Cooking With Vegetables

2 1/2 lb Fresh picnic shoulder

-(with bone) Provides cooked pork for 3 meals 1. Place picnic shoulder on rack in shallow roasting pan.

If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat. 2. Roast, uncovered, at 325øF (slow oven) until done,

about 2-1/2 to 3 hours. To test for doneness, make a small cut next to bone into thicker part of meat. Juices will be clear when meat is done. Meat thermometer, if used, should read 170øF. 3. Remove fat from drippings. Defatted drippings will

measure about 2 tablespoons; save half for Roast Pork with Gravy (p. 46) and half for Pork and Cabbage soup (p. 58). 4. Separate meat from rind, fat, and bone. Using the

smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup. Slice remaining meat. Save half for sandwiches and half for Roast Pork with Gravy. Cooked pork will keep 3 to 4 days in the refrigerator. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 —–

1 1/2 c Lentils (regular, not red)

7 c Water

1 md Yellow onion, chopped

3 To 5 cloves garlic, minced

Or pressed 1 T Olive oil

1 t Salt

x Freshly ground black pepper x Juice of one lemon Bring the lentils and water to a boil in a large soup pot, then reduce heat and simmer. When the lentils have cooked for about 40 minutes, saute the onion and garlic in the olive oil until the onion is soft, then add the mixture to the lentils, along with the salt and plenty of black pepper. Simmer for another 30 minutes or so. Just before serving, add about half the lemon juice, then taste to see whether you want to add the rest. Add more salt and/or pepper if you like. This is a very simple and soothing soup. From: janet@netcom.com (Janet M. Lafler). rfvc Digest V94 Issue #202 Sept. 20, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

MMCONV.

2 ea Red beets; bunches

1 x ———-marinade———-

2 T ;water

1/4 c Vinegar

2 T Caraway seeds

1 t Sugar

2 T Onion; minced

1 t Horseradish

1/4 t Cloves; ground

1/2 t Salt

1/4 t Pepper

5 T Vegetable oil

Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.