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.
Scald and scrape pig's head.
Cook pig head in a large kettle until meat falls off the bone.
Reserve the broth or juice.
Finely cut up meat.
Dissolve head meat juice, vinegar, sugar and gelatin in a saucepan.
Add salt, pepper and mixed spice to taste.
Simmer until thoroughly hot.
Place cut up meat in a bread loaf pan.
Pour mixture over the meat and let stand until it is cool.
Wrap and freeze.
Thaw and slice to eat like luncheon meat.
ubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
Remove eyes and brains from head and split head in half.
Wash and scrape head thoroughly, removing excess fat.
Singe pig feet; wash and scrape.
Singe, wash and clean ears with hot water.
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.
Have the hog's head cut into quarters by the
Clean
hog
head.
Be
sure to
Place pig's head, feet and ears in a large deep pot.
Add water to cover.
Add all seasonings except vinegar.
Cover pot, boil over low heat 2 to 3 hours until meat leaves bone.
Mince meat coarsely. Arrange in mold or pan.
Add vinegar to juice remaining in pot. Pour this liquid over meat in mold.
Refrigerate until mold has set or congealed.
When cold, slice and serve.
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.
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.
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.
oil.
Add hog's head and boil for 3 hours
Soak head in salt water about 1 hour; wash.
Cook about 3 hours or until meat falls off bone.
Mix all ingredients.
Spread out in 9-inch square dish.
Refrigerate until firm.
Cut into 1-inch squares.
Make sure the meat is cooked well done.
Clean pork head, removing bristles, ears and eyes,
Mix with electric mixer until smooth.
Using a spring-form pan, make graham cracker crust (use your own favorite recipe). Add cheese mixture to pan and bake at 350\u00b0 for 35 minutes.
Place 2 packages cream cheese, butter and milk in
asta and add the parmesan cheese. Serve warm immediately. (You could
mix together cauliflower, broccoli, onion, cheese, crumbled bacon and tomatoes. Add
one. Cool, frost with cream cheese frosting. Frosting: 1 8oz package
ASTA (WHAT MAKES THIS RECIPE UNIQUE IS THE CONTRAST OF