Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 75 lb PORK CHITTERLING
- 20 EGGS SHELL
- 3/4 c MILK; DRY NON-FAT L HEAT
- 1 tb PEPPER BLACK 1 LB CN
- 1 qt VINEGAR CIDER
- 3 3/4 c WATER
- 1/4 c SALT TABLE 5LB
- 4 lb FLOUR GEN PURPOSE 10LB
- 14 ts SALT TABLE 5LB
- 12 ga WATER
Preparation
TEMPERATURE: 375 F. DEEP FAT 1. COVER FROZEN CHITTERLINGS WITH WATER; ADD VINEGAR AND SALT. THAW. (MAY DONE OVERNIGHT IN REFRIGERATOR). 2. WHILE WASHING UNDER COOL RUNNING WATER, STRIP MOST FAT PARTICLES FROM LINING. WASH CHITTERLINGS UNTIL CLEAN AND WHITE IN APPEARANCE. 3. COVER CHITTERLINGS WITH WATER; BRING TO A BOIL. COVER; SIMMER 1 1/2 HRS. 4. DRAIN; CUT PIECES INTO 1- 1 1/2 INCH LENGTHS. RINSE IN VINEGAR WATER. 5. DIP DRAINED CHITTERLINS IN MIXTURE OF SIFTED GENERAL PUPOSE FLOUR, SALT AND BLACK PEPPER; THEN IN MIXTURE OF NONFAT DRY MILK, WATER AND BEATEN EGGS, AND THEN IN FLOUR MIXTURE. FRY IN 325 F. DEEP FAT UNTIL LIGHT BROWN, ABOUT 2 MINUTES. Recipe Number: L09001 SERVING SIZE: 2/3 CUP (4 From the (actually used today!). Downloaded from G Internet, G Internet.
