slash fat around edge of meat to Panbroiling prevent curling. Fresh or cured pork steaks, chops, Put a small amount of fat in or slices 1 inch thick or less can be frypan and preheat over moderate panbroiled. heat. Cook meat slowly, turning oc- Directions casionally as necessary to brown both sides. Slash fat around edge of meat Remove meat from pan; drain. to prevent curling. Season and serve. Grease pan lightly with fat or Total time for 1-inch chops or rub hot frypan with fat edge of the steaks will be about 25 to 30 meat. minutes. Cook meat slowly over moderate heat, turning occasionally for even cooking. Braising Remove excess fat as it accumulates. Directions Remove meat from pan; drain. Brown meat slowly on all sides Total time for 1-inch ham slices in a small amount of fat. Use a will be about 10 minutes for fully heavy pan. cooked ham and 20 minutes for Remove the excess fat; season cook-before-eating ham. Fresh pork meat. chops and steaks will require a little Add a small amount of liquid, longer. if necessary, to prevent over- Be sure that fresh pork is cooked browning. throughout. Cover pan tightly. To panbroil bacon.—Place bacon Cook slowly over low heat or in slices in a cold frypan. a 350° F oven until tender. Use Cook over moderate heat, turn- timetable on page 16 as a guide to ing as necessary to brown evenly. braising time. Remove excess fat as it accu- Calories per S-ounce serving: mulates. Spareribs—about 375 (lean and fat).

15 Timetable for braising pork

Approximate weight or Approximate Cut of meat thickness braising time '

Hours Chops, rib or loin % to 1% inches. Kto 1 Spareribs 2 to 3 pounds__ Steaks, shoulder % inch Kto 1 Cubes 1 to IJ^i inches. Kto 1

' Meat at refrigerator temperature at start of braising.

Tips • Spareribs may be braised in a • Floured meat browns better barbecue sauce. than unfloured meat. • Chops and steaks can be Simmering breaded with fine, dry bread or cracker crumbs. Simmering is recommended for • Meats that have considerable less tender cuts and "country- fat and that are not breaded or style" cured ham. "Country-style" floured can be browned without cured ham needs to be soaked over- added fat. night in water to cover, in order to • Many cuts of pork can be remove the salt before simmering. braised without added liquid. Steam Draiu and use fresh water for from meat juices provides enough simmering. moisture. • If you add a liquid, such as Directions water or tomato juice, use just Place meat in a large pot. enough to keep meat from Add water to cover meat. scorching. Add desired seasonings. Cover.

Timetable for simmering pork

Approximate Approximate Cut of meat ready-to-cook total cooking weight time

Pounds Hours Cured "country-style" ham, whole 12 to 16 4 to 5 Cured ham, shank or butt 5 to 8 2 to 3 Cured picnic shoulder 5 to 8 3 to 4 Cured shoulder butt, boneless 2 to 3 l}i to 2 Pork hocks % to 1, each 2}^ to 3

