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   4 hog jowls
   onion
   3 cloves of garlic
   3 whole cloves
   3 bay leaves
   1 stalk of celery
   1 carrot, chopped
   1 t. whole peppercorns

   Place jowls in large pot and cover with water. Add whole onion, garlic,
   cloves, bay leaves, celery, carrot, and peppercorns. Bring to boil, then
   reduce heat and simmer for 2 1/2 to 3 hours until tender. Chill and degrease,
   chop meat coarsely. Remove or leave skin and bone as personal preference.

   1 pig or calf's head
   1 large onion, quartered
   4 whole cloves
   6 celery tops
   4 sprigs parsley
   1 carrot
   1 bay leaf
   12 peppercorns
   1 t. salt
   ground red pepper
   sage
   nutmeg

   Clean head, removing snout and reserving brains. Scrub well and place head
   and tongue in large kettle. Cover with water; add onion stuck with cloves,
   tongue, and salt. Tie celery, parsley, carrot, bay leaf, and peppercorns in
   cheesecloth and drop into kettle. Bring to boil, skim carefully and simmer
   slowly for about four hours or until meat is tender and falls easily from bones.
   Remove tongue from water after it has cooked one and a half hours. Lift head
   onto a large platter. Strain and reserve liquid in kettle. Remove all rind from
   head. Cut the meat and tongue, skin removed, and excess tissue from root end,
   and trim into tiny pieces. Place in large bowl. Drop brains into a little of the
   cooking liquid and simmer, covered, for 15 minutes. Remove, drain, and add
   to meat and tongue. Season lightly with cayenne, sage and nutmeg. Toss to
   mix and pack into loaf pan. Pour 1/2 C. cooled cooking liquid over mixture.
   Chill for 48 hours.

   4 lbs. fresh meat of your choice
   16 oz. tomato sauce
   2 C. broth or bouillion
   2 Jalapeno peppers, chopped fine
   2-4 T. chili powder
   1 T. cumin
   2 t. oregano
   1 T. salt
   1 t. black pepper
   4 cloves crushed garlic
   1 T. finely chopped green onions
   1 T. finely chopped bell pepper

   Brown the meat, stirring occasionally to mix well. Once the meat has browned,
   add the tomato sauce, broth, and all of the seasonings. It might be a good idea
   at this point to use only half of the chili powder and and reserve the rest until
   later so that you can season to your taste. Cook over low to medium heat for
   30 minutes, stirring occasionally to prevent sticking, then reduce heat to low
   and cover. Cook covered for 1 hour, stirring from time to time. Sample and
   increase seasoning as desired, and cook on low for another hour, stirring
   occasionally. Sample again and add additional cumin, chili pepper, oregano,
   Jalapenos to suit your taste. Especially tasty served with onions.

  2 T. vegetable oil
  1 onion finely chopped
  3 cloves garlic, minced
  1 C. ketcup or tomato sauce
  1-1/2 C. cider vinegar
  1/4 C. Worcestershire sauce
  1/3 C. sugar
  1 T. chili powder
  1/2 t. cayenne pepper

  Heat the oil in a saucepan over moderate heat and add the onion and garlic.
  Cook gently, stirring, for about 5 minutes. Add the ketchup, vinegar,
  Worcestershire sauce, sugar, chili powder and cayenne, to taste....
  the more cayenne you use, the hotter it will be. Reduce heat and simmer,
  partially covered, until the sauce has thickened slightly, about 20 minutes. .

   2 1/2 lb chicken, halved

   Marinade
   2 C. plain yogurt
   1 onion, sliced
   2 t. curry powder
   1 t. ginger
   2 t. paprika
   1 t. caraway seeds
   2 cloves garlic, crushed

   Cucumber Salad
   2 C. plain yogurt
   1/2 C. cucumber, thinly sliced
   1/4 C. chopped chives
   1 t. salt
   black pepper

   Wash chicken and pat dry; place in deep plate. Mix all marinade ingredients
   ingredients and pour over chicken halves. Refrigerate 6-8 hours, turning several
   times. Preheat oven to 350°. Transfer chicken halves to ovenproof dish. Pour
   marinade over chicken and brush chicken well. Bake 45 minutes, basting
   occasionally. To make cucumber salad, let yogurt drain through a coffee filter
   for 15 minutes. Mix cucumber with yogurt. Add chives, salt and pepper.
   Serve salad with chicken.

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