MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lucius Fontenot's Hog's Head Cheese Cheesecake
Categories: Pork, Vegetables, Chilies
Yield: 9 servings

MMMMM---------------------------CRUST--------------------------------
7 1/3 oz Box Lance Captain’s Wafers
1 c Melted butter

MMMMM----------------HOG'S HEAD CHEESE CHEESECAKE---------------------
1 lg Hog's head; cleaned
4 Pig’s feet
6 Yellow onions; peeled,
- quartered
1/4 Stalk celery; in 1" pieces
8 cl Garlic; peeled, chopped
Salt & black pepper
Cayenne pepper
1 c Fine sliced green onion
- tops
1 c Minced parsley

METHOD FOR CRUST: Set oven @ 300°F/150°C.

Place crackers into a food processor and pulse until all
crackers are coarsely chopped and broken into small
pieces. Place crackers into a large bowl, blend in
melted butter and when well mixed, press into the bottom
and sides of a 9" springform pan. Bake 15 minutes.
Remove and set aside to cool.

METHOD FOR HOG'S HEAD CHEESE CHEESECAKE: Place a large
crawfish boiling pot with basket insert over propane
burner. Place hog's head, pig's feet, onions, celery and
garlic into the pot. Add enough water to cover the hog’s
head by 6". NOTE: Additional water may be needed to
cover the ingredients during the boiling process.

Bring mixture to a rolling boil, reduce to a rapid
simmer and season generously with salt and peppers. Cook
3-4 hours or until meat is easily pulling away from the
bones and falling apart. Remove basket and set meat and
bones aside to cool, discarding vegetables. Reserve 3
cups cooking liquid and set aside. Once meat is cool,
remove from bones and clean away any sinew and bone
fragments.

Using your home-style meat grinder, grind or finely chop
the meat. Place prepared meat into a bowl then mix in
green onions, parsley and enough reserved cooking liquid
to create a slightly loose mixture similar to a raw meat
loaf. Adjust seasons if necessary.

Pour contains of bowl over prepared pie crust in
springform pan and add additional liquid until it
becomes just slightly visible through the meat. Cover
with clear wrap and place in refrigerator overnight.

As a precaution, you may wish to add one (0.25-ounce)
envelope of Knox unflavored gelatin to the 3 cups
reserved liquid prior to use. When ready, cut into
individual slices and serve.

by Lucius Fontenot, a great Cajun cook

RECIPE FROM: http://www.jfolse.com

Uncle Dirty Dave's Archives

MMMMM

... The real problem is not whether machines think but whether men do.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)