Mix spices well and spread on meat.
Sew in a square cloth and hang joint with bone end down to drain.
If joint weighs over 20 pounds double recipe.
Use cured meat and cook until fully done.
Rinse in cold water. Add snap beans, onions and a little pepper (no salt).
Cook slowly until beans are done.
Add a little love and serve.
Place hams or shoulders into tub; rub mixture of ingredients into meat for about 5 minutes.
Let lay 2 or 3 days, then wrap meat in paper.
Put in brown paper bag and put in cloth bag with hock end down and hang.
(Be sure the hock end is down when you hang the meat.)
Makes enough for 10 hams.
rill pan over high heat. Salt chicken breasts to taste. Grill
ome fat for flavor.
CURED HAM ONLY: (If using leftover
liers.
Mix the sugar, salt and pepper in a bowl
To each piece of meat mix all ingredients.
Mix all well together.
This is for one joint of meat and use more according to weight of hog.
Sprinkle mixture on clean white cloth large enough to wrap joint of meat; place joint on mixture and generously apply all over to joint, making sure to coat heavily around bones.
Wrap in cloth, tying tightly, place in clean sack; hang with bone end down.
he recipe is adequate for either the mushroom or the meat filling
Add salt to meat.
Turn into a large, dry, cold frying pan. Stir over medium heat with a large kitchen fork (not a spoon) until meat changes color all over, pouring off any liquid fat is it collects.
Add onion, celery and green pepper.
Stir and cook 1 to 2 minutes.
Combine all remaining ingredients; add to meat and mix well.
Bring to a boil.
Cover and turn heat low; let simmer exactly for 15 to 20 minutes, stirring frequently, until cooked and well mixed.
Makes 6 servings.
One-half cup equals 2 meat and 1 vegetable.
Soak a salt-cured ham overnight in water and 1 cup vinegar covered pan.
Drain.
Cover with hot water.
Add another 1 cup vinegar; simmer until parboiled.
Drain and rinse.
Again, place ham in hot water; cover and add 2 bay leaves, 3 tablespoons sugar and strip of lemon peel with chopped onions.
Gently simmer until tender (about 3 hours).
Mix 1 cup brown sugar and 1 teaspoon dry mustard.
Pat mixture on ham and stud a few cloves.
Bake at 350\u00b0 for 1 hour.
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.
ere.
Add 40g salt to the blossoms, salt the container and
nd mix with the coarse salt, brown sugar and 1 tablespoon
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.
hole fish.
Take the salt, sugar and pepper and mix
Combine the salt, sugar, and pepper. Mix well.<
Pour liquid smoke over meat and rub on all sides. Sprinkle with celery salt, garlic salt, onion salt and meat tenderizer. Cover with foil and leave in the refrigerator overnight.
epper, chili powder, garlic salt, hamburger meat, savory salt and Italian spice.
First, brown meat in cooking pan, and add