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GOOD «*i RICH!
Cold, brisk weather — how my family's appetite thrives in it! And when the holiday season is over we settle down to simple dinners again. Although the food is plain, I try to make it flavorful and attractive.
I have no worry about criticism from my "best beau" and the children when I place before them a crisp brown pork roast. How they love it! It's a special treat when I take the time to rub it with oregano and make our favorite stuffing. Of course, a pork dinner, being a favorite at our house must follow a ritual: sweet potatoes, hot corn muffins, sauteed pineapple are always part of the menu.
Because pork tastes so good at this time of year, I have a variety of appealing dishes using different cuts: sweet and sour spareribs, are easy to prepare; or a tenderloin baked with tomato soup sauce is tempting served with carrot and raisin salad.
STUFFED SHOULDER OF PORK
4 pounds boned shoulder of pork 1 recipe Apple Stuffing
salt
pepper
oregano
Wipe off roast with a damp cloth. Stuff pocket of roast loosely with apple stuffing. Roll and tie securely. Place fat side up on a rack in an open roasting pan. Rub outer portion with salt, pepper and oregano. Insert a meat thermometer into center of the thickest muscle so that the bulb does not touch fat or bone. Roast in a moderate oven (350 °F.) 2 hours or until meat thermometer reads 185°F. Makes 8-10 servings.
APPLE STUFFING
Vi pound salt pork, diced Vz cup diced celery % cup minced onion 2 cups apples, diced V2 cup sugar
1 cup coarse stale bread crumbs
2 tablespoons chopped parsley % teaspoon salt
V4 teaspoon pepper
Fry salt pork in a large skillet over low heat until crisp. Remove salt pork and drain. Saute celery and onion in fat. Add apples and
By
NANCY CRAIG
Heard at 1:15 P.M. EST,
Moxi. Fri., on ABC.
(Recipes tested by the
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sugar. Cover and cook until apples are tender. Combine bread crumbs, parsley, salt, pepper and salt pork. Add apple mixture. Blend well. Makes 2% to 3 cups stuffing.
TROPICAL SWEET POTATOES
2 lbs. or 6 medium sized sweet potatoes Vi cup butter Vz cup pineapple juice, heated
Scrub potatoes clean with a vegetable brush, trim roots. Place in boiling, salted water. Cover and boil rapidly 20 to 30 minutes or until tender. Drain, peel and mash. Add butter and pineapple juice. Beat until fluffy. Season. Reheat if necessary. Serves 6.
SAUTEED PINEAPPLE RINGS
1 No. 2 can sliced pineapple
2 tablespoons fat
Drain pineapple slices well. Melt fat in a skillet. Add pineapple slices. Cook over low heat until both sides are slightly browned (3-5 minutes). Garnish with parsley. Makes 5 to 6 servings.
CORNMEAL MUFFINS
V-k cups sifted flour V-k teaspoons baking powder 1 teaspoon salt
1 cup yellow cornmeal
2 eggs, slightly beaten Vs cup sugar
V/i cups milk
3 tablespoons melted shortening
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