Results 1 - 7 of 7 for ham hogs

Remove all of ... and the chopped ham. Cook on ... library paste. The broth should be fairly clear and the beans firm and not cooked to death. Serves 6-8.

Fry ham (or other meat) ... burn. Remove drippings while very hot. Pour in bowl, pour coffee in frying pan, rotate pan and very quickly pour into drippings.

Soak peas overnight (1 part peas and 2 parts water). Cook following day, adding more water when needed. Add salt and meat. Bring to a boil; cover and ...

If hogshead is used, eyes and other meats are optional. Place all meats in large pot, cover with water and vinegar, place top on pot and boil under ...

Simmer pork in small amount of water until tender, with whole cloves and peppercorns. Remove rind from meat and discard. Cut meat in small pieces. ...

Wash and drain mustard greens. Put in pot with meat, add just enough water to cover. Simmer, covered, until meat is tender. Wash and drain turnip ...

Place all ingredients in a large pot and cover with water. Simmer until meat is tender. Remove meat from broth. Discard fat and bones chops meat into ...


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