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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.

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.

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.

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.

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.)

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

Mix together and take 2 or 3 times a day.

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