Montreal Spice Mix: Over medium heat,
nch of edges.
Place Montreal smoked meat along the center of the
o a boil and add smoked meat, house seasoning, seasoned salt and
Place smoked meat in water along with spices
Let cream cheese soften while getting other ingredients together in bowl.
Dice one package smoked meat reserving the other package for later.
Combine cream cheese with diced meat, pepper, onions, olives and pimentos and mix well.
Form a ball of mixture and start to wrap ball with single slice of reserved meat. Continue wrapping ball until all of meat is used.
Chill.
Better if this sets overnight.
Wash tripe well in cold water, cook 1/2 hour, wash again.
In fresh cold water add salt, roots, carrot, parsley and celery cut in circles.
Ad smoked meat and tripe, cook until tender.
Cut up tripe in small noodles and cut meat in small pieces.
Make very light browned flour with a piece of butter and 4 tablespoon of flour.
Put soup into browned flour, ad mashed garlic, pepper, marjoram, chopped parsley, ginger.
Cook well.
Add tripe and meat.
Serve.
celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the
Cook the ground meat with the tomato sauce, bell pepper and onion, then drain off grease.
Then put a layer of meat in the bottom of the casserole bowl, then cover it with cheese; repeat twice (2 times).
Cheese should be on top.
Then spread the biscuits as flat as possible on the top.
Then cook until brown.
Mix cornmeal, eggs, soda, jalapeno peppers, milk, salt, salad oil and bell peppers together.
Pour half of mixture into a large greased 9 x 13-inch pan.
Cook ground meat until all pink is gone and drain.
Mix cream-style corn, onion and grated Velveeta cheese.
Mix well.
Pour over the 1/2 mixture in pan.
Pour remainder of batter over this and bake at 375\u00b0 until done, about 30 minutes.
1: This recipe makes a product
nd connective tissues, and cut meat into 1/2\" wide strips
ours, turning once. Refrigerate the smoked pork rack until thoroughly chilled
Grind each individual ingredient to a similar coarse consistency. I use a small Magic Bullet but a blender or food processor should work too.
Blend all of the spices together well.
Store in air tight container. This recipe makes enough to fill a standard commercial spice shaker.
ones out leaving a little meat on them for my soups
or the brining.
The smoked tomato recipe is number 117225 or
he brine mixture until the meat is completely covered. Place in
oneless ham joint throughout this recipe. If you use an uncooked
not piercing through to the meat.
Rub salt, pepper and
hour or until the meat easily separates from the bone
Rub meat with steak spice.
Mix remaining ingredients and pou over steak.
marinade as long as you like.