Recipe - French Fried Chitlins

10 pound Chitterlings (chitlins)
4 tablespoon Vinegar
1 md Onion
2 tablespoon Salt

Clean and cook chitterlings in the manner described in the recipe for
Chitlins. (see above) However, do not cut chitterlings into small pieces,
but leave whole. Cook for 34 hours, or until tender. Drain, cool, and cut
into fingerlength pieces. Batter: Three fourths cup milk 1 egg, beaten Three fourths cup flour
One half teaspoon baking powder One fourth teaspoon salt fat for deep frying

Mix milk and egg together and add dry ingredients. Stir until a smooth
consistency is reached. Dip chitterlings in batter. Fry in very hot, deep
fat until brown. yield: 6 servings

I hope anyone who goes to all the trouble of making these really enjoys
them. I'll pass on a dinner invitation for that day, though. Superse

Recipe By : Supersew

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip