SALT PIG

Now just what is a salt pig. Years ago it was a pig that had been killed and salted down and hung up in the smokehouse to dry and to keep for fresh meat during the winter. Country ham is part of a pig or hog that has been seasoned in this manner. It has a good taste but you sure better have plenty of water sitting near when you eat it.
But a salt pig. I had heard about one while reading online so I thought I would do a search on one. This is a container that holds salt.
 The Neeley's has one in their kitchen on their cooking show. I think that theirs is pink. They use these across the water where the temp. is so humid that it causes a box of salt to cake up overnight.
These pigs are made out of a material that will not let the salt cake. They should be good to use down n Fla. also.
 I am going to order me one. The pink one is not big enough to get your hand in it to get the salt out is what some say. It comes with a small spoon but people say that the spoon is to small. I think it is best to get one with a large opening or spout on it.
 If you will read up on these you will find out that they do work. They are good to have sitting near the stove when you want more that just a shake or two of salt.
I use a lot of sea salt which is more dense that regular salt so that is why I am going to get me one. Some people also use them to put their pepper in but pepper on your hands, I dont't think so. Me the first thing I would do is touch my eye lol.
Well, I can say I have learned something new for this year. I know my mom use to have a box that was so cracked and old and  I always wondered what it was used for. I never did ask her but maybe that was what it was. I know she also had a match box. This was a box that hung on the wall that stored the big long matches in it. I can remember that and the grease bowl she had for storing bacon grease.
My mom has been dead now for five years this week. It is so sad to know you can't talk to them anymore and learn something new from them. She got to live a long life and died when she was 96.
I still have the fork my dad got her when he was in the army. She kept it for all these years and it may not mean anything to anyone but to me it is a memory. Just the small things in life is what counts.  Don't have to be nothing expensive or grand but some simple little thing is what we remember most.
My dad and mom was a old time love match. They loved one another until the day they died. Was married for 65 years. Seen a lot hard times but that never stopped them from loving one another.

GARLIC BAKED CHICKEN THIGHS

4 Chicken Thighs
2 Red Onions, (use red only) peeled and quartered
1 Medium Lemon
6 Unpeeled Cloves of Garlic
1 Clove of Garlic peeled and finely chopped
2 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
2 Teaspoons Dried thyme or 12 sprigs
1/2 Teaspoon Black Pepper
1/2 Teaspoon Sea Salt or course Salt

Preheat oven to 350. In a roasting pan or a ovenproof dish pour in the olive oil and balsamic vinegar. Wash chicken. On the bottom of the thighs,where the fat is, sprinkle the thyme and chopped garlic and fold over the fat to make a pocket. Then place the thighs flap side down in the roasting pan or dish and stuff the quartered onions in between them.  Take the lemon and zest it. Then squeeze the lemon. Pour over chicken and add the zest also. Sprinkle on the salt and black pepper. Put the unpeeled cloves of garlic over the thighs. Bake for 50 minutes and make sure the juice is clear and chicken done. Take the baked garlic and smear it over the thighs and dip up some of the lemon juice and put over the thighs. Serve.

FRY SAUCE

This sauce can be used on fried potatoes or wedges or frys or onion rings.


1/2 Cup Mayonnaise
1/4 Cup Heinz Chilli Sauce
1 Teaspoon Dry Ranch Dressing MIx
1/4 Cup Sour Cream
In a medium bowl combine all of the ings. and stir until well mixed. Ref. covered until ready to use. Makes 1 cup of sauce.

BOLOGNA CAKE

12 Oz. Very Good Bologna, thick sliced (Oscar Mar)
12 Oz. Cream Cheese, room temp. can use two 8 oz. boxes
1/2 Pack Dry Ranch Dressing Mix

1 Aerosol Can Sharp Cheddar Cheese
1 Sliced Pimiento Stuffed Olive
Parsley Flakes for garnish
Ritz or Townhouse Crackers

In a medium bowl combine the softened cream cheese witht the dry ranch mix. If using more cream cheese then use more of the dry ranch mix. You may need extra for the top and sides. Blend well. Place one slice of bologna on a seving plate and then spread 1 teaspoon of the cream cheese mixture over the bologna. Lay another piece of bologna down and then spread cream cheese mixture over it. Do this until all bologna is gone. Then spread the remaining cream cheese mixture around the sides and on top. Squrit dollops of the cheddar cheese around the bottom of the plate and on the rim of the cake on top. Sprinkle parsley flakes and olives on top or can use some chopped green onion tops. Ref. Cut into small wedges and serve with ritzs or townhouse crackers. Keep ref.

STIR FRIED RAMEN NOODLES AND CHICKEN

2 Or 3 Chicken Strips cooked or stir-fried
3 Packs Ramen Noodles
3 Cloves Garlic, minced
1 Carrot, julienne
1 Medium Onion, julienne
1/8 Head of Cabbage, julienne
Fish Sauce to taste
2 Tablespoons Oyster Sauce
1 Teaspoon Sugar
Sesame Oil to taste
Cooking Oil


 Cook the chicken or stir fry it in some oil. Cook the noodles as directed on package. Do not use the seasoning. Drain and sit aside. In a wok add the oil. Let get hot and add the garlic. Stir-fry until soft. Then add the onion and stir fry until soft. Next add the carrot and cabbage. Stir fry until done. Add the cooked noodles and stir fry. Add the seasonings except the sesame oil. Stir fry all until done.  Add the cooked chicken tenders. Take off heat and add some sesame oil. Serve warm.

TEARING CABBAGE

We all know that if you use a knive to cut lettuce it will cause it to turn brown. But did you know that if you tear cabbage with your hands which is sometimes hard to do, it will be more cruncy and taste more sweeter. That is a lot of tearing. Tear it into small pieces with your hands to stri fry or fry in a skillet.  This is what I have read. I am going to try it and see. lol. I know in the winter to me cabbage just don't have a good taste. To me it also has a smell that is different from cabbage out of the garden. We will see how this turns out. May have learned somthing new that is good to know. I know my aunt and I went on a diet and we ate enough cabbage to lose any kind of weight. I ate it till I was sick of it. She eats her cabbage with her fingers. I ask her why does she do this. She says it makes it tate better. Now she is a very clean person and I just could not see her eating cabbage with her fingers. lol. I tried it with a piece of cornbread. It is messy but to me it does taste better that way. Just don't have on a big new outfit as you just might ruin it. When I fry my cabbage I like to add some sugar to it. It helps bring out the flavor. Just add about a 1/2 teaspoon to a big pan. I don't put a lot of oil in mine but add some water and sort of stir fry it. I have now started eating cabbage again but about every time I eat it I think of our diet. Oh yeah, we did lose weight. Around 30 lbs.

CABBAGE WITH A CRUNCH

1/4 Head of Cabbage, tear it with your hands for more sweet taste
2-3 Cloves of Garlic, minced
1 Teaspoon Crushed Red Pepper Flakes(optional)
1 tsp. crushed red pepper flakes (optional)
Fish Sauce to taste
1/2 Teaspoon Salt
1/2 Teaspoon Chicken Powder(can leave out if using do not add salt)
Extra Virgin Olive Oil or any cooking oil

Heat a wok and addd the oil. Add the garlic and stir fry. Do not let turn dark brown or it will taste scorched. Add the pepper flakes. Then add the cabbage. Add the chicken powder. Stir fry until done. Add the fish sauce if you like it for taste. You may add about 1/8 cup water if needed. Serve hot.