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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (April 7, 1963)
lJo Easter Menu ftSf- . jnnuuuuuuuuuuuuuuua ' lB Family Weekly Cookbook MELAN1E DE PROFT, Food Editor Fititem Fraaaa Caekk,! Here'i a cookbook H lecaeaatl of Frtndl perlll toen, from Krrory kora WW I THE FRENCH COKflOOK routs FOB OHVf 5C E4CH fOSTMIO TOl F AMH.T WIUUT 1M N. MOM Cookbook" X Mck. fUUhmm atmm I ce.pl ee of "TIm Freec Aoast reA pork shoulder with an elegant stuffing it an epicurean Easter entree. Fresh Ham with Exotic Stuffing 1 6- to 8-lb. boned fresh ham (leg of pork) or lean shoulder V, cop butter or margarine 1 cup uncooked rice 2 large onions, chopped (about IV, eupa) 1 IOVi-oi. can condensed bee bouillon, undiluted 1 teaapoonaalt 2 cups chopped celery S cups small bread cubes 1 13',-oi. can pineapple tidbits, drained (reserve sirup) V, cup seedless raiains V, to 1 teaapoon carry powder V, teaspoon garlic powder V, teaspoon marjoram 1 teaspoon seasoned aalt 1 teaspoon salt Va teaapoon black pepper 2 teaspooaa ground ginger 1. Have meat dealer bone the leg or shoulder of pork. (If leg is used, have it cut almost through to bottom so it will lie flat.) Have wooden skewers available. 2. Heat butter in a large skillet. Add rice and onion and cook over medium heat, stirring occasional ly, until rice is light brown. Stir in bouillon and 1 teaspoon salt; cover tightly and simmer over very low heat 15 min. Combine with celery, bread cubes, pine apple, raisins, and a mixture of the next four ingredients; blend thoroughly by tossing together lightly with a fork. 3. Rub inside surface of flattened leg or shoulder with a mixture of 1 teaspoon salt and the pepper. 4. Spread dressing over meat; roll lengthwise, secure firmly with skewers, and lace tightly. (Any leftover stuffing may be baked in a greased casserole; place in oven about 1 hr. before meat is done.) 5. Rub meat with the ginger, then place on rack in a large, shallow roasting pan. 6. Roast at 325 "F 42 to 5 hrs. (allow 45 min. per lb.), or until roast-meat thermometer registers 185F. (Insert thermometer in meat and not in stuffing.) During last 30 min. of roasting, occasion ally spoon reserved pineapple sirup over roast. 7. Remove from oven and let stand at least 20 min. before slic ing. Place on a warm platter and garnish with pineapple rings and spiced crab apple. If desired, make pan gravy with drippings in roasting pan. It to It tervingt fnilll Weekly. April 7. IMI
