Pork: history, nutrition, and safe handling tips
Pork has long been a staple in the United States though forbidden by some sects. The article covers consumption levels, hog age, meat uses, trichinae risks, nutritional values, calories by cut, and storage and defrosting guidance for fresh and cured pork.
MENTIONED IN THIS ARTICLE
Cindy Cullen Chapman
Edito
United States
Eastern Iowa Recipe Bank officer's interest in baking rises
Don Healy, a First National Bank development officer, shares his passion for baking breads and pastries. He favors simple, adaptable recipes, improvises with personal touches, and has even prepared treats on his houseboat. His Honey Puff pancake gains height then falls after baking.
MENTIONED IN THIS ARTICLE
Don Healy
30Th St. NE
Healy
First National Bank
Pecan Stuffed Pork Chops Recipe
Instructions for preparing six pecan stuffed pork loin chops with celery butter stuffing and a pecan gravy. Includes pocketing chops, browning, baking at 350 degrees, and making gravy from flour and water with pecans, yielding six servings.
Lean hamsteak as a quick low calorie protein option
The article markets lean hamsteak as a ready to heat convenience food with only 48 calories per ounce versus 114 for beef ribsteak. It notes high sodium intake and offers simple single serving and soup ideas, plus a pasta dish using hamsteak. It promotes freezing leftovers and stored portions.
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Anne Garry
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United Feature Syndicate