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Meats, Grains Ceideburg 2, Pork 8 Servings

INGREDIENTS

12 Pigs' tails, cut in 2-inch
pieces
1 lb Dried lima beans, washed
and soaked overnight
1 Onion, sliced
1 Clove garlic, finely chopped
2 Bell peppers, sliced
1/2 t Dry mustard
1 Whole dried red chili
1/4 c Chopped parsley
Salt and freshly ground
pepper to taste
1 hours until tender.

INSTRUCTIONS

Prepare pigs' tails according to Step I in the basic instructions.
Place in a pot and cover with water; simmer for 1/2 hour, skimming to
remove any scum.  Add all other ingredients.  Cook for another 1 to 1
Serves 8.  Variations:  Pigs' ears, snouts and feet may be substituted
for the  pigs' tails; just prepare particular meats according to basic
instructions for cleaning.  All these recipes are from "Innards and
Other Variety Meats".  Jana  Allen and Margret Gin.  101 Productions.
San Francisco, 1974.  Posted by Stephen Ceideberg; June 9 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 126
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 249.5mg
Potassium: 328.7mg
Carbohydrates: 27g
Fiber: 4.4g
Sugar: 9.3g
Protein: 4.4g


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