Cut \"sheep\" bodies from cauliflower head. One head will make 10-14 sheep.
Add cloves (eyes) to the olives (head). If your olives are large enough you can use black eyed peas for the eyes. Cut little flaps to the sides of the eyes for ears.
Using toothpicks to attach veggies in the appropriate places, attach 4 carrots (legs) and one olive (head) to each \"body.\".
Place parsley (grass) in finger bowls and add.
sheep.
Mix cream cheese, butter, sugar, vanilla and Sheep Dip until fluffy.
Mix in flour until blended.
Divide dough in fourths; shape into flattened rounds.
Wrap and chill 2 hours.
Heat oven to 350\u00b0.
On well floured surface roll dough to 1/8-inch thickness.
Cut with scalloped sheep-silhouette cookie cutter. Place 1/2-inch apart on cookie sheets.
Bake 8 to 10 minutes until lightly browned around edges.
Sprinkle with powdered sugar before cool.
re separated, shred remaining cabbage head left and set aside.
br>If you follow this recipe I promise you`ll be
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
Trim beans and remove strings.
Combine salt, vinegar and water.
Bring to boil.
Add seasonings to each clean hot jar.
Pack beans in jars; cover with boiling liquid, leaving 1/2-inch head space; seal (beans must be completely covered by liquid).
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
br>Serve with dipping sauces. Recipe yields about 24 egg rolls.
our and 30 minutes. This recipe will make about 8 pints
an customize and expand this recipe easily for your tastes.
Wash the fish head or fish steaks and pat
hili sauce (see below for recipe link).
# Sprinkle with fresh
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.
f lamb's head.
Parboil lamb's head and tongue fully
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.
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.
wash the pieces of fish head thoroughly.
Rub in a
Have the hog's head cut into quarters by the
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Clean
hog
head.
Be
sure to