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.
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.
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
ld grapevine, wait until ground hog comes out, usually in the
ater to boil.
Add hog's head and boil for
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.
yrex pie plate), place the nuts evenly in a single layer
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.
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.
Flatten crescent rolls into a rectangular shape on greased cookie sheet, pressing seams together.
Heat sugar and butter together until pouring consistency.
Pour over rectangle.
Cover with nuts.
Bake at 375\u00b0 for 12 to 14 minutes.
As soon as it comes out of the oven, pour on a package of chocolate chips.
Let stand a few minutes to soften, then use a spatula to spread chocolate as a topping over all.
Cool; cut into small squares.
In large mixing bowl, beat all ingredients except sliced nuts at medium speed for 4 minutes.
Sprinkle reserved 1 tspn flour on sliced nuts.
Stir in nuts.
Spread in buttered 9-inch pan.
Bake at 325 for 35 to 40 minutes until pick inserted near center comes out clean. Cool.
Good served with very slightly sweetened whipped cream, whipped topping or a dollop of vanilla ice cream.
he chocolate chips and macadamia nuts to the dough and mix
yrup, 1/4 cup chopped nuts, oats and 3 packets of
Melt the butter and chocolate together and stir.
Mix in the well broken biscuits, nuts and essence/extract and pour into a 10\" by 15\" baking tin, lined with greaseproof paper.
Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).
r Dutch oven, toast the nuts over medium heat, stirring frequently
Directions
Heat the nuts in a dry skillet and
Preheat the oven to 350\u00b0F.
Place nuts on a baking tray. Cook 5-10 minutes, or until lightly roasted. Transfer nuts to a bowl. Add tamari, cumin and cayenne pepper. Mix to combine.
Return the nuts to baking tray. Cook for 10 more minutes, turning halfway through. Allow to cool completely before serving.