16 Cook slowly over low heat until Turn heat to very low or place meat is tender. Do not boil. Use pan in a 350° F (moderate) oven. the timetable on page 16 as a guide Cook about 20 minutes longer or to cooking time. until meat is tender and juice is Calories per S-ounce serving: Fresh no longer pink. picnic—about 320 (lean and fat) or Heart 180 (lean only). To prepare for cooking.—Wash in Tips warm water. Trim away gristle and • Cured and smoked pork is the larger blood vessels. especialljf tasty when cooked with To braise.—Prepare for cooking potatoes, carrots, green beans, or as directed. cabbage. Add vegetables just long Stuff with a bread stuffing if enough before the meat is tender desired. to cook them. Brown on all sides in a small • If the meat is to be served amount of fat. Season. cold, it will be more flavorful and Add a small amount of water, juicy if it is chilled quickly in the about ji cup. Cover tightly. liquid in which it was cooked. Cook in a 300° F (slow) oven • "Country-style" cured hams or over low heat on top of the may be roasted after simmering. range until tender, 2}^ to 3 hours. Use directions for fully cooked To simmer.—Prepare for cooking hams. as directed. Place in a deep pot and add salted Cooking Variety Meats water to cover. Simmer, covered, until tender, Pork liver, kidneys, heart, and 2^ to 3 hours. chitterlings generally require braising or simmering to make them Kidneys tender; brains are tender and can To prepare for cooking.—Wash in be pan fried or broiled. Pork tongue cold water. usually is sold ready to serve. Remove the outer membrane. Liver Split through the center, lengthwise; remove inner fat and tubes. To prepare for cooking.—Kemove Cut into pieces if desired. heavy blood vessels and outside To simmer.—Prepare for cooking membrane if desired. as directed. To braise.—Heat a small amount Place in a deep pot and add water of fat in a frypan over moderate to cover. heat. Simmer, covered, until tender, Dip sliced liver in flour seasoned % to 1 hour. with salt and pepper. Change water once during cook- Brown liver on both sides. Add ing to eliminate any strong odor. a few tablespoons of water, then For variety, dip cooked kidneys cover tightly. in egg and drj^ breadcrumbs; fry in 17 I JrOrk (^UtS/what they are, where they come from

BOSTON SHOULDER LOÏN LEG (Fresh and Smoked Ham)

.^^' y /■'» «-^gl CHOPS 11 -^!^

SMOKED SHOULDER SIRLOIN ^■** SHOULDER ROLL BLADE STEAK ROAST COUNTRY STYLE RIBS ^ BONELESS SMOKED HAM LEG ROAST JOWL

FRESH HAM STEAK ■■''.y ^

SMOKED JOWL

PICNIC SHOULDER SPARERIBS AND BACON

PORK HOCKS (FRESH OR ^fe^ ^mJ ^L- SMOKED)

SHOULDER ARM PICNIC (FRESH OR SMOKED) SHOULDER ARM STEAK SPARERIBS SLICED BACON

18 19 deep fat. Or roll cooked kidneys in the fat or with the cold liquid before seasoned flour and fry. Cooked mixing with the hot liquid. kidneys may also be added to a well- Meat drippings often contain seasoned sauce with or without both fat and meat juices. Drip- added vegetables. pings from panbroiled, panfried, and well-done roasted or broiled Brains meat may consist almost entirely To ■prepare for cooking.—Wash in of melted fat and browned crusty cold water; remove any blood clots. bits because most of the meat Soak in cold water 30 minutes. juices evaporate during cooking. To simmer.—Prepare for cooking Drippings from braised, roasted, as directed. or broiled meat, however, may Place in a deep pot and add water contain considerable meat juice or to cover. broth. Add 1 teaspoon salt and 1 table- The proportions of flour, fat, spoon lemon juice or vinegar for and meat juices or other liquid for each quart of water. gravy depend on how thick you Simmer, covered, 20 minutes. like it. For moderately thick gravy, Drain, rinse well in cold water, use 2 tablespoons of flour and and remove membrane and blood 1 to 2 tablespoons of fat to each vessels. cup of meat juices or other liquid. For variety, heat cooked brains in For thin gravy, use only 1 table- a cream or tomato sauce. Or, break spoon each of flour and fat. cooked brains into small pieces and Method 1.—Use with drippings add to scrambled eggs. containing only fat and browned Cooked brains may be dipped in crusty hits. melted butter or margarine and Measure amount of fat needed broiled until lightly browned on and return to pan. Save the rest for both sides, using moderate heat. other uses. Chitterlinss Stir flour into fat; brown over To simmer.—Place chitterlings in low heat. a deep pot. Add liquid slowly, stirring con- Add enough salted water to stantly. cover. Cook until thickened, stirring Simmer, covered, until tender, occasionally. about 1 to IK hours. Season to taste. For variety, dip cooked chit- Method 2.—Use with drippings terlings in batter and fry in deep containing a considerable amount of fat, or fry in a little hot fat until meat juices or broth. brown. Serve with vinegar. Measure drippings or broth; if necessary add water to make de- Making Gravy sired amount of liquid. Heat. Mix flour with a small amount of The secret of making srnooth gravy cold water by stirring or shaking is to mix the flour thoroughly with until smooth. 20 Stir flour mixture slowly into hot Cook until thickened, stirring liquid. occasionally. Season to taste.

