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10 cups water
2-1/2 pounds pork meat
1 Pig's foot
2 teaspoons salt, divided
3/4 pound onions, chopped
1 tablespoon parsley flakes
1 tablespoon celery flakes
1 cup green onion, chopped
1 teaspoon black pepper
3/4 teaspoon red pepper

Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat

Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9"x13"x2" pan. Chill thoroughly.

Makes 60 servings of 2 tablespoons each.

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