Latest recipes (February 8th)...
request, for homemade Hogshead cheese
"Hogshead Cheese"
Used hog head, cook it and take meat off the bone and grind it.
Take water and corn meal and make a mush, with a little salt added.
When thick, stir meat in and mold it in a loaf pan, get it cold, and slice.
(some people use flour and fry it)
(can use a pork loin instead of hog head)
Opal Johnston, Holliday
"Hogshead Cheese"
Soak the quarters about 6 hours in cold water to extract the blood, wash and cover with cold water, to which you may add 2 onions and 5 celery stalks. Simmer until meat is ready to fall from the bone 2 to 3 hours. Drain but reserve stock, chip the meat off the bone, dice it and cover well with the stock (he reserves the brain)...Add salt, pepper and herbs of choice, cook for 30 min., pour into a mold and cover with cloth, put a weight on top and chill.
To serve, cut into slices.
Can use a vinaigrette sauce, makes an entirely different dish.
Bob Bauer, Clifton Hill
another says, roll it in fish coating and fry it, mayo, lettuce and tomato, makes a great sandwich
another says "head souse" you eat cold; "hogshead cheese" can fry
sage makes it good
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"Cauliflower Gratin"
1 head of cauliflower flowerets, cut flowers off cauliflower.
Place in a sprayed (with Pan) 2 quart baking dish
Wisk together, 3/4 cup heavy cream, 1/2 tsp dry mustard, and 1 tsp salt
Pour over the cauliflower.
Sprinkle top with 1 cup of shredded Gruyere cheese (she used another shredded cheese...Monterrey jack or cheddar)
1/3 cup bread crumbs on top (box of fine Italian bread crumbs)
Bake at 350 about 45 minutes
Marian Embree, Moberly
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"Buffalo Chicken Dip"
2 cans chunk chicken, or, cook up one or two chicken breast
2 pkgs of cream cheese
cup of ranch dressing
1/2 cup shredded cheddar cheese
3/4 cup (hot) pepper sauce
Place in crock pot cook it up.
the Speakars, Moberly
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What is Gruyere cheese??
IT IS A SWISS, VERY RICH IN BUTTER
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request, deer meat hash
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