|The Calcium Cookbook|
|by Joanne Ness|
Containing calcium-rich ingredients, this cookbook avoids high-cholesterol, high-calorie foods.
1 - 6 of 6 for pork neckbones
Par-boil meats. Chop greens fine. Fry bacon to get 3 tablespoons of drippings. Remove bacon. Add greens and cover with water (but not too much). Add ...
Place meat in pressure cooker. Pour sauerkraut and juice over meat. Cook at 15 pounds pressure for 45 minutes.
In an 8 quart pot cook first 2 ingredients in water for 1 1/2 to 2 hours. (25 minutes in pressure cooker.) Remove meat and bones. Add water to stock ...
Parboil neckbones in large saucepan. ... low heat until tender. Add bacon drippings, red pepper sauce. Season with salt and pepper. Makes 4 to 6 servings.
Parboil neckbones in large saucepan. ... heat until tender. Add bacon drippings and red pepper sauce. Season with salt and pepper. Makes 4 to 6 servings.
Wash neck bones and place all ingredients in large pot. Cook until tender and meat is nearly off bone. Use low flame for cooking. This makes its own ...
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