|License to Cook Iowa Style|
|by Joan Liffring-Zug Bourret|
"License to Cook Iowa Style," in the popular recipe-card file size, stocking stuffer format, is filled with recipes and notes about the best of Iowa.
81 - 90 of 281 for cooking ham hocks
Place ham hocks, onion and garlic into a large cooking pot. Add enough ... I like to cook mine until the ... this greatly enhances the flavor. Serves 6-8.
Pick over the ... to 10 pounds. Cook for 23 minutes. ... adjust seasonings. Garnish with sour cream or shredded Monterey Jack cheese if desired. Serve.
Wash and soak ... When ready to cook drain off water ... thoroughly, then add ham hocks, herbs, onions. ... Serve with rice potato salad and corn bread.
In large pot put ham hocks, onions, lima ... bring to simmer. Cook long until beans ... add cabbage, potatoes and peas. Serve with favorite rolls or bread.
Heat fat; add ... color. Add onions; cook slowly, stirring occasionally, ... medium to large ham hocks. Cut into ... desired. Sprinkle lightly with Gumbo File.
1. Sort and ... pepper and a ham hock. Bring to ... to medium and cook covered 2 1/2 ... stock. Then remove chicken from bone and add to soup in step #4.
Wash greens thoroughly. Put ham hocks on in pot ... cups water, let cook for 30 minutes ... Cover and cook an additional 20 minutes. Serve with cornbread.
Put dry peas ... do not stir during cooking. Add more salt, if needed. (The soaking water may be poured off and clean water used for cooking, if desired.)
Score ham hock to get best ... fresh green beans; cook 20 to 25 ... additional ham wanted, cut slice in serving pieces, add last 15 minutes of cooking time.
If you find your baked hams over-salty, do this: ... inches of the hock so that a ... glaze. Unglazed it will keep for weeks; with glaze it tends to mold.
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