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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 H JL i w 'dtttjijjSr' BsHm 'fc- « j&£ jv^j St ; ~ * * ill^ , sr^^ 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. Epfpi 'ML ■. ii .»j> . ,-jH 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 ' ■ . mm r ■■ 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 a Wm. IpF ,J|| Sf W j ‘ V jfijt 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 "More o/i //ie menu 1B