Headcheese Ii Recipe

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Headcheese Ii Ingredients

3 pork hocks
1 onion peeled
1 1/2 tsp salt
1/2 tsp each salt,pepper & sage

A Recipe for
Headcheese Ii

The way you cut your meat reflects the way you live.
Confucius

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

This Headcheese Ii recipe is one of many in our Cheese Category.

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This Recipe for Headcheese Ii is one of thousands in the Recipes-to-go Cheese Cookbook.

Welcome to the Church of the Holy Cabbage. Lettuce pray.
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Headcheese Ii Recipe
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This is a recipe for Headcheese Ii from the recipe cookbook of Recipes-to-go (Cheese)

The rich would have to eat money if the poor did not provide food
Russian proverb

Headcheese Ii recipe - a tasty recipe for you to add to your collection!
Never eat more than you can lift.
Miss Piggy

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Without ice cream, there would be darkness and chaos.
Don Kardong

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Headcheese Ii

I don't even butter my bread; I consider that cooking.
Katherine Cebrian

Headcheese Ii Directions

Put first 3 ingredients in pot and cover with warm water. Bring to
boil and turn down heat and simmer about 1 1/2 hours, adding water if
need be. to keep hocks covered. When done, meat should be fork tender
but still holding to-gether. Remove hocks from pot and keep broth.
Cut meat off hocks and put through grinder or cut up fine. Put in
bowl and strain broth over meat, add salt, pepper and sage,taste for
flavor and add more if needed. Pour into molds and refrigerate. For
serving unmold on plate and slice. Delicious served with vegetables
or just bread or toast. THIS RECIPE IS DOT HOWE'S FROM THE FARMER'S
MARKET IN FREDERICTON, N.B. WHERE SHE HAS BEEN SELLING IT FOR MANY
YEARS.

Serves: 6

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Headcheese Ii Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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