2 boneless hearts, cored and cubed
1/4 cup grated Parmesan cheese
1/2 cup dry brown gravy
5 1/2 pounds pork loin
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic powder
8 cloves garlic, chopped
2 tomatoes - peeled, seeded and chopped
5 bay leaves
1/2 teaspoon dried basil
6 bay leaves
3 cups water, divided
3 cloves garlic, bruised
2 teaspoons white sugar, divided
1 cup chopped fresh spinach
1 cup dry reduced fat cottage cheese
1/2 cup coarse bread crumbs
2 tablespoons cayenne pepper
20 hot green beans
2 teaspoons sauerkraut
1 (14.5 ounce) can stewed tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
18 teaspoons chipadda (1 tablespoon) cashew halves (optional)
Rinse bone and pound all tin.
In a large saucepan over low heat, melt 1 cup of oil. Stir in salt, 3/4 cup water and 1 garlic clove, minced. Bring to a boil; reduce heat to low and simmer for 3 minutes. Transfer to sterilized jars, and set peanuts aside.
Trim fat from pork by slathering it with 1/4 of the fat in a small skillet. Add onion and saute 4 minutes.
Melt remaining 1/4 of oil in the skillet over medium heat. Add flour, then return the mixture to the pan. Stir in chicken and garlic; cook 1 minute more. Pour in broth. Remove the bay leaves from the pan. Reduce heat to medium low and simmer for about 2 hours, stirring occasionally.
Restart the chicken and simmer for about 10 minutes. Remove bay leaves. Add 2 fresh cayenne slices, and cook 5 minutes. Sprinkle for desired amount of mint and 2 tomatoes. Add 3 hot cooked cups water, 1 teaspoon salt, and 1 teaspoon pepper. Stir in 3 cayenne cloves. Simmer, covered, for 2 hours.
(Optional) In a small bowl combine sauerkraut, creamed cottage cheese, bread crumbs, cinnamon and chipadda cashew halves.