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Member for
over 3 years
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I have made this recipe 3x times now to rave reviews. I usually trim the pork off the bones and serve. Guests don't know that it is the least expensive cut of pork that way. There never is any left overs when I make it. I save the broth, freeze it, then use it the next time rather than starting with plain water. I only reuse once.
A handy metric conversion chart useful when preparing recipes, contains fluid measurements, weights and oven temperatures....
Last Wednesday evening, we made this recipe and took it to a party, and everyone loved it, we put an empty bowl back home, everyone enjoyed it, it was really nice.
