|by Martha Rose Shulman|
The author of Mediterranean Light presents more than two hundred recipes, with nutritional counts and a lively narrative, that capture the essence...
1 - 10 of 28 for fatback
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Obtain and clean two quarts of clams. Separate the bags from the shoulders. Strain off the liquor to settle and reserve. Chop the heads and shoulders ...
Open canned vegetables ... two slices of fatback to soup. Cover. ... spoon. Enjoy! Soup can be placed in Freezer bags and frozen. Use within a few weeks. .
In a large pan, brown fatback. Remove and ... in 1 inch pieces. Cook for 45 minutes more on low heat. Add all ingredients with salt and pepper to taste.
Mix eggs, sugar, ... frying pan with fatback; fry crepes ... dollop of sour cream. Note: Can be assembled in advance, refrigerated and then fried in butter.
Preheat heavy black iron frying pan. Preheat shortening 10 to 15 minutes. Add potatoes to hot shortening. Add onions, salt, and pepper on top of ...
Fry fatback in large fry ... until gravy boils 10 minutes. Reduce to low heat; cover and simmer 15 to 20 minutes or until chicken is done. Makes 4 servings.
Put together in pot and cook 3 hours or more (boil slowly). When they are soft, remove one cup and mash well and return them to the pot and salt and ...
Wash greens thoroughly. Set aside. Put fatback, bones and ... Add sugar, red pepper and greens; lower heat and cook until greens are tender, up to 2 hours.
Wash beans. Place in large pan. Add other ingredients. Cover with water. Cook until beans are done. You will add more water as is needed while ...
Simmer a long, long time.
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