|Kosher Creole Cookbook|
|by Mildred L. Covert|
Blend a dash of Kosher with a pinch of Creole and you have the Kosher Creole Cookbook which Jewish Week calls ".
Results 11 - 20 of 23 for how to make souse
Boil wings and ... from the bones. Add the sage, salt, pepper and vinegar; mix well in a bowl and leave overnight refrigerated. Slice to eat the next day.
Wash the pig ... is done, allow to cool so you ... wax paper and refrigerate until firm. If you like it spicier, add a little hot sauce before chilling.
When the pig ... get the butcher to clean the heads, ... will keep a week in the refrigerator. If may be reheated any number of times. It may be frozen.
Trim, scrape and singe all hair and bristle from a hog head. Remove ears, brains, tongue and jowls. Salt down jowls. With an axe, chop into. Soak in ...
Wash and cook ... and enough water to cover the meat; ... and stir well. Make sure you only ... appetizer (serve with hard cheese and crackers if desired).
Place in crock pot and cook for 8 hours or until meat falls off of bones. Cut meat into small pieces and put back into broth to gel when cold.
Place apples in ... Let stand overnight to absorb brandy (put ... Serve hot or cold with whipped cream or ice as follows: Sprinkle icing with chopped nuts.
If hogshead is ... on pot. Bring to boil and turn ... white wine, coolers, sodas or sparkling cider. May be sliced for sandwiches. May be frozen for storage.
Heat oven to 325 degrees. Soak ... raisins and nuts. Grease and flour 9 x 13 inch metal dish. Cook about 1 hour. Keeps well. Good with whipped cream topping.
Place pig's feet ... and add water to barely cover. Add ... until set. Serve sliced, garnished with chopped onion, oil and vinegar. Makes 12 to 16 servings.
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