Try this Brunswick Stew Using Hogs Heads recipe, or contribute your own.Suggest a better description
Published in the FHA Cookbook Appling County High School 1986. The day before need: Boil hogs head and hens in separate containers. When tender grind hogs head and remove bones from hens. In a 50 gallon pot brown ground beef and chopped onions. Add ground hogs heads and hens that have been cut in small pieces. Add catsup, lemons and red pepper to taste. Simmer for 1 to 2 hrs. Add diced potatoes, tomatoes, whole kernel corn. Simmer until mixture is well blended, about 1 hr. Serves 75 Posted to bbq-digest V5 #457 by "Randy & JoAnne Dewberry"
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|Serving Size: 1 Serving (45046g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 10748 (26%)|
|Amt Per Serving||% DV|
|Total Fat 1194.2g||1592 %|
|Saturated Fat 443.3g||2216 %|
|Monounsaturated Fat 397g|
|Polyunsanturated Fat 47.2g|
|Cholesterol 3401.9mg||1047 %|
|Sodium 90327mg||3115 %|
|Potassium 151641.4mg||3991 %|
|Total Carbohydrate 6774.6g||1993 %|
|Dietary Fiber 713.9g||2856 %|
|Sugars, other 6060.7g|
|Protein 1415.6g||2022 %|
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Calories per serving: 41738
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