The Algona Upper Des Moines from Algona, Iowa on January 17, 1967 · Page 14
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The Algona Upper Des Moines from Algona, Iowa · Page 14

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Algona, Iowa
Issue Date:
Tuesday, January 17, 1967
Page:
Page 14
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"VALU SELECTED" with S.V.T.* CENTER CUT LEANER and MORE TENDER than EVERI %• •• ' '?* •'••' 'jl- „ SILVER JUBILEE SUPER UALU IIIBJ-* » I ^1 ver roof S.V.T.* gives you more meat you can eat in every pound, i '*>,> Ib. JANET CAMPBELL, Super Valu's Home Economist, Talks About PORK! Through tetentffle brooding and feeding, foday't portc hat become thr leaneit In history. It's th* loweit In colorlei, ted. the Super Valu "Trim" policy removes the excest fof and bort* lor •van more edible meat per pound. This moke» Vctlu-Selected pork an even better buy. • For lop flavor and nutrition, terve pork—ipettolly priced thl» week. Here arc tome eaty-fo-flx and tatty pork recipes tetted In my own home. I think your family will enjoy them at much at mine did. , *S.V. T. = Super Valu's famous Trim Program that removes all excess bone and fat before weighing. 'VALU SELECTED" with S.V.T.* Ten d er\o'.n Portion 3/2 Ib. average LOIN END Ib. WILSON'S CORN KING Quick to fix and easy to serve - SWIFT'S PREMIUM SLICED Copl wegfher calls for hpf breakfast?! T Ib, pkg. gOQD VALUE BRANP Sliced (aeon..... a 57* BARBECUED SPARERIBS 2Vi to 3 Ibs. country-style spareribs 14 c. soy sauce Vi, tsp. pepper 3 drops Tabasco sauce 1 c. honey LEAN, COUNTRY STYLE Many times meatier than regular. Spareribs 49< Cut spareribs into serving size pieces. Place in roasting pan. Combine soy sauce, pepper, Tabasco sauce and brush over meat with pastry brush. Pour on the honey. Let stand for Vb hour. Turn spareribs over and baste thoroughly with sauce. Let stand another Vt hour. Place in 350° oven and. roast for IVi hours. Turn and baste occasionally while cooking. Serves 4 to 5. If you like ribs crisp, place them on a rack in the roasting pan. Menu: With ribs serve baked potatoes, broiled tomato halves, lettuce, radish, onion salad with French dressing, and ice cream with chocolate sauce and chopped pecans. r ANN'S PORK CHOPS EASY CARVE BONELESS Pork Roast ,58° WHOLE or SPLIT for BROILING Pork Tenderloin ..... 89 C BOSTON BUTT Pork Steak -54 C TENDERLOIN - CENTER CUT Pork Chops Baked or broiled DELICIOUS! EASY CARVE BUTTERFLY Ib. Boneless Pork Chops. 87 C jse For Breakfast , , ",,V Pork Chops.... *72 C ^ ' ^\. j ..*- Try These For Breakfast EXTRA ~ - ~ THIN TENDER BONELESS CUTLETS Pork Tenderettes. Ib. I WILSON'S HICKORY SMOKED Picnics Ib. FRESH, LEAN STREAKED CHUNK Side Pork. HORMEL'S FRESH PORK Sausage Rolls . , . OSCAR MAYER FRESH PORK 1 Ib. fail dish Country Sausage.. 4 rib pork chops 4 slices onion 4 slices American cheese 1 (10 oz. can) consomme or bouillon Brown chops on both sides in heavy skillet. Pour off excess fat: Season with salt and pepper. Lay a slice of onion and then a slice of cheese on each chop. Pour consomme or bouillon over chops. Bake, covered, over low heat until done (45 minutes to 1 hour). You may have to add more liquid toward the end of the cooking time. Serves 4. Menu: With Ann's pork chops serve creamed potatoes, wilted lettuce*, orange cartwheel salad with honey-celery" seed dressing, and prune whip. *To make wilted lettuce cook 4 slices of bacon until crisp. Drain on absorbent paper. Break into small pieces. Save bacon fat and add 2 Ibsp. vinegar, 2 tsp. sugar, and Vt tsp. salt to it. Bring to boiling and pour