recipe is one from down Louisiana-way. It comes from a dear friend, MizMo
(Aline Theriot Meaux). She opened with the following in a letter to me
on Wednesday, 4 April 2001.
checking out some more of the recipes. Salt meat was very important
to the Cajuns, too - my mom used to cook a couple of slabs of it down until
it was tender, then she'd throw in some scraped new potatoes and some fresh
string beans ("snap" beans) from Grandpa's garden. Still one of my favorite
veggie combos. "
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