Granny's Hog Jowls and Collard Greens in
Sauce Blanc avec Truffles et Buerre
Bone Jour! It is moi, the Frenching Chef with
une recipe du jour >(that's recipe of the day
fer you English speakin' folks!)
Today's recipe comes to me by way of my
dear departed Granny Higgenbottom who
studied for many years at the Cordon Bleu
cooking academy in Gay Paree after leavin'
her home in West Virginny.

GRANNY'S HOG JOWLS AND COLLARD
GREENS IN SAUCE BLANC AVEC
TRUFFLES ET BUERRE

1 lbs. hog jowls
2 cups collard greens
1 cup cream
1/2 cup chardonnay
1/4 cup flour
1/4 cup truffles, finely chopped
1/2 cup butter
1/4 cup chopped parsley
1/4 cup chopped taragon
1 tsp. salt

Chop up hog jowls and and collard greens and
boil 'em until tender. In a separate pan you
should have lightly browned the truffles.
Mix them with the cream, flour, wine, parsley,
taragon, salt, and heat until simmering. Pour
over howl jowls and collard greens and serve
with freshly squeezed lemon juice and a
Chardonnay. Serves 4.

****************************
++++Snouts & Beans
2 cn (16oz) plain baked beans
1 ts Worcestershire sauce
1/4 c Brown sugar
2 tb Bbq sauce
1 tb Teriyaki sauce
8 Beef knockwursts

--TOOLS--
2 sm Saucepans
lg Spoon
Cutting board
Knife
Carrot peeler
Tongs or slotted spoon
Paper towels
Shallow serving dish

With an adult's help, empty the cans of beans
into a saucepan and add worcestershire, brown
sugar, bbq sauce and teriyaki sauce to the beans.
Stir and set aside.

With an adult's help, slice off the ends of the
knockwurst. You do not need the ends for this
recipe. Then slice the knockwurst into equal
egments about 1" long, making each cut at the
same slight angle.

Place the snouts in a saucepan and cover them
with water. With an adult's help, cook the snouts
for about 5-10 minutes. Cook the beans on low
heat, stirring often, until the sauce bubbles and
thickens slightly.

Carefully remove the snouts and place on paper
towels to drain. Pour the beans into a serving
dish and arrange snouts, nostril sides up, on top.
Serves 4-6 little porkers.

Sicko serving suggestion: Dab pickle relish pig
boogers in your knockwurst nostrils.

From the Book: Gross Grub by Cheryl Porter
Random House ISBN 0-679-86693-0

Shared by Carolyn Shaw 10-95

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