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Page 13-B
— Griffin Daily News Wednesday, February 25,1976
p 1
Meaty\ Things
to write for
If you’re a recipe collector,
here’s a real find for you.
Two small folders, each con
taining appetizing and re
liable recipes, are yours for
the cost of postage alone.
"Pork—An American Tra
dition” offers an opportunity
to brush up on pork cookery
techniques — roasting, broil
ing and braising—with new
twists to old favorites. Fea
tured in "Lard Makes It
Better” are convenient,
penny-saving homemade pas
try and biscuit mixes, plus
recipes for seven delicious
baked treats (pies, cookies
and such) plus one really
special fried sandwich.
Recipe collectors can ob
tain these folders by sending
a stamped self-addressed
envelope to “Pork Recipe
Folders,” Department CTC,
Pork Industry Group, 36 S.
Wabash, Chicago, 111. 60603.
Here’s a sample recipe
from each folder to alert
your taste buds.
Oh Boy Farm Boy
P/2 pounds pork sausage
% cup chopped sauerkraut,
well drained
V 2 teaspoon caraway seeds
1 teaspoon butter or
margarine
6 slices (1 ounce each)
natural Swiss cheese
6 enriched hamburger
buns, toasted
18 slices pimiento-stuffed
green olives
Heat sauerkraut and cara
way seeds in butter or mar
garine until hot, stirring fre
quently to prevent browning.
Keep warm. Divide pork sau
sage into 6 patties. Cook on
both sides, draining off drip
pings. Cover each sausage
patty with a slice of Swiss
cheese. Broil until cheese
melts. Place two tablespoons
sauerkraut mixture on bot
tom half, of each bun. Ar
range sausage patties on
sauerkraut. Place three olive
slices over cheese on each
patty. Partially close each
sandwich with top half of
bun. Serve hot. Yield: 6
sandwiches.
mraoa
lUW h Ww
Ginger Crisps
2 cups flour
1 teaspoon soda
I*4 teaspoon ginger
1 teaspoon cinnamon
*4 teaspoon ground cloves
*4 teaspoon salt
% cup lard
1 cup sugar
1 egg
*4 cup molasses
2 tablespoons water
'■i cup sugar
Sift together flour, soda,
ginger, cinnamon, cloves and
salt. Cream lard and 1 cup
sugar. Add egg, molasses and
water; beat thoroughly. Stir
sifted dry ingredients into
creamed mixture, mixing
well. Shape dough into balls
about the size of a small wal
nut and roll in */ 3 cup sugar.
Place on baking sheet about
2 inches apart. Bake in mod
erate oven (350°F.) 12 to
15 minutes. Yield: 4 dozen
cookies.
Begin now
to trim fat
It’s not too soon to think
about how you’ll look in next
summer’s bikini, even if wintry
winds are still blowing.
The extra pounds that caught
up with you during the holidays
will be easier to remove if you
take them off the way you put
them on—slowly.
The sensible way to cut your
calorie intake is to maintain a
well-balanced diet, but reducing
the size of the portions you eat.
“If there is any magic formula
to successful dieting, it is: Eat
less, take smaller portions, and
skip second helpings," accord
ing to Pauline Pearson, homo
economist for Meadow Gold
Dairies.
“You should select foods each
day from each of four basic
food groups — milk products
meat, vegetables and fruits, and
breads and cereals,” says Ms.
Pearson.
According to Ms. Pearson,
you needn’t give up your after
noon snacks, as long as your
daily meal plan permits the
calories.
For instance, you might have
some of your milk group allow
ance at lunch, then enjoy a cup
of yogurt (high in protein, and
low in calories) in the after
noon. Or save your luncheon
dessert — fresh fruit is fine —
until your snack break. How
much you eat—not when you
eat it—is the key to weight loss.