CIDER AND HONEY GLAZED SPARERIBS, AND PORK

Glazed with cider and honey, the ribs are shiny, brown, and succulent. The glaze is good for chicken too. 3 c. apple cider 1/2 to 1 c. honey 2 tbsp. lemon juice 1 tbsp. salt 1/2 tsp. thyme 1 1/2 tsp. dry mustard 2 tsp. sage
Spread the ribs, hocks or tails in a large, shallow pan. Blend all the other ingredients and pour over the meat; marinate in a cool place for several hours or overnight, turning occasionally. Remove the heat from the marinade, saving the liquid. Spread the meat in a large baking pan, the less overlapping the better. Bake in a 350 degree oven, basting the meat generously with the marinade very 20 minutes for 1 1/2 hours or until the meat is tender and the marinade turned into an irresistible glaze. Makes 6 servings.

Note: These should be served with boiled or mashed potatoes and sauerkraut.

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CALLALU

1 lb. frozen creamed spinach
1 lb. okra
1 lb. salted pig tails
Crabmeat from 4 to 6 crabs
1/2 tsp. black pepper
1 sm. onion, sliced
1 lg. hot green pepper
1/4 tsp. salt
1 c. cream coconut

Cook pigtails separately. Boil salted pigtails until salt is out. Cook until tender. Place creamed spinach in 3 quart saucepan. Add okra, crabs, salt, pepper, cream of coconut and onion. Place the cooked pigtails in saucepan and place the hot green on top of all the ingredients. Add 1 cup of water and put to boil until water is dried out. Take out the hot pepper, then swizzle everything together and serve as a side dish with rice and fish or any meat.
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HOG HEAD CHEESE

3 lb. pig feet
3 lb. pig ears
3 lb. pig tails
3 lb. pig snouts
Salt & pepper to taste
1 (12 oz.) bottle cider vinegar
6 dry red peppers
1 box ground sage

Bring to boil over high heat, feet, tails, ears, snouts, red pepper and bay leaf in covered pot. Turn heat on low and cook until meat falls from bones. Cool and remove excess fat. When meat is cooled enough to be handled, with bare hands, remove all.
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PEPPER POT

1 bottle cassava cassreep
1 lb. stew beef
1 lb. ox tail
1 lb. pigs feet
2 minced onions
4 minced garlic cloves
Dash of pepper
Seasoning salt to taste

Season meat with seasoning salt, pepper, minced onions, and garlic. Place meat in pressure cooker, cover meat with water and stir cassreep in. Cook 15 minutes. Check to see if meat is cooked. Season to taste and simmer 20 minutes or until gravy cooks down to a reasonable amount. Serve with bread or rice and salad.
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SOUL BLACK EYE PEAS

1 lb. smoke pig tails
1 lb. bag black eye peas
1 1/2 c. chopped onion
1 c. chopped green pepper
1/2 c. butter
1/4 c. flour
1/2 tsp. crushed red pepper
Salt to taste

In a large pot add 1 quart of water. Boil until tender the pig tails. If water boils out add more, then add black eye peas. When peas are halfway done saute onions and green peppers then add them to the pot. Cook until peas are soft, mix flour and 1/2 cup of juices from the pot, then pour back into pot and add butter.
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SOUSE

1 pkg. pig feet
1 pkg. pig ears
1 pkg. pig tails
Crushed red pepper (to taste)
Salt
Pepper
1 onion
Garlic salt or powder
1 c. vinegar

Wash and cook pig portions in salt, pepper, onion, garlic salt, red pepper and enough water to cover the meat; cook over medium heat (making sure water doesn't cook out). Cook approximately 1 1/2 to 2 hours. Remove meat from juices and debone, pig ears don't need separating. Cut all meat into tiny pieces or put in food processor. Mix chopped meat with additional crushed red pepper, salt and pepper (to taste). Add vinegar and stir well. Make sure you only cook meat with onion and discard onion after meat is done. Put mixture in loaf pan or whatever type pan desired. Let set in refrigerator approximately 2 hours, cut and serve as appetizer (serve with hard cheese and crackers if desired).
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