Hog head cheese (festival)

1 Pan

Ingredients

Quantity Ingredient
10 cups Water
2½ pounds Pork meat
1 Pig's foot
2 teaspoons Salt, divided
¾ pounds Onions, chopped
1 tablespoon Parsley flakes
1 tablespoon Celery flakes
1 cup Green onion, chopped
1 teaspoon Black pepper
¾ teaspoon Red pepper

Directions

Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9"x13"x2" pan. Chill thoroughly. Makes 60 servings of 2 Tablespoons each.

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