Name: Simmered Pig's Feet
Ingredients: 5 1/4 ga WATER; BOILING; 64 lb PIGS FEET FZ; 2 ts GARLIC DEHY GRA; 3 lb ONIONS DRY; 3 tb PEPPER BLACK 1 LB CN; 9 BAY LEAVES; 2 3/4 ga VINEGAR CIDER; 6 tb SALT TABLE 5LB

How much should you give of your income? God lays down no rule concerning this point. We should give cheerfully and not because it is required. But if even Jacob, with the first dawning of spiritual light promised to God the tenth of all, how much should we believers in the Lord Jesus do for Him? (See Genesis 28:22). If the love of Christ causes us to give, we will have this verse fulfilled in our experience. The Lord will abundantly repay us, and in the end we will find that we are not losers even in temporal things.

George Muller

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

5 1/4	ga	WATER; BOILING
64	lb	PIGS FEET FZ
2	ts	GARLIC DEHY GRA
3	lb	ONIONS DRY
3	tb	PEPPER BLACK 1 LB CN
9		BAY LEAVES
2 3/4	ga	VINEGAR CIDER
6	tb	SALT TABLE 5LB

INSTRUCTIONS

1.  PLACE 64 LB FROZEN PIGS' FEET IN STOCK POT OR STEAM-JACKETED KETTLE.
ADD
WATER, SALT, BAY LEAVES, GARIC, RED PEPPERS, AND ONIONS.  COVER; BRING TO A
BOIL; REDUCE HEAT; SIMMER 2 1/2 HOURS OR UNTIL TENDER.
2.  PLACE PIGS' FEET IN SERVING PANS.  ADD ENOUGH COOKING LIQUID TO HALF
COVE
PIGS' FEET.  REMOVE  BAY LEAVES BEFORE SERVING.  EACH PORTION: 1 PIG'S
FOOT.
  :
NOTE:  1.  IN STEP 1, 2 3/4 OZ (2 2/3 TBSP-8 CLOVES) DRY MINCED GARLIC MAY
BE
USED.
2.  IN STEP 1, 3 LB 6 OZ DRY ONIONS A.P. WILL YIELD 3 LB QUARTERED DRY
ONIONS.
3.  IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED.  SEE
RECIPE NO. A-11.
4.  IF DESIRED, SERVE WITH HOT SAUCE AND VINEGAR.
Recipe Number: L10001
SERVING SIZE: 1 PIG'S FO
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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