| 19 | 20 | 21 | 22 | 23 |
| 1 | 13 | 26 | 38 | 51 |
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3
1
1
2
5
Tablespoon Paprika
/4 Teaspoon Ground mace
/2 Teaspoon Dried thyme
Tablespoon Sugar
Pound Pork butt, fat and lean
Separated, cut into 2 inch
Cubes
1
1
/2 Cup Cold water
-1/2 Teaspoon Liquid smoke
Medium or wide hog casings
Mix the garlic, salt, spices, and thyme with the sugar in a small bowl.
Separate the meat and fat into 2 bowls, and rub each thoroughly with the
spice mixture. Cover and refrigerate overnight. Grind the fat in a meat
grinder fitted with a 1/4-inch plate. Grind the lean meat using a 3/8-inch
plate. Mix the meat and fat together in a large bowl, stir the liquid smoke
into the cold water and add to the meat. Knead until the water is absorbed
and the spices well blended. Stuff the mixture into the hog casings. Dry for
2
hours uncovered in the refrigerator. Hot-smoke in a covered barbeque or
smoker at about 250 degrees for 2 1/2 to 3 hours. Don't let them shrivel.
Use immediately or freeze. Makes about 5 pounds.
Cajunized Oriental Pork Chops
=
6
============================
Thick pork chops
Salt & red cayenne pepper
1
1
1
1
3
1
-1/2 Cup Dry white wine
Cup Bell pepper, chopped
Cup Onions, chopped
Clove garlic, chopped
Tablespoon Soy sauce
Can Pineapple chunks [15 oz.]
Salt and red pepper the chops. Brown them slowly in a skillet. Add wine,
bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes.
Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup
from the pineapple. Stir and simmer until more or less thick. Add the
pineapple chunks and bring to a boil. Serve over pork chops and hot cooked
rice.
Chicken and Sausage Gumbo
=
===================================
1
1
3
1
2
/3 Cup All-purpose flour
/3 Cup Cooking oil
Cup Water
2 Ounce Fully cooked smoked sausage links, sliced and quartered
Cup Chopped cooked chicken
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