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| Hog Wild! | by Karen Cross McKeown
Whether it's chops, roasts, hams, bacon, or sausages, it's all pork, and this book celebrates the versatile pig with dozens of delicious recipes. |  |
Results 1 - 8 of 8 for hog jowls
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 ...
Ingredients: 4 (greens .. hocks .. tops ...) Wash jowl and cover with water. ... bone. Cut into bite size pieces and return to the peas, mixing in thoroughly. Serve over steamed rice if desired.
Ingredients: 4 (chunks .. peas ...) Fry ham (or other meat) slowly, making sure drippings (grease) does not burn. Remove drippings while very hot. Pour in bowl, pour coffee in frying ...
Ingredients: 2 (coffee .. jowl) Pick stems off the greens and wash several times to remove all the grit. Put the bacon into a large pan with some water and bring to boil. Add the ...
Ingredients: 4 (greens .. salt .. turnips ...) Wash peas and cover with water, soak overnight. Cook jowl in water until tender. ... with salt. Arrange slices of the meat over the bowl of peas.
Ingredients: 7 (garlic .. jowl .. mace .. peas ...) Salt and pepper to taste. Score jowl to skin in inch ... heat until tender. Add ketchup, salt and pepper. Continue to simmer for 20 minutes. Serve.
Ingredients: 4 (ketchup .. onion .. peas ...) Cover peas with cold water and let soak overnight. Put bacon in kettle with 2 quarts of water; bring to a boil and simmer about 1 hour. Add drained ...
Ingredients: 4 (jowl .. peas .. rice .. salt) Shell about 3 pounds ... Add a piece of hog jowl (about 1/2 pound) gashed ... salt, the hog jowl has plenty. Step aside, yankee folks.
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