NDSU Libraries KoleDetzJanice Huber Stangl email message to Michael MillerMy father Edward Huber was born near Hosmer SD in 1907 He remembers two or three early foods that were part of the Chris ID: 837058
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1 Germans from Russia Heritage Collectionl
Germans from Russia Heritage Collectionlibrary.ndsu.edu/grhc NDSU Libraries KoleDetzJanice Huber Stangl, email message to Michael MillerMy father, Edward Huber, was born near Hosmer, SD, in 1907. He remembers two or three early foods that were part of the Christmas/winter season. The family had mostly pork as meat [no beef] to eat. To utilize the feet, they would be pickled, made into Koledetz, or made into the constant pot of bean soup simmering on the back of the kitchen stove.Pork hocks3 bay leavessalt1 T whole allspice1/21 cup vinegarCover hocks with water and salt. Boil until meat is tender. Remove meat from hocks, chop andthen add it back to the salt water. Add vinegar, with allspice and bay leaves in a cloth bag. Boil for 1/21 hour. Cool in desired glass pan or dish. Slice when cold and jellied.