RECIPES

The recipes that follow feature VARIATION some of the many ways of using Barbecued -pork sandwich.—Use 2 fresh and cured pork in combina- cups chopped, cooked pork in place tion Avith other foods. In recipes of ham. About 270 calories per that call for cooked ham you can serving. use leftover cooked ham or ham purchased fully cooked. MENU SUGGESTION Calories per serving are given for Serve with coleslaw. Have fruit each recipe. Calories can be reduced and cookies for dessert. by omitting optional ingredients (other than seasonings) or by using Barbecued spareribs smaller amounts of ingredients or 6 servings those with fewer calories when a choice is given. Trimming visible Spareribs 3 pounds fat from meat also helps to reduce BARBECUE SAUCE calories. Onion, chopped Va cup Green pepper, chopped.. . 2 tablespoons Celery, chopped % cup Barbecued ham sandwich Oil or fat, melted 1 tablespoon 6 servings, 1 sandwich each Sugar 1 tablespoon Vinegar 1 tablespoon Catsup 1 cup Lemon juice 1 tablespoon Brown sugar 1 tablespoon Catsup V2 cup Mustard, prepared, horse- Dry mustard t^ teaspoon radish flavored 1 tablespoon Worcestershire sauce ^i teaspoon Vinegar 1 tablespoon Water. % cup Water V^ cup Pepper 1/^ teaspoon Preheat oven to 350° F (moderate). Cinnamon 1/4 teaspoon Place spareribs on a rack in a Ham, cooked, chopped.... 2 cups shallow baking pan. Hamburger rolls 6 Roast IK hours or until tender. Mix all ingredients except ham Drain off fat. Remove rack from and rolls. pan. Cook slowly, stirring occasionally, For sauce, cook onion, green for 15 minutes. pepper, and celery in fat in a small Add ham; cook 15 minutes more. pan about 5 minutes, or until Split and toast rolls. lightly browned. Add remaining Serve ham mixture over bottom ingredients. Simmer sauce 10 half of roll. Cover with top half. minâtes. Calories per serving: About 270. Pour sauce over the meat. 21 Ketum to oven and bake, un- Add celery and onion and cook covered, 30 minutes. until the vegetables are tender. Calories per serving: About 315. Add cornstarch-liquid mixture and continue as directed in recipe.

MENU SUGGESTION Serve with parsley buttered po- MENU SUGGESTION tatoes and a spinach salad. Serve with broiled peach halves and hard rolls.

Chow mein StuFfed pork chops 6 servings, % cup each 6 servings, 1 chop each Pork, cooked, cut in julienne strips 3 cups Bread cubes, small, dry.... 1 cup Celery, cut into thin 1-inch Apple, pared, chopped. . . % cup strips 114 cups Prunes, pitted, chopped ... 1/4 cup Onion, sliced 1 cup Onion, very finely chopped 2 tablespoons Fat or oil 1 tablespoon Salt % teaspoon Cornstarch 2 tablespoons Sage ''^ teaspoon Bean sprout liquid plus Butter or margarine, melted, 2 tablespoons water 1V2 cups Pork chops, 1 inch thick Pepper Few grains with pockets 6 Soy sauce 3 tablespoons Flour l/i cup Bean sprouts, drained 16-ounce can Oil or fat, melted 2 tablespoons Chow mein noodles As desired Water 1/^ cup Cook pork with celery and onion Mix bread cubes, apple, prunes, in the fat in a large frypan until onion, salt, and sage together mixture begins to brown. lightly. Mix cornstarch with a little of Pour melted butter or margarine the liquid. Add to meat mixture over bread mixture. Mix lightly. with remaining liquid, pepper, and Fill pockets of pork chops with soy sauce. bread mixture. Close pockets with Stir until well mixed. toothpicks. Cook until thickened, stirring as Coat chops with flour. needed. Brown lightly on both sides in Add bean sprouts and heat to fat in heavy frypan. serving temperature. Add water. Serve over chow mein noodles. Cover, cook over low heat until Calories per serving: About 220 chops are tender, about 1 to 1% (not including noodles). hours. NOTE: If preferred, start with Calories per serving. About 450. l}i pounds lean raw pork cut into julienne strips. Brown the meat in MENU SUGGESTION the fat. Add Yi cup water and simmer, covered, until the meat is Serve with glazed carrots. Have almost tender, about 45 minutes. lemon meringue pie for dessert.

