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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big
pot of beans for dinner tonight and the stupidmarket only had packs of 4... If I just use two will the remaining freeze well for another pot? ~john -- "Black holes are where God divided by Zero." - Steven Wright |
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![]() "Levelwave©" > wrote in message ... > Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big > pot of beans for dinner tonight and the stupidmarket only had packs of > 4... If I just use two will the remaining freeze well for another pot? I have 2 ham hocks in the freezer. I routinely freeze them for pea soup. So can't think why not. Pintos? Is this a white bean? I've made baked beans - but they're not white. Elaine |
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"Levelwave©" > wrote in message
... > Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big > pot of beans for dinner tonight and the stupidmarket only had packs of > 4... If I just use two will the remaining freeze well for another pot? > > > ~john Seems like too much to me. I'd use 1 or 2 depending on how strong a smoke flavor you want. They freeze just fine. -- Peter Aitken Remove the crap from my email address before using. |
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![]() Levelwave© wrote: > > Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big > pot of beans for dinner tonight and the stupidmarket only had packs of > 4... If I just use two will the remaining freeze well for another pot? > > ~john > Depends on how large the ham hocks and how salty. The ones we get from the German butcher can weigh a couple of kilos or more. We let the butcher saw them up for us and use about 500 g/1 lbs for a lb of beans. They will freeze perfectly well, but don't keep them for more than about six month max. |
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Arri London wrote:
> Depends on how large the ham hocks and how salty. The ones we get from > the German butcher can weigh a couple of kilos or more. We let the > butcher saw them up for us and use about 500 g/1 lbs for a lb of beans. > They will freeze perfectly well, but don't keep them for more than about > six month max. Thanks guys... two in the pot... two in the freezer... I can't believe how great the hocks are making the bean "broth" taste... nice smoky flavor... ~john -- "Black holes are where God divided by Zero." - Steven Wright |
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On 2004-04-15, Levelwave© > wrote:
> 4... If I just use two will the remaining freeze well for another pot? Yes. Two hocks is plenty for a pound of beans, rule of thumb being 1 hock per 1/2 lb of dry beans. They freeze very well if you make sure they are sufficiently wrapped against freezer burn. nb |
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>I can't believe
>how great the hocks are making the bean "broth" taste... nice smoky >flavor... For that matter, a ham bone with a half pound of meat still on it can flavor a pound of beans quite nicely. Neil |
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In article >, Levelwave(C)
> wrote: > Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big > pot of beans for dinner tonight and the stupidmarket only had packs of > 4... If I just use two will the remaining freeze well for another pot? > > > ~john I'd use one. I think you'll be amazed at how far that flavor goes. -- -Barb, <www.jamlady.eboard.com> updated 3-29-04. |
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On Thu, 15 Apr 2004 17:09:31 -0400, Levelwave© > wrote:
>Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big >pot of beans for dinner tonight and the stupidmarket only had packs of >4... If I just use two will the remaining freeze well for another pot? a lot of the ham hocks don't have a great flavor anymore. I like to use a pound of bacon fry it up then dump in your water and let it cook for a hour or so. the strain out the bacon and remove the fat if you want. I usually remove the fat before I add the water. then I use a hamhock too. -- Knight-Toolworks & Custom Planes Custom made wooden planes at reasonable prices See http://www.knight-toolworks.com For prices and ordering instructions. |
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![]() "Levelwave©" wrote in message > Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big > pot of beans for dinner tonight and the stupidmarket only had packs of > 4... If I just use two will the remaining freeze well for another pot? > > ~john I'd only use one for one pound of beans. That flavor goes a long way. If the store doesn't have ham hocks, I buy smoked necks - one good-sized piece is enough to do the job. Also, I save some of the less-tender pieces of ham if I'd cooked one, cut them up and throw some in. Yes, you can freeze them, but not for long - the flavor becomes too strong. Dora |
