| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Meats, Ethnic |
1 |
Servings |
INGREDIENTS
| 10 |
lb |
Chitterlings — (chitlins) |
| 4 |
tb |
Vinegar |
| 1 |
md |
Onion |
| 2 |
tb |
Salt |
INSTRUCTIONS
Clean and cook chitterlings in the manner described in the recipe for
Chitlins. (see above) However, do not cut chitterlings into small pieces,
but leave whole. Cook for 3-4 hours, or until tender. Drain, cool, and cut
into finger-length pieces. Batter: 3/4 cup milk 1 egg, beaten 3/4 cup flour
1/2 teaspoon baking powder 1/4 teaspoon salt fat for deep frying
Mix milk and egg together and add dry ingredients. Stir until a smooth
consistency is reached. Dip chitterlings in batter. Fry in very hot, deep
fat until brown. yield: 6 servings
I hope anyone who goes to all the trouble of making these really enjoys
them. I'll pass on a dinner invitation for that day, though. Superse
Recipe By : Supersew
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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