Porkfest promotes leaner pork with new vacuum-packaged cuts
October marks the peak hog market with Porkfest led by the National Pork Producers Council. The event mobilizes over 30 000 marketers and 2000 radio stations to spread lean pork messaging while supermarkets roll out boneless vacuum packed cuts and new loin, rib, and roast options. Guidance covers storage, cooking temperatures, and versatile leftovers to maximize value and quality.
Grilled Fresh Ham and Pork Dishes with Dumplings
Grilled ham with a lemon mustard glaze is roasted slowly with a thermometer check, then a sauce of chili sauce vinegar lemon juice and mustard brushed on in the final hour. A tenderloin is baked at 325 degrees for 45 minutes to 1 hour, rested before carving. A mixed pork fettucine with carrots and onion is seasoned with tarragon basil and vinegar oil dressing, then chilled before serving. Pot stickers and dumplings are filled with pork bok choy celery and crab options, browned in oil, steamed with water, and kept warm for serving with Chinese mustard and soy sauce.
Bake-Off winners chase the best in 1984 contest surge
The 1984 Pillsbury General Electric Bake-Off expands with microwave only entries for the grand prize of 40000 dollars. New categories Quick and Easy Ethnic and Rewards and Treats plus refrigerated pie crust and other ready made goods. Entry deadline October 15.
MENTIONED IN THIS ARTICLE
Eileen
Pillsbury
General Electric
Walt Disney World
Orlando
Fla
Also Mentioned on This Page
National Pork Producers Council
Eileen Thurston
Springfield, Minn
San Diego
Calif
P.O
Minneapolis
Susan Porubcan
Whitewater
Wis
Susan
Rubbermaid Inc
Rubbermaid
By Joyce Battcher