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limey wrote:
> I'd only use one for one pound of beans. That flavor goes a long way. If > the store doesn't have ham hocks, I buy smoked necks - one good-sized piece > is enough to do the job. Also, I save some of the less-tender pieces of > ham if I'd cooked one, cut them up and throw some in. Yes, you can freeze > them, but not for long - the flavor becomes too strong. Any other dishes that take well to smoked ham hocks? I just can't get over how incredible that simple pot of beans turned out last night... ~john -- "Black holes are where God divided by Zero." - Steven Wright |
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![]() "Levelwave©" > wrote in message ... > limey wrote: > > > I'd only use one for one pound of beans. That flavor goes a long way. If > > the store doesn't have ham hocks, I buy smoked necks - one good-sized piece > > is enough to do the job. Also, I save some of the less-tender pieces of > > ham if I'd cooked one, cut them up and throw some in. Yes, you can freeze > > them, but not for long - the flavor becomes too strong. > > > Any other dishes that take well to smoked ham hocks? I just can't get > over how incredible that simple pot of beans turned out last night... > > ~john Lima beans, green beans, pinto beans, really any kind of dried beans, black-eyed peas, Southern greens (collards, etc.), kale. My Southern husband broke me in early in our marriage to ham hocks, etc. You'll find a gazillion recipes on Google if you type in ham hocks recipes. Good flavor, though, isn't it! Dora |
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![]() Levelwave© wrote: > > limey wrote: > > > I'd only use one for one pound of beans. That flavor goes a long way. If > > the store doesn't have ham hocks, I buy smoked necks - one good-sized piece > > is enough to do the job. Also, I save some of the less-tender pieces of > > ham if I'd cooked one, cut them up and throw some in. Yes, you can freeze > > them, but not for long - the flavor becomes too strong. > > Any other dishes that take well to smoked ham hocks? I just can't get > over how incredible that simple pot of beans turned out last night... > > ~john We also cook them with sauerkraut, but the ones we use aren't very salty. They are good in bean or lentil soups. They can be stewed with Chinese 5-spice powder and some soy sauce until they fall apart. Cook them with cabbage or any of the kales that need long cooking. And they are great stewed with dried corn, either chicos or posole. |
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Ham Hocks, yum! Since there are just the two of us, I use smoked ham hocks
all the time instead of a ham. Just enough for two in one hock. Had one for supper tonight. "limey" > wrote in message ... > > "Levelwave©" wrote in message > > > Is 4 Ham Hocks too much "ham hock" for 1 lb of Pintos?... I making a big > > pot of beans for dinner tonight and the stupidmarket only had packs of > > 4... If I just use two will the remaining freeze well for another pot? > > > > ~john > > I'd only use one for one pound of beans. That flavor goes a long way. If > the store doesn't have ham hocks, I buy smoked necks - one good-sized piece > is enough to do the job. Also, I save some of the less-tender pieces of > ham if I'd cooked one, cut them up and throw some in. Yes, you can freeze > them, but not for long - the flavor becomes too strong. > > Dora > > |
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The ham hocks should freeze just fine. I think two should be ok for a pot of
beans |
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MOM PEAGRAM wrote:
> Ham Hocks, yum! Since there are just the two of us, I use smoked ham hocks > all the time instead of a ham. Just enough for two in one hock. Had one > for supper tonight. Enough for two in one hock? You mean the actual meat? Each hock I used only had about a thimbal full of meat... Is that normal? ~john -- "Black holes are where God divided by Zero." - Steven Wright |
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WardNA wrote:
>> I can't believe >> how great the hocks are making the bean "broth" taste... nice smoky >> flavor... > > For that matter, a ham bone with a half pound of meat still on it can > flavor a pound of beans quite nicely. > > Neil I use either/or, depending. But I don't often have a ham bone sitting around, but smoked ham hocks around here are a dime a dozen (er, not literally) at the grocery store. Ah, the bliss of living in the mid-South when you want to make a pot of beans, bean soup or a mess of turnip greens! <G> Jill |
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Levelwave© wrote:
