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Home My WebLink AboutThe Brussels Post, 1973-04-25, Page 4AN ELEGANT ROAST Glazed in the oven and garnished with peach halves, this pork loin roast brings elegance to your dinner. The distinctive flavor of the meat will appeal to all your guests. Sugge# pork for eating CONSUMERS CORNER ° See the new line Of air 4.1b AMP I Ronnenkurg Insurance Agency ►RE NOW PAYING A. HIGH OF FOR TRUST CERTIFICATES MONKTON, PHONE 347-2241 BRUSSELS OFFICE OPEN: Tuesdays and Fridays, PHONE 887-6663 Tender, juicy pork -brings va- riety to both family and gourmet meals, because of the many cuts available and the infinite ways of serving them. The cut to buy depends largely on the occasion and the budget. For elegance at Easter or for variety all year round, pork is a favorite. Popular cuts of pork are the loin, the leg and the shoulder. The loin, choice cut of the pork carcass, is probably most fami- liar to homemakers. , It is sold as roasts or chops. Most loin roasts, hone-in, are from the leg or rib end. The centre cut of the loin is usually sold as chops. Ham usually refers to leg of pork that has been cured and smoked. The leg may be left whole or divided into shank and butt. The butt portion (upper, thicker part of the ham) con- tains a higher proportion of lean meat to bone and may cost slightly more per pound than the shank half. Processing techniques in- crease the cost of ham. , Bone- in, partially skinned, wacooked hams cost less than boneless, skinned, fully cooked ones. Cuts , from the shoulder are less expensive than the loin and leg cuts. Good buys include pork shoulder roasts such as the pic- nic shoulder (lower part), the Boston butt (upper part) and blade chops. As suggestions for Easter dinner, home economists pre- sent two festive 'recipes: a 'Pork Loin Roast with Peach Glaze" and a "Fruit-Stuffed Glazed Ham". The fruit garnishes complement the rich flavor of pork and add a dis- tinctive touch of elegance to the meal. PORK LOIN WITH PEACH GLAZE 3 to 4 pound pork loin roast 114-ounce can peach halves 1/2 cup syrup from peaches 2 tablespoons vinegar 1/2 cup sugar 1/2 teaspoon dry mustard 1 teaspoon paprika 2 teaspoons cornstarch Score fat on roast. Roast uncovered On rack in shallow 'pan 36 to 40 minutes per pound at 325 ,degrees F. (185 degrees P. On Meat thermonieter). To Make glaze drain peaches, reserving syrnp, Combine syrup with re- laining ingredients and stir and cook until thick and clear. Glaze roast and return to liven for 10 minutes, basting occasionally. Garnish with peach halvdS. 6 to 8 SerVings. FRUIT4TUFFEb GLAZ Eli HAM 2 tableSpeona Chopped onion 1/4 cup Chopped Celery 2 tabletpeonS hitter cups soft bread crumbs 1/4 dip 1.116131S 44FIE BRUSSELS 1/2 cup unpeeled chopped apple 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon ginger 1 egg, beaten ' 3 pounds boneless fully Cooked ham 1/4 cup brown sugar 2 teaspoons cornstarch 3/4 cup apple cider To make stuffing saute onion and celery in butter until onion is transparent. Combine next Just as we have a birthday cake to celebrate a birthday, and Christmas cake during the festive season, so we have the Easter- time hot cross buns. Originally these were baked for Good Fri- day, but more recently are available throughout the Lenten season. Hot cross buns, spicy yeast rolls, filled with raisins or cur- rants and sometimes peel are marked with a sugar cross. The legends surrounding the origin of these delicious buns are many and varied. One reliable source tells us that the cross-shaped topping extends far back into pre- Christian times. The cross has long been thought to have repre- sented both sun and ,fire, with the sun symbol being a circle that was bisected by two lines at right angles into four quarters which represented the four seasons. Both the Greeks and the nit:mans had festive cakes that bore such a symbol. For those who wish to make their own hot cross buns, home