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Hash for 80 Recipe

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This recipe for Hash for 80, by , is from The Huiet Family Cookbook ,volumn II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Vander Linden
Added: Saturday, November 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
19 pounds fresh boston butt and two hams from the pig
30 medium onions
2 pounds butter
1 bottle Lowery seasoned pepper
1 quart vinegar
salt
2 tablespoons hickory seasonings
1/2 teaspoon thyme
1 tablespoon Worcestershire sauce
1 clove garlic
1 small jar mustard

Directions:
Directions:
Bake fresh ham until very tender. Shred. Add remaining ingredients in a LARGE pot and simmer for four or five hours. Serve over rice.

Personal Notes:
Personal Notes:
I remember Pop making hash in a big black iron pot over a fire in Columbia and later at the lake. Usually it was the fourth of July.He didn't use a recipe and Mama could only tell me the basic ingredients. I didn't have the good sense to ask him what he put in it. We had a neighborhood barbecue in Easley and I did this. It was close , but not exactly what I remembered. Dowd's from Newberry is available now and is good, too.

 

 

 

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