> limey wrote: > >> I'd only use one for one pound of beans. That flavor goes a long >> way. (snip) > > Any other dishes that take well to smoked ham hocks? I just can't get > over how incredible that simple pot of beans turned out last night... > > ~john Greens (turnip, collard, kale, etc.); any other kinds of beans you can think of. Down here in Memphis (don't know where you are, John) I can buy "white soup beans" which are really just Great Northern Beans cooked with ham or whatever; they are great when cooked with smoked hocks. Jill |
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jmcquown wrote:
> Greens (turnip, collard, kale, etc.); any other kinds of beans you can think > of. Down here in Memphis (don't know where you are, John) Over here in Chattanooga... Boo! ~john -- "Black holes are where God divided by Zero." - Steven Wright |
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Levelwave© wrote:
> jmcquown wrote: > >> Greens (turnip, collard, kale, etc.); any other kinds of beans you >> can think of. Down here in Memphis (don't know where you are, John) > > > Over here in Chattanooga... Boo! > > ~john Boo yourself... coulda' fooled me as amazed as you were. You must be a transplant. Your mama didn't teach you about 'dem smoked hocks & beans and greens? LOL I'm a transplant; my mama didn't teach me, either, but I've been here 33 years and had plenty to time to catch on. What's your excuse? ![]() Jill |
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![]() "Levelwave©" > wrote in message ... > MOM PEAGRAM wrote: > > > Ham Hocks, yum! Since there are just the two of us, I use smoked ham hocks > > all the time instead of a ham. Just enough for two in one hock. Had one > > for supper tonight. > > Enough for two in one hock? You mean the actual meat? Each hock I used > only had about a thimbal full of meat... Is that normal? > > ~john > No, not if it's really pork hocks you have. I get at least a pound or more of meat from our smoked hocks. |
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In article >, "MOM PEAGRAM"
> wrote: > Ham Hocks, yum! Since there are just the two of us, I use smoked ham > hocks all the time instead of a ham. Just enough for two in one > hock. Had one for supper tonight. What did you do with it, Helen? How did you prepare it? My only use for hamhock is as the basis for sour soup. -- -Barb, <www.jamlady.eboard.com> updated 3-29-04. |
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In article >, Levelwave(C)
> wrote: > limey wrote: > > > I'd only use one for one pound of beans. That flavor goes a long > > way. If the store doesn't have ham hocks, I buy smoked necks - one > > good-sized piece is enough to do the job. Also, I save some of > > the less-tender pieces of ham if I'd cooked one, cut them up and > > throw some in. Yes, you can freeze them, but not for long - the > > flavor becomes too strong. > > > Any other dishes that take well to smoked ham hocks? I just can't > get over how incredible that simple pot of beans turned out last > night... > > ~john Tell me about your pot of beans, John. Details, please. Ham hocks and beans are not part of my repertoire and I'm curious. Include how you served them. Thanks. -- -Barb, <www.jamlady.eboard.com> updated 3-29-04. |
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![]() Melba's Jammin' wrote: > In article >, "MOM PEAGRAM" > > wrote: > > >>Ham Hocks, yum! Since there are just the two of us, I use smoked ham >>hocks all the time instead of a ham. Just enough for two in one >>hock. Had one for supper tonight. > > > What did you do with it, Helen? How did you prepare it? My only use > for hamhock is as the basis for sour soup. You can use ham hocks for all soups and dishes in which you use a ham bone. Ham hocks taste a little more smoky and salty. Next time you make cabbage or sauerkraut, cook it with a ham hock. When done, cut the meat off, dice it and mix it into the cabbage. Add some boiled Fleckern, a sort of 1/3 square inch pasta and you have a nice main dish, For the sauerkraut, I only use the cut off meat. If there is a lot of meat, use it as you would any other kind of ham, but you will only have smallish pieces, no large slices. Make sure that a dog is near by, to be given the rest of the hock. -- Margaret Suran Why is it that inside every older person is a younger person, wondering what the heck happened. |
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MOM PEAGRAM wrote:
> "Levelwave©" > wrote in message > ... >> MOM PEAGRAM wrote: >> >>> Ham Hocks, yum! Since there are just the two of us, I use smoked >>> ham hocks all the time instead of a ham. Just enough for two in >>> one hock. Had one for supper tonight. >> >> Enough for two in one hock? You mean the actual meat? Each hock I >> used only had about a thimbal full of meat... Is that normal? >> >> ~john >> > No, not if it's really pork hocks you have. I get at least a pound > or more of meat from our smoked hocks. Agreed, hocks have lots of meat on them... unless this was one of those really *lean* pigs ![]() Jill |
