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| | From:  Genie· (Original Message) | Sent: 6/29/2008 9:51 PM |
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| | | From: Genie· | Sent: 6/29/2008 9:51 PM |
| BACKBONE WITH TURNIPS | | | 2 lb. pork backbone
1 1/2 qt. diced turnips
2 c. water
2 tbsp. flour (plain)
1 c. chopped onions
2 cloves garlic
3 tbsp. oil
Salt, black pepper & cayenne pepper to taste Brown flour in oil in heavy pot. Add backbone seasoned with salt and pepper. Add onion and garlic. Cover and cook very slow until meat is tender. Add turnips and water, simmer until done. Serve with rice or hot cornbread. | | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:52 PM |
Back Bones and Rice ~ Jeannine 3 pounds pork back bones
1 cup chopped onion
1/2 cup (1 stick) butter
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
8 cups water
3 cups raw white rice
1/2 cup chopped green onion In a stockpot, combine the backbones, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Add the rice to the pot and return to a boil, stirring well. Boil for 10 minutes, then reduce the heat, add green onions, cover the pot, and simmer for 10 minutes or until rice is done. Remove the bay leaves and serve. |
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