Janette's Pork and Noodles

The thing I have a problem with in older cook books, is how much meat is overcooked, pork especially.  Anyone our age can tell you about trichinosis, but it’s just not a problem today, with newer farming methods.  This recipe was an example of overcooking pork, so I changed it from an hour of oven-baking to a top-of-the stove recipe.  I did try oven-baking the first time I made this; the meat was stringy although we liked the flavor.  The second time I made this, I used this method; it was much more tender.  So, Janette might not recognize her recipe, but I think you’ll like it better.

                        Janette's Pork and Noodles

  2         pounds  Pork Loin -- or veal, 1" pieces

 2          teaspoons Paprika

       1    tablespoon  Salt

     1/8   teaspoon  Pepper

  3         tablespoons  Hot Fat

  1         clove  Garlic -- minced

  2         cups  Sour Cream -- or sweet cream (we liked a combination of each)

                        Poppy Seed Noodles

  3         cups  Noodles

  3         quarts  Boiling Salted Water

  3         tablespoons  Butter

  1         tablespoon  Poppyseeds

Season the meat; brown it in hot fat with garlic.  (You may need to do this in several batches to avoid steaming the meat).  Drain fat.

Add cream, cover, and cook over very low heat 10-15 minutes, stir once or twice; you may have to add a little milk if needed.  (Cream may curdle). 

Meanwhile, prepare noodles in boiling water until al dente, drain.  Combine with melted butter, and poppy seeds.

Serve meat in a circle of poppy seed noodles.

8 Servings

2012 Cost:  $6.50 or 82¢ per serving

  "Betty Crocker's Good and Easy"

Per Serving: 314 Calories; 21g Fat (60.0% calories from fat); 18g Protein; 13g Carbohydrate; 1g Dietary Fiber; 86mg Cholesterol; 906mg Sodium.  Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.