over 1 small head of lettuce, broken into small pieces. Add bacon, toss gently. Serves 4. "]' PORK CHOPS WITH MASHED POTATO TOPPING 1 c. dried bread crumbs 2 c. fluffy mashed'potatoes VA c. butter or margarine 1 egg, beaten '/z c. finely chopped onion 6 loin or butterfly pork chops ('/a" thick) Melt butter or margarine. In it brown bread crumbs and onion. Beat the egg into fluffy mashed potatoes, and then stir in bread crumb-onion mixture. Brown chops on one side in heavy skillet. Season with salt and pepper. Turn browned side up and put mounds of potato mixture on top. Bake in a 350° oven 1 hour, basting from time to time with juice from pork chops. Potatoes will form a light brown crust on top. Serves 6. Menu: With pork chops serve carrot circles with parsley butter, tossed greens salad (endive, romaine, escarole, red leaf lettuce) with Italian dressing, and ginger cake with sweetened whipped cream and a few orange slices. I "1 PORK ROAST 1. Rub pork roast all over with salt, pepper, and sage. 2. Place fat side up on rack in open roasting pan. 3. Insert meat thermometer so bulb reaches center of the thickest part. 4. Do not add water and do not cover. 5. Follow the roasting chart below: Type Weight in Ibs. Oven temp. Interior temp, when removed from oven • Approximate cooking time (min. per Ib.) k Boneless 3 to 4 325°-350° 185° 40-45 Center 3 to 5 325° - 350° 170° 30-35 Half 5to7. 325°-350° 170° 35-40 Loin End 3 to 4 325°-350° 170° 40-45 This is the latest information on roasting loin of pork from the National Livestock and Meat Board. Allow roast to stand at room temperature 15 to 20 minutes after removing from oven before carving. This makes carving easier. Menu; With roast loin of pork serve fresh artichokes*, browned potatoes, red cinnamon apple rings, grated carrot-raisin salad in lettuce cups, and j lemon cake pudding. I "Fresh artichokes are to elegant that they should be served separately as the first course, with j Hollandaise sauce. I .-vi'vwiaSSialEa ._i*i!illlll STUFFED HAM ROLLS (Good Luncheon or Supper Pish) 6 slice? canned ham (W thick) Vj c. salted peanuts 1 c. cooked rice 2 c. cheese sauce* Mix rice and peanuts and put V* c. in center of each ham slice. Roll up and tie with string or skewer together. Place in buttered oblong baking dish. Cover with cheese sauce and bake in 350° oven until brown and bubbly (about 20 minutes). Serves 6. 'Canned cheese soup may be used. Follow directions on can to make sauce. Menu: With ham rolls serve brussels sprouts, tomato salad with Russian dressing, and blueberry pie using frozen or canned blueberries. TECTROL CONTROLLED ATMOSPHERE CRISPY FRESH - WESTERN ICEBERG HEAD each head CRISP, REFRESHING Radishes.... FIRM & FRESH Carrots ..... 1 Ib. cello bag FOR ADDED ZIP Green Onions. ADD INTEREST TO SALADS Endive CRISP & TENDER Escarole ICY-FRESH ( » LM^H& TENDER each • • • head each • • • head each head t • bunch 'N Tectrol is the name given to a new atmosphere control process that slows the respiration (or aging) of lettuce. It keeps our lettuce crisper and fresher than any other lettuce in town. It assures you of longer freshness and crispness in your home. Pick up a head today! • ••i 5TON EXTRA FANCY ^ Apples .. .o WASHINGTON EXTRA FANCY DELICIOUS SOLID and SNAPPY V Celery Hearts.. .c29 ( DELICIOUSLY REFRESHING ^ ^^ Green Grapes... - 19 CALIFORNIA'S FJNEST ^ ^ Emperor Grapes..»19 EASY-TO-PEEL . . . CALIFORNIA SUNKIST NAVEL Large Size ' £ •••IHMII" •••• •^iKmiiKi^,,, '^ f ^^ij^:^g^iy^^jf WE RESERVE THE RIGHT TO LIMIT QUANTITIES. Des Moines

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