"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Featherbones (spicy) Recipe

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This recipe for Featherbones (spicy), by , is from The Bosiljevac Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

rick hermanek
Added: Tuesday, September 1, 2009


10 lbs Featherbones
2 each - Large Red or White Onions (quartered)
1 stalk celery - chopped
3 each - Jalapeno peppers (remove seeds) - use less peppers if you don't want it that spicy
1 Garlic clove (crushed)
1 quart Beef Broth
10 cups water
2 packages Lipton Onion Soup Mix
1 stick butter

Mix together all ingredients (except Featherbones) in a large roasting pan. Bring to boil

While mixture is boiling, cook the featherbones on the grill. Cook just enough to brown them on both sides.

Once the liquid is at a boil, reduce temp to 200-250 degrees and add the Featherbones. Cook for about 2 hours. Stir occasionally. If you need more liquid, you can add more water or broth, depending on your taste.

This makes a lot of Featherbones. They can be spicy depending on how many peppers you use.

They are tender and delicious. Enjoy




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