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New Year Cooking!

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  • CaptMidnight1943
    There are traditions for New Year cooking in many cultures, these are the dishes I made for New Year s Eve supper. HAPPY NEW YEAR!
    Message 1 of 3003 , Jan 1, 2002
      There are traditions for New Year cooking in many
      cultures, these are the dishes I made for New<br> Year's
      Eve supper.<br><br><br> HAPPY NEW YEAR!<br><br><br>
      Hog jowl and blackeyed peas.<br><br> Now you can cook
      these blackeyes in regular salt pork, but the salted
      jowl does a lot better job with<br> blackeyes!<br><br>
      2 lbs dried black eyed peas<br> 1 lb salted pork
      jowl-cut into chunks<br> good shake black pepper<br> 14
      cups water<br> throw in a pot and simmer a couple
      hours till peas are very tender.<br><br> Pork neck
      bones and cabbage<br><br> 2.5 lbs pork neck bones(not
      smoked)<br><br> water to cover bones by 2 inches.<br><br> 1 big
      head green cabbage-remove core and cut into
      sections.<br><br> good shake black pepper<br> good shake onion
      powder<br> good shake garlic powder<br> 1 tbl mixed pickling
      spice<br><br> Throw neck bones and spices into the pot-cover
      with 2 inches of water-simmer about 2 to 2.5 hours,
      ot<br> untill neck bones are falling apart-throw in
      green cabbage, mix well and let cook in stock untill
      cabbage<br> is tender.<br><br> serve cabbage with neck
      bones-let the folks pick the meat from the bones.<br><br> I
      served with chopped onion, jalapenos, and Tabasco brand
      hot sauce-good stuff!<br> � Cooking with Da Cap'n
      <a href=http://clubs.yahoo.com/clubs/campcookingwithdacapn target=new>http://clubs.yahoo.com/clubs/campcookingwithdacapn</a><br><br> Regards<br><br> Da Cap'n
    • mississippi_biscuit
      Message 3003 of 3003 , Feb 7, 2011
        --- In dutchovencooking@yahoogroups.com, mississippi_biscuit wrote:
        > CHICKEN DINNER<br><br><br>8 chicken thighs (or
        > your favorite parts)<br>1 stick of margarine or
        > butter<br>2 medium onions (sliced)<br>5 large potatoes
        > (peeled and sliced) or use Red Potatoes (sliced)<br>1
        > small bag Baby Carrots<br>All-Purpose flour<br>2 cups
        > water<br>Salt<br>Pepper<br>1 large freezer bag<br><br><br><br>12 inch Dutch
        > Oven<br><br><br> Salt and pepper chicken to taste. Flour pieces in
        > freezer bag. Place 20 to 30 coals on bottom of oven or
        > use a camp stove. Melt margarine or butter in bottom
        > of oven. Add floured chicken and brown on both
        > sides.<br><br> Add sliced onions first, potatoes second, and then
        > carrots. Add 2 cups of water. Place lid on oven and remove
        > from bottom fire.<br><br> Place 15 coals on top and 9
        > coals on bottom of Dutch oven. This will cook at 325
        > degrees. Cook for one to one and a half hours or until
        > vegetables are tender.<br><br> Salt and pepper to
        > taste.<br><br><br> N<br> I have substituted meat with Pork Chops or
        > Rabbit. You can use your favorite meat. Rabbit was really
        > good.
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