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Hog head cheese (festival)
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| Artist: |
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| Categories: |
Appetizers, Cheese, Cheese & Eggs, Creole & Cajun, Pork, Southern |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 10
| cup | Water | | 2 1/2
| lbs | Pork meat | | 1
| | Pig's foot | | 2
| tbsp | Salt, divided | | 3/4
| lbs | Onions, chopped | | 1
| tbsp | Parsley flakes | | 1
| tbsp | Celery flakes | | 1
| cup | Green onion, chopped | | 1
| tbsp | Black pepper | | 3/4
| tbsp | Red pepper |
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Procedures:
| 1 | Measure water into 5-quart saucepot. | | 2 | Add pork meat, pig"s foot, and 1 teaspoon salt. | | 3 | Cook until meat is tender and pig"s foot can easily be boned. | | 4 | Approximately 3 cups of liquid should remain in saucepot. | | 5 | Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. | | 6 | Cook about 3 minutes. | | 7 | Remove meat from liquid. | | 8 | Reserve liquid. | | 9 | Remove bones from meat. | | 10 | Place meat in food processor bowl. | | 11 | Chop well but do not puree. | | 12 | Mix chopped ingredients and reserved liquid. | | 13 | Pour into 9"x13"x2" pan. | | 14 | Chill thoroughly. | | 15 | Makes 60 servings of 2 tablespoons each |
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