RECIPE FOR HOG MAW RECIPES

Steps:

• Clean the hog head by removing eyes, ears and brains. Saw into 4 pieces.
• Measure water into 5-quart saucepot. Add the hog head, pork meat, pig's foot, and 1 teaspoon of salt. Cook until meat is tender and the pig's foot and head can easily be boned. Approximately 3 cups of liquid should remain in saucepot.
• Add chopped onions, parsley flakes, celery flakes, chopped green onions, and the remaining teaspoon of salt, black pepper, and red pepper. Cook for about 3 minutes.
• Remove the meat from the liquid (but reserve the liquid). Debone the meat. Place meat in the food processor, chop well but don't puree.
• Mix together the chopped ingredients and the reserved liquid. Pour into 9x13 pan. Chill thoroughly and serve on crackers (I like it with saltines) or with boudin. Makes 60 servings of 2 tablespoons each.

Steps:

• Make filling of your choice, cool.
• In large bowl, pour milk over salt, sugar, and shortening. Cool to lukewarm. 
• Dissolve yeast in lukewarm water.
• Add egg to lukewarm milk mixture. Add yeast/water mixture. Add about half the flour. Beat well. Add remainder of flour. Beat well. Turn out onto floured board and knead about 5 minutes.
• Place in greased bowl and let rise until doubled in bulk - 1-1/2 to 2 hours approx.
• Divide dough into 2 portions.  Flatten/roll out one piece to about 1/2-inch thickness. Place desired filling in center.  Draw up outside edges of dough to encase filling and pinch together to cover filling. The end result should look similar to a pouch.
• Roll this "pouch" out gently to about 3/4 inch thick. Filling should remain inside dough. Think of a disk with the filling completely contained inside. Follow the same method for remaining half of the dough.
• Place each disk on a greased cookie sheet.  Let rise about 1-½ hours.
• Bake at 375 F degrees about 20 to 30 minutes.
• When done, serve warm slathered with butter or sour cream. May also be brushed with heavy cream and sprinkled with sugar.