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Page 7-B
— Griffin Daily News Wednesday, November 2,1977
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Q. What is the name of this
cut of meat?
A. Pork Spareribs.
Q. Where do they come
from? How are they iden
tified?
A. Pork Spareribs come
from the center section
of fresh pork side. The
cut contains the breast
bone, rib bones and rib
cartilages. There is a
thin covering of meat on
the outside of and be
tween the ribs and a
thicker layer on the in
side over rib cartilage
and breast bone. Often
the breast bone is re
moved and sometimes the
“slab” is cut into serving
size pieces for retailing.
Q. How are they prepared?
A. Pork spareribs can be
roasted (baked), broiled,
braised or cooked in
liquid. To broil, place ribs
on rack in broiler pan or
on grill so surface of meat
is 5 to 6 inches from the
heat. Broil at moderate
temperature 45 minutes
to one hour, turning oc
casionally. Brush with
sauce or glaze and con
tinue broiling 15 minutes
or until ribs are done.
Pork sandwich
is hit for
any meal
Along with good taste that
satisfies appetites, pork
cubed steaks offer a special
advantage to the short order
home chef—speed and ease
of preparation.
The cubing process helps
make the meat more tender,
says Reba Staggs, National
Live Stock and Meat Board.
Pork Steaks on a Bun
6 pork cubed steaks
2 tablespoons lard or
drippings
Salt and pepper
6 poppy seed buns, split
2 tablespoons butter or
margarine
Prepared mustard, catsup
or pickle relish, if desired
Cook pork steaks in large
frying-pan at moderate temp
erature until lightly browned
on both sides, 10 to 18 min
utes. Season. Spread poppy
seed buns with butter or mar
garine. Place pork steaks on
bottom half of each bun and
top with poppy seed half.
Serve with mustard, catsup
or pickle relish, if desired.
Yield: 6 sandwiches.
Ham Slice Serves As
Quick and Easy Meal
When the fall schedule be
comes hectic, many home
makers find it easiest to rely
on tried and true recipes.
But since variety is impor
tant to keep mealtime in
terest high, plan on serving
a different entree occasion
ally—one that’s (|uick and
easy too!
For a flavorful dinner
that’s a snap to prepare
serve a tasty sauce with a
panbroiled ham slice, says
Reba Staggs. National Live
Stock and Meat Board.
Savory Ham Slice
1 “fully-cooked” smoked
ham slice, cut % to 1
inch thick
1 small onion, finely
chopped
1 can (16 ounces)
tomatoes
1 tablespoon sugar
’4 teaspoon thyme
Grease large frying-pan
with ham fat. Panbroil ham
slice slowly, turning occa
sionally, 15 to 20 minutes,
until lightly browned and
thoroughly heated through.
Remove to hot platter and
keep warm. Add onion to pan
drippings and cook slowly 2
to 5 minutes. Add tomatoes
and break into small pieces.
Add sugar and thyme and
cook slowly 10 to 15 minutes,
stirring occasionally. Serve
sauce with ham slice. 5 to 6
servings.
Georges Escoffier, “the king
of chefs and chef of kings,” be
gan his career at the age of 12
and retired in 1920 after 62
years of active service.