| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 4 |
ga |
WATER; BOILING |
| 4 |
ga |
WATER |
| 10 |
lb |
PORK HOCKS HAM FZ |
| 20 |
lb |
GREEN TURNIPS FZ |
| 1 1/2 |
lb |
ONIONS DRY |
| 1 |
tb |
PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. ADD WATER TO STEAM-JACKETED KETTLE OR STOCK POT. ADD PORK HOCKS AND
ONIONS TO WATER. COVER; SIMMER 2 1/2 HOURS OR UNTIL TENDER. REMOVE; TRIM
MEAT AND FAT FROM BONES. CUT MEAT INTO SMALL PIECES. ADD MEAT AND BONES
TO STOCK.
2. ADD GREENS, PEPPER AND WATER TO STOCK. BRING TO A BOIL; STIR
IMMEDIATELY.
3. SIMMER 1 HOUR, UNCOVERED, OR UNTIL GREENS ARE TENDER, STIRRING
OCCASIONALLY.
4. REMOVE BONES; SERVE GREENS WITH COOKING LIQUID (POT LIQUOR).
NOTE: 1. IN STEP 2, 27 LB FRESH COLLARD GREENS A.P. WILL YIELD
20 LB GREENS.
2. IN STEP 2, WASH GREENS IN SEVERAL CHANGES OF COLD WATER
TO REMOVE ALL TRACES OF DIRT OR SAND.
3. GREENS MAY BE GARNISHED WITH COPPED HARD COOKED EGGS, FINELY
CHOPPED FRESH TOMATOES, OR CHOPPED DRY ONIONS.
Recipe Number: Q02900
SERVING SIZE: 1/2 CUP
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:
“Unlock the mysteries of God. Jesus is the key”