Easter Menu
. E! 1 '" 1 1111 " "
Roast fresh pork shoulder with an
elegant stuffing is
an epicurean Easter entree.
yr to if
Family Weekly Cookbook MELANIE DE PROFT, Food Editor
FakiUit Frtioh Ckit!
Hire's a cookbook with maitorpiool of French cuitino from vtchyuoiu
to potiri four, from tavory hon d'oouvrei to doming crtpoi miN.
And H toodiM you to prepare famous French much. Ordor
THE FRENCH COOKBOOK
YOUKS FOR
ONLY 50f EACH fOSTMID
WW-
TOi FAMILY WIIKiY KXHtl
1JJ N. Michigan Avo., Chicago 1, III.
Endoxd find $-
. for which pltow Mod mo pottpold .
copioi of "Thn French Cookbook" 50 ooch. (Satiifadion guarantood
or monoy rofvndod.)
Nam
Address
ait'""
Zono
Flint or Wrlk) It'Ur
Fresh Ham
with Exotic Stuffing
1 6- to 8-lb. boned fresh ham
(leg of pork) or lean shoulder
Y, cup butter or margarine
1 cup uncooked rice
2 large onions, chopped (about
1 Vi cups)
1 10Vi-ot. can condensed bee?
bouillon, undiluted
1 teaspoon salt
2 cups chopped celery
3 cups small bread cubes
1 UVi-oi. can pineapple tidbits,
drained (reserve sirup)
Vi cup seedless raisins
Vi to 1 teaspoon curry powder
Vi teaspoon garlic powder
Vi teaspoon marjoram
1 teaspoon seasoned salt
1 teaspoon salt
teaspoon black pepper
2 teaspoons 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 Bimmer 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 325F 4'2 to 6V2 hrs.
(allow 45 min. per lb.), or until
roast-meat thermometer registers
185"F. (Insert thermometer in
meat and not in stuffing.) During
last 30 min. of roasting, occasion
ally spoon reserved pineapple
sirup over roast.
7. Rempve 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 apples. If desired,
make pan gravy with drippings
in roasting pan. It to 18 servings
Family Weekly, April 7, IN)