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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Feb. 18, 1982)
Page 8 Portiand Observer, February 18, 1982 Pork is a versatile favorite PorK is a good buy. And the pork m arketed today is lean, tender, young and succulent— a fa r cry from the fatte r pork o f the past. Scientific breeding and feeding by the producer and closer trimming by meat packers and retailers has made better pork products possible. That means more p rotein, less fat and fewer calories per pound. Besides containing body-building proteins, pork is an especially good source o f the B vitamins, particular ly thiam ine. The calories in an ounce o f cooked lean pork are com parable to those o f cooked lean beef — about 70. W h ile pork has risen in price along with other meats, it is still one o f the least expensive meats. Pork is versatile. A crown roast can be dressed up fo r a company dinner while pork chops can be braised or baked fo r everyday meals. When buying fresh pork, look for pink or grayish-pink, fine-textured meat w ith a firm outer layer o f creamy w hite fat that is not too thick. When cooking pork, it is im port ant to cook it until the internal tem perature reaches 165° to 170°F. That w ill insure a moist, properly cooked product. I f you don’t have a meat thermometer, check for done ness by piercing the thickest part o f the meat with a skewer. The meat is fu lly cooked when the juices run clear with no sign o f pink. A long standing favorite among pork lovers is the pork chop. A nd here ir e two ideas for serving pork chops that w ill please any pork aficionado. A n example o f how pork can “ dress to fit the occasion” is Pork Chops Robert. I t ’s a company dish or one to serve to make the fam ily feel special. Sauce R obert, as it would be made from scratch, cooks for hours and the sauce-making process is long and tedious. In this short-cut version, canned condensed mushroom soup saves steps and tim e. A n d the rich flav o r o f the soup provides the background for the other ingredients: mustard, po- Richard J. Brown tatoes and a pimiento strip garnish. B uild a fam ily meal around Sw eet-N -Tangy Chops and make your own distinctive sauce. The base for the sauce begins with condensed tom ato soup— a perfect blend and balance o f meaty tom atoes— to which brown sugar, lemon ju ice, vinegar, mustard and green pepper are added. Serve these succulent chops on cooked rice. Photographer Weddings, Portraits and Special Events By appt: (503/ 289-0707 j Pork has an affin ity for a variety o f sauces. M any o f your favorites can be made quickly and easily with condensed soups. GOLD EAGLE FISH MARKET P O R K C H O P S R O BER T 6 pork chops (about 2 pounds) 1 can (10W oz.) condensed golden mushroom soup 16 cup water 8 small potatoes (about 1 pound), peeled 1 tablespoon prepared mustard Pimiento strips BU FFA LO F IS H ....................................................... 1 1 .6 9 /lb ^ I In large heavy pan, brown chops (use shortening i f necessary); pour o ff fat. Add remaining ingredients except pimiento. Cover; cook over low heat 30 minutes or until done. Stir occasionally. Garnish w ith p i miento. Makes 4 servings. S W E E T N - T A N G Y C H O PS (not in photo) 6 pork chops (about 2 pounds) 1 can (lOW oz.) condensed tomato soup I tablespoon brown sugar 1 tablespoon lemon juice 1 tablespoon vinegar 2 teaspoons prepared mustard Vi cup chopped green pepper Cooked rice C U LT U R E D PR O TE IN FED C A T F IS H ........... 82.59/lb G A R .............................................................................82.26/lb G O O ............................................................................ 91.69/lb N E W O R LE A N S O Y S T E R .................................. 81.99/ja r Flown in daily from Louisiana at a low low price. W e have O M S O Pork Chops Robert have an elegant French sauce Simple. Sophis Heated. Quick. SAFEWAY In skillet, brow n chops (use shortening if necessary); pour o f f fat. Add remaining ingredients ex cept green pepper and rice. Cover; cook over low heat 15 minutes. Add green pepper. C o ok 15 minutes more or u n til done; stir occasion a lly . Serve w ith rice. M akes 4 ser vings. \ Smoked Picnics OREGON CUT-OP s * * H.itt1 I ully Smoked FRYERS - jäss I H lv z i "Economy Pack." Each Package Contains 1 Chicken With 1 Extra Back And Neck Cottage Cheese Cheese Medium Cheddar Cheese Blossom Time Small Curd DIAMOND In the Rocky Mountaina, Molded Cornatarch Pudding reaches new heights. Thia old-fashioned dessert, also known as Mont Blanc or White Mountain Pudding, tops off any meal with majestic splen dor when capped with apricot or rasperry preserves. Navel Oranges M o ld e d C o rn starch P udding 4 cups milk Vi cup sugar Vi cup cornstarch V4 teaspoon salt 2 eggs, beaten 1 teaspoon vanilla I 10-oz. jar apricot or red raspberry preserves */4 cup unsweetened orange juice Scald 316 cups m ilk . G rad u ally add combined rem aining m ilk , sugar, cornstarch and salt. Bring to boil over medium heat, stirring con stantly; continue boiling I minute. Remove from heat. S tir small amount o f hot mixture into eggs; re turn to hot mixture. Continue cook ing 2 minutes over medium heat stirring constantly, until thickened Remove from heat; stir in vanilla Diamond A Sweet Corn Frozen Concord Grape otowoa Mariners Cove Condensed Steinfeld’s Sauerkraut Reser’s Flour Tortillas Russian Village Bread Laundry Detergent i S TCH Bathroom Tissue - Aqua Fresh Toothpaste FUNK a WA6NA1I r a c r i Encyclopedia V /l My One cup of uncooked noodles makes about one and three quarters cup of cooked noodles. RED DELICIOUS FRESH TENDER Apples Asparagus Number 1 Tender Spears Lb. $ 1 • I Price« Effective Wed., Feb. 17 Thru Tuee., Feb. 23 At Safe- wey In the Portiand Area. Sales limited to retail quantities. I) S A F E W A Y t y
