BOUDIN BALLS
2 pound Boston butt, cut into chunks 1/2 pound pork liver 1 onion, chopped 1-1/2 green onions, chopped 1/2 cup chopped parsley 6 cups cooked rice, cooled 2 teaspoons salt 1 tablespoon cayenne pepper 2 teaspoons black pepper Place meat chunks, liver in large pot. Cover with water and bring to a boil. Boil until meat begins to fall apart, about 2 hours. Remove meat, liver from water; reserve water. Grind meat, liver. Add remainder of ingredients to meat. Stir in about 2 cups reserved water, until boudin is proper consistency--firm, not dry or runny. Chill mixture. Form into balls. Heat vegetable oil in large skillet (oil should be about 1/2" deep). Add a few balls at a time, turning occasionally until cooked through. Remove and drain on paper towel. Continue procedure until all balls are fried. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
