|Southern Country Cooking|
|by Mark F. Sohn|
Compiled by a Southern foods expert, this charming book brings the traditions and diversity of the South into today's kitchens.
1 - 10 of 126 for pork hock
This recipe was ... replaces the salt pork or pancetta in ... and freshly grated Parmesan cheese as an option. This soup tastes even better the next day!
Wash hocks and place in ... nearly tender, about 2 hours. Pour off most of the water; add sauerkraut and caraway seed; cook another half hour. Serves 6.
Wash and pick over beans carefully to remove any stones that may have gotten into the bag during the harvesting process. Cover beans with water and ...
Cover pork hocks with seasoned boiling ... hours. You may add the potatoes for the last 1/2 hour of cooking along with the other vegetables, if desired.
Place pork hocks in 2 to ... sprinkle with celery seed. Cover dish tightly and bake at 350 degrees for 3 to 4 hours. Serve with sharp mustard and horseradish.
Place pork hocks in 6 quart ... done. Cut pork into 1 inch pieces. To serve, combine pork pieces with greens and top with potatoes. Makes 10 to 12 servings.
Place meat, water, onion and marjoram leaves in large kettle or Dutch oven. Heat to boiling. Reduce heat; cover tightly and simmer 1 1/2 hours. Drain ...
Boil 2 1/2 pounds fresh pork hocks with 1 teaspoon ... bay leaf. Let set until cold then remove the fat. The liquid will gel and can be served with hocks.
Place in a casserole: Cover them with: 3/4 c. sliced onion 1 tsp. caraway or celery seed Pour over them: Cover the dish tightly. Bake in moderate ...
In a pot, add the seasoning meat with enough water to cover, cook down, break up the pieces of meat. Pick over beans, removing imperfect beans, ...
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