60\u00b0C.
Trim the knuckles--make them look neat exposing
alf hour turn over the knuckles and make sure the water
Clean pork knuckles, scrape and wash thoroughly.
Combine with sauerkraut and cover with cold water.
Cook slowly until knuckles are tender.
Add melted butter to beaten egg and water.
Sift dry ingredients together and combine with egg mixture; beat thoroughly.
If necessary, add more flour to make a stiff enough batter to drop from a spoon.
Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut.
Cover tightly and cook for 20 to 25 minutes.
nd onion.
Cook pork knuckles, diced vegetables, salt and peppercorns
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
llspice berries. Add the pork knuckles, 2 diced onions and greens
onion, leek, celery, and pork knuckles into a large stockpot. Throw
itsize (1\") pieces.
Rinse knuckles and place in pot along
Brown bones or knuckles in oven.
In a large kettle, boil 2 quarts water; add knuckles, salt, pepper, onion and celery leaves. Cook slowly for 2 hours.
Strain the stock.
Brown the stew meat in bottom of kettle.
Cover with water and let simmer for 1/2 hour.
Clean and chop vegetables.
Add stock to stew meat, then add all other ingredients.
Cook until done.
Can add 1 box frozen lima beans or mixed vegetables, if desired.
Make sure the pigs knuckles if using is clean and
Preheat oven to 325\u00b0F. Coat a roasting pan with 2 tbsp oil. Season turkey and place in pan. Roast for 1 hour 15 mins. Mix carrots and potatoes, season with salt and drizzle with 1 tbsp oil. Add to turkey and roast for another 30 mins. Mix tomatoes and cabbage, season with salt and drizzle with 1 tbsp oil. Add to turkey and roast for 15 mins, or until juices run clear.
To serve, mix thyme with 2 tbsp oil. Arrange turkey and vegetables on serving plates, drizzle with thyme oil and garnish with thyme sprigs.
acks of your hands and knuckles, in flour and lift I
In a stainless steel or enameled kettle, cover beef knuckles and marrow bones, chuck, beets and cold water.
Bring the water to a boil, skim the froth as it rises to the surface, and add celery, carrot, onion (all cut into 1-inch pieces), salt and bay leaf. Bring the water to a boil and simmer the mixture, covered, for 45 minutes.
eat, soup bones and pig knuckles.
Bring to a slow
Let ham knuckles cook for an hour.
Add pinto beans, pepper, vinegar, sugar, green pepper and onions.
Let cook until done.
Place in heavy pot.
Cover about 1/2 to 3/4 height of meat with cold water.
Season quite a bit.
Place on medium to low flame. Simmer about 2 hours.
Test with fork for tenderness.
After about 1 1/2 hours, pull heavy skin off and return to water.
Water should cook down to a jelly like substance.
Take pork out and cut in big chunks, discarding bone.
Trim off most of fat.
Place in casserole and cover with gravy.
Heat in covered casserole in very low oven. Serves 2 to 3. Enjoy.