JIM WELLER wrote to DALLAS VINSON <=-

How Picky are YOU on Thanksgiving?

Not at all. I would happily partake of any of these dishes except
one.

Sweet Potato Casserole?

Not if it's the kind with marshmallows on top! If I made one it
would have herbs, garlic and cayenne in it.

Chitterlings?Noooooooooooooooo

That's not typical T-Day fare anywhere is it?

That's not typical any-day fare anywhere I go. Even in so-called "Soul
Food" places.

I've helped prepare pig guts to make chitterlings on hog slaughtering
day before. The big deal is rinsing all the poo from the large intestine.

And I've eaten chitterlings - they are very much like white meat chicken
in that the flavour comes from the herbs/spices used to cook them. They
have little flavour of their own -- unless you didn't get them properly
clean. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Chitterlings (Chitlin's)
Categories: Pork, Vegetables, Chilies
Yield: 60 Servings

20 lb Pork chitterlings
1 pt Vinegar
2 lg Onions; chopped
6 Hot chilies
1/4 c Salt
Corn meal
Salt & pepper
Oil
Thin pancake batter

In large pot, out in the yard, bring chitterlings, vinegar,
onions, peppers and salt to a boil in lots of water.

Simmer 3-1/2 to 4 hours, changing water 2 times, until fork
tender. Cool. Remove all fat and foreign matter.

Reheat in fresh water and serve piping hot.

Pass hot pepper sauce.

To fry: dip 2-inch pieces of chitterlings in corn meal,
salt and pepper. Fry in deep fat, not too crisp.

For battered chitterlings: make a thin pancake batter. Dip
chitterlings in batter and fry until golden brown.

Serve with baked potatoes, slaw and corn bread.

Serves 4-6. (Huh? 20# serves only 4 to 6??? - UDD)

From Glen Hosey's Recipe Collection Program, hosey@erols.com

From "High Cotton Cookin'", Marvell Academy Mother's
Association, Marvell, AR 72366.

Recipe by N.R. Hosey, Marvell, AR. (my father)

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... An opinion should be the result of thought, not a substitute for it.

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