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.
No comments:
Post a Comment
Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.