-=> Quoting Dave Drum to Jim Weller <=-

 ML> haggis

 RH> scrapple

 JW> Goetta

 DD> Souse

 DD> head cheese

 JW> brawn

Not to mention potted meat and calve's foot jelly.
     
 DD> You are neither British (directly) nor American - so
 DD> you can heave a big sigh of relief.  Bv)=

But I must be trilingual in three kinds of English to understand
everybody!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pepper Hash 
Categories: Salads, Relishes, Condiments
  Servings: 24

    1/2 md green cabbage (about
  1 1/4    pounds)
    1/2    green bell pepper
    1/2    red bell pepper
      1    carrot, peeled
    1/4 c  apple cider vinegar
    1/4 c  granulated sugar
    1/2 ts mustard seeds
    1/2 ts celery seeds
    1/2 ts salt
    1/4 ts black pepper

Pepper hash, a traditional accompaniment to hot dogs in the City of
Brotherly Love, is a sweet, vinegary slaw. We find a drizzle of
spicy mustard is all we need to complete this dog. 

A nice change from creamy cole slaw, this vinegary hash tastes great
with barbecued chicken, ribs, hamburgers, grilled steak…in other
words, it's a perfect addition to any summertime cookout. The recipe
can be easily doubled to feed a crowd.

Finely shred the cabbage, bell peppers, and carrot by hand or in a
food processor. Combine in a large mixing bowl. Combine the vinegar,
sugar, mustard seeds, celery seeds, salt, and pepper in a small
saucepan and cook, stirring, over low heat until sugar is dissolved,
about 5 minutes. Pour the hot vinegar mixture over the vegetables
and toss well to coat. Wrap tightly in plastic wrap and refrigerate
for at least four hours (or overnight) for flavors to develop.

Makes about 6 cups

Applegate Meats

From: Www.Applegate.Com
 
MMMMM-------------------------------------------------


Cheers

Jim


... The limits of my language mean the limits of my world.

___ Blue Wave/QWK v2.20