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![]() "Melba's Jammin'" > wrote in message ... > In article >, "MOM PEAGRAM" > > wrote: > > > Ham Hocks, yum! Since there are just the two of us, I use smoked ham > > hocks all the time instead of a ham. Just enough for two in one > > hock. Had one for supper tonight. > > What did you do with it, Helen? How did you prepare it? My only use > for hamhock is as the basis for sour soup. > -- > -Barb, <www.jamlady.eboard.com> updated 3-29-04. Yesterday, I took a nice big hock out of the freezer and thawed it in the microwave. I put it in a large Corning casserole with a few garlic cloves and put water almost to cover. Popped it in the oven at 275 for a few hours. The ham just falls off the bones and the fat strips away easily. |
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![]() "jmcquown" > wrote in message . .. > MOM PEAGRAM wrote: > > "Levelwave©" > wrote in message > > ... > >> MOM PEAGRAM wrote: > >> > >>> Ham Hocks, yum! Since there are just the two of us, I use smoked > >>> ham hocks all the time instead of a ham. Just enough for two in > >>> one hock. Had one for supper tonight. > >> > >> Enough for two in one hock? You mean the actual meat? Each hock I > >> used only had about a thimbal full of meat... Is that normal? > >> > >> ~john > >> > > No, not if it's really pork hocks you have. I get at least a pound > > or more of meat from our smoked hocks. > > Agreed, hocks have lots of meat on them... unless this was one of those > really *lean* pigs ![]() > > Jill > Ahm, I think you mean anorexic! ; )) |
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In article >, Margaret Suran
> wrote: > Melba's Jammin' wrote: > > In article >, "MOM PEAGRAM" > > > wrote: > > What did you do with it, Helen? How did you prepare it? My only use > > for hamhock is as the basis for sour soup. > > You can use ham hocks for all soups and dishes in which you use a ham > bone. Ham hocks taste a little more smoky and salty. Sure, but the only thing I ever use a hambone for is navy bean soup for myself and a former neighbor. Mom used to use hocks with kraut. We weren't much of a dried beans family but for bean soup. > > Next time you make cabbage or sauerkraut, cook it with a ham hock. > When done, cut the meat off, dice it and mix it into the cabbage. Add > some boiled Fleckern, a sort of 1/3 square inch pasta and you have a > nice main dish, For the sauerkraut, I only use the cut off meat. If > there is a lot of meat, use it as you would any other kind of ham, but > you will only have smallish pieces, no large slices. > > Make sure that a dog is near by, to be given the rest of the hock. He-e-e-ey, *I* get to suck the juice from the hambone! And I love the gristle, too. -- -Barb, <www.jamlady.eboard.com> updated 3-29-04. |
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In article >, "MOM PEAGRAM"
> wrote: > "Melba's Jammin'" > wrote in message > ... > > In article >, "MOM PEAGRAM" > > > wrote: > > > > > Ham Hocks, yum! Since there are just the two of us, I use smoked ham > > > hocks all the time instead of a ham. Just enough for two in one > > > hock. Had one for supper tonight. > > > > What did you do with it, Helen? How did you prepare it? My only use > > for hamhock is as the basis for sour soup. > > -- > > -Barb, <www.jamlady.eboard.com> updated 3-29-04. > > Yesterday, I took a nice big hock out of the freezer and thawed it in the > microwave. I put it in a large Corning casserole with a few garlic cloves > and put water almost to cover. Popped it in the oven at 275 for a few > hours. The ham just falls off the bones and the fat strips away easily. Thanks. What did you serve with it? -- -Barb, <www.jamlady.eboard.com> updated 3-29-04. |
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jmcquown wrote:
> I'm a transplant; my mama didn't teach me, either, but I've been here 33 > years and had plenty to time to catch on. What's your excuse? ![]() My momma was a lousy cook... and at 25 I 'ain't' been cookin' that long... ~john -- "Black holes are where God divided by Zero." - Steven Wright |
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Melba's Jammin' wrote:
> Tell me about your pot of beans, John. Details, please. Ham hocks and > beans are not part of my repertoire and I'm curious. Include how you > served them. Thanks. 1lb dried pinto beans 1 onion chopped 4 cups chicken stock 2 cups water 2 smoked ham hocks Soak beans overnight as usual... drain... pour beans into a cast iron dutch oven... toss in onions and the ham hocks... add chicken stock and water... bring to a boil for 10 minutes... cover.. place into a 250 degree oven for 2 hours or until beans are tender... serve with sliced onion and corn bread... ~john -- "Black holes are where God divided by Zero." - Steven Wright |
