[mkfarnam]

Aren't Granny Smiths most commonlt used for "Apple Pie"?

We had a big apple orchard on the farm and around spring we use to go and eat green apples with salt.

[Annemieke Roell]

Originally Posted by Goodpasture

Simmer fresh pork hocks (not smoked) overnight with finely chopped celery and onion, till the fat is rendered and the meat falls off the bones. Let it chill overnight. Skim the fat and remove bones. take the meat and dice it really really fine. Heat the pork broth until liquid again. Add Salt and pepper to taste.....make it a bit salty. Add the meat and cornmeal with a ratio of two to one to the liquid. Simmer the cornmeal till it is cooked. Add water if needed to thoroughly cook the cornmeal. Stir the meat, celery, onion and cornmeal till well mixed. Pour into a cake pan and set outside (winter time) till it is well chilled. Remove from the cake pan and wrap in plastic wrap until used......slice in half inch slices, and about 4" long, and fry for breakfast. When you fry it, fry it hot, till the outside "crisps" and browns and the inside is hot and soft. Serve several slices with a couple of eggs and bacon or sausage.....don't bother with potatoes. Can also be served with Griffins (Oklahoma made) syrup or Wewoka Sorghum. Fry more than you need......you will want seconds and thirds.

Don't forget to line the pan with wax paper for easier removal.

And you can use any kind of meat ......

[Synopsis]

Originally Posted by Schousse

Don't forget to line the pan with wax paper for easier removal.

And you can use any kind of meat ......

Man that sounds like a taste explosion. Thanks for the recipe.

[peggydavis]

Thanks for the reminder Schousse. The first time I saw that it sounded good, but I was too busy with Christmas stuff then. I think I will make that next week.

[mkfarnam]

Originally Posted by peggydavis

Thanks for the reminder Schousse. The first time I saw that it sounded good, but I was too busy with Christmas stuff then. I think I will make that next week.

Peggy, one more reminder.
Post it when it's finished so we can get a taste

[peggydavis]

Originally Posted by mkfarnam

Peggy, one more reminder.
Post it when it's finished so we can get a taste

I'll do that. I'm thinking of starting with some neckbones I have, and maybe a couple of chops to make it meaty.

[colleeng47]

Originally Posted by mkfarnam

Peggy, one more reminder.
Post it when it's finished so we can get a taste

Peggy can do that! She takes great food photos.

[mkfarnam]

My problem is, my printer uses too much ink and it ruins the taste

[Synopsis]

Originally Posted by mkfarnam

My problem is, my printer uses too much ink and it ruins the taste

Don't lick the paper until it's DRY MK!

[sandylong]

I love my cast iron skillets and find if they get messed up frying onions seasons them really well. When done they are slick as teflon.