Usually when I think of a “mock” item, I imagine chicken being the meat made to mock something else, not the other way around. Here, veal and pork are shaped into the representation of a drumstick and deep fried like a fried chicken leg. These days, veal is hard to find as the meat industry … Continue reading
Here’s a smaller amount of beans for a family to manage! Interesting that the recipe again calls for pork & beans in a can. It’s probably just the convenience of not having to make the pork & beans, then combine with something else.
According to the National Pork Board, country style ribs are pork back ribs cut from the sirloin, and are very meaty ribs. They can be served individually or as a rack to eat with knife and fork. My mouth is watering already, as I love love love barbecued ribs! This particular recipe calls for cooking … Continue reading
This originally made me think it was only for the sauce, but step 3 is for the addition of chopped ham. It doesn’t say how much, unfortunately, so add as much or as little as you feel necessary for your meal.
Whether you call them kishke, keeshka, or kishkie, these are all variations of the name kishka, which describes an Eastern European type of sausage. In the traditional sense, sausages were made by stuffing a mixed of meat, filler and spices into an animal intestine. I have been ever thankful that isn’t the case any longer! … Continue reading