FEED THE PIG RECIPES

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PIG LICKING GOOD CAKE | JUST A PINCH RECIPES



Pig Licking Good Cake | Just A Pinch Recipes image

My two grown girls love this cake. My wife occasionally asks me to make it only to give it away to someone special. I enjoy making this cake and just baking everything. I included the note about cooling the cake completely because the 1st time I made this cake (I added to the recipe) because I did not wait long enough for the cake to cool and the frosting ran off the cake and around the platter. LOL

Provided by roy compton @navycritter

Categories     Cakes

Number Of Ingredients 8

1 package(s) yellow cake mix
2 can(s) mandarin orange with juice
4 - eggs
3/4 cup(s) canola oil
TOPPING
1 large bowl cool whip
2 package(s) vanilla pudding (instant)
1 large can crushed pineapple with juice

Steps:

  • Mix ingredients. Pour into either three 8" round cake pans, 2 round pans or 1 loaf pan.
  • Bake 30 to 35 minutes.
  • While cake is baking, mix frosting and refrigerate. Mix Cool Whip, dry pudding mix, and un-drained pineapples.
  • Please remember to cool cake completely then spread frosting.

PIG'S STOMACH (HOG MAW) | JUST A PINCH RECIPES



Pig's Stomach (Hog Maw) | Just A Pinch Recipes image

I know, I know, I know. You're spazzing right now. Pig's stomach??? But, hear me out. This is a wonderful PA Dutch dish. I don't eat the stomach itself, although many people do. However, it does give the most outstanding flavor as you cook it. This was one of my favorites growing up that my Grandma Mertz would make. My son threw a fit today that I was making this and insisted he was not going to eat it. As he smelled the flavors all day, he converted & just finished a big plate of it. :)

Provided by Michelle Koletar/Mertz @Mertzie

Categories     Pork

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 7

1 - pig's stomach (ask your butcher to save one)
2 pound(s) smoked sausage (get from a butcher, if you can -- better taste)
4 - large potatoes, with peel on, in bite-sized chunks
4 - carrots. cut in chunks, or half package of baby carrots
4 tablespoon(s) fresh curly parsley
1 - onion, chopped in large chunks
- cabbage, chopped (optional)

Steps:

  • Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)
  • Toss all your chopped veggies (I do large chunks) in a mixing bowl & stir. Try to get as much casing off your smoked sausage as you can & then add that, crumbling it up as you're mixing. (You can use fresh ground sausage, if you prefer, but I love the smoked flavor!) Add the parsley & some fresh ground pepper. (I never salt this dish!)
  • Stuff the stomach with the mixture, as best you can, making sure not to overfill it, in a large baking dish or Dutch Oven. Add the rest of the sausage mixture all around the stomach, but not on top of it.
  • Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
  • Bake @ 350 for 2 hours, covered, and then 30 minutes uncovered. I usually add about another 1/2 cup of water after an hour or so. When it's finished, I take a fork & then cut the stomach open to get all the stuffing. I discard the stomach, but a lot of people cut into it & eat. (NOT me!) Enjoy!

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