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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Jan 05, 1982
Page
11
A frugal guide to turning leftovers and bones into hearty soup. Save money by stockmaking from beef and poultry scraps, then simmer with onions carrots and celery to create rich broths. Freeze bones and leftovers for future pots, and serve with bread and salad for a full meal.
This note traces pork from its 2900 B C domestication in China to modern kitchen use. It covers naming variations like ham and bacon, portion guidance for boneless and bone in cuts, storage times, cooking temperatures, and the need to cook pork thoroughly to prevent trichinosis.
Food item list shows pork chops cooked with potatoes in a sour cream sauce and olives, plus a separate glazed apple rings dish. Ingredients include pork, potatoes, olives, sour cream, milk, bouillon, and spices. Cooking steps describe browning pork, simmering with water and bouillon, thickening the sauce, and garnishing with olives. Apple rings are prepared in syrup then broiled or baked with cinnamon and vanilla.
Shirley Pantini blends Polish Italian and Scandinavian backgrounds with German teaching years to create diverse dishes. The Linn-Mar and Marion High School couples cook at home for hungry students and their three children, Andy 16 Amy 12 Wayne 9. She keeps basic weekday recipes but experiments on weekends and cherishes holidays in the kitchen. The Pantinis belong to a foreign food club of six couples meeting bimonthly, each bringing a new dish to share. Their Ebleskiver donut pan from Denmark 1884 and Saturday eight pizzas show family favorites like Cream Cheese Tarts.
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