"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Backbone and Rice Recipe

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This recipe for Backbone and Rice, by , is from The Give Away, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Winnie Fanning Hughes
Added: Friday, October 06, 2006


1-2 lb pork backbone
6 c water
1 onion (diced)
2 cloves garlic (minced)
1 stick celery (diced)
3 c long grain rice
garlic powder
1 bay leaf

Wash the backbones well. Put them in a large pot cover with water, and add the bay leaf. Bring to a boil. Reduce to a simmer and cook until the meat is tender. When the meat is done remove it from the pot and cool slightly. Take the meat off the bones and add it back to the pot. Add rice, onion, celery and garlic. Add salt, pepper, and garlic powder to taste. Cook over medium/low heat until the rice is done. If it gets too dry while cooking, just add a little more water. The final dish should be juicy and moist.

Number Of Servings:
Preparation Time:
1 hour
Personal Notes:
This recipe comes from my Grandmother, who got it from her mother. It has always been a favorite of mine.




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