Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Hog Head Cheese (Festival)

10 c Water

2 1/2 lb Pork meat

1 Pig's foot

2 t Salt, divided

3/4 lb Onions, chopped

1 T Parsley flakes

1 T Celery flakes

1 c Green onion, chopped

1 t Black pepper

3/4 t Red pepper

Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9"x13"x2" pan. Chill thoroughly.

Makes 60 servings of 2 Tablespoons each.

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