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Panhaus
Heat six cups of pork broth and slowly sprinkle one and a quarter cups of yellow com meal into the boiling liquid. Cook until the mixture thickens and stir in two cups of pork chopped very fine. (Use odd parts left over from butchering.) Add one tablespoon of salt; a quarter tablespoon of pepper and a half tablespoon of sage. (Some people also add a little onion.) Stir well to blend the mixture and pour into loaf pans. When cool, remove the panhaus from the molds. To serve, cut the loaf into quarter inch slices, dredge in flour and fry slices in hot deep fat until they turn a golden brown on both sides.
Barbara Burke makes Baked Pork Chops by browning them first in a little oil to prevent sticking and then baking them in the oven covered with a can of golden mushroom soup until tender.
Another way to prevent lean pork from drying out is to cook it in a slow cooker. For Spicy Pork Roast, cook a small shoulder or ham roast in a slow cooker with sliced onions or garlic, a sprinkle of salt, paprika and red pepper, and a cup of beer, dry white wine or half a cup of vinegar and half of water. Cook until tender (all day on low setting).
For Alsatian Pork Casserole, brown pork chops and sliced onions in a heavy
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