| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Pork, Ceideburg 2 |
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 |
ts |
Dry mustard |
| 1 |
|
Whole dried red chili |
| 1/4 |
c |
Chopped parsley |
|
|
Salt and freshly ground pepper to taste |
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
1/2 hours until tender.
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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