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APPLE PIE
HOUSTON HOME JOURNAL
Eating high on the
Fresh pork dishes are an autumn tradition
e don’t
know
• exactly
when
pigs were domesticated, but
we know it was in prehis
toric Asia and Europe.
They are descended from
JBr
Yvonne
Sutherland
yvonnes@windstream.net
feral state. (I have read
that wild boars have redder
meat and a stronger taste
than domestic pork.)
Pigs were introduced to
the Americas by Spanish
explorers. The legend is
that Hernando DeSoto
brought over six pigs that
multiplied into a herd of
700 before he left. He is
considered the father of
American pig farming.
DeSoto passed through this
part of Georgia and wild
boars are known to roam
here. Perhaps some are
descendants of DeSoto’s
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National Pork Board
An easy dish to prepare, this pork roast gets its flavor
from a rub of Italian seasoning. The potato wedges are
tossed in Italian dressing before baking.
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Kitchen art
Ann Slade, an artist from Kathleen painted
this still-life called “Kelly’s Kitchen." It is one of
the many paintings on display this week in the
Georgia Living show at the Georgia National
Fair.
Did you know?
Ice cream cones, cotton candy and Dr.
herd.
In the Northern hemi
sphere, pigs were tradi
tionally butchered in the
autumn when the weather
turned cool and the meat
would not spoil quickly.
In those days before
refrigeration, a bit of the
pork was eaten fresh and
the rest was made into
sausages and hams to
last through the winter.
Because fresh pork was
only eaten in the fall, it was
often cooked with apples
and root vegetables.
In these health-conscious
times, people have been
concerned about the fat
content of pork. The indus
try addressed these con
cerns by producing a leaner
product. My experience
has been that it is not only
leaner but tougher. I like to
use recipes that tenderize
the pork.
Italian Pork Roast
with Roaßtod
Potato Wedges
This recipe comes from
the National Pork Board.
1 2-pound boneless pork
roast
wild
boars.
When
pigs
escape
captivity,
it only
takes a
few gen
erations
for them
to revert
to their
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National Pork Board
A great way to use leftover pork roast, Cuban pork sand
wiches get added flavor from pickles, mustard, ham and
Swiss cheese.
3 tablespoons Italian sea
soning
4 medium potatoes, cut
into wedges
1/4 cup Italian salad
dressing
Preheat t*he oven to 350
degrees. Rub the Italian
seasoning over the surfaces
of the roast and place the
roast in a shallow pan.
Roast for 25 minutes.
Put the potato wedges
and Italian dressing in
a plastic bag and toss to
evenly coat the wedges. Add
the potato wedges to the
roasting pan and return
to the oven for 20-30 min
utes, or until the internal
temperature of the roast
reaches 150 degrees and the
potatoes are tender. Remove
from the oven and let roast
rest for five-10 minutes
before slicing.
Cuban Sandwiches
These are a good way to
use up leftover pork roast.
1 loaf Cuban bread (if you
can find it)*
Yellow Mustard
1/2 pound thinly sliced
baked ham
1/2 pound thinly sliced
pork roast
8 thin dill pickle slices
Pepper all got their first big boost at the St.
Louis World’s Fair in 1904. Snack foods, grilled
meat sandwiches, pizza, corn dogs, hot dogs
and “Deep-fried” treats of every kind, from
pickles to Snickers bars are on sale now at the
Georgia National Fair. If you’re on a diet, eat
before you go. Taking some bottled water with
you is a good idea, too.
Recipe of the Week
Kielbasa with Peppers and
Potatoes
1 tablespoon vegetable oil
1 (16 ounce) package smoked kielbasa sau
sage, diced
6 medium red potatoes, diced
1 red bell pepper, sliced
Heat the oil in a saucepan over medium heat.
Place kielbasa and potatoes in the saucepan.
Cover, and cook 25 minutes, stirring occasion
ally, until potatoes are tender.
Stir in sliced red bell pepper, and continue
cooking five minutes, until peppers are just ten
der.
1/2 pound thinly sliced
Swiss cheese
butter
*or use French or Italian
bread
Cut the bread into four
sections and slice in half
horizontally. Spread the
inside of each piece with the
yellow mustard. Arrange
the sliced ham, sliced pork,
pickles and cheese on the
bottom pieces of bread and
top with the remaining
bread.
Grill the sandwiches on
a buttered grill pressing
down with a heavy skillet to
about 1/4 its original size.
Grill two-three minutes on
each side until the cheese is
melted.
You can also use a sand
wich press or waffle iron
(with the plates turned to
the flat side).
Pork Chops with
Sweet Potatoes
will Apples
4 boneless pork chops
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoon olive oil
Award of excellence
Mary Ellen Francis, a student at Warner
cake decorating or just want to make your
cookies and cupcakes special for the holidays,
visit Wilton.com. You'll find all kinds of clever
WEDNESDAY, OCTOBER 10, 2007 ♦
2 medium sweet potatoes,
pared and sliced
2 medium onions, peeled
and sliced
3 medium apples, sliced
4 tablespoons brown
sugar
cinnamon
salt and pepper
nutmeg
1 cup apple juice
2 tablespoons honey
Preheat the oven to 325
degrees.
Shake the pork chops
with flour, salt and pepper
in a large plastic bag. In
a large oven-proof skillet,
melt the butter and olive
oil over medium high heat
until the foam subsides.
Brown the pork chops and
pour off the excess fat. Put
the sweet potatoes, onions
and apples on top of the
pork chops in alternate lay
- ers, dusting each layer with
brown sugar, salt, pepper
and cinnamon. Sprinkle the
top with nutmeg. Mix the
apple juice and honey and
pour the mixture over the
top.
Bake for about two hours
or until the potatoes are
done and the top browned.
(Your house will smell fan
tastic.)
New Mexico Pork
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National Pork Board
Pozoli Rojo, or pork and hominy stew, is a New Mexico
classic, great for the first cool nights of fall.
decorating ideas, as well as an incredible array
of cake pan shapes, cake decorating tools and
videos.
Chop Shop is tops!
You still have time to try a grillled pork
chop sandwich at the Young Farmers Chop
Shop near the clocktower at the fair. Shown
here ready to serve the hungry are Cameron
Valentini, Christi Carter and (almost hidden)
Callie West.
Robins Middle
School received
a blue ribbon
and an award
of excellence
in the Youth
Baking Division
at the Georgia
National Fair
for this colorful
cake decorated
in a holiday
theme.
Looking
for
ideas?
If you like
——" — ——. j j
and Hominy Stew
(Pozole Rojo)
2 pounds pork shoulder
1 tablespoon chili powder
8 cloves of garlic
3 slices of bacon, chopped
4 cups of water
2 14-ounce cans chicken
broth
1 teaspoon dried oregano
1 cup boiling water
1 ounce dried New Mexico
chili peppers (about 6)
1/2 medium onion, cut
into chunks
1 teaspoon salt, plus
another 1/2 teaspoon
1 14-ounce can petite
diced tomatoes
3 14-ounce cans white
hominy, rinsed and drained
Rub the pork shoulder
with the chili powder. Peel
and slice 6 of the garlic
cloves. Add the bacon and
garlic to a large pan or
Dutch oven. Saute until the
bacon has rendered most of
its fat. Add the pork shoul
der and, over medium heat,
brown on all sides. Add the
water, chicken broth and
oregano. Reduce the heat
and simmer about an hour
and a half or until the pork
is fork-tender.
Meanwhile, cut the stems
See HOG, page iB
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