Nod Hill Farm

2 Lb. ground pork.
3 1/2 tsp. salt
6 Tbl. pure ground red chile
6-20 small hot dried and crushed tepine chiles
4-6 cloves garlic, minced
2 Tbl. dry leaf oregano
2 tsp. whole cumin seed, crushed
1 tsp. fresh ground black pepper
1 1/2 tsp. sugar
4 Tbl. good cider or wine vinegar
2 1/2 Tbl. water

In a large bowl, break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. Let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.

1 lb ham, cubed
3 lbs Potatoes, peeled and cubed
1 pint Heavy Cream
1 med Sweet Onion, diced
16 oz Shoepeg Corn
2 tsp Thyme
1 tsp White Pepper

In large soup pot cook ham and potatoes till potatoes are almost done. Drain half the water.

Add remaining ingredients and continue to simmer till potatoes start to crumble on the edges.

Serve with cornbread and honey

courtesy of Sylvia O Robinson