Instructions: 1. PLACE 64 LB FROZEN PIGS FEET IN STOCK POT OR STEAM-JACKETED KETTLE.

ADD
WATER, SALT, BAY LEAVES, GARIC, RED PEPPERS, AND ONIONS. COVER; BRING TO A BOIL; REDUCE HEAT; SIMMER 2 1/2 HOURS OR UNTIL TENDER.

2. PLACE PIGS FEET IN SERVING PANS. ADD ENOUGH COOKING LIQUID TO HALF COVE
PIGS FEET. REMOVE BAY LEAVES BEFORE SERVING. EACH PORTION: 1 PIGS FOOT.

NOTE: 1. IN STEP 1, 2 3/4 OZ (2 2/3 TBSP-8 CLOVES) DRY MINCED GARLIC MAY BE
USED.

2. IN STEP 1, 3 LB 6 OZ DRY ONIONS A.P. WILL YIELD 3 LB QUARTERED DRY ONIONS.

3. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

4. IF DESIRED, SERVE WITH HOT SAUCE AND VINEGAR.

SERVING SIZE: 1 PIGS FO

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