| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 7 |
ga |
WATER |
| 25 |
lb |
PORK CHITTERLING |
| 1 |
tb |
SUGAR; GRANULATED 10 LB |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
| 2 |
ts |
POULTRY SEASONING GR. |
| 2 |
ts |
PEPPER RED GROUND |
| 3 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: STEAM JACKET KETTLE
1. PLACE PRECOOKED CHITTERLINGS IN STEAM-JACKETED KETTLE. ADD SUGAR,
POULTRY
SEASONING, GROUND RED PEPPER, SALT, AND BLACK PEPPER. SIMMER 1 HOUR OR
UNTIL
SEASONED AND HOT.
2. PLACE CHITTERLINGS IN SERVING PANS; COVER WITH COOKING LIQUID.
Recipe Number: L09003
SERVING SIZE: 2/3 CUP (4
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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