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Hog Head Cheese (Festival)

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      Title: HOG HEAD CHEESE (FESTIVAL)
 Categories: Cajun, Appetizers, Pork
      Yield: 1 Pan
 
     10 c  Water
  2 1/2 lb Pork meat
      1    Pig's foot
      2 ts Salt, divided
    3/4 lb Onions, chopped
      1 tb Parsley flakes
      1 tb Celery flakes
      1 c  Green onion, chopped
      1 ts Black pepper
    3/4 ts Red pepper
 
  Measure water into 5-quart saucepot.  Add pork meat, pig's foot, and 1
  teaspoon salt.  Cook until meat is tender and pig's foot can easily be
  boned. Approximately 3 cups of liquid should remain in saucepot. Add
  chopped onions, parsley flakes, celery flakes, chopped green onions,
  teh remaining teaspoon of salt, black pepper, and red pepper. Cook
  about 3 minutes.  Remove meat from liquid.  Reserve liquid. Remove
  bones from meat. Place meat in food processor bowl. Chop well but do
  not puree. Mix chopped ingredients and reserved liquid.  Pour into
  9"x13"x2" pan. Chill thoroughly.  Makes 60 servings of 2 Tablespoons
  each.
 
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