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![]() > > >>Melba's Jammin' wrote: >> >>>In article >, "MOM PEAGRAM" > wrote: > > >>>What did you do with it, Helen? How did you prepare it? My only use >>>for hamhock is as the basis for sour soup. >> >>You can use ham hocks for all soups and dishes in which you use a ham >>bone. Ham hocks taste a little more smoky and salty. >> If >>there is a lot of meat, use it as you would any other kind of ham, but >>you will only have smallish pieces, no large slices. >> >>Make sure that a dog is near by, to be given the rest of the hock. > > > He-e-e-ey, *I* get to suck the juice from the hambone! And I love the > gristle, too. I am glad that I am not your dog. What you do is not fair; ham bones and ham hock bones traditionally belong to dogs. When I still used ham bones and ham hocks frequently, I had dog friends in the building, who got them. At times, the bone was larger than the pooch. ![]() -- Margaret Suran Why is it that inside every older person is a younger person, wondering what the heck happened. |
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Levelwave© wrote:
> jmcquown wrote: > >> I'm a transplant; my mama didn't teach me, either, but I've been >> here 33 years and had plenty to time to catch on. What's your >> excuse? ![]() > > > My momma was a lousy cook... and at 25 I 'ain't' been cookin' that > long... > > ~john Well there ya' go! You have things to learn and people here to teach you ![]() So welcome to the wonderful world of smoked ham hocks and Southern cooking. Next lesson, New England Boiled Dinner (laughing) Jill |
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>>Margaret says:
>> >>Make sure that a dog is near by, to be given the rest of the hock. > >He-e-e-ey, *I* get to suck the juice from the hambone! And I love the >gristle, too. > >-Barb Oboy... wish I were your lucky dog... and no, I'm not going to invoke the "B" word. Beets, Barb, Beets.. what'd ya think I was thinking... hehehe ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation." |
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jmcquown wrote:
> Well there ya' go! You have things to learn and people here to teach you ![]() > So welcome to the wonderful world of smoked ham hocks and Southern cooking. Well I 'ain't' no spring chicken either <g>... I could prolly teach a thing or two about the wonderful world of Souther Cooking to a few people here... I used to sling veggies at an old country southern foods restaurant when I was 18 or so... I'm talkin' real country cookin' - The whole kitchen staff (besides the platers [me]) was made up of old ladies; not one a year less than 60 who slaved away all day over hot stoves cookin' fried okra, yams, hominy and the like... There was a whole morning staff devoted to peelin' potatoes, slicing okra, breading the chicken etc... And one granny whose sole purpose was to make pies around the clock... Of course I was too busy catching a buzz out back with the dishwasher to jot down the recipes... The owner would send us out in the evenings to burn empty produce boxes behind the barn ... We burned down alright <G>... sigh... those were the good 'ol days... ~john -- "Black holes are where God divided by Zero." - Steven Wright |
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In article >, MOM PEAGRAM > wrote:
> > Yesterday, I took a nice big hock out of the freezer and thawed it in the > microwave. I put it in a large Corning casserole with a few garlic cloves > and put water almost to cover. Popped it in the oven at 275 for a few > hours. The ham just falls off the bones and the fat strips away easily. Last week I had what was billed as a BBQ ham hock at a restaurant. I was amazed that even the skin was good. The only part I didn't eat was some of the fat. It seemed, however, that it must've been braised or the skin wouldn't have softened. I've noticed that I can sometimes get "ham shanks" which have more meat than "ham hocks." Mike Beede |
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In article >, Margaret Suran
> wrote > >>Make sure that a dog is near by, to be given the rest of the hock. And then I said: > > He-e-e-ey, *I* get to suck the juice from the hambone! And I love the > > gristle, too. > I am glad that I am not your dog. Yeah, I hate taking food away from small animals. :-) Life with me is iffy at best. > What you do is not fair; ham bones and ham hock bones traditionally > belong to dogs. Hah! I'm from a long and proud line of bonesuckers. >When I still used ham bones and ham hocks frequently, I had dog >friends in the building, who got them. At times, the bone was larger >than the pooch. ![]() No soup? Or were you distributing animal parts to the building's resident pets after the soup was done? -- -Barb, <www.jamlady.eboard.com> updated 3-29-04. |
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In article >, Levelwave(C)
