It’s #America250 time, so what does that mean? In short, finding all sorts of fun stuff from #1976. Not only is this recipe something molded (even though a mold is not mentioned in said recipe) it is from the Tillamook 1976 Cookbook. Find this content useful? Share it with your friends!
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, more rarely, fastback. Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, saltier, as the cure is stronger and performed for longer, and never smoked. Along with hardtack, salt pork was a […]
AUNT DOROTHY’S LASAGNA. 3 lbs. round ground 1 box lasagna noodles 3 cans Suzabelle Pizza sauce 1 can can stewing tomatoes (finely cut) 1 large onion 2 pkg Mozzarella cheese 2 cartons cartons ricotta cheese 2 tsp. rounded oregano Parmesan cheese Cook meat in oil with onion. While meat is browning, open cans and combine […]
