Cut salt meat into chunks.
Boil until tender, about 1 hour. Drop corn in with salt meat and boil until corn is tender.
Serve chunks of meat with corn.
Rub meat on corn and eat both.
Meat is not necessary to use.
Butter or salt; good with sliced tomatoes.
rill pan over high heat. Salt chicken breasts to taste. Grill
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.
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.
Boil salt meat for 1/2 hour to get excess salt out; drain and
Place cubed salt meat in pot with water;
boil for about 1/2 an hour.
In another pot, add 2 or 3 cans snap beans or fresh beans.
Add salt meat, onion, and oil.
Add Tabasco Sauce.
Cook until done.
Soften beans (soak first) with garlic.
Boil until tender and whole, adding salt meat (previously boiled to soften) when almost tender.
Add the milk, onion and seasonings.
Wash rice, then add to the beans.
Cook over gentle heat until liquid is absorbed.
Stir gently with a fork, and add a little water from time to time until rice is cooked.
Serve hot with a meat dish.
(Some favorite meat dishes with rice and beans are: stuffed baked chicken, stew chicken, stew fish, fried fish or meat balls).
ater.
Cut up the salt meat into bite-sized pieces and
oak overnight.
Use lean salt meat; wash and cut only (do
Heat beans and water to boiling; reduce heat.
Boil uncovered for 2 minutes; remove from heat.
Cover and let stand 1 hour, or cover beans with water and let soak overnight.
Drain and add 10 cups fresh water.
Add salt meat to beans and water.
Heat to boiling; reduce heat.
Cover and simmer about 2 hours or until beans are tender.
Stir in remaining ingredients.
Cover and simmer 1 hour.
Makes 12 servings; contains 1 gram fat per serving.
Mix ground beef, garlic salt, meat tenderizer and egg.
Form into balls and fry in oil until golden brown.
When done, fry onions and pepper in same oil.
When they are done, drain the oil off and add tomato sauce and soforito.
Then add meat balls, corn and green beans.
Let simmer for 5 minutes.
NOTE: If you want the salt to be a little more
Boil salt meat until tender in 3 quarts of water.
Boil fish; remove bones and add to stock.
Add crabs or conch.
Put spinach, okra (from which stems and tips have been removed), onion and garlic through grinder.
Add to stock and boil rapidly about 30 minutes.
The addition of vinegar prevents the appearance of slime.
Do not skim while boiling.
Serve hot with fungi.
Wash beans and put in kettle.
Cover with plenty of water.
Add ham hock or salt meat.
Boil until tender.
Add potatoes, onions, and carrots.
How many depends on family size.
Add salt and pepper to taste.
Boil until tender.
Serve with cornbread.
Soak beans overnight.
Discard water; add fresh water to beans and boil.
Add salt meat (which has been preboiled about half an hour), tasso, vegetables and seasoning.
Boil for about 2 hours until smooth gravy has formed.
For a thicker gravy, smash some of the beans.
Mix all seasonings together and put in your salt shaker.
Boil salt meat until tender in three quarts water.
Boil fish; remove bones and add to stock.
Add crabs.
Put greens, okra (from which stems and tips have been removed), onion and garlic through grinder.
Add to stock and boil rapidly for about 30 minutes.
The addition of vinegar prevents the appearance of slime.
Do not skim while boiling.
Serve with fungi.
Grease large pot while warming pot.
Add enough cooking oil to cover the bottom.
Add onions; cook until very brown, about 30 minutes.
Add bell peppers and celery.
Boil chopped salt meat in a little water for about 20 to 30 minutes.
Drain.
Add to onion, pepper and brown.
Add sausage; brown.
Add shrimp; reduce heat to prevent sticking.
Cook 5 minutes.
Add rice and 2 cups water for each cup of rice (8 cups).
Cook a big pot of mustard greens (tender ones) with small portions of salt meat.
Move some of the juice and set aside.
Put the excess juice in your cornbread.
Stir good.
(When making regular cornbread, leave out the baking powder, to limit the rise of the cornbread.)
Roll in balls and put on top of the greens. Do not stir.
Cook slow until cornbread is done.
Now eat. Delicious.
e lamb, garlic, marjoram, rosemary, salt, and pepper and process until