economists have tested and de- veloped a recipe which is sure to please. HOT CROSS BUNS 1 teaspoon sugar 1/4 cup lukewarm water 1 package dry yeast 1 clip hot Water 1/4 cup shortening 1/3 cup sugar 1 1/2 teaspoons salt 2 beaten eggs 4 1/2 to 5 cups sifted all- purpose flour 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/2 cup currants 1/4 cup milted candied peel 1/2 cup Sifted icing sugar 1 1/2 teaspoons water DiSsolve sugar in water and sprinkle yeast over top, Let Stand 10 minutes. CoMbine next four ingredients, cool to luke- warm and add ogg. Stir in yeast mixture. Combine 2 Cups flour with' cinnamon and cloves and' beat in flour Until smooth. Work in currants and peel. Add enough 6 ingredients. Add celery, onion and beaten egg. Mix well. Cut ham in half lengthwise and re- move skin. Stuff, tie and skewer. Bake 1 1/2 to 1 3/4 hours at 325 degrees F. (140 degrees F. on meat thermometer). To make glaze s combine brown sugar and cornstarch. Add slowly to cider. Stir and Cook until thick and clear. Glaze ham and return to oven for 10 minutes. 6 servings. remaining flour to make soft dough. Turn onto board and knead 10 minutes. Shape into a ball and place in greased bowl. Brush with melted fat. Cover and let rise in warm place until double in bulk (about 1 1/2 hours). Punch down, shape into buns and place on greased pans. Brush with melted fat, cover and let rise until double in bulk (about 1 until double in bulk (about 1 1/2 hours). Punch down, shape into buns and place on greased pans. Brush with melted fat. cover and let rise until double in bulk (about 1 hour). Bake 30 minutes at 375 degrees F. To make glaze, beat icing sugar and water together until smooth. If desired mark crosses on buns with glaze. Makes 1 1/2 dozen buns. Something For Nothing' Creative women Concerned with stretching the family budget find great satisfaction in being able to make Eisemething for nothing." So they make good use of fabric leftdVerS. One way to Use fabric scraps Is to make a matching handbag or tote bag, Patterns of various kinds are available, and you can buy handles at draft shops or notion counter-8o It is possible to bily kits to make tote bags. they include stiffening Material and all other Supplies, plus instructions. you can hae the fabric. of your choice and Have profeSsional looking bag for very little money and effort. polyester knits make good swim suits. Depending 6ri the style Of the snit yon prefer) yon may have enough leftovers for the whole thing If you haVe small children or grapdChildren,, fabriC leftovers probably are no problem. Left- Odra usually are iato enough for shorts, sleeveless MOOS or took and sun Sittig for Anti-litter clean-up cam-; pains are one of the most ef- fective and satisfying forms of positive environmental action open to concerned individuals and community groups. The popu- larity of clean-up campaigns is based on several factors. Most importan, are the readily apparent and rapid results of clean-ups. • They show, sharp con- trasts between littered land- scapes and those that have had the burden of ugly litter removed. They offer participants a strong feeling of accomplishment and Provide positive results within a very short time. Finally, clean- up campaigns are open to indi- viduals of all ages, community and civic groups, sportsmen and service clubs - anyone or group interested in positive ecological action. Why not start a clean- up campaign in your community? LOWE Phone 887-9339 We Deliver TUIS WORLD OF OURS POSt, APRIL 25, 1973 Hot cross buns washers&dryers at OLDFIELD'S HARDWARE 887-6851 — 'BRUSSELS CUSTOMER SPECIAL Shop and Save at Red & White FREE DO NUTS and COFFEE Friday and Saturday APRIL 27th 28th, 1973 ollOVIit,111.4 0,411' VP.* 41,0,111.•••••• v. U. • Welcome HILTS FOOD MARKET Formerly owned by • Stewart anil Greta. Lowe will commence business as of MAY 1st, 1973 . - COME IN AND MEET Floyd, Pat and Family PHONE 887-9339 W.. Deliver • 1 a •L•