| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 4 | ga | WATER; BOILING |
| 4 | ga | WATER |
| 10 | lb | PORK HOCKS HAM FZ |
| 1/4 | c | BUTTER PRINT SURE |
| 20 | lb | GREEN TURNIPS FZ |
| 1 1/4 | lb | ONIONS DRY |
| 1 1/2 | lb | ONIONS DRY |
| 2 | lb | SUGAR; GRANULATED 10 LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 1 1/2 | qt | VINEGAR CIDER |
INSTRUCTIONS
1. ADD WATER TO STEAM-JACKETED KETTLE OR STOCK POT. ADD PORK HOCKS AND ONIONS TO WATER. COVER; SIMMER 2 1/2 HOURS OR UNTIL TENDER. REMOVE; TRIM MEAT AND FAT FFROM BONES. CUT MEAT INTO SMALL PIECES. ADD MEAT AND BONES TO STOCK. 2. ADD GREENS, PEPPER AND WATER TO STOCK. BRING TO A BOIL; STIR IMMEDIATELY. 3. SIMMER 1 HOUR, UNCOVERED, OR UNTIL GREENS ARE TENDER, STIRRING OCCASIONALLY. 4. SAUTE' ONIONS IN BUTTER UNTIL TENDER; ADD SUGAR AND VINEGAR; STIR TO MIX WELL. COOK 3 MINUTES. 5. IN STEP 4, ADD TO COOKED GREENS, REMOVE BONES; SERVE GREENS WITH COOKING LIQUID (POT LIQUID). NOTE: 1. IN STEP 2, 27 LB FRESH COLLARD GREENS A.P. WILL YIELD 20LB GREENS. 2. IN STEP 2, WASH GREENS IN SEVERAL CHANGES OF COLD WATER TO REMOVE ALL TRACES OF DIRT OR SAND. 3. GREENS MAY BE GARNISHED WITH CHOPPED HARD-COOKED EGGS, FINELY CHOPPED FRESH TOMATOES, OR CHOPPED DRY ONIONS. Recipe Number: Q02902 SERVING SIZE: 1/2 CUP (4 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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