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Oh, please don't tell me you have missed chitterlings. (More commonly referred to as "chitlins.") How about grits? Scraple? Okay, I remember my grandma slaughtering a pig, taking its intestines out and washing them (in cold water) so we could have chittlings. The intestines are soaked (for several days) in cold water which is periodically changed. When Granny thought they were clean (immaculate, empty, almost clear when held up to the sun) they were prepared. Preparation was varied. She would dry some on the line (really!) and then chop them up and deep fry them. (These were days days before cholesterol.) Some were stuffed with spicy breadcrumbs and then (forgive me) deep fried. There was never a recipe. It was a handful of this and a pinch of that. As a child I adored the "treat." Now, I am a bit wary of store bought products and conscious of health. You must remember that the entrails must be scrupulously clean to start. Come on down and we'll take you to a good ole place for chitterlings. Hey, what do you folks eat up north? Bet you have something yummy to share with us. Debby Sue Dr. Debby Sue Vandevender 3076 Silver Maple Drive Virginia Beach, VA 23452-6772 e-mail: debbysue@juno.com phone/fax: (757) 431-1017 Love is patient and kind... On Wed, 13 Nov 1996 10:15:28 -0600 Dee Crawshaw <dcrawshaw@STARBASE1.HTLS.LIB.IL.US> writes: >One of my second grade teachers is using the Scott Foresman reading >series >and is presenting the poem "Charlie's Chickens" by Babs Bell >Hajdusiewicz. >A line from the poem reads "Charlie Chip serves chitlins with chilled >chunks >of cheddar cheese". What are chitlins and how are they prepared and >usually served? I looked up the world chitlins in the dictionary and >found >that they are the intestine of a swine but that is all I could find. >Thanks. >Dee Crawshaw >dcrawshaw@starbase1.htls.lib.us >Marseilles Elementary School >Marseilles, IL 61341 >