salt, the beef is washed, them rubbed with a

salt, the beef is washed, them rubbed with a paste of garlic powder, ground cumin, red pepper, cinnamon, cloves and allspice. It is then smoked and cooked.

Pork Shoulder — The pork shoulder can be divided into two major cuts. Picnic (arm) and Boston (blade). These cuts can be processed using the same techniques employed to prepare ham from the pork leg. Shoulder cuts are usually priced more economically than leg cuts due to the difference in palatability and yield of edible portion.

Recipes Using Corned Beef

A Reuben sandwich has many variations. Basicly it is made with corned beef, Swiss cheese, and sauerkraut with Thousand Island dressing. It is usually made on pumpernickel or rye or another dark bread and toasted or grilled and served warm.

The following three recipes are adaptations of the Reuben sandwich. The Reuben-ata is similar to a cheese strata and came from the Virginia Egg Council. The recipes for reuben appetizers and reuben dip are for those Occasions when you want a snack focd with a Reuben flavor.

Reuben Dip

1 package (8 ounces) cream cheese, softened

3/4 cup low-fat plain yogurt

3/4 cup (3 ounces) shredded Swiss cheese

2 packages (2.5 ounces each) thinly sliced, chopped, pressed, cooked corned beef cut into 1-inch pieces

1/2 cup drained, chopped .sauerkraut

1 /4 teaspoon pepper

1/8 teaspoon garlic powder

Pumpernickel crackers

Place cream cheese in work bowl of food processor or blender; cover. Process until well softened. Add remaining ingredients except crackers. Process until well combined. Serve with pumpernickel crackers. (Will keep, covered in refrigerator up to 5 days. If mixture becomes too thick, stir in a small amount of yogurt.) Yield: 2 cups.

Reuben-Ata

3 tablespoon water

5 cups shredded cabbage

1 IH teaspoons caraway seed

3 cups day-old dark rye bread

IF