| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 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
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Nutrition (calculated from recipe ingredients)
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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