BARBECUED BAKED BEANS 2 cups dry navy or pea beans 6 cups tomato juice, divided 1/2 pound salt
pork 1/2 cup firmly packed light brown sugar 1 teaspoon dry mustard 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 3/4 cup finely chopped onion 3 teaspoons salt 1 tablespoon red or cider vinegar, optional  Wash beans and soak overnight in 5 cups tomato juice.
Turnip Greens (1982) 3 bunches of fresh turnip greens 1 quart water 1 pound salt
pork or bacon ends 2 red pepper pods 1 tablespoon sugar 1 garlic cloves 2 teaspoons salt Thoroughly wash fresh turnip greens.
I told them to go pound salt
because I didn't need a hydro service that bad," Jolliffe says.
In capsule form the formula is: one pound salt
to one gallon water to four ounces battery acid.
We have gone through about a dozen bags of eighty pound salt
in a week," he said, after the weekend storm had abated.
Callaway Ruritan Club Brunswick Stew 3 pounds stewing chicken, cut up 1 1/2 teaspoons salt, divided 1/4 pound salt
pork, cut into 1-inch pieces 4 cups peeled, thickly sliced tomatoes 2 cups freshly cut corn 1 cup coarsely chopped potatoes 1 package (10 ounce) lima beans 1 small onion, chopped 1/4 teaspoon pepper Dash of cayenne pepper In large kettle or Dutch oven, place chicken with just enough water to cover.
1/4 cup peanut oil 8 chicken thighs with skin trimmed of fat 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/8 pound salt
pork, finely diced 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1/4 cup diced celery 1 cup diced onions 2 teaspoons minced garlic 1/2 pound smoked hot sausage, diced 2 cups long-grain white rice 2 cups crushed, canned whole tomatoes, drained 2 tablespoons tomato paste 1 1/2 cups chicken stock 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper
1/4 pound salt
pork, diced (or 4 slices bacon, chopped)
2 pounds collard greens 2 pounds mustard greens 1/2 pound salt
pork or smoked turkey, cut into 1-inch cubes 6 to 7 cups water 1 cup chopped celery 1 cup chopped onion 1/2 cup chopped green pepper 1 tablespoon sugar 2 cloves garlic, minced 1 teaspoon salt 1/4 to 1/2 teaspoon crushed red pepper
For the veal tongue: 4 gallons water 8 ounces granulated sugar 1 pound salt
2 teaspoons pink curing salt 1 veal tongue 1 Spanish onion, peeled and quartered 1 large carrot, peeled and coarsely chopped 2 stalks celery, coarsely chopped 4 sprigs thyme 2 bay leaves Dark chicken stock, as needed For the veal tongue: In large, non-reactive container, place water, sugar and salts and stir until salts and sugar dissolve.
1/2 pound salt
pork cubes or smoked turkey parts 4 cups water 2 pounds turnip greens, cleaned and cut up 2 teaspoons sugar 2 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper Salt to taste 1 pound spinach, cleaned and cut up