Newspaper Page Text
Page 6-B
— Griffin Daily News Wednesday, November 2,1977
Blade steaks
make fine
fall meal
If you’re looking for meal
time variety in the meat case,
when your eye reaches pork
steaks you need look no fur
ther.
By using your imagination
and providing a little special
attention, pork blade steaks
are a candidate for many es
pecially appetizing autumn
meals, says Reba Staggs,
National Live Stock and
Meat Board home economist.
The recipe for Pork Steak
and Bean Bake is a good ex
ample of how these tasty
steaks can be used to en
hance a savory bean casse
role conveniently made from
cupboard shelf ingredients.
Pork Steak and Bean Bake
2 or 3 pork blade steaks,
cut % to % inch thick
1 teaspoon salt
i/ 2 cup catsup
2 tablespoons brown
sugar
1 tablespoon vinegar
i/ 2 teaspoon salt
1 can (16 ounces) pork
and beans
1 can (16 ounces) lima
beans or butter beans,
drained
1 can (15 ounces)
kidney or red beans,
drained
Brown steaks on both
sides in large frying-pan, re
move and season with 1 tea
spoon salt. Add catsup,
brown sugar, vinegar and x / 2
teaspoon salt to pan drip
pings, stirring to combine.
Lightly stir in pork and
beans, lima or butter beans
and kidney or red beans.
Place bean mixture in a
Dutch oven or an IH/j x
inch baking dish. Place
steaks on top of beans, cover
tightly and bake in slow oven
(325°F.) 1 hour. Remove
cover and continue baking
15 minutes. 6 servings.
Pork ribs
and rice
for tasty meal
When your family spends
the afternoon cheering on
the football team, they’re
likely to come home with
king-size appetites. There’s
nothing like pork ribs on the
range to provide a welcome
to satisfy the famished fans.
Spirits still high from the
afternoon’s activities will
soar when savory country
style ribs are served, espe
cially when they’re flavored
with Italian flair. Country
style ribs are especially
meaty and, like all pork cuts,
are in good supply this fall,
points out Verio Butz, Secre
tary, Pork Industry Group,
National Live Stock and
Meat Board.
Italian Ribs and Rice
2 to 3 pounds country style
ribs, cut in pieces
1 can (16 ounces)
tomatoes
1 cup water
1 cup rice
1 small green pepper,
slivered
1 small clove garlic,
minced
1 tablespoon sugar
1 teaspoon salt
% teaspoon Italian
seasoning
1 teaspoon salt
Brown ribs in Dutch oven,
reduce heat, cover tightly
and cook slowly 1 hour, turn
ing occasionally. Remove ribs
and pour off drippings. Bring
tomatoes and water to boil
in Dutch oven. Stir in rice,
green pepper, garlic, sugar,
1 teaspoon salt and Italian
seasoning. Place ribs on top
of rice and sprinkle with 1
teaspoon salt. Cover tightly
and cook slowly 30 minutes
or until ribs and rice are
done. 6 servings.
Freezer savings
Take advantage of sales
when you’re shopping and
bring extra pork home to
freeze. Fresh pork cuts held
at O°F. can be stored 3 to 6
months; ground pork 1 to
3 months. To assure top
flavor, cured and smoked
pork such as ham, picnics,
smoked loins, shoulder rolls
and fresh pork sausage
should not be kept in freezer
storage longer than 60 days.
Sixty days is also the recom
mended time limit for left
over cooked pork.
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