pound salt

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BARBECUED BAKED BEANS 2 cups dry navy or pea beans 6 cups tomato juice, divided 1/2 pound salt pork 1/2 cup firmly packed light brown sugar 1 teaspoon dry mustard 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 3/4 cup finely chopped onion 3 teaspoons salt 1 tablespoon red or cider vinegar, optional [1] Wash beans and soak overnight in 5 cups tomato juice.

Turnip Greens (1982) 3 bunches of fresh turnip greens 1 quart water 1 pound salt pork or bacon ends 2 red pepper pods 1 tablespoon sugar 1 garlic cloves 2 teaspoons salt Thoroughly wash fresh turnip greens.

"I told them to go pound salt because I didn't need a hydro service that bad," Jolliffe says.

In capsule form the formula is: one pound salt to one gallon water to four ounces battery acid.

"We have gone through about a dozen bags of eighty pound salt in a week," he said, after the weekend storm had abated.

Callaway Ruritan Club Brunswick Stew 3 pounds stewing chicken, cut up 1 1/2 teaspoons salt, divided 1/4 pound salt pork, cut into 1-inch pieces 4 cups peeled, thickly sliced tomatoes 2 cups freshly cut corn 1 cup coarsely chopped potatoes 1 package (10 ounce) lima beans 1 small onion, chopped 1/4 teaspoon pepper Dash of cayenne pepper In large kettle or Dutch oven, place chicken with just enough water to cover.

1/4 cup peanut oil 8 chicken thighs with skin trimmed of fat 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/8 pound salt pork, finely diced 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1/4 cup diced celery 1 cup diced onions 2 teaspoons minced garlic 1/2 pound smoked hot sausage, diced 2 cups long-grain white rice 2 cups crushed, canned whole tomatoes, drained 2 tablespoons tomato paste 1 1/2 cups chicken stock 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper Heat the peanut oil in a large heavy-bottomed saucepan over medium heat.

1/4 pound salt pork, diced (or 4 slices bacon, chopped)

Headcheese 20 pounds pork 5 pounds beef 1 ounce pepper 1/2 pound salt 1/4 ounce Allspice 1/2 ounce cloves 1/2 ounce caraway seed, optional The pork used for this usually consists of heads, hearts, tongues, and if using beef, should be shanks and necks.

2 pounds collard greens 2 pounds mustard greens 1/2 pound salt pork or smoked turkey, cut into 1-inch cubes 6 to 7 cups water 1 cup chopped celery 1 cup chopped onion 1/2 cup chopped green pepper 1 tablespoon sugar 2 cloves garlic, minced 1 teaspoon salt 1/4 to 1/2 teaspoon crushed red pepper Cook salt pork 30 minutes in 6 to 7 cups water.

For the veal tongue: 4 gallons water 8 ounces granulated sugar 1 pound salt 2 teaspoons pink curing salt 1 veal tongue 1 Spanish onion, peeled and quartered 1 large carrot, peeled and coarsely chopped 2 stalks celery, coarsely chopped 4 sprigs thyme 2 bay leaves Dark chicken stock, as needed For the veal tongue: In large, non-reactive container, place water, sugar and salts and stir until salts and sugar dissolve.

1/2 pound salt pork cubes or smoked turkey parts 4 cups water 2 pounds turnip greens, cleaned and cut up 2 teaspoons sugar 2 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper Salt to taste 1 pound spinach, cleaned and cut up Place salt pork (or smoked turkey parts) and water in a large Dutch oven or saucepan.

Black Beans 1/3 pound salt pork, diced 1 large onion, chopped 2 cloves garlic, minced or pressed 2-1/2 cups (about 1 lb.) dried black beans, sorted, washed, and drained About 5 cups water 4 cups regular-strength beef broth Salt

Serves about 6 1 cup dried white beans soaked overnight and drained 5 cups water 4 tablespoons tomato paste, diluted in 1 cup water 1/2 pound salted pork, cut into 1/2-inch cubes 1/2 cup maple syrup 2 medium onions, finely chopped 1 1/2 teaspoons ground mustard seeds 1/2 teaspoon salt, or to taste 1/2 teaspoon pepper 1/2 teaspoon thyme 1/4 teaspoon cayenne