| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 6 |
ga |
WATER; BOILING |
| 64 |
lb |
PORK HOCKS HAM FZ |
| 2 |
ts |
GARLIC DEHY GRA |
| 3 |
lb |
ONIONS DRY |
| 3 |
tb |
PEPPER BLACK 1 LB CN |
| 9 |
|
BAY LEAVES |
| 6 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
1. PLACE FROZEN PORK HOCKS IN STOCK POT OR STEAM-JACKETED KETTLE. ADD
WATER,
SALT, BAY LEAVES, GARLIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL;
REDUCE HEAT; SIMMER 3 HOURS OR UNTIL TENDER.
2. PLACE PORK HOCKS IN SERVING PANS. ADD ENOUGH COOKING LIQUID TO HALF
COVER
PORK HOCKS. REMOVE BAY LEAVES BEFORE SERVING.
NOTE: 1. IN STEP 1, 1 1/2 TSP DEHYDRATED GARLIC MAY BE USED. SEE RECIPE
CARD A01700.
NOTE: 2. IN STEP 1, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB QUARTERED
DRY ONIONS.
Recipe Number: L10000
SERVING SIZE: 1 PORK HOC
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Coincidence is when God chooses to remain anonymous.”