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t s a 1 * - " V ' I Pork roast makes classy entree, plus leftovers II y.<m shy away from buying large porttoof of meat, it is time to recon­ sider. * A large-size pork roast, like Pork Roast Tangerine, is a classy entree for A grand dinner. Cooked pork roast and bam, alfal fa sprouts, chopped tomato, leaf lettuce and Cheddar cheese compose the Uisf.y filling for Pork Pocket Sandwiches. Stuff a generous amount1 of filling into pita bread pockets and drizzle with olive oil and vinegar dressing. S o p h i s t i c a t e d P o r k R o a s t Tangerine is accompanied with a honey-sweetened tangerine sauce. Tangerine or orange sections and julienne straps of citrus peel tasteful­ ly complement the flavor of pork. TO GUARANTEE A perfectly cooked pork roast, be sure to use a meat thermometer. It is your most accurate guide to the degree of doneness. Insert the meat thermometer into the meat with tile bulb in the center of the thickest p art of the roast, not touching any bone or fat. As the roast cooks, the thermomenter will measure the internal temperature. The roast should be cooked to an in­ ternal temperature of 170' for op­ timum tenderness and juiciness. Aside from good taste, pork offers good nutrition, too. It is the richest known dietary source of thiamin, and it supplies other important B vitamins, iron and zinc. PORK ROAST TANGERINE 1 (S to 4 lb.) boneless port; loin roast, rolled and tied ltbsp. dry mustard 1 tsp. salt Mi tsp. pepper 1 tangerine or orange 1 cup water 1 cup tangerine or orange juice cup honey 1 tbsp. cornstarch 1 tbsp. water 2 tbsp. butter or margarine Trim excess fat from roast. In small bowl combine mustard, salt and pepper. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan; insert meat thermometer into thickest part of roast. Roast pork in%(25* oven for 2 to 3 hours or untu meat ther­ mometer registers 170*F. Meanwhile, rinse tangerine or orange and remove peel, reserving peel. Section tangerine or orange and set aside. Remove white mem­ brane from peel and cut about 2 tablespoons julienne strips. In small saucepan combine julienne strips and 1 cup water. Bring to boiling; reduce heat and simmer about IS minutes. Drain. In small saucepan combine tangerine or orange juice and honey. In small bowl combine cornstarch _and l tablespoon water. Add to tangerine juice-honey mixture. Cook over medium heat ttu' thickened and stirring constantly. Slice roast and arrange on serving platter. Garnish with tangerine or orange sections and spoon sauce over. Makes 8 to 10 servings PORK POCKET 8ANDWICHES % lb. cooked pork, cut into strips (about 2 cups) % lb. cooked ham, cut into strips (about2cups) 3 to 4 cups tightly packed torn leaf lettuce 2% cups alfalfa sprouta 2 medium tomatoes, ch< 1 cups (Sou.) Cheddarci 5 pita bread rounds, halved crosswise ty cup cooking oil ftbsp. olive oil 2 tbsp. red wine vinegar 2 tsp. dried salad herbs 1 Jfc tsp. dry mustard 1 clove garlic, minced Vt tsp. salt % tsp: pepper Combine pork, ham, lettuce, alfalfa sprouts, tomatoes and cheese in a large bowl; toss gently. Spoon mixture intopita bread. To make dressing, In a screw jar combine cookinf oil, olive vinegar, dried salad herbs, mi garlic, salt and pepper. Cover; shake well to mix. Pour dressing over mixture in pocket bread. i ffefU'ctioqs Hair Removal Center OPEN NOW IN CRYSTAL LAKE DISCOVER YOUR HIDDEN BEAUTY! UNWANTED HAK HI KFUCTMS is pleased to present to Crystal lake a unique, new PATENTED method of removing unwanted hair painlessly and safely with the ELECTROH Depilator It uses Thermal Heat to dehydrate the hair root-but without needles. The skin is never touched. An electronic tweeter grasps the hair and conducts thermal heat to the haw bulb, cauterizing the root structure painlessly. This seals off the blood supply that allows the hair to grrw In just a few seconds the hair slides out painlessly. Imm nothing touches the skin, there is no danger of scarring or infection. Make up can even be applied immediately after treatment. Til ELECTIN is properly registered with the Food and Drug Administration and has received typeapproval from the Federal Communications C°mmiss,on to operate on the assigned medical CALL TODAY FOR A FREE frequency. CONSULTATION and Demonstration hams hair from even the most sensitive areas. Maryann Morris 815/455-4461 Ask about it. NO NEEDLES. NO PAIN...N0 HAIR! ( GRAND OPENING SPECIAL! 50% OFF For The F irst Treatment r\JVeW~Reflections ^ ^ • c ' 815/455-4461 PLEASE CALL AGAIN! We're very sorry if you called last week and re­ ceived no answer. The newspaper accidently an­ nounced our opening one week too soon. Please call again today! We're ready to serve you. f n *p inr Pork Roast Tangerine Wmmm . • , ; ' ' . Sausage, chicken ideal for broiling Wedgwood Stonewar 5-pc. place settings Now 2 for $48, reg. $48 each. Give your table a personal touch with Stonehenge by Midwinter for Wedgwood. Pattern shown is Wild Oats. Maize, Rangoon and Seascapes also on sale. Save 20% on all open stock. Indoors or out, broiling definitely vadds something to meat. Maybe it is the contrast of crisp, well-done sur­ face and succulent inside. Natural casing sausage and chicken broil perfectly -- they both have skins that become crispy. The interior stays tender and Juicy. "Argentina Sausage Broil" takes full advantage of the cooking pro­ cess -- then goes "two better." First, it introduces a vegetable, great for broiling: artichoke hearts. Second, it takes the succulence in­ herent in the ingredients and com­ pounds them. Consider a marinade D O N ' T T A K E A C H A N C E O N Y O U R F A M I L Y ' S H E A L T H Dundee Dental Center Or. Louis Blanche!, Director DENTURES -s145 "D C u s t o m M a d e - U p p e r o r L o w e r RARTIALS CROWNS *250 *225 ROOT CANALS • ^70 "Z RELINES-*65* of olive oil, oregano, lemon Juice, pepper and salt. The result is ex­ quisite. ARGENTINA SAU8AGE BROIL 1% lbs. natural casing Italian sausage 1 (3 lb.) fryer chicken, quartered 12 cooked artichoke hearts VA cup lemon Juice VA cup olive oil 2 tsp. oregano y« tsp. salt tttsp.peppef Cut Italian lengths. Place usage into 2-inch ge, chicken and artichoke hearts in a pan. Combine remaining ingredients and pour over meats add vegetable. Marinate 30 minutes at room temperature. Broil sausage S minutes each side; broil chicken 15 minutes each side. Baste with marinade during cook­ ing. Continue to broil meats until done or Juices run clear. Broil artichoke hearts 2 minutes each side to beat through. Arrange meats and vegetables on platter; pour any reserved marinade over food. Serves 4. 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