NOTRE CUISINE ACADIENNE...

TITLE SALT PORK
HISTORY This 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.

"...Was 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. "
 

INGREDIENTS
PREPARATION

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