Post by Deleted on Mar 22, 2010 9:20:24 GMT -6
PIGS' FEET
8-10 pigs feet
1/2 c. chopped onions
1/3 c. sliced celery
1 sm. green pepper, sliced
1 tsp. salt
1 tsp. seasoned salt
1 tsp. crushed red pepper, optional
1 c. vinegar
4 c. water
1 can (15 oz.) tomato sauce
Place pigs feet, onion, celery, green pepper, seasonings and vinegar in 8 quart saucepot. Add 4 cups water or enough to cover pigs feet. Bring to a boil; reduce to medium heat. Cook 3 hours or until pork is tender and meat starts to pull away from bone. Stir in tomato sauce, simmer 15 minutes. Serve immediately as pigs feet cool quickly.
JELLIED PIGS FEET
4 pigs feet, split
1 rounded tbsp. mixed whole spice
1/2 tsp. salt
1 clove garlic
1 lg. onion
Cook all ingredients together until tender, 4-5 hours, or in pressure cooker for 30 minutes. Cool and remove the bones. Strain the liquid into bowls and add the cut-up meat. Set aside to jell. Serve cold.
8-10 pigs feet
1/2 c. chopped onions
1/3 c. sliced celery
1 sm. green pepper, sliced
1 tsp. salt
1 tsp. seasoned salt
1 tsp. crushed red pepper, optional
1 c. vinegar
4 c. water
1 can (15 oz.) tomato sauce
Place pigs feet, onion, celery, green pepper, seasonings and vinegar in 8 quart saucepot. Add 4 cups water or enough to cover pigs feet. Bring to a boil; reduce to medium heat. Cook 3 hours or until pork is tender and meat starts to pull away from bone. Stir in tomato sauce, simmer 15 minutes. Serve immediately as pigs feet cool quickly.
JELLIED PIGS FEET
4 pigs feet, split
1 rounded tbsp. mixed whole spice
1/2 tsp. salt
1 clove garlic
1 lg. onion
Cook all ingredients together until tender, 4-5 hours, or in pressure cooker for 30 minutes. Cool and remove the bones. Strain the liquid into bowls and add the cut-up meat. Set aside to jell. Serve cold.