Chitlins = chitterlings (pig intestines)
10-pound bucket fresh or frozen chitterlings
Cold water to cover
1 cup cider vinegar
5 bay leaves
2 large onions, coarsely chopped
2 large potatoes, peeled and coarsely chopped
1 green or red bell pepper, cored, seeded, and coarsely chopped
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
Hot pepper sauce
If chitterlings are froze, thaw.
Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces.
Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer for 2 1/2 to 3 hours or until chitterlings are tender. remove from heat; drain well.
Serve with your favorite hot pepper sauce.
Makes 6 servings.
'pone = Corn pone or corn bread
INGREDIENTS:
2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon lard or shortening
milk, enought to make a stiff dough
PREPARATION:
Mix together cornmeal, baking powder, and salt. Cut in lard and add enough milk to make a stiff batter. Form into cakes with hands and place in a greased baking pan. Bake in a preheated 425° oven for 20 to 30 minutes
Hominy grits is what Rob is having for breakfast except with butter, salt and pepper.