Recipes Galore

Pork - # 02


Little Pig


*     Barbecued Spareribs     *


Ingredients:
  • 3 Lbs. Spareribs
  • 1 Medium Onion, Chopped
  • 1 Tablespoon Butter Or
        Bacon Fat
  • 1 Tablespoon Vinegar
  • 1 Tablespoon Sugar
  • 3 Tablespoons Lemon Juice
  • 1/2 Teaspoon Prepared Mustard
  • 1/2 Cup Water
  • 1/2 Cup Chopped Celery
  • 2 Teaspoons Salt
  • Dash Cayenne
  • 1 To 2 Tablespoons Worcestershire,
        If Desired


Method:
  • Wipe spareribs with damp cloth;
    cut into serving size pieces.

  • Place in a shallow baking pan and bake in a moderate oven
    ( 350 ° F ) 30 minutes.

  • Meanwhile, saute onion in butter or fat for 5 minutes,
    then add remaining ingredients, mix well and simmer 5 minutes.

  • Pour over the spareribs and continue baking for an hour longer,
    basting from time to time with the sauce.

  • Yield: 5 Servings.



*     Braised Spareribs     *


Method:
  • Wipe 3 pounds of Spareribs with a damp cloth and
    cut into serving portions.

  • Dip in Flour Seasoned with
            1 1/2 Teaspoons Salt And
            1/8 Teaspoon Pepper.

  • Then brown in Hot Bacon Drippings.

  • Reduce heat, add Water ( About 1/4 Cup ),
    cover and simmer until tender, about 1 hour.

  • If preferred, place Browned Spareribs in baking pan,
    add Water, cover and bake in slow oven at ( 325 ° F ).

  • Yield: 5 Servings.



*   Spareribs And Sauerkraut   *


Method:
  • Cut 3 lbs. Spareribs into serving size portions.

  • Wipe with damp cloth.

  • Pack into kettle and barely cover with Water;
    add 1 1/2 Teaspoons Salt and simmer until very tender,
    about 1 hour.

  • Add 1 ( No. 2 1/2 ) Can Sauerkraut,
    pushing kraut down into meat stock.

  • Cook 30 minutes longer or until most liquid is evaporated.

  • A Tart Apple, sliced, may be put in with the kraut.

  • Some people like the addition of a little sugar
    ( about 1 tablespoon ) to take the edge off the sourness.

  • A Teaspoon of Caraway Seeds may be sprinkled over the kraut
    when it is added to meat, if desired.

  • Yield: 5 Servings.



*     Stuffed Spareribs     *


Ingredients:
  • 3 Lbs. Spareribs
  • 2 Cups Water
  • 2 Teaspoons Salt
  • 6 Cups Fresh Bread Crumbs
  • 1 Tablespoon Parsley, Chopped
  • 1 1/2 Tablespoons Chopped Onion
  • 1/2 Teaspoon Celery Salt
  • 1 Teaspoon Sage
  • 1 1/2 Cups Broth
        ( Cooking Water From Spareribs )


Method:
  • Wipe Spareribs with damp cloth.

  • Place in heavy Saucepan or large Skillet,
    add Water and 1 1/2 Teaspoons of the Salt,
    cover and simmer gently about 1 hour.

  • Remove from heat, and if desired, cool and remove the bones.

  • Arrange a section of Ribs in bottom of a Greased Casserole,
    then spread with a layer of dressing, made by mixing together
    the remaining ingredients with rest of salt.

  • Add another layer of meat, another of dressing and top with
    remaining meat.

  • Bake in a moderately slow oven ( 325 ° F ) from 1 to
    1 1/4 hours or until meat is tender.

  • Makes 5 Servings.



*     Braised Pig Hocks     *


Ingredients:
  • 2 1/2 Lbs. Fresh Pig Hocks
  • 2 Teaspoons Salt
  • Hot Water


Method:
  • Wipe meat with damp cloth, place in a 3 quart saucepan,
    sprinkle with salt and barely cover with hot water.

  • Cover and heat until liquid boils, then reduce heat and
    simmer 2 to 3 hours or until meat is tender enough to
    slip off the bones.

  • Yield: 5 Servings.


Variation:
  • One quart sauerkraut may be added the last half hour of
    cooking.



*   Pork And Rice Casserole   *


Ingredients:
  • 2 Eggs
  • 3 Cups Ground Cooked Pork
  • 1/2 Cup Uncooked Rice
  • 1 Cup Milk
  • 1 1/2 Teaspoons Salt
  • 1/4 Teaspoon Pepper
  • 1/2 Teaspoon Worcestershire


Method:
  • Beat Eggs slightly and combine with remaining ingredients.

  • Turn into a Casserole, cover and bake in a moderate oven
    ( 350 ° F ) 1 hour or until Rice is tender.

  • Serve hot with Tomato Sauce, if desired.

  • Makes 5 Servings.

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