| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 4 1/2 |
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. BREAK THROUGH FROZEN GREENS SEVERAL TIMES TO HASTEN COOKING.
SIMMER 25 MINUTES, UNCOVERED, OR UNTIL GREENS ARE TENDER, STIRRING
OCCASIONALLY.
4. REMOVE BONES; SERVE GREENS WITH COOKING LIQUID (POT LIQUID).
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 CHOPPED HARD-COOKED EGGS,
FINELY CHOPPED FRESH TOMATOES, OR CHOPPED DRY ONIONS.
Recipe Number: Q02901
SERVING SIZE: 1/2 CUP (3
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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