Clean
hog
head.
Be
sure to
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.
Clean head.
Cover with water.
Cook until meat falls off bone.
Grind meat.
Add rest of ingredients; mix well.
Pack in a loaf pan.
Put weight onto mold.
Let set until set.
Unmold and slice.
In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.
Have hog head thoroughly clean; cover with water
Cook hog head or Boston butt and liver until tender. Grind up and put the rest of the ingredients in a large pot.
Cook real slow for 5 to 6 hours.
Stir often.
Will stick if cooked too hot and not stirred often.
Trim all meat from the head and soak overnight in salt water. Cook this meat along with hearts, tongues, feet and trimmings, not used in sausage.
When meat comes readily from the bones, dip off liquid and chop the meat fine.
Return meat to kettle; season to taste with salt and pepper.
Cover with broth and boil 15 minutes. Then pour the mixture into a shallow pan.
Cover with cheesecloth and weight down.
Slice and serve cold with no further preparation.
Split hog head. Clean thoroughly, removing eyes and brains. Scald. Scrape clean.
Place hog head, feet and ears in large stockpot. Simmer about 4 hours or until tender.
Remove meat from bone. Place meat in large bowl. Mash. Drain off any fat. Add vinegar, peppers, salt and sage. Stir to combine. Transfer to bowl or dish. Refrigerate 24 hours. Slice. Serve with crackers.
aucepan of boiling, salted water for 20-25 mins, until tender
Follow the recipe for Creamy Macaroni and Cheese.
Heat a 10-inch skillet over medium-high heat. Cook sausage, breaking it up as it fries, until it loses its raw color, 3 to 4 minutes. Add onion and pepper slices, and saute until soft, about 5 minutes. Add basil, then stir mixture into macaroni. Serve hot.
he Bit-O-Honey Bars for 10 minutes.
In a
Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
Follow recipe for Creamy Macaroni and Cheese.
Heat oil in medium-high heat in a 10-inch skillet. Saute shallots until golden brown, 2 to 3 minutes. Add ham; continue to saute until meat begins to brown, about 2 minutes. Add vermouth and simmer until liquid almost evaporates, about a minute. Add peas. Stir mixture into macaroni and cheese. Serve hot.
extending paper at long sides for handles.
Roll out pie
marbled effect.
Bake for 40 mins, or until toothpick
Follow the recipe for Creamy Macaroni and Cheese using Vermont white cheddar.
Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Pour off all but 3 tablespoons of bacon drippings. Add onions and thyme; saute until soft and golden brown, 8 to 10 minutes. Stir bacon and onions into macaroni. Serve hot.
owl. Sir in flour, sugar, cheese and nuts. Pour in milk
For the Macaroni and Cheese Sauce Base: Melt butter in
For the cream cheese filling:.
Cream cheese and sugar till a
For the cupcakes:
Preheat oven