|
|
|
collards 1 Tbsp. sugar 3 Tbsp. fatback grease 1/2 c. water salt to taste cornbread Prepare collards by washing and cutting into thin strips. Place in 5-quart pot. Add sugar, fatback grease, water and salt to taste. Cook on medium heat until tender (do not overcook). Prepare cornbread by adding water to soft consistency. Add 1 teaspoon salt. Place cornbread into hot grease in skillet. Make large patties approximately 1/4-inch thick. Fry until done. Place collards on cornbread patty. Place 2 slices of fatback on collards. Cover with 2nd cornbread patty. Enjoy. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |