RECIPES FOR PIG'S FEET COME TROTTING IN

Who would have ever thought that a request for pickled pig's feet would have such a great response? Last week Pat Statler from Jackson, Mo., made the request and we have several recipes to share with her this week. Good luck with your venture, Pat.

Edna Von Hostel remembers making this old-fashioned delicacy with her sisters years ago. That must have been a great time of cooking and fellowship.

Jellied Pickled Pig's Feet

Wash and blanch 6 pig's feet, leaving whole or splitting in half. Wrap in cheesecloth to retain shape.

Cover with water and add:

1 large onion, sliced

1 clove garlic, quartered

1 lemon, sliced

2 bay leaves

3 to 4 whole black peppercorns

6 to 8 whole cloves

Bring to a boil. Reduce heat and simmer uncovered 4 hours. Add boiling water, if needed. Strain through a sieve and reserve liquid. Remove skin and bones from pig's feet. Place feet in stock. Season to taste with white vinegar or dry wine. Chop and add pimiento if desired. Pour into a mold and chill until firm.

Tory Charlier of Cape Girardeau shares two recipes she had on hand. Both are different, so I hope one of the featured recipes today will help out.

Tory, it's good to hear from you again; we've missed you.

Pickled Pig's Feet

4 pig's feet

2 tablespoons salt

2 cups white wine vinegar

1 tablespoon whole cloves

2 teaspoons whole black peppercorns

4 whole star anise pods

2 tablespoons pickling spice

Rinse feet well, pat dry with paper toweling and place in a large saucepan. Add enough water to cover and stir in 1 tablespoon of salt. Bring to a boil over high heat; reduce heat to low and simmer for about 4 to 5 hours or until the meat falls off of the bones. Remove meat from bones and place in a shallow dish or bowl. Set aside. Drain saucepan, reserving 2 cups of cooking liquid. In the same saucepan combine the reserved cooking liquid, remaining salt, vinegar, cloves, peppercorns, star anise and pickling spices. Bring to a boil and boil for 35 minutes. Strain liquid and reserve. Pour reserved liquid over the top of the meat. Cover and refrigerate. Chill for at least 10 hours before serving.

Try this simple, spicy treat of pickled pig's feet! Your guests will squeal with delight!

Pickled Pig's Feet II

6 pig's feet

2 fresh red Chile peppers

2 tablespoons salt

2 cups white vinegar

In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can. Put 1 chili pepper and 3 pig's feet in each one-quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.

Tory Charlier also shared a recipe for cookies that look like bird nests. You can use any flavored egg shaped candies in place of jellybeans if desired. Tory plans to make a batch to have on hand at Easter. She would like to know if you have any special Easter recipes you could share with her.

Birds' Nests

3 cups crispy rice cereal

1 cup flaked coconut

1/3 cup corn syrup

1/2 cup brown sugar

3/4 cup peanut butter

1 teaspoon vanilla extract

40 jellybeans

In a medium bowl, stir together the crispy rice cereal and coconut. In a large saucepan, combine corn syrup, brown sugar, peanut butter, and vanilla. Cook over medium heat stirring frequently until the mixture comes to a boil. Remove from heat, and stir in the coconut and cereal mixture until it is well coated. Set the mixture aside until cool enough to handle. Form the mixture into balls, and then make an indention in the center so that they look like little bird nests. Place two or three jelly beans into each nest.

Baked Sesame Chicken

Tip: To toast sesame seeds, place in a baking dish in a heated oven

for about 5 to 10 minutes, watching carefully not to burn.

2 tablespoons soy sauce

1/4 cup toasted sesame seeds

2 tablespoons all-purpose flour

1/4-teaspoon salt

1 pinch ground black pepper

4 skinless, boneless chicken breast halves

2 tablespoons butter, melted

Preheat oven to 400 degrees F (200 degrees C).

Place soy sauce in a 9x13 inch-baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, and then drizzle with melted butter. Bake at 400 degrees for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

Iona Gerard of McClure, Ill., is a lifelong friend of my family. Shared a recipe with my mom recently, and of course she passed it on to me. I think you will enjoy not only the taste but also the ease of which the recipe goes together.

Oriental Chicken

4 or 5 skinless chicken breasts

1 (8 ounce) bottle Italian dressing

3/4 cup sugar

1/4 cup soy sauce

1/4 cup water

Place chicken in slow cooker. Combine all remaining ingredients and pour over chicken. Cook in slow cooker on high for 3 hours, turning about halfway through cooking.

Last week Renda requested a recipe for lo mein. Although this is not lo mein, my family enjoys it and I wanted to share it with you.

On The Go Stir-Fry

1 pound beef tip steak, cut crosswise into thin strips

2 garlic cloves, minced

1 tablespoon light sesame or vegetable oil

1/4 teaspoon ground red pepper (cayenne)

1 (3 ounce) package oriental-flavored ramen noodle soup mix

1 (1 pound) package frozen broccoli, carrots and water chestnuts

1 teaspoon light sesame or vegetable oil

1 (4 to 5 ounce) jar whole mushrooms, drained

1 tablespoon soy sauce

In a medium bowl, combine beef, garlic, 1 tablespoon oil and red pepper. Set aside. Bring 2 cups water to a boil in a large saucepan. Break the block of noodles into 3 pieces, reserving the seasoning packet. Add the noodles to the water with the frozen vegetables. Simmer for 2 minutes or until vegetables are crisp-tender. Drain well. Return mixture to pan. Stir in seasoning packet, cover and keep warm. Meanwhile, rub 1 teaspoon oil in bottom and up sides of large skillet or wok, heat over medium-high heat until hot. Add seasoned beef strips, cook and stir 2 to 4 minutes or until beef is no longer pink. Add vegetable mixture, mushrooms and soy sauce to beef. Cook until thoroughly heated.

Once again it is time to close. Thanks for sharing your great recipes with everyone. Have a wonderful week, and happy cooking.

Susan McClanahan, an administrator at Cape Senior Center, can be reached at Box 699, Cape Girardeau, Mo., 63702-0699. Recipes published are not kitchen-tested by the Southeast Missourian staff.