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

Koseliena (Jellied Pig's Feet) Recipe

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This recipe for Koseliena (Jellied Pig's Feet) is from Back to our Roots, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 or 3 pork hocks
2 quarts of water
1 tsp. pepper
1 tbsp. salt
3 or 4 cloves of garlic (quartered)
4 or 5 bay leaves
Directions:
Directions:
Simmer for 3 hours. Taste juice for more seasoning if needed. Strain liquid, remove meat from hocks and cut up meat into small pieces (chopped). Add to small casserole with liquid and place in refrigerator until hardened. After hard, remove fat from the top with fork and discard.

Note: Using pressure cooker, time is 1 hour after first jiggle. Use 9"x5"x3" deep, fill liquid ½" to ¾" from the top. Serve with vinegar.
Personal Notes:
Personal Notes:
This is a recipe of Ray Shelanskas. He spelled it Coshalina.

 

 

 

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