Pinched 45 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|3 c||chicken broth|
|2 tsp||cayenne pepper|
|2 tsp||red pepper flakes|
|2 tsp||black pepper|
|1 medium||onion, chopped|
|2 1/2 tsp||salt|
|1/3 c||parsley, chopped|
|6 pkg||knox gelatin (envelopes)|
|3 c||cooked meat|
|1/3 c||scallions, chopped|
New Orleans, LA (pop. 343,829)
Member Since Jan 2012
I promise there are no "hogs" heads in this dish - just pork. This recipe is an old family favorite. My mother would share recipes with friends, but not this one. There are a few she held secret - even from me! If you're daring and like heat, feel free with the red pepper flakes. This is great on crackers for a cocktail party or small get together. Sorry I don't have a picture to show you. Next time I make it, I'll take pictures. Please enjoy and let me know how you like it.
Put the cooked meat in the blender and buzz - just lightly, do not shred the meat.
Combine the first eight ingredients over medium heat for about five minutes. Turn fire off and add gelatin. Stir until completely dissolved. Remove the bay leaves and add the scallions, parsley and meat.
Pour the mixture into an oiled mold (cake pan, bread pan, etc.) and refrigerate until firm. Usually takes about 2 or 3 hours. I do it the day before. Remove from the fridge, put on a platter surrounded by crackers and enjoy!