Pork Neck Bones and Rice

2½ pounds of fresh pork neckbones
½ cup cooking oil
2 cups rice
1 Tbsp garlic powder
2 tsps salt
1 tsp black pepper
6 cups of water
1 onion, sliced
½ bunch of chopped green onions, about 4

Directions:
Use the ½ cup of cooking oil and brown the neckbones, turning
them
frequently.
When the neckbones are browned, add the chopped green onion, the
sliced
onion and the spices.
Add water and bring to boil.
Cover pot with tight-fitting lid and simmer on low for 1½ hours.
Stir once
or twice.
After 1½ hours of simmering, add rice. Skim fat if desired.
Simmer 15 more minutes and turn off fire. Stir once.
Wait 15 more minutes and eat.

Neck Bones

6-8 meaty neck bones (if you live in the south - try a meat
market)
Ground sea salt or regular salt (to your taste)
coarse pepper (to your taste)
1-2 tablespoons sage
1 teaspoon basil flakes
1/4 cup chopped onions.
one small red hot pepper

Put neck bones in a large pot.  Add all the above seasonings.
Add enough water to cover the neck bones. Simmer on top
of stove on low until tender. After neck bones are done drain
some of the broth off. Leave enough broth to cover bottom layer
of
neck bones..
In a small cup mix 1 tablespoon of corn starch in 1/4 cup of
water.  Stir well and pour into neck bones.  Make sure you
pour the corn starch mixture in the liquid and not directly on
the neck bones.
  Let simmer 10 minutes or until there is a thicken gravy.
  Serve with corn bread.

SOUTHERN  NECKBONES

10 lbs. fresh pork neck bones
3 qts. water
4 beef or chicken bouillon cubes
2 tsp. salt
1 tsp. black pepper
2 tsp. crushed red pepper
1 tsp. thyme leaves
2 bay leaves

Wash neck bones and place all ingredients in large pot.  Cook
until tender
and meat is nearly off bone.  Use low flame for cooking.  This
makes its own
gravy.