22 -<,

For a sourmet touch, (ill pork chops wifh an apple-prune stuffing.

Creole pork chops Simmer while meat is browning. 6 servings, 1 chop each Brown chops lightly on both Onion, chopped I^ cup sides in heavy frypan. Drain off fat. Green pepper, chopped ... Vi cup Pour tomato mixture over chops. Butter or marsarine 2 tablespoons Tomatoes 16-ounce can Simmer for 45 minutes to 1 hour Sugar 2 tablespoons until chops are tender. Remove fat Salt Vi teaspoon from top of sauce, if needed. Cayenne pepper Dash Vinegar 1 tablespoon Calories per serving: About 275. Worcestershire sauce 1 tablespoon Pork chops, loin 6

Cook onion and green pepper in MENU SUGGESTION fat until tender. Add remaining ingredients except Serve with scalloped potatoes pork chops. and a green vegetable. 23 N62118 Sweet-sour pork—on oriental treat served with fluffy rice.

Chinese sweet-sour pork Heat oil to 375° F in deep fat 6 servings, 1 cup each fryer or heavy saucepan. Mix egg, flour, salt, 1 teaspoon Oil for deep fat fryer As needed Esg, beaten 1 soy sauce, and % cup water. Flour, unsifted I^ cup Coat pork pieces with egg Salt y^ teaspoon mixture. Soy sauce 1 teaspoon Water % cup Fry in hot fat until brown, about Pork shoulder, cut in Vi- 5 minutes. Drain on absorbent inch cubes 1 Vi pounds paper. Cornstarch 2 tablespoons Susar 1/4 cup Mix cornstarch and sugar in Vinegar 1/3 cup saucepan. Wafer % cup Add vinegar, % cup water, 1 Soy sauce 1 tablespoon Green pepper, cut in tablespoon soy sauce, green pepper, squares 1^ cup pineapple, and pickles. Pineapple chunks 1 3-ounce can Cook, stirring constantly, until Sweet mixed pickles, drained Yz cup mixture is thickened and clear. 24 Stir in meat. Heat to serving Mock hollandaise sauce temperature. 6 servings, 2 tablespoons each Calories -per serving: About 430. Cream cheese, softened... 3-ounce package MENU SUGGESTION Egg, beaten 1 Serve with buttered rice and Lemon juice 2 tablespoons broccoli spears. Milk 2 tablespoons Sol' Vi teaspoon Eggs Benedict Beat cream cheese and egg to- 6 servings, 1 egg each gether until smooth.

