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Thursday, August 07, 2008
 
 

Consumers
The New Pork and Bean Recipe Challenge

 The New Pork and Bean Recipe Challenge has been closed to any new entries, and the winners will be announced soon. Thanks to everyone who submitted a recipe and helped make this recipe contest a success. There were many great recipes recieved!

Nebraska pork producers and dry bean growers know there’s a new crop of mouthwatering recipes combining the great taste of pork and beans stashed away in drawers and cupboards across the state. But they’ll make it worth your while to share: A $1,000 grand prize in the New Pork & Beans Recipe Challenge.

Click here to read the press release from the NPPA and the Nebraska Dry Bean Commission about the recipe challenge.

Click here to hear Lynn Reuter talk about the recipe challenge and about the nutritional value of the pork and bean combination. 

Click here to hear Jane Reeson talk about how the NPPA and the Nebraska Dry Bean Commission are a great combination for co-sponsoring the recipe challenge. 
Runza® Texas style BBQ pulled pork sandwich

The Nebraska Pork Producers Association and Runza® Restaurants have teamed up to bring hungry Runza® lover's the New Texas style BBQ pulled pork sandwich.

This sandwich was featured for a limited time at the 79 Runza® restaurants across Nebraska, Kansas, Colorado, and Iowa.

The sandwich was featured starting January 3 through February 29, and was selling very well with each restaurant selling an average of 42 BBQ Runza's® per day.

Pork Recipes
3-D Porcine Myology Model

The Porcine Myology website includes 3-D rotation, 3-D muscle ID, skeleton, cross sections, lateral views, muscle profililng database, bone descriptions, and hot new pork cuts.

Research has recently been conducted to profile the physical and chemical characteristics of pork muscles to more fully realize their value.  This information will aid the processor in development and preparation of new products based on the inherent properties of each muscle. The website has been made avaliable by UNL and the National Pork Board.

Click here to view the porcine mycology website.
Recipe of the Month

 

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Apricot Glazed Pork Kabobs

1 pound boneless pork loin, cut into one-inch cubes
1 10-ounce jar apricot preserves
4 tablespoons orange liqueur or orange juice
2 tablespoons butter


Cooking Directions
Stir together preserves, liqueur and butter, simmer in a small saucepan until butter is melted. (OR combine ingredients in a 2-cup glass measure; microwave on High 1 minute). Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade. Heat remaining apricot sauce to boiling and serve alongside kabobs, if desired.

Makes 4-6.

Serving Suggestions
This is a fun recipe for summer gatherings. Serve the kabobs with corn on the cob, your favorite baked beans, and potato salad.

Nutrition Facts
Protein    18 grams
Fat    9 grams
Sodium    84 milligrams
Cholesterol    58 milligrams
Saturated Fat    4 grams
Carbohydrates    40 grams
Fiber    0 grams

For more recipes, visit the www.theotherwhitemeat.com 
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