HOGSHEAD CHEESE

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Hogshead Cheese image

I promise there are no "hogs" heads in this dish - just pork. This recipe is an old family favorite. My mother would share recipes with friends, but not this one. There are a few she held secret - even from me! If you're daring and like heat, feel free with the red pepper flakes. This is great on crackers for a cocktail party or...

Provided by Rosette Rooney

Categories     Other Appetizers

Time 45m

Number Of Ingredients 12

3 c chicken broth
2 tsp cayenne pepper
2 tsp red pepper flakes
2 tsp black pepper
1/4 tsp thyme
1 medium onion, chopped
3 bay leaves
2 1/2 tsp salt
1/3 c parsley, chopped
6 pkg knox gelatin (envelopes)
3 c cooked meat
1/3 c scallions, chopped

Steps:

  • 1. Put the cooked meat in the blender and buzz - just lightly, do not shred the meat.
  • 2. Combine the first eight ingredients over medium heat for about five minutes. Turn fire off and add gelatin. Stir until completely dissolved. Remove the bay leaves and add the scallions, parsley and meat.
  • 3. Pour the mixture into an oiled mold (cake pan, bread pan, etc.) and refrigerate until firm. Usually takes about 2 or 3 hours. I do it the day before. Remove from the fridge, put on a platter surrounded by crackers and enjoy!

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