Canadian bacon 6 slices, about Add lemon juice, milk, and salt. 2 ounces Mix well. each Cook over low heat, stirring Oil or fat, melted 1 tablespoon constantly, until sauce is thick and English muffins, cut in half. . 3 fluffy. Butter or margarine 1 tablespoon Eggs 6 Calories per serving: About 70. Salt Vi teaspoon Boiling water 4 cups or Curried pork chops more Mock hollandaise sauce 6 servings, 1 chop each (p. 25) 1 recipe Pork chops, loin 6 Mushrooms,sliced,drained. 8-ounce can Fry bacon in fat in frypan. Keep Onion, finely chopped. .. . Vs cup warm. Butter or margarine 2 tablespoons Spread English muffin halves Flour 2 tablespoons Salt Vi teaspoon with butter or margarine. Toast Curry powder 1 teaspoon under broiler. Milk 11/i cups Break eggs into saucer, one at a time. Slip each egg gently into Preheat oven to 350° F {moderate). boiling salted water. Water should Trim excess fat from chops. cover eggs. Brown chops lightly on both sides, Reheat to simmering. Simmer, using heavy frypan. covered, until eggs are of desired Place chops in baking pan. doneness, about 3 minutes for Cover chops with mushrooms. medium. Cook onion in butter or mar- Top each muffin half with slice garine until tender. of bacon, then with poached egg. Stir in 2 tablespoons flour, salt, Serve with mock hollandaise sauce and curry powder. over top of egg. Gradually stir in milk. Cook, Calories per serving: About 355. stirring constantly, until thickened. Pour milk mixture over chops. MENU SUGGESTION Cover pan. For brunch, serve with french- Bake 1 hour or until chops are style green beans. Garnish with tender. spiced crabapples. Calories per serving: About 295.

25 MENU SUGGESTION Add milk and ham. Heat to Serve with seasoned peas and a simmering. tossed green salad. Garnish with Mix flour and }^ cup water. Stir spiced beets. into milk mixture. Cook, stirring occasionally, until Ham-cheese salad sandwich thickened. 6 servings, 1 sandwich each Calories per serving: About 205.

Ham, cooked, sround iVicups Process Cheddar cheese, MENU SUGGESTION shredded Vi cup Serve with jellied salad and hot Celery, chopped % cup Onion, 3rafed 1 teaspoon bread. Sweet pickle relish 1^ cup Salad dressins, mayonnaise 1,4 cup type Ham-vegetable salad Lettuce leaves 6 Bread 12 slices 6 servings, about 1 cup each

Head lettuce, 1-Inch Thoroughly mix ham, cheese, pieces 3 cups celery, onion, pickle relish, and Mixed vegetables, frozen, salad dressing. cooked, drained 10-ounce Spread ham mixture on each of package Ham, cooked, diced 11/2 cups six slices of bread. Onion rings from small Top with lettuce leaf and re- onion ^/^ cup maining slices of bread. Celery, chopped V3 cup Dill pickle, chopped 1^ cup Cut as desired. Salad oil % cup Calories per serving: About 225. Vinegar 2 tablespoons Catsup 2 tablespoons Prepared mustard 1 teaspoon MENU SUGGESTION Lettuce cups 6 Serve with split pea soup. Have Toss lettuce pieces with cooked fresh fruit for dessert. vegetables, ham, onion rings, celery, and pickle. Chill. Ham chowder Place oil, vinegar, catsup, and 6 servings, about 1 cup each mustard, in a jar with a tight- Potatoes, pared, diced 2 cups fitting lid. Shake to mix. Celery, very finely chopped. l/ij cup Just before serving, shake oil Onion, very finely chopped. % cup mixture. Pour over ham mixture. Salt % teaspoon Toss lightly. Boilins water 1 ly^ cups Milk 3 cups Serve in lettuce cups. Ham, finely chopped I^/^ cups Calories per serving: About 190. Flour, unsifted 1/4 cup Water 1^ cup MENU SUGGESTION Cook potatoes, celery, and onion Serve with hot biscuits. Have in boiling salted water until tender. sherbet and a brownie for dessert.

26 N62122

Ham-vesetable salad—a colorful combination oF meat and raw and cooked vegetables.

Ham Newburg Mix in sherry. 6 servings, about }i cup each Stir a little of the hot mixture Green pepper, chopped. . . 2 tablespoons into the egg yolks. Stir egg yolk Butter or margarine, melted . 2 tablespoons mixture into remaining hot mixture. Flour 2 tablespoons Half-and-half iVî cups Cook, stirring constantly, until Sherry V4 cup thickened. Egg yolks, beaten 3 Stir in ham and mushrooms. Heat Ham, cooked, diced 2 cups Mushrooms,sliced,drained. 4-ounce can to serving temperature. Toast triangles, toasted Serve over toast, muffin, or in English muffin half, or patty shell. patty shell 6 pieces Calories per serving: About 325 Cook green pepper in fat until without toast, muffin, or patty tender. sheU. Stir in flour.