> wrote: > Melba's Jammin' wrote: > > > Tell me about your pot of beans, John. Details, please. Ham hocks and > > beans are not part of my repertoire and I'm curious. Include how you > > served them. Thanks. > > > 1lb dried pinto beans > 1 onion chopped > 4 cups chicken stock > 2 cups water > 2 smoked ham hocks > > Soak beans overnight as usual... drain... pour beans into a cast iron > dutch oven... toss in onions and the ham hocks... add chicken stock and > water... bring to a boil for 10 minutes... cover.. place into a 250 > degree oven for 2 hours or until beans are tender... serve with sliced > onion and corn bread... > > ~john Thanks. I wonder if I could get anyone here besides me to eat it. Rob's good for bean-something once, usually. This looks like a "more than once" situation. -- -Barb, <www.jamlady.eboard.com> updated 3-29-04. |
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In article >, Levelwave(C)
> wrote: > limey wrote: > > > I'd only use one for one pound of beans. That flavor goes a long way. > > If > > the store doesn't have ham hocks, I buy smoked necks - one good-sized > > piece > > is enough to do the job. Also, I save some of the less-tender pieces > > of > > ham if I'd cooked one, cut them up and throw some in. Yes, you can > > freeze > > them, but not for long - the flavor becomes too strong. > > > Any other dishes that take well to smoked ham hocks? I just can't get > over how incredible that simple pot of beans turned out last night... > > ~john Sauerkraut. Potatoes on the side. Or {Magically Exported from MasterCook Mac } Sour Soup Recipe By: Mom Serving Size: 1 Preparation Time: 0:00 Categories: Slovensky Recepty Amount Measure Ingredient Preparation Method 3 or 4 Fresh pork hocks 3 quarts water 1 quart sauerkraut juice 3 tablespoons flour 2 cups sauerkraut juice 1 onion diced bacon fat Cover pork hocks with water (about 3 quarts), bring to boil, reduce heat, cover and simmer for 2-3 hours, until meat is tender. Remove hocks from liquid and, when cool enough to handle, remove meat from bones and chop. Add the quart of kraut juice to the liquid and cook for about 10 minutes. Mix the 3 tablespoons flour into the 2 cups kraut juice and add to the pot, stirring. Return the meat to the kettle. Brown the onion in the bacon grease (or vegetable oil) until brown; add to pot. Bring to boil and pour over lecky -- little noodle dough squares. Grind black pepper over to taste. ---------- Notes: 3/27/01. Couldn't get fresh hocks so I used smoked. Cooked them for at least 2-3 hours, chilled the broth and removed the fat before proceeding. Had to buy kraut juice (20 oz.?) at the co-op for $4.58!! Jeez! Had some kraut juice in the fridge from pirohy-making. Had homemade lecky. Pretty darned good. Per serving (excluding unknown items): 142 Calories; less than one gram Fat (3% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 90mg Sodium Food Exchanges: 1 Starch/Bread; 2 Vegetable _____ -- -Barb, <www.jamlady.eboard.com> updated 3-29-04. |
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If I have time I make potatoes au gratin and what ever veg we decide on.
* Exported from MasterCook * My Au Gratin Potatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Veggies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds Potatoes 1/4 c Butter 1/2 ts Salt 1/2 cup Shredded Cheddar cheese 1 large Chopped onion 2 cl garlic, minced fine 2 Tb All-purpose flour 1/4 ts Pepper 1 1/4 c milk, 2% lowfat Cut potatoes into thin slices. In a saucepan, cook onion and garlic in butter until tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly. Remove from heat and stir in milk and 1/4 cups cheese. Heat to boiling and boil for 1 minute. Place potatoes in ungreased 4-qt. casserole and pour cheese sauce over potatoes. Cook uncovered at 350° for 1 hour. Sprinkle remaining 3/4 cup cheese on top and bake until melted. Recipe by H Peagram - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 592 Calories; 18g Fat (28.0% calories from fat); 17g Protein; 90g Carbohydrate; 5g Dietary Fiber; 52mg Cholesterol; 523mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 3 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 "Melba's Jammin'" > wrote in message ... > In article >, "MOM PEAGRAM" > > wrote: > > > "Melba's Jammin'" > wrote in message > > ... > > > In article >, "MOM PEAGRAM" > > > > wrote: > > > > > > > Ham Hocks, yum! Since there are just the two of us, I use smoked ham > > > > hocks all the time instead of a ham. Just enough for two in one > > > > hock. Had one for supper tonight. > > > > > > What did you do with it, Helen? How did you prepare it? My only use > > > for hamhock is as the basis for sour soup. > > > -- > > > -Barb, <www.jamlady.eboard.com> updated 3-29-04. > > > > Yesterday, I took a nice big hock out of the freezer and thawed it in the > > microwave. I put it in a large Corning casserole with a few garlic cloves > > and put water almost to cover. Popped it in the oven at 275 for a few > > hours. The ham just falls off the bones and the fat strips away easily. > > Thanks. What did you serve with it? > -- > -Barb, <www.jamlady.eboard.com> updated 3-29-04. |
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