BACK BONES AND RICE

Ingredients:

3 bay leaves
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1/2 cup (1 stick) butter
8 cup water
1 cup chopped onion
3 lb pork back bones, sometimes called country-style ribs
3 cup raw white rice
1/2 cup chopped green onion
1 tablespoon salt, or to taste

Directions:

In a stockpot, combine the backbones, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, add green onions, cover the pot, and simmer for 10 minutes, or until rice is done. Remove the bay leaves.

Servings: 10 to 12 servings
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

PORK BACKBONE

• Cook in boiling water with salt and pepper until very tender.
• Remove from liquid.
• May be browned lightly in oven.

Cook rice in remaining broth.

If pork backbone is not available, pork ribs or country ribs may be used and cooked the same way.

Pork dishes were MeMa's favorites.

PORK CHOPS

Pork Chops

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Ingredients:

5 to 6 thin or medium sliced pork chops

pan of self-rising flour

Crisco

salt and pepper

cast iron skillet

Method:

Heat Crisco in skillet on medium high heat. Salt and pepper pork chops and roll in flour. Cook until done, turning once. Should be golden brown on both sides with crisp crust and tender inside. Remove from skillet; drain on paper towels. Serve immediately.