Firecracker Red Punch and Patriotic Pork Cubes

I have four menus for the Fourth of July in my 1960′s Complete Holiday Cookbook. This is from the Minute-Man Brunch, which is supposed to include: Fresh Tomatoes Vinaigrette, Patriotic Pork Cubes, Mini Chicken Legs, Green Onions, Radish Roses, Macaroni Salad, Sweet and Dill Pickle Sticks, BBQ Corn on the Cob, Fresh Berries and Cream, Pineapple-Coconut Cake, and Firecracker Punch. Yum!

Firecracker Red Punch

2 cups cranberry juice cocktail, chilled

1 6-oz. can frozen concentrated lemonade mix, thawed

1/2 cup sweet vermouth, chilled

1/2 cup ice water

Combine all ingredients. Serve garnished with lemon slices. Yield: 1 quart.

Patriotic Pork Cubes (I was curious about this one and why it is “Patriotic.”)

1 3 to 4 pound pork roast, cut into 3/4-inch cubes

2 cloves of chopped garlic

2 medium onions, chopped

1/4 cup white vinegar

2 tablespoons soy sauce

1 1-pound can frozen pineapple, undrained

2 green peppers, cut in large pieces

1 can water chestnuts

1 tsp. monosodium glutamate

1 can sliced mushrooms

Brown pork using some pork fat. Add garlic and onions; brown slightly. Pour vinegar and soy sauce over pork; simmer for 10 minutes. Add pineapple, green peppers and water chestnuts; simmer, covered, for 1 hour. Add monosodium glutamate and mushrooms 5 minutes before serving. Yield: 4-6 servings.

I still don’t know why that’s patriotic or why it needs to be in cubes…

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