Gradually add half-and-half, MENU SUGGESTION stirring constantly. Cook, stirring constantly, until Serve with seasoned asparagus. thickened. Hat-j a peach crisp for dessert. 27 N62124

Hem in a Newburg sauce—a flavorful combination.

Ham loaf Pack into 9- by 5- by 2)finch 6 servings, two %-inch slices each loaf pan. Egss, beaten 2 Bake 1% hours or until firm in Round snack crackers, center. crushed 1 cup Calories per serving: About 350. Milk % cup Onion, very finely chopped 2 tablespoons MENU SUGGESTION Green pepper, very finely chopped 14 cup Serve with baked sweet potatoes Pepper ■% teaspoon and seasoned brussels sprouts. Ham, cooked, ground 4 cups Ground fresh pork 8 ounces Homemade pork sausage patties Preheat oven to 350° F (moderate). (mild) Mix eggs with crackers, milk, 6 servings, 2 patties each onion, green pepper, and pepper. Ground pork 1 Vs pounds Mix ham and pork. Salt 1 teaspoon Stir meat mixture into egg mix- Pepper I/^ teaspoon ture. Mix thorough^. Sage 1 teaspoon 28 Mix all ingredients thoroughly. Pour into casserole. Form into 12 patties, about )^ Bake about 1 hour or until set. inch thick. Serve immediately. Cook in heavy frypan until well Calories per serving: About 250. browned. Turn, cook on other side until browned and center is done. VARIATION Drain off fat. Ham souffle.—Omit salt. Use Calories p^r serving: About 310. chopped, cooked ham in place of pork. About 235 calories per serving. VARIATION MENU SUGGESTION Homemade pork sausage patties Serve with Harvard beets. Have {hot).—Increase sage to 1}^ tea- pecan pie for dessert. spoons and add K teaspoon ground red pepper. About 310 calories per Pineapple glaze for baked ham serving. About Yi cup MENU SUGGESTION Brown sugar 1/i cup For breakfast, serve with scrambled Ground cloves % teaspoon eggs and hash brown potatoes. Crushed pineapple % cup Prepared mustard 2 teaspoons Pork sou if le Mix brown sugar and cloves. 6 servings, about 1 cup each Stir in pineapple and mustard. BuUer or margarine 3 tablespoons Spread over baked ham about 1 Flour 3 tablespoons hour before ham is done. Milk 1 cup Return ham to oven. Continue Egg yolks, beaten 4 Pork, cooked, chopped.... 2 cups cooking until ham is done. Onion, finely chopped. ... 1 tablespoon Calories: About 515. Green pepper, chopped... 3 tablespoons Salt 1 teaspoon Peach-glazed ham steak Egg whites, stiffly beaten... 4 6 servings, about 3 ounces ham each Preheat oven to 325° F (slow). Ham steaks, about ^/i inch Orease a l){-quart casserole. thick 1 % pounds Melt fat; stir in flour. (2 or 3 steaks) Gradually add milk. Water As needed Cook, stirring constantly, until Peach liquid Vi cup thickened. Brown sugar Y^ cup Cinnamon Vi teaspoon Stir a little of the milk mixture Nutmeg I^ teaspoon into egg yolks. Peaches, sliced, drained.. 16-ounce can Stir egg yolk mixture into re- Preheat oven to 325° F (slow). maining milk mixture; mix well. Cut slashes in edge of ham slices Add pork, onion, green pepper, so meat will not curl. and salt. Place ham on flat rack in roasting Fold egg whites into pork mixture. pan. 29 N 62120

Dress up ham steaks with golden peach slices.

