The day before needed; boil hog heads and hens in separate containers. When tender grind hog heads and remove bones from hens. In a 50 gallon pot brown ground beef and chopped onions. Add ground hog heads and hens that have been cut up into small pieces. Add catsup, lemons and red pepper to taste. Simmer for 1 to 2 hours. Add diced potatoes, tomatoes, whole kernel corn. Simmer until mixture is well blended. About 1 hour Recipe by: by Doris Morris Published in the FHA Cookbook Posted to bbq-digest V5 #753 by RockMc
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|Serving Size: 1 Serving (601g)|
|Recipe Makes: 75 Servings|
|Calories from Fat: 143 (26%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 45.4mg||14 %|
|Sodium 1204.4mg||42 %|
|Potassium 2021.9mg||53 %|
|Total Carbohydrate 90.3g||27 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 80.8g|
|Protein 18.9g||27 %|
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Calories per serving: 556
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