| CASSEROLE OF ST. ANTHONY
My name is Ursa Ticar and I am in 8th class at Maks Pecar Elementary School. I am 13 years old and I live in Crnuce in Slovenia. Ingredients: - 2 fresh swinish hoofs - 2 swinish tails - 2 swinish ears - 1/4 l white wine - soup vegetable - half onion - 3 cloves of garlic - cloves - laurel petal - salt - pepper beans - marjoram - thyme - for baking: - 5 dag pork fat - 5 dag crumbs - salt - beat pepper Instructions: 1. Wash the hoofs, ears and tails good in running water. 2. Take a pot and put in 1l of salt water, the wine, the spices, the soup vegetable, the roasted onion and the hoofs, ears and tails. 3. Boil the water, then simmer over low heat. 4. Cook for 3 hours. 5. Cool the meal, than take the meat out of the water and dry it up completely. 6. Smear the meat thorougly with pork fat and roll it in crumbs. Add a bit of salt and a lot of ground and beat pepper to the crumbs. 7. Put the meat in a hot oven (220 degrees) and bake for half an hour. 8. Serve baked meat with grated horse radish or apple horse radish. Background: We do not know the real origin of the recipe and its strange name. Probably the name is connected with "piggies of St. Anthony", people pictured him with a pig. The meal is something special, it is made of swinish hoofs, ears and tails. |
 |
 |
Information Contact: Patti Weeg, Title 1 Computer Teacher, Delmar El. School, Delmar, Maryland, USA. Home Page: http://www.globalclassroom.org
KIDPROJ WWW Contacts: Grant Dougalland Diane Smith
Last modified 26th, December, 1997