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Stuffing a pig stomach with a sausage-potato-onion mix is a blend of the innovation and conviction ... stomach, to prevent it bursting. Makes 4 servings.

Fill cleaned stomach with stuffing which has been mixed thoroughly. Place on rack in roasting ... purchased from your grocery or butcher shop in the fall.)

Fry sausage; drain. Mix all ingredients - fill stomach. Sew shut ... Add water to pan. Bake slow (275-300 degrees) for 3-4 hours. Slice; serve with juices.

Combine all ingredients. Stuff pig stomach and skewer end ... roast pan. Bake, covered at 350 degrees for 3 hours. Remove lid the last 1/2 hour to brown.

Put the diced potatoes in ... into the pig stomach. Using a ... to see if it needs more water. Slice to serve. Variation: Do not add coriander or flour.

Combine all ingredients and stuff the pig stomach. Close end ... 350 degrees with a lid. For brown skin, remove the lid for 20-30 minutes. Slice and serve.

Wash and set aside. Fill pig stomach with above mixture. Sew up openings. Bake in 350 degree oven until golden brown, about 2 hours.

Stuff stomach with above mixture ... approximately 4 1/2 hours (depending on size of stomach - pig, that is). Take lid off 1/2 hour before serving to brown.

Mix together and take 2 or 3 times a day.

Mix above stuff in 2 quart grape wine. Once or twice a day. This was in Grandpa's handwriting.

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