Pour enough water into pan to Hot frankfurter-potato salad cover bottom. 6 servings, 1 cup each Mix peach Uquid with brown Green pepper, chopped.. . Vs cup sugar and spices. Onion, chopped Vs cup Brush sugar mixture' over tops of Butter or morsarine 3 tablespoons ham shces. Flour 3 tablespoons Bake 1 hour brushing occa- Sugar 3 tablespoons Salt VA teaspoon sionally with sugar mixture. Pepper Vi teaspoon Spread peach slices over ham Celery seed % teaspoon slices. Brush with remaining sugar Water 1 cup mixture. Vinegar Vi cup Potatoes, cooked, sliced... 4 cups Return to oven long enough to Frankfurters, sliced 8 (about ^A pound) heat peaches, about 10 minutes. r Calories per serving: About 360. Cook green pepper and onion in MENU SUGGESTION fat until tender. Serve with seasoned green lima Stir in flour, sugar, salt, pepper, beans and tossed green salad. and celery seed.

3a Gradually add water and vinegar. Spanish rice with luncheon meat Cook, stirring constantly, until thickened. 6 servings, about 1 cup each Add potatoes and frankfurters. Green pepper, chopped.... ^ cup Mix gently. Onion, chopped 1^ cup Reheat and serve. Rice, uncooked % cup Calories per serving: About 355. Oil or fat, melted % cup Tomatoes 29-ounce can Sugar 1 tablespoon MENU SUGGESTION Bay leaf 1 Serve with seasoned greens. Have Cloves 3 a baked apple for dessert. Luncheon meat, cut in strips. 12-ounce can

' •••. ', lit-.. '

N62121

Frankfurter slices add variety to a Pennsylvania Dutch potato salad.

31 Cook green pepper, onion, and Brown the pork in the fat. rice in fat until lightly browned. Add 2 cups water; cover; simmer Add tomatoes, seasonings, and until meat is almost tender, about luncheon meat. 45 minutes. Cover. Cook 20 to 25 minutes Add potatoes, carrots, lima beans, until rice is tender. onions, salt, and pepper. Kemove cloves and bay leaf. Cover; simmer about }i hour or Calories per serving: About 365. until vegetables are tender. Mix flour and % cup water. Stir MENU SUGGESTION gently into meat mixture. Serve with seasoned whole green Cook, stirring gently, until beans. Have apple turnovers for thickened. dessert. Remove from heat. Pork supreme Stir in sour cream. 6 servings, 1 cup each Serve immediately. Pork, lean, cuf in 1-inch Calories per serving: About 530. cubes ^^A pounds For fewer calories, omit fat. Use Oil or fat, melted 1 tablespoon plain yogurt in place of sour Water 2 cups Potatoes, pared, diced 1 ''A cups cream. About 450 calories per Carrots, pared, sliced 1 cup serving. Lima beans, frozen 10-ounce package MENU SUGGESTION Onion, finely chopped... . 1 tablespoon Salt Vs teaspoon Garnish with sliced tomatoes. Pepper Few grains Serve with hot cornbread. Flour % cup Water % cup Sour cream 1 cup

32 INDEX TO RECIPES

Page Basic pork cookery: Ham Newburg 27 Braising 15 Ham souffle 29 Broiling 14 Ham-vegetable salad 26 Panbroiling 15 Homemade pork sausage pat- Panfrying 15 ties 28 Roasting 12 Hot frankfurther-potato salad.. 30 Rôtisserie cooking 13 Peach-glazed ham steak 29 Sinrimering 16 Pork souffle 29 Gravy 20 Pork supreme 32 Pork combination dishes: Spanish rice with luncheon Barbecued ham sandwich 21 meat 31 Barbecued pork sandwich 21 Stuffed pork chops 22 Barbecued spareribs 21 Sauces : Chinesesweet-sourpork 24 Mock hollandaise sauce 25 Chow mein 22 Pineapple glaze for baked ham _ _ 29 Creole pork chops 23 Variety meats : Curried pork chops 25 Brains 20 Eggs Benedict 25 Chitterlings 20 Ham-cheese salad sandwich 26 Heart 17 Ham chowder 26 Kidneys 17 Ham loaf 28 Liver 17

33 This isa C^}jy{ÁAAJume)V ^íHáUJC^ oí USDA

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