- 1. ANTICUCHOS
- Clean heart thoroughly, remove nerves and ... over barbecue, basting with sauce.
Ingredients: 13 (annotto .. ground .. marinade .. oil .. peppers ...)
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- 2. BOUDIN
- Boil hog head until ... Grind hog head meat, heart, kidney, onion and ... or until meat is done.
Ingredients: 9 (head .. onions .. parsley .. pork .. rice .. tops ...)
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- 3. JATERNICE
- Boil the meat with ... is soft. Blanch the liver in hot water. Grind ... before serving. May be frozen.
Ingredients: 8 (bread .. garlic .. head .. marjoram .. salt ...)
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- 4. JITRNICE
- Ingredients: 9 (garlic .. head .. onion .. poultry .. tongue ...)
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- 5. RICE DRESSING CASSEROLE
- In heavy pot, brown ground pork with vegetables; drain excess ... degrees for approximately 2 hours.
Ingredients: 11 (giblets .. parsley .. pork .. rice .. soup ...)
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- 6. RICE DRESSING CASSEROLE
- In heavy pot, brown ground pork with vegetables; drain excess ... degrees for approximately 2 hours.
Ingredients: 11 (giblets .. parsley .. pork .. rice .. soup ...)
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- 7. LEVERWORST (LIVER SAUSAGE)
- Cut meat in pieces, cover with water and boil 2 hours. Put through food chopper and add to stock. Boil, add buckwheat flour until mixture holds spoon ...
Ingredients: 6 (flour .. heart .. pork .. salt ...)
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- 8. LIVER SAUSAGE
- Cover with water and ... blood comes out. (Save pork broth to moisten meat mixture). Run all above through grinder. Add seasoning:
Ingredients: 9 (broth .. heart .. sage .. tongue ...)
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- 9. OLD-FASHIONED LIVER SAUSAGE
- Ingredients: 6 (allspice .. onions .. salt ...)
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