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
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y