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CATEGORY CUISINE TAG YIELD
Grains Chinese Ceideburg 2, Chinese, Soups 6 Servings

INGREDIENTS

1 lb Pigs' tails
1 c Raw Virginia peanuts or
blanched almonds
1 Fresh ginger root
1 T Choong toy, salted
preserved turnip
1 t Salt
1/2 c Chopped green onions, with
tops

INSTRUCTIONS

Clean and parboil pigs' tails according to Steps I and II in the basic
instructions; cut in 2-inch lengths.  Return to the pot with 2 quarts
fresh water and all the remaining ingredients except green onions.
Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.  Add
the green onions just before serving.  Serves 6 to 8.  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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 141
Calories From Fat: 100
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 392.2mg
Potassium: 205.4mg
Carbohydrates: 5g
Fiber: 2.4g
Sugar: 1.3g
Protein: 6.4g


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