| 22 | 23 | 24 | 25 | 26 |
| 1 | 13 | 26 | 38 | 51 |
|
*
1
* - seeds removed and finely chopped.
. Wash salt pork under cold water to rinse off excess salt. Blot dry and
cut into small dice.
2
. Place in a large, heavy soup pot and cook over low heat until all fat has
been rendered. Remove crisped pork dice and drain on paper toweling. Set
aside.
3
. Blot chicken pieces dry with paper toweling and dredge lightly with
flour. Press flour into each piece, then shake off all excess. Heat salt
pork to almost smoking. Brown the floured chicken pieces a few at a time in
the hot fat. Remove as browned and set aside.
4
. Pour off and discard fat. Add butter to soup pot and place over low heat.
When melted, add onion and okra and cook, stirring often with a wooden
spoon, until onion is soft. Be careful not to let okra scorch.
5
. Return chicken to pot and add remaining ingredients except salt and
pepper and optional flour. Let simmer for about 1-1/2 hours, adding
additional water if needed. Remove from heat. Remove and discard bay leaf.
Remove skin and bone from chicken pieces and return meat to pot. Reheat if
necessary. If desired, thicken mixture with 1-2 tablespoons flour mixed to a
paste with about 1/2 cup cold water, and stir over low heat an additional
1
0-15 minutes.
6
. Ladle into large soup bowls over mounds of just-cooked, fluffy white
rice. Sprinkle crisped pork dice over each serving.
Chili [Cajun Style]
=
1
3
3
====================
Pound Hambuger meat
Tablespoon Red pepper
Tablespoon Parsley
1
1
4
8
1
3
1
4
3
1
2
/2 An Onion
Galtic Clove
Whole Jalapeno Peppers
Ounce Can of tomato sauce
-1/2 Teaspoon Salt
Tablespoon Black Pepper
-1/2 Teaspoon Italian flakes
Green Onions
Tablespoon Galtic
Or 2 16 oz. of Ranch Style Beans
1/2 Tablespoon Chilli powder
Brown hamburger; drain any fat. add onions and all seasons; When onions are
soft add the ranch style beans. Save the Chilli powder for when you put the
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