Turn maw inside out and expose seam lined with a ridge of white fat.
Pull or trim off fat from seam and anywhere else you see it.
Wash maw in cold water 3 times.
Put maw in pot; cover with water and boil 10 minutes.
Take maw out and throw water away.
Cut maw into small pieces (1/2-inch).
Put back in pot; cover with new water.
Cook at a slow boil for 3 1/2 to 4 1/2 hours until chewable.
Cool maw.
Add lemon juice and all other spices except red pepper.
Mix and chill.
Serve on romaine. Sprinkle on red pepper.
Boil cabbage until tender.
Peel potatoes; cut into bite size chunks and boil
until soft.
Brown onion and sausage; save drippings.
Pour over potatoes and cabbage.
Mix well.
Season to taste.
Stuff hog maw with mixture.
Sew opening of hog maw with trussing string.
Bake at 350\u00b0 for 1 hour or until hog maw is crispy brown.
Mix and put into a cleaned pig stomach.
Close with needle and thread.
Place in baking pan. Add 1 or 2 quarts of water.
Bake at 350 for 3 hours. Less meat and potatoes could be use, and your favorite bread filling added to one end of maw.
Clean the stomach and remove membranes.
Mix potatoes, onion, celery, cabbage, sausage and seasonings.
Stuff the stomach as tightly as you can and sew up.
Bake in large roaster with cover on at 325\u00b0 for 3 hours.
Brown, uncovered, for last 10 minutes.
Gravy may be made and served with it.
Cook hog maws until tender.
Take hog maws out of pot and let cool.
Dice hog maws with scissors (they cut better).
Add all ingredients and mix well.
Chill in refrigerator.
Combine potatoes, sausage, onion, carrots and salt.
Stuff in cleaned hog maw.
Close opening with toothpicks.
Put in roasting pan with the water.
Cover and bake at 300\u00b0 for 3 hours.
Uncover the last 30 minutes.
Make two recipes of cornbread according to the
Preboil hog until done and tender.
Remove hog and place on broiler.
Lightly sprinkle with flour and salt and pepper to taste. Bake until golden brown.
Cut tops of apples off and sprinkle with sugar and cinnamon.
Bake with hog.
Have butcher clean hog's head.
Boil the head in water to cover until meat falls off bones.
Mince the hog's head meat (fine), removing all small bones.
Take water the head was boiled in and add to meat until consistency of thin pudding.
Season and pour into molds.
This will harden into a jelly which can be sliced.
Serves 12 or more.
Clean
hog
head.
Be
Wash greens in several waters, trimming off excess stems. Cook hog jowl in water to cover, about two hours.
Add greens and salt, making sure there's enough water to allow the greens to cook for one hour.
Most of the water should be cooked away when the hour is up.
Split hog head and cook in salted water until rags away from the bone (can
be
torn by hand).
Allow to cool.
Remove excess fat.
Use
hand
and
shred
into tiny pieces, removing small bones as you
do
this.
Season to taste using sage, red pepper and salt (Morton sausage seasoning may be substituted). Mix well. Put into
loaf
pan,
drain
off grease and bake at 350\u00b0 for 45 minutes.
Continue\tto drain off fat as it accumulates. Refrigerate.
Slice and serve.
Take plain bag of hog rinds and dip them in bowl of barbecue sauce.
ld grapevine, wait until ground hog comes out, usually in the
ater to boil.
Add hog's head and boil for
Cover peas with cold water and soak overnight.
Cook hog jowls in boiling water for an hour; add drained peas and salt.
Simmer for an additional 2 hours.
Mix Southern Comfort and lime juice in a cocktail glass and top with champagne. Garnish with a slice of starfruit and a slice of lime.
Distribute the ice cubes between 6 glasses. Add 1 oz of Southern Comfort and 1 cup of cherry juice to each glass. To serve, decorate with fresh cherries and fresh mint leaves, if desired.
cocktail shaker. Add the Southern Comfort, grenadine and ice cubes
0 mixture of water and Southern Comfort).