As we near the time that we put all of our favorite recipes together for the grand holiday feasts. I thought that maybe you could use a few of the old timers that have been forgotten over the years. Try some of these to put variety on your “groaning board”.

Pig’s feet/ham hocks - prepare one or two per person. Eight pigs feet - scrubbed well. Singe all hairs, place in kettle. Add 1 med. onion chopped, 1 carrot chopped 1 tsp. whole pickling spice. 1 small bay leaf. Two tsp. salt, 1 tsp. pepper, cover with water. Bring to a boil covered. Simmer for 1 1/2 - 2 hours until meat is tender and falling from bone. Gently remove to serving platter which has a bed of streaming hot homemade sauerkraut. N.B. to make pickled pig’s feet, add 1 cup cider vinegar for each 3 cups of water you add to the kettle, but still only to cover p.p.s. to make jellied pig’s feet, gently remove cooked meat to a plate. Remove bones. Place meat in 3x3x9 bread pan. Strain juices to remove chunks, spices, etc. Return juice to bread pan. Chill until set.

Baked candied sweet potatoes. Boil 4 medium sweet potatoes or yams until tender. Drain, peel and cut in half lengthwise. Place 4 tablespoons butter and 1/2 cup brown sugar in a skillet and heat until melted, stirring as needed. Place potatoes in a buttered baking dish. Pour the melted butter on top of the potatoes. Cover and bake at 350