| 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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