he remaining ingredients.
Montreal Smoked Meat: Rub 1/2 of the
f 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
eat to medium high. Add meat, salt and pepper. Cook until
Cook
onion
and garlic in hot oil until tender but not brown. Stir
in
the
next 8 ingredients, simmer uncovered 30 minutes; remove bay leaf.
Add Italian Meat Balls and continue
cooking
30 minutes
longer.
Serve
over
hot spaghetti. Makes 6 servings.
1: This recipe makes a product
ours, turning once. Refrigerate the smoked pork rack until thoroughly chilled
ones out leaving a little meat on them for my soups
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
east 8 hours.
Remove meat from refrigerator and rest at
go through the whole recipe here, but you can use
live
oil, add smoked turkey and caramelize meat, a couple of
Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.