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Old 01-02-2005, 06:57 PM
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trekmom trekmom is offline
Nine Year Member
Join Date: Jan 2002
Location: Winnabow, NC
Posts: 4,451
Thanks Abear and DeBora18 too for the answer about Tasso.
Sounds like the salt pork we use in collards. Never thought to try it with cabbage. Used to just put oil in the cabbage but I don't do that anymore. Now I'll have to try 'smothered cabbage' when I get the chance.

had cheeseburgers and fries tonight. Had really planned on spaghetti or meatloaf, but I brough home brats for my sil and he wanted to grill hamburgers and brats instead so that's what we did---now if I could get him to use less lighter fluid, everything always tastes of lighter fluid when he grills. LOL
We donít know who we are until we see what we can doÖ Martha Grimes